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.
The recipe great, thank you for the instructions.
This is an awesome recipe! There are only 2 of us so I vacuum seal the leftovers, freeze and when I’m ready I drop the unopened bag into a pot of boiling water. I don’t even thaw it out first. When opened it tastes just as good af the day I cooked it. Don’t be afraid of the peppers, they don’t make it hot.
Hi! I think the peppers I got are sweet. That’s all they had. I hope it still turns out good!
my husband and i fell in love with this. I am making this again tomorrow. I serve with mashed potatoes and veggie. yummy !!
Love making this recipe. We are trying it with venison roast tonight.
Dawn, how did this go for you? I’ve been wondering if it would work with venison.
I do it with venison all the time. I just quarter my roast up. Its a tougher meat so it needs longer to soak in the juices, but its delicious.
I do not usually rate recipes, but this was really amazing! So very easy and delicious!
Awesome!
Mine is only 2.5 pounds, should I adjust cooking time significantly?
No, cook time should remain the same.
Can you make this with a 2lb chuck?
Yes!
I have a 3lb. Beef chuck shoulder roast. Tied. Would this be ok
Yes that will work!
I make the Mississippi pot roast using 3 two to three pound roasts , a large jar of sliced peppers, two each of the mixes and 1 stick of butter. After cooking, I pull out the meat, skim off all the peppers, chill the liquid and skim off the fat. Then I add V8 in a rough 1:1 ratio, steamed mixed vegetables, diced cooked potato, and add back some of the beef for the tastiest beef vegetable soup ever.
I’m concerned about the salt content in both the ranch dressing mix and the gravy mix. Any suggestions on substitutions?
Don’t make it.
You can find gravy mixes that have low salt. For the ranch, you can mix powdered buttermilk, onion powder, garlic powder, dried parsley, pepper, and dried dill. Then, cause you had to buy the buttermilk, you can use these ingredients to make low salt ranch for veggie dips.
In my opinion, it was too salty. I wish I would have used maybe half a packet of each. I had a two pound roast and the saltiness almost made it inedible for me.
I use just a half packet of each, and it comes out terrific. Much less sodium, and you now have the seasonings for a second roast down the road.
How to reduce sodium when called for dry ranch dressing and gravy mix?
I leave out the ranch packet because of this reason. It tastes just as good!!!
I’m cooking two small roasts, should I still cook on low for 8 hours?
Yes!
I am making this tonight and was wondering if I could use cornstarch when its all done to thicken the juice? To make it more like a gravy?
Sure!
Hello, do you have to put the juice from the peppers in the crockpot?
No you do not.
Hi! Can I do the slow cook option on my instant pot to complete? Lots of mixed comments about using the instant pot as a slow cooker.
Hi Danielle, I’ve never used the slow cook function on my IP because I’ve seen similar reviews. I only make this in my stand alone slow cooker, so I’m sorry I can’t advise you on that!
This roast is amazing! I’ve made it once before but spaced and bought a pork roast. Just as good. I have it in the crock pot now with beef but I use half sweet banana peppers and half pepperoncini and extra butter
Made this last night for dinner, it was Great. My store doesn’t have pepperoncini peppers. I will find them elsewhere when I make this again. This is a super easy recipe. Definitely adding this into the rotation. Thanks Ashlyn!
Sometimes pepperoncini is labeled “Greek peppers.”
This is one of my favorite recipes of all time! It’s so easy to make, and I always have the ingredients on hand. When I make it for people they are blown away by how good it is and they always ask for the recipe. I will say, if you are sensitive to sodium then be sure to use unsalted better and try to find a low sodium au jus. You can also add 1/2 or 3/4 of the packet to start and then add more later, once you have had a chance to taste it.