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.
Absolutely delicious!! Thank you so much for this recipe. My husband does not like pot roast, until now!! So tender and flavorful!!
I forgot to start in the morning… how long on high?!
I’d try cutting the time in half if cooking on high so 4 hours.
Also great served on hamburger buns with some sour cream and provolone cheese!
Had a nice flavor but very salty. We don’t do salty. I am going to try and less salted maybe mashed potato flakes, some sugar. I hate to toss. Meat is too expensive to waste.
Make sure to use unsalted butter.
I add potatoes, carrots and quartered onions last 2 hours of cooking = amazing. I would mushrooms too would be even better, next time I’ll add those too. Enjoy!
What about using a rump roast and regular onions ??
And what about searing the roast first?
I’ve done it seared before with some olive oil and S&P and it was great!
So, I have to admit that I totally hate pepperoncinis, and while I love many other kinds of peppers they all seem to hate me and my digestive system. How is this without the pepperoncinis? Thanks!
It works perfectly fine w/o the peppers. Tried it on my family – kids LOVED it. My wife’s parents got it next – they loved it. NOW I’m making another round of it for this Sunday.
I hate pepperoncinis, too, and cannot tolerate any sort of hot peppers. However, I decided to follow the recipe as written and am glad I did. You don’t taste the peppers or their heat. The pepperoncinis merely add a slight tang to the sauce. Give it a try with pepperoncinis and I think you’ll be pleasantly surprised like I was. And I have to say, this recipe is fantastic. I could not stop eating the pot roast. I can’t wait to make it again.
I buy mild pepperoncini because I like the flavor but not the heat.
It was delicious! I hate all peppers so I made it the first time without them and it was amazing!
Honesty I was skeptical. It was too easy and the Ranch Dressing and Au Ju gravy mix was a bit odd. But, I followed the recipe and holy cow is was out of this world. Seriously the most flavorful pot roast ever! Will be my go to slow cooker pot roast recipe from now on.
Y’all this recipe is 100% LEGIT! This is the only way I cook myb roast now and I’ve never had a complaint.
I absolutely love this recipe! I have a few suggestions/substitutions having made this recipe sooooo many times!
1. I learned by mistake, if you don’t have the au jus packet, brown gravy packet works just as well (I compared the ingredients, and there’s very few dissimilar ingredients).
2. I like whole pepperoncicni’s, but the sliced ones give a more even disbursement of flavor – just maybe add those closer to the end 😉
3. I like to pour a bit of the pepperoncini juice over the top of the seasonings. It may be in my head, but I feel it adds just a tad more flavor
4. A crusty French or sourdough loaf sops up the juice quite nicely 🙂
In Australia we don’t have the ranch dressing and gravy packets you mentioned. What can I try instead, please?
If you go to Budget101, there are a lot of scratch seasoning mix recipes. You can make the Au Jou and the Ranch Mix with herbs and spices. Many of which you probably already have in your cupboards.
You can get them by ordering them from Amazon 😀👍🏼
Hello Jennie,
I have made my own ranch dressing before and it’s these ingredients, with onion powder and garlic powder being the most important if you can’t find the other stuff:
3/4 – 1 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/8 teaspoon finely cracked pepper
Good luck (and g’day!) 🙂
Thank you! I was sitting here wondering if I could do that.
Hi! When you used the brown gravy packet, did you add any water? That’s what I got because it’s low sodium, but wondering if you need to add water since it’s not the au jus packet. TIA!!!
Made this pot roast following the recipe; easy, tasty and a definite one to keep as a go to!!
My favorite meal ever but it ‘s a bit too salty for me. I use unsalted butter.
Serving size?
Is it ok to use a pork roast?
Yes, I have a recipe using a pork shoulder or butt here: https://belleofthekitchen.com/mississippi-pulled-pork-recipe/
This is great! I’ve made it twice and both times it was perfect. This time I started way late and so my question is, can I go high for 4 hours, rather than low for 8?
Has anyone done this? If so, how did it turn out?
I wouldn’t, it won’t get tender. But you can cut it into four smaller pieces so it cooks faster on low!
I have! It turned out great
I have cooked it on high many times. Usually takes 4-6 hours depending on the size of the roast and how hot your crock pot actually gets. I have 2 different crock pots and 1 gets much hotter than the other.
That’s what it calls for read the Recipe.
I would suggest reducing the ranch and au jus and butter for pork roast, its naturally saltier because of the fat.
This is one of my favorites! Perfect comfort food. 🙂
Ooohh wow! This sure is a recipe anyone can make. So easy and best you just need to open few packs!!
Delicious! I made in the instant pot (only because I forgot to defrost my roast) and it was delicious!
How long did you cook it in the instant pot? Was it tender?
Did you add the beef broth or follow the regular recipe?
You have to add liquid when pressure cooking, so definitely add the broth!
What are your directions for making it in the Instant Pot?
This has got to be one of the easiest beef roast recipe there is. It’s so delicious too. This will be in our rotation. 🙂