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!
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
Kassi says
I’ve made this recipe many times and it’s absolutely delicious. My husband asks for it all the time. It’s great as is but we mix it up and sometimes add sliced onions and garlic cloves to the pot. We also ALWAYS add like 3x the amount of pepperoncini peppers because they taste delicious with the meat when it’s cooked.
Elliot says
I love this but it was way way too salty, otherwise I’d give it 5 stars. Followed instructions exactly. It must have been the mixes.
Robert Pontious says
Easy and Fantastic my wife made it first and I took over highly recommend it
Crystal Stauter says
So yummy I make roast quesadillas with this
Dawn says
This is great but my roast tuned out very dry. The recipe doesn’t call for any liquid. I seared the roast first & put butter on top in the crockpot. Any advice? I did use a 4 pound rump roast.
Ashlyn Edwards says
Hi Dawn, it was the cut of meat. The recipe is for a chuck roast which contains enough fat that it will fall apart at the end of the cooking time. If you use a chuck roast I guarantee it won’t be dry.
T says
I love love love this recipe!! The only change I have made is using low sodium ranch, au jus and no salt butter.
Such an easy delicious meal. THANK YOU
I have made this recipe at least 15 times perfection every time!
Linda Ferraro says
So delicious, tastiest pot roast I ever had! I shared with all my FB friends! This will be my favorite go-to pot roast recipe!!
Chase Nicholson says
Can I sear the roast before placing in the crockpot if I want to?
Ashlyn Edwards says
Yes for sure!
John Hoppin says
Our family can’t get enough of this dish. Can’t have it every day or my heart will blow up. We like it with Hawaiian rolls and Hoppin Hot Sauce!
Susan Shrader says
I sear it on the grill before putting in the crock pot. It adds another layer of delicious flavor! This recipe is a family favorite.
MMI says
Um. This is the first time that the entire roast was eaten. Even the leftovers. We took the leftovers and made pot roast sandwiches with them the next day. Every last drop was gone. Highly recommend this. Hands down the family favorite.
Chef Gypsy says
You can add chunks of potatoes. The starch pulls out the extra salt.
Donna Gray says
The best roast ever. It is not a pot roast with carrots and all. It is a delicious taste using the peppercorn peppers. They are a must un this recipe. Moist and great on potatoes and sandwiches
Beck & Bulow says
Popped the lid and the meat was perfect. Served on kaiser rolls I had brushed a little olive oil on and then added kosher salt to the tops. Put the rolls under the broiler for a little to toast them up. My wife loved them and told me to make them anytime.
Kendall says
10 outta 10! This has actually become our Christmas dinner. No stress and it’s a family favorite. 🙂
Grayce says
This was an amazing recipe! The whole family loved it. We put it over grits…YUM!!!
Julie says
Could a larger roast be used? This is a huge hit with my family and 4lbs just isn’t enough!!