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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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.
Love this recipe! Has easily become a family favorite! Even my picky children love this meal! Hands down one of the best crockpot meals I have found! Would recommend this to anyone!
I made this recipe and halved everything since I’m cooking for one. The meat didn’t get as tender as I would have liked but it was flavorful.
We wanted to see if it really needed the whole 8 hours. Had anyone used a thermometer in the slow cooker?
I’m using a 1.85 lb roast and I dumped the whole packets of ranch and au jus in. Now I’m wondering if it might turn out too salty, since it’s such a small roast and probably won’t produce as much liquids as a roast twice it’s size. I’m considering adding a cup of water to dilute it down a bit. Do you think it will be ok?
I love this recipe! So easy and so full of flavor. Doing it again right now, but I only have sliced peppers. Do you think those would be ok to use instead of the whole ones?
Yes I use those occasionally as well!
This pot roast on French bread with mayo, shredded iceberg and sliced tomato tastes exactly (well almost) like a New Orleans roast beef poor-boy. (In NOLA jargon lettuce and tomato on a poor-boy is known as “Dressed”)
When you sear it do you add salt or pepper or not?
It does not say to sear the roast.
So I’ve made this probably a dozen times at least and I’ve always seared it, because we’ll it locks in the juices. Other comment says it doesn’t say to sear it, but thats pot roast 101. I never add salt to the recipe, even to sear it because the ranch and gravy mix make the roast salty enough. In fact, I end up using about half the ranch packet most times if I don’t add potatos and carrots. I don’t see why you can’t do pepper, ive never done it personally. But my recommendation is to never add salt to this.
This is a perfect meal for low carb eaters. I pair it with riced cauliflower and roasted veggies. One question though…..can it be frozen for later?
Yes it can.
Do you use a frozen or thawed roast?
Thawed.
I have done it with frozen and it works fine. Just add another hour for cook time.
I’m so glad that I found this recipe. My family loves it and always say we don’t have it enough. I love that you have the nutrition listed. Question – what is the serving size? Thanks!
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.
SO SALTY!!!!
Absolutely use low-sodium packets. It is easy and good, but nearly inedible because of the sodium overload.
And I’m a person who likes to use salt.
I agree- so salty! And I love salt!!!
This is an amazing recipe. Not boring like a traditional one pot roast. The whole family loves it. I would like to make a larger roast though. Would I need to double the recipe or extend the cook time for a 6 pounder?
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.
Use only half the Ranch Seasoning.
My father in law thought it was too salty so I’m making it today with a brown gravy packet that has 30% less sodium. Many recipes say to use au jus or brown gravy. The store was out of au jus, so perfect time to give it a shot.
Try adding a stick of unsalted butter! 🙂 it’s how I do it.
If I use the unsalted butter do you think I should still use the whole pack of ranch seasoning?I don’t want it too salty
Try it again with a packet of low sodium beef gravy. It was salty for us too until we made that simple change. Our family doesn’t do too much salt but we love this
Easy and Fantastic my wife made it first and I took over highly recommend it
So yummy I make roast quesadillas with this
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.
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.
That’s because you used rump roast. You should try it with Chuck roast.
The recipe doesn’t call for searing it first. Try again with a chuck roast and put it in fully uncooked. Don’t sear it first.
Mines currently in the crockpot however it seems very tough. I can’t even poke my wooden spoon through it. I used a chunk shoulder roast. I’m confused as to what meat I should have gotten..?
I add just s little of the pepperoncini juice on top aftervsll other ingredients added. And I don’t sear the roastv1st. It’s the only roast I don’t sear. Hope this helps!
It does not call for the roast to be seared at all.
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!
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!!
Can I sear the roast before placing in the crockpot if I want to?
Yes for sure!
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!
Yes the Hawaiian rolls make it so good. My mom makes this, not from this recipe but exactly the same. And it is amazing!
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.
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.
You can add chunks of potatoes. The starch pulls out the extra salt.
Thank you!
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
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.
10 outta 10! This has actually become our Christmas dinner. No stress and it’s a family favorite. 🙂
This was an amazing recipe! The whole family loved it. We put it over grits…YUM!!!
Could a larger roast be used? This is a huge hit with my family and 4lbs just isn’t enough!!
I have used a pork loin for this 2x now and I think it worked wonderfully! Makes a great juicy pull apart meat for tacos over rice or like the dirty south over bread!