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!
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.
We used Kerrygold butter and Linton’s dry onion soup mix (rather than the au jus) and it was awesome!
I normally make this the standard way.. Meat, half stick of butter, au jus packet, ranch packet, half of a 16oz bottle of peperoncinis. Tonight I substituted a packet of “MUSHROOM GRAVY MIX” for the Au jus.. It was amazing! Total game changer!
This is my favorite crock pot recipe. I always use pork roast because of the price difference and we are having it tonight with company. I can’t wait for them to get here! My house smells heavenly!
I’ve made this recipe a few times before, but this time the store didn’t have au jus mix or brown gravy mix. I used McCormick slow cooker pot roast mix + ranch instead and honestly, it was much better than any other time I’ve made this. I also doubled the pepperoncinis and poured in about 1/4th of the liquid in the jar + about 1/2 cup of beef broth. Cooked it in the oven at 350F for 3.5 hours and added carrots/ baby potatoes at the 2 hour mark. So good.
OMG this looks amazing, I can’t wait to try it!!!
Is it possible to add potatoes and carrots to the slow cooker? Will it absorb too much gravy and affect the meat?
I add them all the time and nope doesn’t change the flavor! They taste delicious from the gravy.
Omg!!! Hands down the BEST pot roast ever! We’ve made French dips with this twice now. Couldn’t stop nibbling on the meat while warming it up.
Is the peppers you mentioned are they spicy
I don’t find them spicy, just savory!
This is arguably the best recipe I’ve found on the Internet! I realized three things after making this…
1, My crock pot is too small. I used a 3lb roast and added a small amount of potatoes, carrots, and onions. The pot was pretty full. There were five of us eating. There was nothing left. At all. I’ll get a bigger roast next time.
2. When you think you’ve added enough pepponcini’s, add 4 more. The flavor provided by those peppers was/is incredible. Everyone that partook in the roast was fighting for the last one. Seriously. Pour in some of the juice from the jar.
3. Look for and use a grass fed chuck roast. If you can’t find one that’s been grass fed, that’s fine. Just make sure it’s a chuck roast. If you’re trying to substitute another cut of beef, just hold off with the recipe until you can get the chuck roast. You’ll thank yourself later.
Thanks again for this awesome recipe!
Great tips, Wil! So glad all enjoyed it!
Just a thought…how about Greek or Italian dressing mix?
I was looking around in the store last night for different ways to switch this recipe up. I considered Greek powder but I’m not sure how it tastes.. Italian would be too sweet believe it or not. What I did end up doing is switching out the au jus for a “mushroom gravy mix” packet. Came out better than the original.
Do I use salted or unsalted butter?
I use unsalted.
I use a pork roast instead and it taste wonderful! I found it’s brst to slow cook it for 8-10 hours on low. I’m going to try it in my intant pot tonight and see if it works. Wish me luck
I’m going to try this recipe tomorrow. Just wondering if I’m supposed to add the liquid from the peppers to the crockpot.
You can if you would like!
Should the butter be salted or unsalted, I never know what the difference is when cooking.
I use unsalted for this!
Good Morning Ashlyn???? I was curious on what size ranch dressing mix should I use? I’m assuming that the Aus Jus is 1 oz ???? Thank you…. Making this today, can’t wait to try it!! Looks AMAZING!!
Hi! It’s 1 oz as well!
I made it that day and am making it AGAIN today!! It was AMAZING. The flavor was ???? Def a keeper… Thank you for sharing and replying ✌
Thank you for this awesome recipe, i sprinkled 2 T of lipton onion soup mix just because i like onion flavor and it worked well, I was hoping to have left overs but come morning the fridge must have eaten the rest!! I’ve shared this recipe with friends… they can’t wait to try it after all the bragging i did..
Thanks again
Stella