Mississippi Pot Roast {The BEST Pot Roast EVER}
Mississippi Pot Roast – The most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!
I am very excited about today’s recipe. I have literally made it four times since getting the recipe from my mother-in-law just a few weeks ago. It is hands-down the BEST roast I have EVER eaten!
Seriously, y’all, I am in love with this pot roast and so is the rest of my family!
Like I said, I cannot take credit for creating this Mississippi Pot Roast recipe. It is just one of the many amazingly yummy recipes I have gotten from my mother-in-law over the years. Her homemade spaghetti sauce is one of the most popular recipes on my site, and it’s also one of my personal favorites.
What is Mississippi Pot Roast?
Mississippi Pot Roast is a combination of five simple ingredients that all cook together in your slow cooker. It’s typically made with a chuck roast, which is inexpensive and easy to find at most grocery stores. You can also makes this with other cuts of meat, like I have with Mississippi Pulled Pork.
Cooking a chuck roast over low heat in your crock pot yields incredibly tender results, and the other ingredients added to this roast give it incredible flavor!
Now I have no answer for you as to why this is called a Mississippi Pot Roast. But if all food that comes out of Mississippi tastes as good as this, then I might have to pack my bags and head over there! It’s the south, so it’s automatically an awesome state, I say.
The simplicity of this Mississippi Pot Roast is where its try beauty lies.
What do you need to make Mississippi Pot Roast?
Here’s the beauty of this roast. It’s so simple! You’ll need:
- a chuck roast
- ranch dressing mix
- au jus gravy mix
- butter
- jarred pepperoncini peppers
All of this comes together to make the tastiest, tenderest, most delicious pot roast ever.
How do you make Mississippi Pot Roast?
This style of recipe is one of my favorites because it’s so easy. It’s a great dump and go kind of recipe. All you do is:
- Place the chuck roast in the bottom of your crock pot.
- Sprinkle the ranch and au jus mixes over the top of the roast.
- Add the butter and pepperoncini peppers.
- Place the lid on top and cook over low heat for 8 hours or more.
We’ve eaten this over rice and mashed potatoes and I loved it both ways. My mother-in-law also suggested it for sandwiches, so we might try that next!
How do you make Mississippi Pot Roast in the Instant Pot?
I get this question all the time! All you need to do is add your ingredients to your Instant Pot, add about 1 cup of beef broth, then cook over manual high pressure for one hour. Let the pressure release naturally and you are good to go.
NOW, having said all of that, I MUCH prefer to make my roast in the crockpot. The flavors and texture are just better overall in my opinion.
Is Mississippi Pot Roast Keto?
Yes! If you’re following a Keto plan, you are in luck! This recipe is very low in carbs, so it will fit right in with your diet. My one suggestion would be to serve it with some delicious low carb sides like mashed cauliflower, cauliflower rice, or garlic roasted asparagus.
If you share this Mississippi Pot Roast or any other recipe from my site on Instagram, tag #belleofthekitchen so I can see what you’ve made! And follow me @thebelleofthekitchen, too!
Mississippi Pot Roast {The BEST EVER Pot Roast}
Ingredients
- 1 (3-4 pounds) chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/4 cup butter
- 4-5 pepperoncini peppers
Instructions
- Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
- Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!
Notes
- Do not add any water or broth to this! It will make enough liquid as it cooks.
- This tastes delicious with potatoes and carrots! I like to add a few quartered russet potatoes and a large handful of baby carrots to the crockpot when there is about 1-2 hours left of cooking time.
I forgot to buy tha ranch mix can I use ranch dressing ?
Hi Kaileigh, sorry for the late response. I’ve been pretty sick lately and have taken a break. I wouldn’t recommend the prepared dressing; the mix is a seasoning to add flavor to the meat so the prepared dressing wouldn’t have the same effect. Hope you enjoy it if you give it a try!
Made it..amazing flavor.. Only thing I did different was browned the meat for a few minutes on both sides and added 1/4 cup of water to the bottom..
Glad you enjoyed it, Kathy!
Dounnds fantastic, I’ll be out of the country visiting family for Christmas. This potroast sounds like it eould be great for Christmas dinner. I could buy the meat there & take packs of the dry mixes with me. Only one problem: there will be no slow/cooker availabke. Do you think it would be possible to use a regular large covered pan on top of the stove or in the oven and just cook it with low heat for many hours?
So sorry for the late response, Sue. I’ve been very sick and have been taking a break for awhile. I’ve only ever made pot roast in the slow cooker, but I think you could have success cooking it in the oven as well. Here is a link from Allrecipes for cooking a roast in the oven. I would use the ingredients from the Mississippi Roast and follow the instructions on that site for time/temp, maybe adding a bit of beef broth for moisture. Hope that helps!! http://allrecipes.com/recipe/14621/beef-pot-roast/
Do you have instructions for cooking this in an Instant Pot, time-wise?
Hi Rachel! I’ve made it in the Instant Pot at 55 minutes of high pressure. I still prefer the slow cooker version of this recipe though! It was more flavorful in the slow cooker in my opinion!
Do you use the juice in the jar of peppers. I’m making this now. ????
Hi Kathy, so sorry for the late response. I’ve been pretty sick and have been taking a break. I just use the peppers, not any juice. Enjoy!
In the original recipe by Robin Chapman, she says her son loves the peppers, so she uses all of the peppers plus the juice.
Google Robin Chapman and you will see why it’s call Mississippi Pot Roast. Saw her on The Kitchen last night. Great story! Haven’t tried it yet, but I plan on doing it this weekend!
Thanks for the tip, Dee!
Yes, this is Robin Chapman’s original recipe. Saw her on The Kitchen, as well.
What does the ranch do? Is it nescessary?
Also can I add potatoes
Hi Colene, the ranch seasoning adds a lot of flavor, so I would definitely say it’s necessary. And yes, feel free to add potatoes!
Do you brown the roast before you put it in the crock pot
Hi Dana, I don’t! I know some people like to, but for me the flavor is amazing without that extra step!
If i want to add potatoes and carrots, do i need to add any broth or water?
Nope! No need to add any extra liquid!
If adding potatoes, would you put in for the full cook time or add later? If adding later, how long will they need to cook?
i accidentally bought Ranch Dip mix. Will that work as well?
I can’t do hot foods due to bad reflux. Do the pepperonis make it it hot (heat)?
Hi Amy, so sorry for the late response. I’ve been pretty sick and have been taking a break. To me they don’t add heat, just flavor. When you eat it, just discard the peppers to avoid biting into them. Enjoy!
Hi Kathie, so sorry for the late response. I’ve been pretty sick and have been taking a break. I’ve purchased that by mistake as well and have used it with no problems. Enjoy!
Thank you for this answer/reply. I too suffer from reflux so this would be one of my questions as well. Thanks again!
No problem, Bev!
OH. MY. GOSH. Just made this for dinner and it was unbelievable. Absolutely delicious. Your MIL is a genius.
Thanks Amber!!!
It was awesome. Next time I may cut the Ranch and Au Jus mix in half and see how it turns out. Those are pretty high in sodium. I bet a dry roux would be good too to substitute for the Au Jus. Just thinking out loud. Haha
A roux sounds good for sure! Glad you enjoyed it, Frank!
I agree Frank. Served the meal tonight with mashed potatoes and everyone enjoyed it but also commented on how salty it was. Using all of the packet mixes dry introduces a lot of salt though I did use unsalted butter. I like the approach but next time will experiment with my own mix of herbs and spices (most of which are listed on the packets) in order to control the salt.
Do I have to use the peppers does it make a difference ? Can I use jalapen Peppers or even banana peppers?
Hi Tomica, I’ve never tried it with any other kind of pepper. A different pepper would definitely change the flavor, so I wouldn’t recommend it.
Just made this today. It was sooooo delicious. I made it just as the recipe states, it was a complete winner with the family! We made it into a sandwich with sweet Hawaiian rolls. It was amazing, I’m excited for the leftovers!!
Sounds perfect on Hawaiian rolls! I’m trying that next time! Glad y’all enjoyed it, Dayna!
Could I cook this on high? If so how long? 4 hours?
Hi Sherry, I’ve never cooked this on high before. Since it’s a chuck roast, it’s one of those cuts of meat that needs to be cooked low and slow, so for the best flavor and texture I’d recommend sticking with the low setting!
I have cooked it on high and it’s just as tender. It’s kinda hard to go wrong with a pot roast in the crock pot. I’ve never added the peppers though. Could you explain the flavor to me. Im imaging a vinegar tasting roast. Is that the case??
No I wouldn’t describe it as a vinegar flavor. More just a rich, savory flavor!
I fixed this two days ago and it was wonderful! Even without the pepperoncinis (didn’t have them on hand so used some red pepper flakes instead) it was seriously delicious. I happened to cook it on high for five hours (had a three pound roast) and it turned out very tender. Thanks so much for this recipe! I’ll be using it often.
So glad to hear that, Gail!
Omg! Nothing should taste so good!! And…I didn’t have to buy 29 items!! I love this recipe n love you! Thank you! Delicious! Delish!! Delicious!!
Haha yes!!! The simple ingredients are one of my favorite things about it! Glad you enjoyed it!
It’ll work fine on high. Four hours sounds about right, maybe five, just taste it as you go along.The meat will break down and be just as fall apart tender as cooking on low. For me, it’s just a matter of convenience as to whether I’ll be out of the house for 8 hours or 4 as to whether I cook a pot roast on low or high. I’ve not noticed any difference in texture or flavor.
Anyhow, I’m making this tonight in the pressure cooker! I’m looking at around 45 minutes.
Did u use cooking bag in crock pot?
Hi Dorothy! I use slow cooker liner bags all the time and definitely in this recipe, too!
Looking forward to my delicious dinner when I wake up! (Crock pot dinners are the way to go for us night shifters) Am excited for a new pot roast recipe to add to my collection. Thanks so much!
Ah yes, slow cooker dinners make complete sense for night shifters! Hope you enjoyed this, Jackie!
In my crockpot right now. Smells really good!
Hope you enjoyed it, Tabi!
Very interesting details you have observed, thanks for posting.
Wow, Ashlyn! You were not kidding. This pot roast is AMAZING! I just made this recipe today and everyone raved about it. I couldn’t find au jus gravy packets at my grocery store so I substituted with a brown gravy packet instead. I’m not sure what difference it makes in the flavor, but it was one of the most delicious pot roasts I’ve ever made. It’s definitely going into our meal rotation..
Sooooo glad to hear that y’all enjoyed this, Carrie! Thanks for sharing your tip on a substation, as well! I’m sure that will help someone else out that can’t find the Au Jus mix!
I am glad to see this comment- went to the store yesterday for au jus mix and couldn’t find it. So glad someone else used brown gravy-can’t wait for dinner.
Yay! Hope you enjoyed it, Abby!
Could I add baby carrots to this?
Definitely!
I found this recipe by “The Country Cook” and she used 1 packet dry onion soup mix. Very good!
Thanks for tip. Im making for thanksgiving dinner tomorrow!
I’ve always used a brown gravy packet & loved it but I did use the au jus this time & Omg… It was unbelievable! I couldn’t find the peppers that the recipe called for so I used a partial can of jalapeños and it gave it a small bite but I absolutely loved it! It was the best roast I’ve ever had. My son said it was a little salty for him but I totally didn’t agree.
This is a new one on me… We love pot roast and only 5 ingredients?? Certainly have to try this..
Thank you… :O)
Hope you enjoy it, Ross!
will this work with a boston butt pork roast?
Hi Stephanie, I think I answered your question on Facebook, too! Anyway, I’ve never tried this with a Boston butt before but I’m sure it would work well, too. Flavors might be a little different since it’s a different kind of meat. Let me know if you try it!
I’ve made this with the ranch packet and onion soup mix(instead of au jus). Have any other readers done both, and which do you prefer?
I make this with venison and it’s fantastic. I would assume just about any kind of red meat would be good.
Wouldn’t the pot roast get ruined without using water or stock?
Hi Steve! Nope you don’t need any liquid. It magically creates its own gravy. I promise!!
Ty Ashlyn but I never heard of cooking a pot roast with out water or stock.I believe you.Again ty
Slow cooker. High or low setting?
The low setting!
Also. Can the meat have a 2nd layer in crock pot?
Do you mean like two roasts on top of each other? I haven’t tried that before so I’m not sure how it would work.
I made this last night and LOVED IT. In response to a question someone asked, YES, you can layer two meats. I couldn’t find a 3-4 pound chuck roast, so I used a 2.3 lb roast and a 1.3 lb roast. I mixed the packets evenly on top of each roast, with one roast on top of another. Turned out perfectly. Both meats fell apart on fork.
Yay!! Thanks for the input, Rachel! Glad y’all liked it!
I added beef stock to mine
Unnecessary
No—slow cooking produces juices. Wonderful!!
I have a just over wlb roast how long should i cook that for?
Hi Christina, for some reason I’m not seeing the weight of your roast?
It was 3 lb it turned out amazing
Yay! So glad to hear that!
Can i put 2 roasts one on top of other will it change my cooking time? They only have 2 and a half lb roasts atm and i wanna feed extra ppl
Sure! And cooking time should be the same.
One of the best pot roast recipe I’v seen lately! 😀
Helllllooooooo, comfort food! Ashlyn, this looks absolutely amazing!
This is the only way I make roasts now! It is absolutely delicious. We eat it with some buttered egg noodles and it makes a great meal.
After trying this recipe once, it was soo delicious! I won’t make it any other way!
I love cooking pot roast in the slow cooker! It comes out so tender and delicious!
The flavor the pepperconcini gives this must be utterly amazing.
I have never made pot roast before because I am afraid of cooking meat. I think I will give it a try after seeing how delicious this looks.
It’s super easy and not intimidating. This is fool proof.
I can see being afraid of spiders but not of cooking meat Invest in an instant read thermometer. It takes the guesswork out of guessing when it’s done. Easy!
I have been wanting to make this for the longest time, so thanks for sharing the recipe — looks amazing!
This looks sooooo good!! I bet those peppers add so much flavor!
It’s awesome .!!
I am making this as we speak. I tossed some baby carrots and small Yukon gold potatoes in also.
Sounds delicious!
Awesome recipe!! Roooooolllllll Tide! j/k 🙂
RTR Matthew! Making this today 🙂
Is the pot roast thawed or frozen when placed in crock pot? And i wasnt sure if it could be seared prior to putting in crockpot if it was frozen.
Thanks!
Hi Jess, I’ve only ever made this using a fresh roast. And you can sear it if you would like to, but I wouldn’t recommend doing that frozen.
Gayle, try a turnip or two cut up as you would potatoes. They are delicious this way.
How was it with the potatoes and carrots? I was thinking about adding these things myself, as I am making this now.
I’ve put in a bag of the small yellow potatoes, halved and a bag of baby carrots. It was amazing.
It is WAY better than I expected! Hands down my favorite pot roast recipe. You won’t be disappointed.
My meat is tough to break apart after 8 hours on low.
This roast is amazing ! However, I’ve had the same issue before, as far as the roast bring tough even after 8 hrs of cooking. I’ve also made it quite a few times and it really depends on the type of roast you get. I’ve made it where it came out fork tender and hands down the best roast I’ve ever made in a Crockpot, compared to the few times it came out very tough. And the times this happened – I used a different cut roast. Try it again with a boneless chuck roast ????????
they really do! i recommend Browning the roast before placing it in the slow cooker. It’ll give you more flavor.
I have had it both ways, with peppers and without peppers. I didn’t really notice a difference. Just saying!
I add a little bit of pepperchini juice at the beginning of the cook and a bit more about 30 mins before its done to keep some of the tartness. Makes a world of difference