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.
This recipe came out of Ripley, Mississipi. Go to SOUTHERN LIVING – they have the back story on how this came to be….
If I wanted to make 2 roasts in same large crock pot, would I double everything?
Yes!
Does this make a good amount of gravy?
Yes, plenty!
I made it with Ranch dips package is that Okay???
Yes, I do that all the time!
I’ve made this several times and love it! I’m testing it with a 2.5-3lbs deer back strap today, it doesn’t have as much fat so crossing my fingers that it’ll come out good. I added a little more butter to up the fat content. Anyone else tried with deer?
Chris how did the deer turn out? Thinking about trying it next weekend!
Yes I use venison roasts for this recipe all the time. It’s wonderful.
I use this recipe for venison roast as well as venison shanks. I wouldn’t do it with blackstrap as they are such tender cuts they will dissentagrate quite easily.
How did the deer roast come out? I’m going to try the recipe with deer this week. Is there anything you would recommend?
I’ve made this a couple of times. I actually have another one cooking right now. This time I added a dash of garlic powder, onion powder, a few red pepper flakes, a dash of Tony’ cajun seasoning, and a small splash of the pepperoni juice. Although this recipe in its simplicity needs NOTHING more added, I approach cooking the same way I approach Blues music. Take what’s given, add some extra notes, and pass it on.
My daughter who hates cookoing shared this recipe with me about 2 months ago begging me to make it after she tried it at a friends house for supper. I’ve always stayed away from roasts because they’ve always turned out dry or just plain tough and chewy but I caved in and decided to give this a shot and WOW, IT WAS DELICIOUS!!!!! It was fall apart tender, so moist and incredibly flavorful that even my picky grandson devoured every bite and asked for more!!! Make this once and you’ll find yourself making it often. 2 months ago I’d never heard of Mississippi Pot Roast and now I make it weekly and rave about it to all of my friends. My only complaint is that it is SO good that I rarely have leftovers to take for lunch. Lol, now that’s an amazing recipe!!!!
Hi -do you need to brown this first? Thank you!
Hi! No, you don’t have to!
I always liked the sound of a good post roast and have eaten more than I care to remember because I am not a fan of the traditional pot roast. Found this recipe and I love it – it’s makes the best pot roast. My family goes nuts when I announce that we’ll be having it for dinner. So tasty!!!!
I made this several weeks ago following your exact recipe and the results were outstanding!! Making again tonight, thank you for sharing!!
I’ve tried many recipes for many years, and this was by far the best pot roast I’ve ever made! The aroma of it while cooking was amazing. I could hardly wait for it to get done. I will be making this again real soon!
Can I use
Turkey gravy or bearnaise sauce in replacement for the au ju gravy? My husband got the wrong pack 🙄 🤣
Hi Amanda! I’ve never used either one of those in this, but if I had to choose maybe the béarnaise? Let me know if you try it!
hi. are those peppers spicy?
No, they just add a savory flavor.
Awsome flavors, can’t go wrong, even the kids love it
Has anyone cooked this in the oven and if so how and at what temp?
You can do it in the oven at 300 for 3-4 hours!! I’ve done it many times because my Crock-Pot quit working!! It’s delicious and makes my house smell fabulous!!
Yes, cook 8-12hrs at 205*
Can I cook this on high if I don’t have enough time?
Hi Lauren, I only recommend cooking this on low for best results.
I’ve made plenty of roasts in my time and eaten them most Sundays growing up. This is by far the best roast ever!!!!
This has been an all time favorite in my house! Also, as avid outdoorsmen, we dont usually eat beef, so I always cook this with a venison roast. Tender and buttery every time. It just falls apart in the crock pot!
Thank you!!!
Just posted a comment asking if anyone has tried with deer before, I’ve used traditional pot roasts and love it. I’m using a large piece of back strap today, hoping it comes out, but I feel better after seeing your comment.
Do you add any extra fats to compensate for the lean meat?
Made this tonight and it was SO delicious! Meat was super tender and the taste was wonderful! Served with mashed potatoes, peas and Hawaiian rolls. Will definitely make this again. I don’t like the fat of a chuck roast (normally use other cuts when making a regular roast) but know it adds to the flavor 🙂
Note: I used 10-12 of the peppers and cut up half a stick of real butter to lay on top
If you dont have pepperoncinis, would cherry peppers or peppdews work as well, do you think?
Hi Michael, I’ve never tried it with those kinds of peppers so I’m not sure how it would turn out. If you give it a try, please let me know how it goes!