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.
I love this recipe. It’s great for those days when you don’t have time to prep. I do mine in my instapot on the slow cooker setting. Foolproof.
My daughter used the juice from the jar of peppers too. You don’t say to do that so I was wondering if you’ve ever tried that.
Yes, I like to drizzle some over the top!
Making this tomorrow. Could only find banana peppers in a jar. Can they be substituted for pepperoni?
Yes, banana peppers work fine!
Can I use a beef Chuck tender roast?
The recipe calls for 1 packet ranch dressing mix and 1 packet au jus gravy mix. Those come in different size packets. Which size of each do you use for the recipe? Thanks
They are both 1 oz packets.
I have to say, I was very much surprised at how good this turned out – given the short, uncomplicated list of ingredients, I expected it to be only so-so.. I had about 5 lb. of chuck roast and used about 1 cup of jarred, sliced pepperocinis plus about 1/2 cup of their juice. This is great for sandwiches on toasted kaiser buns or served over mashed potatoes. I’ll be making this again…delicious!
I LOVE this recipe, but you are absolutely correct in saying this recipe is best made in a crockpot, and not in an instant pot. I’m not sure why or how it happened, but the first time I made it in the instant pot it turned out perfect, even though I think the pepperonis and its liquid was a little overpowering. (Maybe the extra juice was what made the meat so tender?) If you like spicy hot foods then it works, but it made my acid reflux 10 times worse. ( I kept eating it though over the next few days lol, )
The next few times when I cooked it in the instant pot, I cut back on the pepperonis and jar liquid and the meat was tender in some parts, and not so much in others.
I just received a new crockpot for my birthday (asked for one specifically for this recipe!) and am looking forward to testing it out.
Do you have any other ideas for substituting some of the jar liquid? Beef broth or beef bone broth? I plan to use a chuck roast.
Hi Valerie, the amount of fat you had on your first roast could have attributed to it being more tender, and the Instant Pot can vary in its results. Give it a try in the crockpot without any of the peperoncini juice and I think you will be happy with those results!
I cook this all the time! But I’m making this for Super Bowl and wasn’t able to get it started early enough for 8 hours on low. Will four hours on high be okay? I have a 5 lb. Chuck roast and thought maybe I should cut in half.
Can you prep the night before?
Sure!
I’m going to add a cup of beef broth as I want more gravy . I like a lot of gravy .
Perfect recipe! We serve this on buns with coleslaw as a side!
If I only have 6 hours can I turn it up to high the last hour and a half?
I tried it today for the first time. So easy and so good! I will be doing it again. I may try adding onions…I don’t know. I don’t want to screw up a good thing! Thanks for the recipe!
This recipe was perfect and easy. Hands down for us this is one of the better pot roast recipes we’ve tried. There’s flavor! We had a busy day and I knew I would not be in the mood to cook. Winter and rainy Saturday this was a cozy and comfortable dinner.
Great stuff. A new fav for dinner and maybe make some sandwiches too !!
I wish I understood why I can never get good results cooking a roast in the crock pot. This looked so good I decided I had to give it another shot. I made sure I got a boneless Chuck roast and slow cooked until between 190 and 195° and the meat is so tough I can’t shred it apart. This happens to me every time I try to do a beef roast and I just don’t know why 😢 it’s pretty much inedible.
Hi Dawn, I don’t ever bother checking the meat temperature of this roast. What really matters is how much time you allow it to cook for. If it’s tough, it hasn’t cooked long enough. This kind of meat needs at least 8 hours on low, sometimes longer especially if it’s a larger roast. I promise it will come out perfectly tender if you allow it to cook long enough, low and slow, in the crockpot!
I had the same problem and it was so frustrating! I found out I had to turn my crockpot to high for a few hours to get it hot enough to break those protein bonds down so it’s shreds easily 🤤
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 !!
Followed directions. Absolutely delicious. My daughter even gave it a very, very good.
Can I use margarine instead of butter
Sure!
Just wondering if the peperoncini peppers are pickled or are they fresh?
Great question; they’re the pickled ones in a jar.
You use jarred pepperocinis, some recipes call for using about 1/4 cup of the juice in the jar ( thats what i do, cimes out great in my opinion ), i use about 8 to 10 pepperocinis, i also use the spicy ones because i like the roast spicy. Hope this helps. Take care.
So, I have this cooking right now. My husband and I are doing Keto. So, anyone try radishes pealed and added for the last couple of hours? I have roasted them before and they work as a “mimic” of potato. Thanks in advance!
This pot roast is amazing!!!! I did add a few red potatoes and baby carrots towards the end of the cooking time. This recipe is a definite keeper!!
This was so easy to make and smelled amazing as it cooked, but I like others thought this recipe was too salty; however, after going back to the recipe to see where I went wrong. I saw that I used 2 ranch packets and 2 Au Jus Gravy packets for 2lbs of roast instead of 1 packet each so I’m retrying the recipe tonight! Wish me luck 🍀
I was suspicious about this recipe, but given the positive reviews, though I’d give it a go. We all loved it. Balanced flavors. Added veggies- onion, carrots, and celery to the slow cooker. Leftovers will include mashed potatoes and the slow cooker sauce I thickened into a tasty gravy.
I’ve seen lots of recipes for this and people seem to add 1/4 C of the pepper brine which sound salty to me.
Absolutely amazing! I was a bit skeptical but wow! Next time (and there will be a next time) I’m going to add more pepperoncinis and extra potatoes. I prefer spicy though. It also leftovers extremely well. 10/10