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!

4.97 from 2006 ratings

Mississippi Pot Roast {The BEST EVER Pot Roast}

Yield: 8 servings

Prep Time: 5 minutes mins

Cook Time: 8 hours hrs

Total Time: 8 hours hrs 5 minutes mins

This Mississippi Pot Roast is 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!

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Ingredients

½1x2x

• 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

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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.

 

Cuisine: American

Course: Main

Author: Ashlyn Edwards | Belle of the Kitchen

Calories: 470kcal, Carbohydrates: 2g, Protein: 43g, Fat: 31g, Saturated Fat: 15g, Cholesterol: 171mg, Sodium: 501mg, Potassium: 765mg, Vitamin A: 225IU, Vitamin C: 4.1mg, Calcium: 40mg, Iron: 4.7mg

Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.

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