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.
This is one of the best recipes I’ve tried for pot roast. The roast is so amazingly flavorful. It’s easy and my family loves it. This is a recipe I’ll be keeping around to make again.
Amazing! Family cleaned their plates. Highly recommend.
If I double the size of the roast (7-1/3 lbs), should I double everything else?
Thank you!
Yes!
I have one in the crock pot right now. I’ve made it many times before. I never have au jus gravy mix around so I just put some better than bullion beef flavor mixed with a little water. Whether you sear it or not it will have a nice crust so I don’t sear. For the commenter who doesn’t like pepperoncini peppers, you will after you make this recipe.
I made two 2lb roasts at once and not thinking added two seasoning packets for each. If I make a gravy with water and flour would that help cut the over seasoning?
It’s one packet for a 3-4lb roast and you’re complaining about over seasoning when you did two for a 2lb? Start with following the recipe first before you change anything. Understand your base is always the first rule to modify anything.
Hi there! I am planning on making this tomorrow. However, my husband is gluten free. Ranch packet is fine, but au jus packet isn’t. Available at my store is GF brown gravy packet. Any thought as to using that instead? Thanks so much!
That will work just fine!
Club house has a gluten free gravy mix in the packet. I had neither so I used a bit of bovril as my daughter has an allergy, and it turn out great !!
Fool proof, this recipe is simple and delicious. It’s a low fuss go-to for hosting! Highly recommend
I will have to sub the powdered aus just for liquid Johnny’s aus jus and maybe a bit of better than bouillon beef base.
Definitely a go-to recipe when i dont feel like being in the kitchen lol. I do a couple things different tho. To start, i season my roast with salt, pepper, garlic powder, and smoked paprika while i have a pan heating on high heat. Throw some kerrygolds herb infused irish butter down to melt, then sear all sides of the roast just to lock in the flavors. One of the first few times i went to make this, my store was out of pepperochinis, so i used a couple of jarred hot chili peppers and a small amount of the juice from the jar, then added some banana peppers to balance out the heat from the chili peppers. Added in baby carrots and a medley of red, white, and purple potatoes and some extra butter the last 45 minutes to an hour.
We almost always make this into sandwiches. We toast a hoagie roll in the oven then add the pot roast and top with a slice of provolone cheese then pop in the oven again until the cheese is melted. Best hot beef sandwiches I’ve eaten!!!
Making this tonight, my roast is only 2.5 lbs but I left the seasoning as instructed. Do you think it will be okay or am I in for a salty dinner?
Make sure to mix everything well once you’re done cooking and that will help to distribute the seasoning. I don’t find it too salty with a smaller roast and I’ve used a smaller one many times. You can also add some chopped potatoes a few hours before cooking is up and that will help to absorb excess saltiness, too.
Good morning–
I plan on making this tomorrow. Got the 1 oz of ranch, but the only au jus I could find where I live is a 1 oz packet of “Au Jus gravy”–whatever that is. I’m thinking it’s probably okay because if I was going to use it on it’s own, it’s one packet to 3 Cups of water. Think this will be okay? I know not to add the water to the crockpot.
OKay-never mind–I just re read the recipe and it says “aujus gravy”. My bad.
That’s the correct one!
To be honest, I was leery about this recipe but I followed it and I am sure glad I tried it. It was AMAZING! I did add onions, carrots and potatoes at the last 2 hr mark. This is definitely a keeper recipe.
The two things I did do off the recipe was; I browned the roast before putting in the crock pot to get a nice crust on it and when I put in the veggies I was concerned on the amount of liquid so I added about a cup of water or so to it. It still came out FANTASTIC and was perfectly seasoned.
Just made this recipe for the first time yesterday! I had no choice but to leave it on low for 10 hrs while I was at work but it still turned out perfectly! Super tender and flavor was delicious. Planning on having it on a sandwich for dinner tonight. Will be recommending this to my friends and family 🙂
I don’t like anything spicy. So do you think if I leave out the peppers it will ruin the results?
Hi Pat, I don’t find that they make the roast spicy, they just add a savory flavor. I wouldn’t recommend leaving them out because they add great flavor. I would just remove them at the end before serving. Hope that helps!
Pepperocini are a must, just make sure to read label and don’t get medium or hot
I dont understand people saying it was too Salty. I purposely used just half of the pack of Ranch Seasoning and a whole pack of the Au Jus and some of the juice from the peperocini and it barely had any flavor because I was worried it would be too salty. I regret not using the whole packet of the Ranch seasoning. Also, I cooked my roast on low for 6 hours instead of 8.. I think it would’ve came out way to dry if I left it in for 8 hours. For reference my roast was a little over 3 pounds.
Made this for the first time tonight… AMAZING!!! My husband and sister loved it too
Have you ever made this the day before? I’d like to get rid of some of the fat.
Yes, and it reheats well. The fat will solidfy when refrigerated, so just be mindful of that.
I prepared this recipe for my family as our Christmas Dinner. I noticed that the pictures indicated the beef was pulled. I sliced the roast as I would if I had prepared the meat in the oven.
This recipe is so simple, even I couldn’t mess it up.
My whole family complemented how moist and tender the meat was. They even asked for seconds.
I will definitely put this recipe in my go to meals.
This has become a favorite to take to gatherings! I never fail to get rave reviews. Delicious and so easy!!
About how many ounces of ranch dressing mix is one packet. I have it in bulk and need to measure it in either weight or measure it.
Thanks!
It’s a 1 oz packet.
Best roast ever add ingredients turn on and leave it!!
I’m looking at crockpots now because this recipe has become my favorite! But can’t I just slow-cook it in the Instant Pot for the 8 hours, instead of cooking it in pressure-cook mode for one hour? I thought that’s what the Instant Pot was for. 🤷♀️
The slow cook setting on the instant pot seems to be hit or miss, if you Google around you’ll find plenty of stories where recipes just don’t turn out when they use the instant pot slow cooker function. I’d highly recommend getting a slow cooker for this recipe, you can get some as cheap as $20-$30 from Walmart!
I use my instant pot as a slow cooker. Just need the glass lid if it has the settings on it. Just put this recipe in now.
There are a lot of recipes for Mississippi pot roast in the Instant Pot online. I’ve cooked it that way before, it was great!
This is the second time I made this tonight and I followed the recipe EXACTLY as instructed. Definitely the best way to make roast beef! The extended family members LOVE this and went for seconds (I doubled the recipe as I had 8 lbs of chunk roast). They’re even asking for the recipe – sent your website link! Thank you for sharing this and it’s a keeper!
Hi! How many oz. Is the packet of ranch? There are 2 sizes in my store…a 0.4oz packet and also a 1oz packet(same size as the au jus) Thank you!
Hi, it’s 1 oz!