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.
If you share this Mississippi Pot Roast or any other recipe from my site on Instagram, tag #belleofthekitchen so I can see what you’ve made! And follow me @thebelleofthekitchen, too!
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.
Great base recipe. I have Celiac’s Disease, so I had to alter it just a tad. For the Au jus gravy, I used a Gluten Free brown gravy mix. Then put a tablespoon of a gluten free beef base (bouillon paste), 1 tablespoon of a gluten free dry French onion soup mix. This was so delicious. Thank you for sharing your recipe.
I make this often, it’s one of my families favorite dinners
Has anyone tried cooking this in an Instant Pot?
It’s definitely not the same. Doesn’t get as soft or flavorful.
So simple to make and absolutely delicious. Best Pot Roast!
The best taste ever
I seer my roast first in olive oil using a skillet, and also don’t use a chuck roast. I use a 3 to 4lb rump roast from Sam’s meat department. I have made it many times and is always eaten entirely till gone. I cook on high till falling apart, sometimes I will cut through it to cook a little faster about 4 hours in.
Absolutely delicious!
I added mushrooms and I did put in my carrots and unpeeled white potatoes with approx. 2 hours left. Turned out just perfect. Seriously, it’s “ stupid easy” and beyond yummy.
by far, this is the best tasting and easiest pot roast to make while your at work!
A keeper recipe and share worthy……
I seer my roast first in olive oil using a skillet, and also don’t use a chuck roast. I use a 3 to 4lb rump roast from Sam’s meat department. I have made it many times and is always eaten entirely till gone. I cook on high till falling apart, sometimes I will cut through it to cook a little faster about 4 hours in.
Taste great, but even after 8 hours it wasn’t tender and falling apart. Should have done it on high.
Hi Steve, all crockpots cook differently and depending on the size of your roast the cook time will vary. As long as you used a chuck roast, it just needed more time to cook.
Simply DELICIOUS and STUPID easy. You can’t go wrong. A+++
This pot roast is absolutely DELICIOUS and STUPID easy. I only had to “cook” my roast appropriately 6 hours, on low, it was done ~ tender, juicy are ready to go! I added white potatoes and carrots, with 2 hours left for cooking. Seemed to turn out just right. Fresh diced mushrooms are a yummy addition.
Only changes I made, were to cut down on the butter, by almost half. (I made a similar recipe weeks ago, and the “oil” seemed a little much).
And Also, a few tablespoons of Worcestershire sauce boosted the already amazing flavor. You absolutely cant go wrong with this recipe. It is A+++!!!
This recipe is awesome as is! i have to adjust the amount of peppers depending on who i’m making if for, but that’s easy. Some really like the pepper flavor, some not so much. The only change i’ve gone to is smoking the roasts for 2-3 hrs first. Fantastic too!
I have a question can I use pork steaks instead of the roast
I have never tried it with that cut of meat before, so I’m not sure how it would turn out. If you give it a try, please let us know!
I us this same recipe all the time for many different cuts of meat. Chuck roast, pork tenderloin, even deer roast. Comes out delicious every time. Great recipe and very versatile.
The dishes afterward are always a breeze, because my husband hoovers it all up!
10/10 – phenomenal recipe
This is delicious! I’m curious about the reason for the butter. It makes the roast so greasy. I’ve cutback the butter to 1 Tbsp, but it’s still greasy. Is there a substitute?
Delicious is the only word to describe this lot roast. I have gotten this from my son and have passed it on to my friend Maryann in South Carolina.
I made the recipe twice now. Some family members love it but others not so much. The beef is very tender but overall the beef is too salty and oily.
I make this without butter as I don’t think it needs it. You can also use your own homemade versions of the mixes to help with the salt level.
I don’t even eat red meat, but this has my house smelling fantastic!!! My family loves it. I use almost a whole jar of the sliced pepperocini peppers tho. When there are leftovers, I make tacos with the meat like a Burria taco using corn tortillas and it’s a big hit too!!!
We’ve made it with a pork loin before, it’s very delicious too!!!
Is there any benefit to searing the roast first?
I’ve made this both ways. Seared and not, I can say that there were no noticeable flavor or appearance differences. I use the best chuck roast, from very local beef. This recipe is delicious just as written.
OMG! Sooooooo delicious! Perfect on top of white rice. I can’t believe I missed this recipe for so many years. Only few ingredients, no pre-seasoning the meat just patience until is done but so worthy the wait. Thank you!
Is butter salted or unsalted?
Unsalted
Belle of the Kitchen, your Mississippi Pot Roast is the delight of the family. I make it every 6-8 weeks. It’s gone in days. You’re as creative as you are cute little belle. Wish you lived in KC. I need a concert partner. Rob
Easy there, fella.
😂
Dial it down a notch, you’re sounding a little bit creepy 😬😳
The roast is cooking as I type. It looks wonderful and I can’t wait to taste it! Also, I don’t have any questions re instruction etc, bc the simplicity of it was one of the reasons, of many, that drew me to this particular one. However, I do have 1 question: how did this recipe became a dating site? LOL I’m pretty sure it’s not meant for that. You best being moving along little doggy bc I’m fairly certain there are websites where you can meet other women much easier than a recipe site! I’m having a hard time keeping laughter from exploding out of my mouth!
🤷♀️🤭🤦🏻♀️
Anyway, I can’t wait to taste this tonight! But, from now on I will always think of this as the Mississippi Dating Roast recipe! 😂
Its a pretty good recipe but I hate when I have to scroll through the entire page to find the recipe. Wish folks would add their story and the bottom
There is a nifty little button at the top of the page that says “Jump to Recipe” so you can bypass the story.
This looks amazing! Can you freeze the leftovers? What if you have potatoes & carrots in the pot roast?
*Correction: 190+ temperature and it’s falling apart. 🙂
This is truly the best pot roast EVER!!!! I wish there were notes on how to make this without a slow cooker. I’d like to make this while on vacation and although there will be a kitchen there will not be a slow cooker.
I had this last night at a friend’s house & it was so delicious I asked for the recipe. She said she seared it first & then cooked it in the oven at 325 for three hours in a Dutch oven. Hope this helps!
Is this spicy? One of my kids hate spicy food
It’s really not spicy, the peppers just give the roast a nice savory flavor. You can take them out right before serving as well.
I like to give credit where credit is due:
People also ask
Why is it called Mississippi Pot Roast?
But, where did the recipe come from? According to Southern Living, Mississippi Pot Roast was the invention of Robin Chapman, a mom from Ripley, Mississippi who stumbled upon the creation in the ’90s when she tried to make her aunt’s pot roast recipe less spicy for her kids.Nov 17, 2020
Just wondering if you can speed it up just a little by doing half low/half high for 6 hours or so?
Mine has been done within 6 hours strictly on low and that’s falling apart tender and temperature reading 180+ F. I guess it might depend on the size of your roast. My boneless chuck roasts have been between 2.5-3 pounds. I wouldn’t cook on high as this could toughen the meat.
I cooked it on high for 4 hours and it was so tender and juicy. Perfect!
If you have an Instant Pot, cook on high pressure for 20 minutes per pound, 30 if frozen. Natural release for 10 minutes. Voila! I usually cook from frozen and dinners on the table in about 2.5 hours total