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.
Amazing! Didn’t change a thing. Hubby loves this! His post roast if choice now.
I can’t wait to try this variation. I’ve always made it according to a recipe with Italian dressing mix and pepperocinis and added water and the pepper juice. Too much liquid!! We serve it on a hoagie bun with provolone cheese. Looking forward to the new recipe.
I have made this recipe over and over again, LOVE IT!!!!!! we use it for beef dip sandwiches, put it on mashed potatoes, beef tacos, beef and Yorkshires. We live in a very small village in the Rocky Mountains British Columbia Canada and sometimes I cant buy pepperoncini peppers. I sub with pickles and Jalapenos, still so good.
Thank you
Should you brown the meat real quick before you drop it in
No you don’t need to brown it first!
I do!! I season it well and use a little butter/oil and sear on each side for a few minutes.
I use this recipe for deer venison. It is delicious! Super crowd pleaser….love that it is so easy….thank you!
Delicious recipe. This one is a keeper. Super easy and very few ingredients.
I made this recipe once with the four pound roast and it was delicious. Unfortunately I’m having trouble finding one that size. How do you properly cook two two pound roasts at the same time? Side by side, stacked on each other? How does it affect the cook time? Sorry if this is a silly question but I’ve always had a hard time with roasts. I tend to cook them too long. Thank you!!!
Hi! I would put them in the crockpot side by side, and the cook time should remain the same.
I will never make pot roast any other way!! I always add, onions, potatoes, carrots, corn and celery. Any veggie I can fit in the crock pot. So freaking good and the whole family loves it!
I’ve made this recipe a number of times over the last 4 or 5 years. I think this tastes best with about half the amount of each seasoning packet and half the amount of butter. I have also tried multiple different add-ins such as pepperoncini juice along with minced garlic and sliced onions and carrots. The juice also makes a wonderful gravy to serve on top. This is in my rotation for sure and my boyfriend loves it!
This is my second time (I think) making this roast. I just made two for thanksgiving and there was nothing left. I added a bit of the pepperoncini juice once I added all the ingredients. I also seasoned with salt and pepper and seared before putting in crockpot. Since the crockpot were going to be overcrowded once I add the potatoes, carrots, celery and onion, we decided to cook them in a pan with just butter and let the steam cook them. Once they were tender we added to the crockpot. It was a hit for sure!
I’ve made this recipe countless times and I’m sorry I am just now leaving a rating and review. It is INCREDIBLE and loved by all. An absolute winner every single time. You can also use all kinds of cuts of meat, which makes it great for when you have a brisket or flank steak, etc. that you don’t know what to do with! 10/10!!!
Oh Dear Gussy!!! I can hardly wait for tomorrow! My crock pot is out on the counter…all my ingredients are ready to go and my mouth is watering! I have potatoes and baby carrots too… 😉 My big sister used to do a roast with a can of stewed tomatoes and a quart jar of spicy olives (I use Olive Pit Texas Hot or Cajun…they have bunches of flavors) then they’d shred it up and have it on hoagie rolls…OMG! Just Sayin’
I used a jar of sliced pepperoncinis and they mixed in great with the shredded beef, I also made a gravy with the drippings and added mushrooms and shallots to it. Delicious with roasted garlic mashed potatoes and honey glazed carrots! Leftovers were even better!steph
This is not only the easiest recipe ever, but it is incredible to eat. We use ours as a roast dinner and then we shred the rest/leftovers for tacos. This is the best recipe I have ever used and my family loves it – not too spicy at all but enough flavorful enough for all palates.
Thank you for making me look like a chef 🙂
I only have ranch dip mix. Is it okay to use? Thank you
Yes that’s fine!
Can you cook on high in crockpot?
Hi Natasha, for this cut of meat I only recommend cooking it low and slow.
I liked it but thought it was too salty, is there a way to bring down the sodium level?
Hi Ana, make sure to stir everything well after cooking and shredding the meat and that usually helps to distribute the seasoning so that no pieces are too salty. You can also reduce the amount of seasoning used (like 1/2 a packet of each) if you still find it too salty.
You can also use “low sodium” options
Amazing !!!!! Made this for my crew at the fire station added potatoes carrots onions and mushrooms. Then made it again for the family the next day everyone raved about it.
Will never go back to dry traditional pot roast after making this! Fork tender and the flavor was out of this world. I’m doing keto so this will be in my regular rotation. Hubby loved it too. Thank you for sharing!
This recipe was so easy and perfect for a chilly Sunday dinner. Simple yet very tasty. The whole family loved it.
After eating one serving, I was tempted to just stand by the crockpot with a fork and keep eating. This is so good and addictive! Also, ridiculously simple to make. It was the first recipe I made in my crockpot and it has set the standard. I will be making it again and again. Perfect for a lazy, rain-filled Friday.
I was worried reading that it was too salty. I made it and it was perfect! I’m not sure what the others did but it tasted even better the next day! I’ll definitely have to put this in my recipe book. I ate the peppers and they were filled with juice. Soo good. Thanks!
I’m using a venison roast, do I need to add liquid or will it still release enough juices?
I have never ate the peppers will they make it taste spicy
No, they just add a nice savory flavor.
Followed the recipe as written. Delicious. Great flavor. I loved the simplicity of this recipe. This is a keeper.
Can you cook this on high for 4-5 hours instead of on low for 8?
Can you cook this on high for 5-6 hours instead of on low for 8 hours?
I used a jar of sliced pepperoncinis and they mixed in great with the shredded beef, I also made a gravy with the drippings and added mushrooms and shallots to it. Delicious with roasted garlic mashed potatoes and honey glazed carrots! Leftovers were even better!steph