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.
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!
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.
A friend had told me about this amazing pot roast called a Mississippi Pot roast. She described the ingredients and it sounded easy enough. She also made mention that I make sure and use Kerry Gold butter, so I did. Boy was that a mistake.
Kerry Gold butter is very rich and has a certain kind of fat that breaks down as it is heated. Combined with the fat from the meat it came out tender and juicy, but also very greasy. Just swimming in fatty greasy juice.
I was able to salvage most of the meat by using a slotted spoon to remove it from the crock pot and we had it with herb mashed potatoes and green beans. Pot roast is one of my wife’s favorites so I was glad I could make it for her.
I have seen other recipes for this same dish that do not call for butter so I will try that next time. Just was way to oily.
Best pot roast ever so easy and loved by all.
I made this recipe exactly as stated……didn’t change a thing and we loved it!!!!
Did add some baby carrots as suggested….and have made it several times since!
Thank you for sharing
This is the most amazing pot roast ever… and left overs, eat it cold on soft rye bread.
I need to get a crock pot. Any recommendations or size I should get to make this recipe?
Hi Jessica, mine is an 8 quart but this works great in a 6 quart also.
I love this! Have made several times. How is this made in tegular oven?
Going to try your Mississippi roast.. I question no beef broth in the bottom but I,m going with your approach. Can I cook it on high in half the time?
Hi! No broth needed for this. It creates its own as it cooks. And I really only recommend cooking it low and slow!
Omg Insanely delicious!!! Thank you for sharing.
I 100% agree with you on using a crockpot over the instant pot for roast. Although the taste is great, my roast seem to get stringy, yes even with natural release. This is our new go to fave pot roast recipe.
This pot roast was really tasty and so easy to make. I agree with another review though that it was too salty. I might try unsalted butter next time in efforts to try to cut that down. Otherwise really yummy.
Skip the au jus and use brown gravy mix
This is delicious! We always make our venison roasts using this recipe.
The roast is good, but if you’re adding carrots and or potatoes, they definitely need longer than 1-2 hours like it says. I used baby carrots and they were still hard after 2 hours. I’d throw them in with at least 4 hours left.
Curious on why you didn’t add onions
Doesn’t need it!
I made this and shredded it for making French dip subs. It was wonderful!. Used the juice for the dip. This is how we’ll make French dips every time now.
Could I use a top round roast instead?
Hi Alexis, a top round roast is a lot more lean than a chuck roast so it will not come out as tender. I’d recommend sticking with the chuck roast.
I used a round roast yesterday. I suggest you cube it like stew meat if you don’t have a chuck roast. Flavor was still on point but dry compared to a chuck roast.
Hi. I can not wait to make this recipe. What size crock pot did you use?
Thank you so much.
Deb
RE:
Mississippi Pot Roast
Hi Deb, mine is a 6 quart, but a bigger size will work as well.
Well, they do call it the Mississippi pot roast for a reason, the most obese state in the nation. The roast is tasty, but the butter is absolutely not necessary. A chuck roast is already going to provide more than enough fat on its own. I’ve tried the recipe with and without butter, and I noticed no difference in flavor.
This has become a dinner staple in our house. Best way to serve it up: get Hawaiian Roll slider buns and provolone cheese. Absolutely fantastic!
I agree 100% about not needing the butter, especially a rich butter like the Kerry Gold I was told was a must. Just way too greasy.
Do you use the water from jar of pepperoni?
I like to add a little bit for extra flavor.
The title is right! This is the BEST !!! Omg it is packed with flavor – we fed 7 people and had no leftovers.. but we all want it again, really soon!! Thank you SO much for this recipe, so simple, yet so amazing!!!
I can’t find a question about the Instapot so I wanted to ask if you could pressure cook it or if you should still do slow cook and if slow cooking in an Instapot then what setting. TIA
This was really good but way too salty ☹️ recipe said to add no water but that probably would have helped with the saltiness.
So easy to make and so yummy to eat! Husband and I loved it. Definitely will make it again and will be checking out your other receipts too.
Best pot roast recipe
This was amazing! I swapped the butter and ranch seasoning with 1/4cup Italian red wine, 1/2cup beef broth, and an extra packet of au jus. I used sliced peperoncini instead of whole. I also added mushrooms to it, and they soaked up that yummy flavor well! Thanks for sharing this recipe!
So her recipe was “amazing” but you changed most of it…
🤭 same thought !
Not sure why you’re commenting on a recipe you didn’t make.
This is a fun way to change up the flavor once in a while. Thanks!
You sound like my daughter-in-law. She’s from the Pacific North West and we’re from the South (LA & MS) so she loves to eat anything I fix. It doesn’t hurt that I’m Italian, too! She, too, has my recipe for red gravy meat sauce and fixes it all the time. I’ve passed along to her this recipe and hope she makes it soon.
I have made this recipe with several modifications due to allergies and dislikes. I don’t use the Ranch dressing and use plant butter both due to lactose intolerance and leave off the peppers and it’s still wonderful, flavorful and juicy! I’ll tag you next time I make it! Thanks for sharing this one!
Always a winner. Great recipe!
Does the peppers give the pot roast a hot flavor?
No, they just add a nice savory flavor.
If you want a hot flavor, you can use hot banana peppers and use more of them. I made this from a different recipe many years ago; it called for a whole jar of peppers and it was very spicy. I couldn’t eat it. This recipe has the flavor, but not spicy at all. I used about 5 oz. of mild sliced peppers.
Yep! I just made a similar recipe that called for the entire jar. It was way too spicy and I didn’t buy “hot” peppers. The flavor was good, just burned my insides a bit, so next time I will add only 3-5 peppers total for taste.