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.
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Recipe: 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.
Spent 38 years thinking that pot roast was the most gross food on the planet. Someone told me that I just never had the right recipe. Googled around a little and found this recipe, but I was very tempted to alter it to make it “better”. I really, really wanted to sear the meat and add liquid. I read the comments others posted and made it exactly “as is”. Seriously, it came out amazing. It’s so tender and delicious. I love pot roast.
I’m thrilled to hear that, Laura! This one really is a game changer!
Hi! If I double up on the ingredients to serve 16, is it still the same amount of cooking time? Will it cook evenly if I have two 4lb chuck roasts slightly on top of each other?
Hi Adriana! I believe others have commented that they have made two stacked on top of each other with success. Another option might be to borrow another crockpot from someone attending your gathering!
My go to crock pot chuck roast recipe for years has been 1/2 c soy sauce, 1/2 c water, 1 onion, and some celery stalks -all served over rice. That’s still my fav but this one is a nice change up. I added some fresh sliced mushrooms about midway through cooking… added a nice earthy depth. I didn’t have au jus gravy mix either so used a regular brown gravy mix. I also seared the roast on my searing burner outside which also added a nice grilled flavor. After searing I spread the dry rub ingredients (combined gravy mix and ranch dressing mix) over the whole roast, not just the top, and covered the whole top with the pepporoncini peppers, not just 4-5. I forgot the butter but honestly didn’t miss it or need it. Served with fresh baked sourdough bread. Will make this again!
You made it all wrong
If you do it right it will be excellent
Hi! How could I do this if I don’t have a slow cooker?
Hi Jaye, I believe others have commented that they’ve made it successfully in the oven!
Hi! I was just wondering if I can add potatoes and carrots??? I just love them with pot roast lol
Yes definitely!
At what point would you add the carrots?
Usually about 2-3 hours before serving.
Can you use Margarine instead of butter?
This recipe was amazing, Thank you so much!! Question- is it ok to substitute the chuck roast with Brisket? If so, I am guessing maybe an extra packet of the ranch and au jus. Again, this was the best-tasting roast I have ever had in my life! Thank you!!!!
So happy you enjoyed it, Patrick! I’ve never tried it with brisket before, but I think that’s a fabulous idea! Let me know if you try it and how it turns out!
Do you mix the au jus with water or just sprinkle right on
I almost didn’t make this because I tried this last year and it wasn’t that great. Because of all the great reviews I decided to give it another try. That recipe called for a stick of butter (maybe it made it too greasy?) and I’m not sure what else I did wrong. I followed this recipe exactly except for adding just a little pepporcini juice (also used 5 pepporcinis). I cooked it exactly 8 hours on low. It was honestly the best roast I have ever made! Loved it!!
So glad to hear that, Kim! Yes, I only use 1/2 a stick in mine; I think it’s plenty! Glad this one worked out well for you!
The recipe I have had for some time called for a stick of butter so think I will cut back to a half stick.
This looks so good and I thought I about making it this weekend! My local grocery store has Beef bottom round roast on sale this week, is this a similar meat in taste and texture? or do I need chuck roast?
Hi Heather! Sorry for the late reply; I’ve been out of town the past few weeks. I think that cut should work fine!
Hi, I’m cooking it now, am I to turn the chuck roast? If so how often?
Hi Carolyn, no need to turn it!
Could you use Smart Balance instead of regular butter and if so, would you change measurements? Thanks!
Hi Nancy, I’m not familiar with Smart Balance butter, so I can’t say for sure!
Can you use ranch dip packet ? I bought by accident
Yes!
This is just my humble opinion, but I would never even use margarine with this recipe. The “lowest” that I would go would be real butter. I have eaten it before when it has been cooked by people who have not used butter – and it was just not same – no way. And there is even a huge, huge difference using Kerrygold (or French) butter as opposed to our standard butter. The Irish and the French butters have a higher percentage of butter fat. and if you use the right kind of butter – this dish is DELICIOUS!
So what is “the right kind of butter” here?
US Standard butter, or the French style?
I use unsalted stick butter.
I put cream cheese in with mine. And I live in the South. ???? lol
I use Kerry gold unsalted. No comparison
Replace with smart balance using the same measurements
I do it with smart balance and it tastes great to me. Amazing recipe.
Love this recipes but we only use it to make Italian beef sandwiches. I want to take it to work and serve on slider buns
with provolone cheese. Can it be doubled? Should I just crock it longer?
Sure you can double it!
Ashley do I have to use a bag for this recipe?
Nope you don’t have to use one! It just makes cleanup easier. 🙂
Do i double have to double the time I cook it if I double the recipe or the same amount of time?
Time should remain roughly the same.
I have filled my crock pot with beef and adjusted the seasoning proportionately. No problem. We add extra peppers and onions for sandwiches.
Do you have directions to make this in an instant pot?
I was wondering the same
I made this tonight and it was delish, but thought it was a bit salty. Anyway to cut down the sodium?
I have found the leaner the meat, the less liquid you end up with and the meat takes on more salt. I get a fattier cut of chuck and also use unsalted butter.
You can use salt free butter, as well as low sodium ranch & au jus.
I see many people commenting on the salty flavor of this dish thinking that the saltiness comes from the real butter. It partly may be the butter, but the prickling solution in the peppers might be causing it as well. Maybe if you try washing the peppers in a water bath or even soaking them for a short while before adding them to the crock pot might help reduce the salty taste as well.
I use 2-3 pounds and don’t double the packets…seems a better, less salty ratio
We had my whole family over last night. They all agreed it was the best thing I have ever made! This will be a staple at our house!
So happy to hear that, Jill!
I have added 2 cups of beef broth since my husband loved the gravy so much. It turned out very very well. I never seem to make enough to have left overs
Awesome Gillian!
I just started this and I didn’t realize until I put it on the roast but I used ranch DIP mix and not dressing. I hope it comes out the same way since it is RANCH.. ????
Has anyone else cooked it with DIP mix and not DRESSING mix, and if so, how did it turn out?
I’ve done this before many times and it turns out just fine!
This is one of those recipes that should not be good…that’s a bizarre list of ingredients…but feels like you have to try because it’s probably amazing.
Question: the picture looks like your crockpot is lined with plastic bag. Why?
Can’t wait to try this. Making grocery list now.
Hi! It’s a slow cooker liner! Sometimes I buy them from the store to make cleanup easier. 🙂
Tried this last night and it’s amazing!!! Great flavor and the best taste…cooked over rice, added garlic and 2 table spoons of the pepperoncini juice with 5 peppers and OMG…this is definitely a keeper and new favorite in our home!! Thank you!!
So glad to hear that, Rhonda!