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.
Made this in our travel trailer. We used local grass fed beef. AMAZING! The only thing I added was a sliced onion spread on bottom and some on top. Served over egg noodles. So good!!!! A definite repeat! Thanks for a great recipe
I’ve had this pot roast at a banquet, it was in a gravy. Do I need to add something to get a gravy or will that happen as the recipe is?
It will create the gravy on its own as it cooks.
Add a tablespoon of cornstarch if you’re looking to thicken up the gravy after you remove the roast from the crockpot.
My daughter added about a teaspoon of cornstarch to the gravy to thicken it. We also added carrots.
The best ever! I cooked it over night. Went to just sample it this morning and it pretty much became my breakfast!
This recipe is an all time favorite. I sear my roast on each side on med/high heat for 2-3 minutes per side (locks in all kinds of flavor) before going in the crock pot. I also add about 1/4-1/2 cup of the pepperoncini juice (and extra pepperoncinis)to the crock pot when adding everything else. Also add a sliced onion.
Its a great set it and forget it dinner thats always a hit.
Best beef recipe ever. Never disappointed.
HOLY YEAAAAASSS. So I’ve heard before that this can be quite the salt bomb. So I followed a few suggestions, I added 2 onions on the bottom of the crock pot, then my seared meat, (I had about 5lbs) then the 2 packages, butter and a little of the pepperonchini liquid, about 10 of the peppers, and then I surrounded the meat with halved baby potatoes. A small package of them. About 12. Because we know potatoes help absorb salt. Then with about 45 minutes left I added about 2 cups of baby carrots. DUDE. It ALMOST beats my moms pot roast. That’s saying a lot.
Hers is like restaurant quality. This is that homemade goodness that is soul soothing. Needed no salt and no pepper after. Made homemade mash in the vitamix and dang. I’m so happy with it.
This may possibly be the best crock pot meal I have ever had. Used a 3 pound chuck roast and followed recipe. What a delightful meal. Thank you
Only way I eat pot roast anymore….I’ve also tried this with a boneless pork loin and it works as well. I like to lightly thicken the liquid with a little cornstarch and serve over mashed potatoes….
Very easy to prepare. Very tasty
Made exactly as written. My husband said, “Throw away all your other pot roast recipes. This is the best”. He’s not wrong. Fantastic.
I love this pot roast and so does my family. I substitute the au jus gravy with onion soup mix if I don’t have it available, it has been difficult to find lately. This is a family favorite.
I also make this with boneless chicken breast and the onion soup my x and it too is a family favorite. The chicken becomes the base for many dishes.
QUESTION- if I only have 6 hours can I cook this on high for 2 hrs then back to low??
Thanks – love this recipe!!
I just put this in the crackpot! I can’t wait to try it and try everything ! I was just wondering if you have a recipe book with all these amazing dishes?
What is the serving size on this?
I want to know this also.
I usually get about a 8 cups when using a 4lb roast
This is delicious! Remember to use less of the ranch and au jus if your roast is smaller and adjust the cook time. If it’s still too salty use unsalted butter. I added carrots with mine! Will definitely make again!
I could only find a 2.5 pound Chuck roast. Could I buy another and cook together ? Or should I just lessen the time? Looking forward to making!
Either one will work!
I use two small ones most of the time. Rarely can I find a larger one any longer. I just sometimes “flip” them, moving one from bottom to top and such.
This is just a great recipe and it’s especially good to take to someone who is homebound or recovering from surgery or an illness… One whole meal that is absolutely fantastic in a crockpot! I too include potatoes, carrots, and onions.
How do you add your vegetables? Do you put them under the meat? Will having the meat sticking out of the liquid dry it out or interfere with the cook time? Should the meat be cut into pieces or is whole fine?
There will be accumulated liquid in the pot that I submerge the vegetables in when there is about 2-3 hours of cook time remaining. Leaving the meat whole is just fine!
This pot roast was absolutely mouth-watering delicious. My family loved it. Thank you for sharing.
This was delicious, thank you for sharing! I couldn’t find au jux mix so I subbed brown gravy mix. My chuck roast was only 2.2 lbs so it was just a little dry. I’ll probably shorten the cooking time or get a larger roast next time because there will definitely be a next time.
I have had a hard time finding au jux mix in the stores, particularly since the pandemic began. But I have ordered it online and usually have plenty. I usually use two small roasts. Hard to find quality larger ones.
I find that the Black Angus Roasts are the best. They have the best flavor for this recipe.
I substitute onion soup mix for the au jus gravy mix and it works very well. I also use two smaller roasts because the larger one is hard to find. On a side note I do this with boneless chicken breast as well and it is a family favorite as well.
Always the best!
I made this today did exactly as recpice called it is so dry it is awful! I haven’t had a roast in over 6 months was looking so forward to it… I can’t afford to waste a piece of meat like this….. so disappointed
Hi Peggy, did you use a beef chuck roast? It should always comes out tender if you use that cut of meat. Other cuts don’t have as much fat and can sometimes turn out more dry, but a chuck roast is pretty fool proof as long as you allow it plenty of time to cook. Sorry it didn’t work out for you!
Absolutely delicious !!!
This is the best pot roast ever and easy to prepare. What is the green pictured on top of the finished dish?
It’s just some chopped parsley for a little garnish!
I sliced a white onion and put it in the bottom of the slow cooker. I also used a heaping tablespoon of beef better than bullion stirred up in a coffee cup of hot water. And your recipe plus ground black pepper. Started slow cooker on high while I got ready for work. Put it on low and went to work. Came home and the house smelled great and it was so tasty!
The only pepperoncini peppers I can get are pickled in a jar. Will these work ok for this recipe?
Thanks
Yes, that is correct kind!
The best and fantastic shredded roast beef sandwich
Easy and delicious! A definite family favorite! I use about 1/4 cup SLICED pepperocini (instead of the whole, sold sliced at store). Also because it is quite high on the salt meter use UNSALTED butter!