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!
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.
Ranch dressing! Who’d have thought! I imagine this would also be good as hot roast beef sandwiches, or even sliders with some swiss cheese on top.
Yes! Sounds delish!
Mmmmmm….I imagine this also might be good as hot roast beef sandwiches, or on slider buns with some melted swiss. Ranch dressing! I’m totally trying this tonite! Thx!
Yum love that idea!!
I’m pretty sure I’ve never seen those peppers here. Is there something you’d recommend substituting them with?
Hi Angela, they come in a jar and are usually located by the pickles and olives. I’m so sorry but I really don’t have a recommendation for another kind of pepper!
You can substitute by using banana peppers. They Stephen almost identical
They are almost identical ***
I made this roast for sandwiches…..with sub rolls and melted provolone cheese. I had an almost 4 pound chuck roast and used 8 peppers and just a bit of the juice from the peppers. The meat turned out tender and flavorful! I didn’t get much of the flavor from the peppers, but I did use them on my sandwich. Everyone at dinner loved the sandwiches!
Sounds delicious! Glad y’all enjoyed them!
Hello, Ashlyn!
I just got me a new crock pot and decided to try this out for myself–it reminds me so much of my mom’s pot roast! Absolutely wonderful and I’m definitely going to be making this again, especially as the weather starts to cool.
I’m writing an article about Autumn meals and I would like to include this recipe. Full credit to you and your website, of course.
Thanks for sharing!
So glad to hear you’re enjoying it, Amanda! Recipes that remind you family recipes are always the best. And thank you for including me in your article! Shoot me a link when it’s done so I can check it out!
Hi, Ashlyn!
Here’s the article featuring your recipe: https://www.ourpamperedhome.com/blog/autumn-slow-cooker-recipes/
I recently made this again and had some leftovers to share with the office staff. We all agree: it IS the most delicious pot roast!
Thanks for sharing!
~Amanda
Are the peppers in a jar or are they fresh in produce aisle? I’ve never bought any so I am wondering where to find them.
They come in a glass jar and are usually with the pickles and olives!
Does it have to be chuck roast.
Hi Toni, I’ve only ever tried it with a chuck roast but I think you could also make it with a bottom round or rump roast.
This looks amazing! Will be trying it soon! Is there usually enough liquid left after cooking to be used for gravy over mashed potatoes?
Yes!!! It makes plenty and is sooooo good over mashed potatoes!
OMG, this dish is incredible!!! I, like other posters, questioned not searing the roast before making its entrance into the crock-pot, but wow, was I surprised by the richness of this dish, prepared exactly as written. Brava to your mother-in-law, she knows her stuff! I’ve made this glorious pot roast only once, but it will take its rightful place in my regular rotation 🙂 Thank you, Ashlyn, for sharing this recipe!
You’re so welcome, Sara! Glad you’re enjoying it!!
I love this recipe. I’ve made it close to a dozen times and passed it along to my mom who has made it several times. I recently purchased an instant pot. Do you know anyone who has tried making this in an instant pot? I would love to make this during the week but due to my work schedule I can only make it on the weekends with the slow cooker. There is never any leftovers for me for the week.
Hi Rebekah! I tried it in the Instant Pot a couple of months ago! I think I did it for 55 minutes at high pressure if I’m remembering correctly. It was good, but I still like the slow cooker version a bit better. The slow cooker version was a bit more tender and flavorful I think.
I made this recipe once before, and it was sooooooo good. Truly the best I’ve ever had! It has definitely made my “favorites” list for comfort food!
M.~
Glad you’re enjoying it, Mimi! It’s definitely one of our favorites, too!
Hi! I’m going to make this recipe for my family today, but I only have 2lbs of chuck roast. How much ranch and gravy mix should I use? Thanks!
Hi Stephanie, I would use about 2/3 a packet of each one.
Hi!I’m so excited to try this!I looks so good!thank you for sharing
Hope you enjoy it!!!
Well you talked me in to it,will try Tomorrow and I am going to put potatoes and carrots in mine will let you know how it turns out.
Glad we convinced you, Shirley! How did you like it?!
I made this awhile ago after finding it on Pinterest, it is THE best way to make a roast ever!! I love it and will never change again. I usually take potatoes to a mandolin and cut them up thin like potato chips and put them at the bottom of the crockpot, they are flavored by all the juice and seasoning and are amazing!! I usually do it on top of the stove but was looking for crockpot times and found your site. Thank you!!
Oh yum, I love your method of cutting the potatoes! Totally trying that! So glad y’all are enjoying this, Lisa!
We love this recipe!!
We do too! Thanks Michaela!
I keep meaning to try this recipe—thanks for the reminder!
You’ll love it, Justine!