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.
Wondering if you’ve ever used this recipe using Venison?
Hi Lisa, I have not. But I have seen comments from previous reviewers who have made it with success.
So delicious! One question, if I cook it on high would it be for 6 hours?
My wife and I have been disappointed in pot roast lately as it seems to dry out and be tough. Last time I fixed it this way she loved it and ask me to make it again today. We will be making exclusively Mississippi Pot Roast from now on!
can you make this with carrots?
Yes! I usually add them along with some cubed potatoes when there is about 3 hours left of cooking time.
Does anyone know: if you use an Instant Pot in Slow cook, do you use the Less or Normal setting?
I made this recipe a couple years ago and it was sooooooo good! I’m not a beef person so I made it with a turkey breast and it was still good.
Easy, tasty. I added the potatoes and carrots like you suggested after 6 hrs. They cooked perfectly. I would definitely make this again.
I don’t have au jus…..but I have Better than Bullion roasted beef base…can I use that?
Hi Denise, I haven’t tried it with that substitution before so I’m not sure how it would turn out. If you give it a try, please let me know your results!
This is my first time making this. The only thing I did differently is I seasoned my chuck roast with Mrs. Dash, freshly ground black pepper, a little kosher salt and cooked it both sides in 2tbs. Olive oil. Carmalized 1 onion and added to the roast as well. We love onions around here especially with our roast. Can’t wait to see how it comes out. Making it today for our Valentines dinner since it’s not safe to get out on the roads.
The Best!!!!
This looks delicious. Wondering if I could make this in my Dutch oven and oven roast for a few hours?
Do you use salted or unsalted butter?
unsalted
Can you add ‘unsalted’ to the recipe card?
Can you also add a Tbsp conversion for the Ranch dressing mix – I buy the 8 oz shaker can and have to look up the quantity each time (seems to be 2 Tbsp).
This recipe is in our regular rotation! ❤️
When I say this is my favorite meal of all time, I’m not exaggerating. It’s so easy to make and tastes like you spent hours slaving away at some secret, divine recipe. As a working mom with a toddler, crock pot meals are my savior and this one SLAPS. I make it almost once a week with zero regrets.
The first time I made it, I found myself wanting a little bit more of a saucey vibe so I’ve been tweaking little bits here and there to find my perfect recipe. I discovered it with these tweaks: I added 2 packets of the au jus gravy and 2 packets of the ranch seasoning mix. I used a whole stick of butter (making Paula Deen proud), and I added 16oz of beef broth. 6 pepperoncini peps for an extra kick. It doesn’t NEED any extra liquid for it to be amazing, I just prefer the flavor from the dressing mixes so much that I wanted more of a thick, stew type deal and the extra liquid helps achieve that. I also let it sit on low for 8-8.5 hours then I shred all the meat and let it sit in the gravy for another hour or so.
I usually serve it with some instant mashed potatoes and/or jasmine rice to soak up all the extra gravy.
Do you know how many grams are in one serving of this recipe? I am trying to calculate my WW points for the green plan, and it looks like one serving of this is 14 points. If I knew how many grams were in one serving, I could cut down that amount and lower my points.
Also is the nutrition info just for one serving? Or for the whole roast?
Thanks!
P.S. I have had this meal before and it’s delicious!!
Hi Jaime, the nutrition info is for one serving. I haven’t calculated what each serving is in cups; I will try and measure that out the next time I make it as I know others have asked as well!
I used the butter and loved it…and we are in our sixties but in great shape
To speed it up, can I cook it on high?
Hi Sharon, for best results of texture and flavor, I only recommend cooking this low and slow.
This is the best pot roast ever! I made it twice in the last two months. Most recently when I fed family passing through town last week. Today I found myself daydreaming about how good this is. Yes, it is that good! Thank you for sharing this recipe with us.