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.
My family like more gravy so I actually add a can of French Onion Soup. It makes it even better!
I just put this recipe in the crock pot for the 2nd time this morning! It’s one of our absolute favorites!! My only worry is our roast is partly still frozen. I hope it doesn’t mess up the favor!!
Can this meat be used in a stew? Would you cut it into chunks first or just cut it up after it is cooked. I am looking for a flavorful meat for Hobo stew for a large crowd
I think either way would work just fine. Sound delicious!
It was delicious! My daughter hates gravy but loved this meal. I made homemade mashed potatoes, green beans and Hawaiian rolls. This was 2 weeks ago and I’m making it again for dinner tomorrow. It was requested! Thanks for the recipe!
We make this and serve it on hoagie buns with the juice as a dip. I shred it, saute some onions, oh my goodness!!
Can you add potatoes & carrots to the crock pot & cook along at the same time or would they come out too soft??
Hi Louisa, I usually add them when I have about 2 hours of cooking time left.
I always boil my potatoes and carrots separate and fold in with roast immediately before serving. Doesn’t take long for them to cook and prevents them from becoming to soft.
Can this be made using the high temperature crockpot setting? How long would that take?
I recommend low and slow for this recipe and this cut of meat.
We are trying to reduce carbs in our house, and this was AMAZING served over cauliflower rice. Great recipe!
What can i use instead if I don’t have au jus gravy packet?
Hi Alma, you could use a brown gravy one instead.
I’ve been wanting to try this recipe for a while, but I don’t have a Crock-Pot so I followed the recipe and cooked it in a dutch oven on the stove set on low for about 6 hours. It came out perfectly, a little salty, but I added a bit of water to dilute it. I will definitely be making this again.
Did you use unsalted butter? That may help if you didn’t
I loved this! also thought it was a bit salty and I used unsalted butter. Could it have been from the peppers?
I have a round bottom roast – do you think it will work for this recipe?
Hi Tarah! That should work fine!
Truly the best pot roast ever! Took the leftovers and made hand-pies. Do recommend!!
Oooh yum!! I love the idea of hand-pies!
Love the recipe; do you think the ranch packet has something to do with it being a little too salty!??
The roast and this recipe are in the crockpot now! This is my first time making this dish and I’m excited to try it, especially after reading all of the comments! I’m planning on adding some quartered red potatoes and a small yellow onion. I can’t wait for it to be ready!
Can you cook on high
Hi Chrissy, for this cut of meat I recommend cooking it low and slow.
I’ve made this a few times. Some with rice, sandwiches, and last superbowl we turned it into nachos with a beer cheese sauce. Everyone loved it.
I like the simplicity of it, and I can go about my day.
Family loves the flavor of this recipe but hubby thinks the meat is tough. What am I doing wrong?
Hi Tracey, the meat should be falling apart tender. If it’s not, then it just needs longer to cook.
Do you drain the juice from the pepperoncinis?
I usually splash a little bit of the juice in as well!