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.
Should I be mixing the ingredients as it cooks?
No you don’t need to do that. Just shred the meat at the end and stir then.
This recipe was originally created by Robin Chapman of Ripley, Mississipi in the 1990s when she changed up a recipe given her by her aunt, to make it less spicy & more acceptable to her family. She shared it with a friend, Karen Farese, who eventually contributed the recipe to a cookbook compiled by her church, the Beech Hill Church of Christ, where the recipe was simply called roast beef, but it was shared on from there and eventually was dubbed the Mississippi Pot Roast. This history was published in the magazine, Southern Living. I figure the lady ought to get credit for this excellent recipe. Also, the leftovers are indeed good in Cottage Pie (that is an English beef pie) Technically, Shepard’s Pie is Irish and made with lamb or mutton- hence the name. I am not a big fan of lamb, although I have had excellent Greek lamb. It is amusing I think that Cottage pie once meant any meat pie before it became more specific to beef, while Shepard’s Pie, once specifically related to sheep is now taking over as the catch-all name for various meat pies made with mashed potatoes on top.
Woah woah woah…the original recipe was even *more* spicy?? Gotta get ahold of that recipe!
Do you use jarred pepperoncini or fresh?
Jarred.
I was excited for this but it failed me I used a 3.5lb chuck roast cooked on low for 8 hours and it’s tough not falling apart at all ????
Hi Briana, it just needs to cook longer. If you give it more time it will fall apart.
I’ve had this same issue. Cook it on high for that time and it’ll be tender. The longer you cook it, the better.
Hands down the best roast ive ever ate, i use the same peopers when i make my collard greens! It adds no heat to the dish but adds tons of great flavor, not only that but the pepper juice” Vinegar” helps break it down and make it even more tender. Rhanks for this recipe!!!!!
Seriously, make this then eat it on ciabatta bread!!!!
(I use sliced pepperchinnies and add them the last hour)
My husband absolutely hates roasts, that is until now ! It is the best beef roast I’ve ever made by far, only thing I did different was added a halved potato to the pot because I only had salted butter so it help tame salt down a little. When everything was done I took the gravy and dumped in a pot on stove, then added a bit of water and a low salt brown gravy mix, it resulted in the absolute best gravy we have ever had especially on the Yorkshire puddings I made alongside!! My husband hid the tiny bit of leftovers even (he doesn’t ever eat left overs). I’m making it tonight for the second time in 2 weeks, as he requested ????
This recipe specifically says to use a chuck roast but can I use a pot roast instead?
Sure!
Did you use salted or unsalted butter?
Unsalted.
Would a stick of butter be way to much?
No it wouldn’t. My recipe calls for a stick of butter.
If I don’t like spicy food can I leave out the peppers out?
Hi Tom, I don’t find that the peppers add any spice, just a savory flavor. You could leave them out but the recipe would be missing that dimension of flavor that they add.
We love this recipe! But I actually think the pepperoncinis do add some heat. So for those of us who don’t like spicy food AT ALL (that’s me!), just adding one or two peppers instead of the 5 or 6 the recipe calls for gives a hint of that special flavor without adding heat. When I make this for a large crowd (half of us like heat, half of us don’t), I make one roast with just a couple peppers, and another with several peppers. Everybody is happy! 🙂
I too was apprehensive about the spiciness of the peppers, but after 8 hours in the slow cooker, there is absolutely no spicy heat at all, only another dimension of flavor that the roast shouldn’t do without. In fact, my family loves the cooked pepperoncini so much, that I’ve gone from a few peppers to adding an entire regular sized jar.
Mr. Smith, add a few sprigs of thyme and a few tablespoons of red wine or vinegar. You’ll get a savory boost without heat.
Honestly, you never notice the peppers small amount of heat after simmering for hours & hours, it just adds a beautiful taste to it. Some of my family don’t tolerate heat at all & never noticed, you’re only adding a few. You will love this recipe!
Can I sub my home canned jalapeños for peppericino? Thankyou
Hi Peggy, the jalapeños would add a different flavor to this so I don’t think I would substitute.
I’m making it now. I m using a packet Franks RedHot Ranch Dip seasoning mix. It’s what I had in the cupboard. Wish me well!
How did it turn out? Making it right now..I only had sliced peppers..
Can you put in potato and carrot?
Yes I do this all the time! I add them when there’s about 2 hours left of cooking time.
What size crockpot do you use? Mine is 4-5 qts and I’m worried a 3-4 chuck roast will be too big.
Hi Whitney, mine is 6 quarts.
How can i substitute the aujus
You can use a brown gravy mix instead.
Other recipes say to use a packet of onion soup mix. That’s the first one I saw so that’s what I bought & im making it now. Still have an hour & a half left. Can’t wait to see how it turns out but will try it with the au juice next.
Or even Lipton Beefy Onion Soup Mix
Made it the last two weeks! That hardly happens. I enjoy it over a baked sweet potato and he likes it as a sandwich. I’ve actually done 2lb – 2.5 roasts and then turned out perfect. Last time I did it low and slow and tonight I had it on high for 5 hours (put it in late) – still great. Today I even forgot the butter and it was still fantastic! I don’t know how anyone could screw this up. My husband can’t wait for leftovers. Thanks!
I’m making this again today. We love it. It’s so tasty and delicious. I use the aujus I get from my local meat shop and then it’s not so salty.
i saw a recipe for this using dry onion soup mix,,, so thats what im using instead of the au jus … anxious to see how it turns out …
Have made this recipe several times it is absolutely delicious thank You for sharing