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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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!
Video
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.
Nutrition
Jessica S. says
I make this ALL the time now when I cook a roast, I may tweak a few things depending on what I’m gonna use the meet for, but the ranch dip package, au jus package are just melt in you mouth flavors and the peppers had a little tangy ness!! Yummmmmy 😋😋
Jill Taft says
LOVE this recipe!! I make it twice a week! I just got an instant pot and I read above to make it the same way in the pot but add beef broth. Can I substitute water you think if I don’t have broth? Or will that totally ruin it? Thanks!
Ashlyn Edwards says
Yes water will work fine! I will say that I prefer the taste and texture of the slow cooker method over the Instant Pot, but the Instant Pot does work when you’re strapped for time.
Marie Currey says
This was AMAZING! My whole family loved it! Now my college-aged daughter wants to make it but she doesn’t have a crock pot. Do you think it can be done on the stove?
Ashlyn Edwards says
Hi Marie, I’ve never made it on the stove before, so I can’t say for sure. The oven might be a better option. I’d add 1-2 cups of beef broth, then place everything in a large dutch oven with a lid in a 275 degree oven for about 4 hours. I haven’t tried this method personally, but that’s where I would start without a crockpot.
Heather says
Can this be done in a shorter time frame?
Ashlyn Edwards says
You can cook it in an Instant Pot or pressure cooker. I have directions above for that method also!
Dee says
Can you use any type of roast with this?
Ina says
Best pot roast I’ve ever had. So good! Thank you for sharing!
Joy says
This turned out AHmaAing! Will definitely be in my normal meal rotation. Working from home, it was a bit of torture to smell it cooking all day.
Melinda says
Did you try the slow cooker function on the instant pot?
I have read that low is like keep warm and slow cooker normal is comparable to crock pot.
Tania says
I made this last night and while the taste was great, the meat did not soften in those 8 hours. After 8 hours on low (using the slow cooker function of the instant pot), it was cooked but hard. I set it to pressure cook on high for 30 minutes and it was better but not great. I took it out, cut it up and we ate. But I ran the rest (cut up) in the instant pot again for 15 minutes and it finally got to the point I was expecting.
We did love the ease of this recipe and will definitely try again. Just wondered if anyone had any thoughts on what could’ve gone wrong – maybe it was just this particular cut of beef? It was a 4lb chuck roast. Maybe I should’ve used a traditional slow cooker?
Ashlyn Edwards says
Hi Tania, I believe it could be due to the slow cooker function on the Instant Pot. I have heard of this happening when cooked using the Instant Pot instead of a traditional slow cooker. It just doesn’t cook the same. For this reason, I don’t use the slow cooker function on my Instant Pot. I only slow cook using my regular slow cooker.
Myra Hamilton says
That happened to me with the slow cooker function on my Instant Pot. Come to find out, I had not vented it, and it would not get hot enough to cook.
Frederick Kehl says
I accidentally used a chuckeye roast just now. I am hoping for similar results but i am afraid it will not be as good as a chuck roast. I guess we will see in about 8 hours.
Ashlyn Edwards says
How did it turn out?
Angie says
I’ve had bad experiences with my slow cooker function on the instant pot. It’s very, very slow and very low heat. I never use it!
Megan says
I have made it in the instant pot a few times and have never been as satisfied with it compare to the crock pot. Maybe if you cut the roast into a few equal size pieces it will help, I have seen a few recipes recommend that with the instant pot but I never tried it.
JB says
You need the crockpot; would’ve been very tender
Terri J Zaccaria says
Can I add vegetables such as carrots and onions to this recipe? Make it similar to pot roast.
Ashlyn Edwards says
Yes! Add them in when there is about about 2-3 hours of cooking time left.
S-theButcher says
I was given a hand written recipe of this and I didn’t know to not add water. I added water to make the au ju. When it finished i separated the liquid and used mostly the meat on top of mashed potatoes. So so good.
Ryan says
Is the roast Frozen or thawed?
Ashlyn Edwards says
Thawed.
Eugene Shanks Jr. says
Best roast I have ever eaten and so simple and tasty !!!
Kathy says
are the peppers fresh or pickled?
Jenness says
Pepperoncinis come in a jar and are already pickled.
Jana says
They’re jarred, pickled pepperoncini peppers.
Mike says
Pickled in brine. You can add 1/4 -1/2 cup of the brine to bottom of the crockpot as well. Some other folks recipe call for it.
Gail says
Pickled. I prefer to use the ones that are already sliced, so everyone gets some on their plate.
Angela says
I buy them in a jar from the grocery store, Target, or Walmart.
Maureen says
This a fabulous easy and delish pot roast with left overs i make tacos..OMG are they good! Try it you will like it!
Audrey says
We did the same (making tacos from the leftovers). It really was fantastic!
Bridgette Celata says
Can this be done in an instant pot??
Ashlyn Edwards says
Yes, and I have instructions for that in the post, although I prefer the texture and overall flavor when it’s cooked in the slow cooker!
Cassie says
Can you cook this on high?
Ashlyn Edwards says
For best results, I only recommend cooking on the low setting.
Jennifer says
Can you use a partially frozen roast and just cook q little longer?
Betty says
Are these peppers hot? I can’t do spicy.
Ashlyn Edwards says
No, they just add a savory flavor!
Jerry Weitzel says
i only have a 2 lb roast. should i reduce the cooking time? the recipe calls for 3-4 lb roast.
Ashlyn Edwards says
Cook time should stay the same!
Henri E Fletcher-Lockhart says
This is a simple and foolproof receipe. My go to when I am short on time but want something fabulous. Make some homemade mashed potatoes and let everyone believe you slaved over a hot stove all day. They will feel special and so will you. God bless.
DD says
Do you need to brown the meat before placing in crockpot?
Ashlyn Edwards says
Nope!
Matt says
I did today as I seen several recipes suggesting to sear the meat and it sounded like a good idea. Have a couple hours left before I can dig in.
Stacy says
I can’t have dairy and just realized that the au jus mix I purchased has dairy. Can a liquid beef gravy work as a substitute or would you just leave the gravy out? Anything else that would work?
Moa says
I use a package of french onion soup powder, as au jus is not available where I live. Maybe you can use something similar to that? 🙂
Nicole says
Hi Stacy! You can sub out the au jus mix for onion soup mix or you can make your own au jus mix from scratch (there are tons of recipes for this online). I’ve done both and it always turns out amazing 🙂
Wendy McCullough says
Yes you can. I avoid the au jus packet because it makes it too salty for my taste, so I use a concentrated broth base. Works great!!
Sharon Garrett says
I use brown gravy packet. Works great
Kathy says
Can you use hidden valley ranch dip mix instead of the dressing not sure if they are the same thing.
Ashlyn Edwards says
I’ve done this many times and it works just fine.
Long says
The recipe great, thank you for the instructions.
Diana says
This is an awesome recipe! There are only 2 of us so I vacuum seal the leftovers, freeze and when I’m ready I drop the unopened bag into a pot of boiling water. I don’t even thaw it out first. When opened it tastes just as good af the day I cooked it. Don’t be afraid of the peppers, they don’t make it hot.
Kim says
Hi! I think the peppers I got are sweet. That’s all they had. I hope it still turns out good!
carol says
my husband and i fell in love with this. I am making this again tomorrow. I serve with mashed potatoes and veggie. yummy !!
Dawn Wilbanks says
Love making this recipe. We are trying it with venison roast tonight.
Amy says
Dawn, how did this go for you? I’ve been wondering if it would work with venison.
Jacquie says
I do it with venison all the time. I just quarter my roast up. Its a tougher meat so it needs longer to soak in the juices, but its delicious.
Laura says
I do not usually rate recipes, but this was really amazing! So very easy and delicious!