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.
Holy Mother of Pot Roasts – Mississippi Roast is the best – had the last one 2 nights ago and my husband asked me to make it again. I pour the liquid from the pepperoncinis into the crockpot as well – really kicks it up.
I’d like to make this tomorrow but wondering what the pepperoncini juice does for the taste or if I can substitute the pepperoncini with something else mainly bc I’m not sure our kids will like that part of it… any thoughts on this?
It really just adds a savory flavor to the roast and doesn’t add any spice. I don’t recommend substituting!
The best pot roast ever! My BF hates turkey so made this past 2 thanksgivings! He thinks i slaved over it, but so easy! Lol
Can I sear the meat before putting it on the pot? Or not necessary ?
You can, but it’s definitely not necessary. I never do..
This is really easy and really good. I love that no browning is required!
making this for the 3 rd time. I love it. so easy and delicious. Thank you for the recipe
Can this be cooked on high? and if so, what would the cooking time be?
I only recommend cooking this on low heat for best results.
Agh! I completely forgot to start it this morning and just put it in crock thinking four-five hours on high would do. Maybe a combo? Four on high one on low? What happens that’s different? Have you tried it? This’ll have to do cause need to eat by 7 at the latest… 😉
How did this turn out with the last hour on high?
Hi Melissa. I’ve cooked this roast on high, every single time. Just start testing for doneness around 3 1/2 hours. Mine is always perfect at 4. PS-I bought a grease separator from Amazon, and it’s kicked this recipe into an even EASIER dish. Just remove your roast and peppers, when done, carefully pour juice into grease cup, grease will accumulate in the bottom of cup, press the button and you control how much grease empties from the bottom. Shred the beef and add it back to crockpot or serving dish and pour juice back in. We like a lot of gravy, so I add a bit of corn starch slurry into juice before adding it back to the beef. Sometimes I prepare another gravy packet, in the stovetop, and add it to the final dish too! The bellofthekitchen has given us a great recipe! My pot roast game sucked, until I found this one. Thank you bellofthekichen.com!
I thought the same about using the instant pot for roast. Then I experimented and discovered if you put roast in the instant pot for 120 minutes instead of 60 it’s as perfect as a slow cooker roast.
I use the spicy ranch mix, it’s got everything, just perfect. I leave out the peppers, and throw in a bunch of baby potatoes. PERFECTION!
Do you put the potatoes in from the start?
The ONLY pot roast recipe you will ever need. I add onions and baby carrots two hours before it’s done. And a little extra butter doesn’t hurt.
Hello- so excited to make this. Can anyone tell me the difference in flavors between using the onion soup packet or the au jus packet? I’ve seen this recipe both ways. Thank you!
easy and oh so delicious, I put potatoes and carrots in with the roast, it makes an ez 1 pot meal. just turn it on and gorget it till dinner, YUM!
The BEST pot roast I have ever made and or eaten!!!
I’m still learning about cuts of meat, would this work with “beef round top round steak”? If so, do I need to adjust any of the measurements or time? Thank you!
I use beef stew meat and serve it over mashed potatoes or grits. Delicious!
What about onions and garlic.? Never had pot roast without them for flavor.
The onion and garlic are in the ranch seasoning!
This truly is the best but I have probably a dumb question. Am I supposed to use the broth with the meat or just take the meat out and discard the juices?
I use the juices afterwards as gravy!
Hello Becky! I have made this for several years now and I have tried it several ways. You can eat it over rice, noodles, potatoes and also put on a hearty bread and baked – Hoagie style. ( we also add Muenster cheese on top of the sandwich before baking it). As for your question about the juice… well, that’s the best part of it. Sometimes I even thicken the juice with another packet of aujus sauce. Please don’t discard that delicious juice. It is what makes the whole dish. You can also dip your sandwich in the juice or pour it over your noodles , potatoes or rice.
Would searing the meat first benefit or harm this recipe?
I usually coat it with onion and garlic powder and brown the outside before adding everything. I’ve done it both ways and prefer the seared version.