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.
The recipe was awesome making and my family loved it and to say so myself it taste so good ????????????
Yay!!! So glad to hear y’all enjoyed it, Keyana!!
It’s a great recipes to make and taste so awesome my family loves it !!!!!!!!
I made almost this exact same recipe last weekend with the only difference being chicken breast instead of roast and it was amazing so I will definitely be trying this one!
I’ve made this before from your recipient but I can’t remember — Do we need to flip the roast half way?
Hi Brooke! Nope, no need to flip it! Glad you’re enjoying it!
I love this recipe! I make it every two weeks but I add whole baby portobello mushrooms! They cook perfectly in the gravy!???? do good!!!!
Oh yum!!! I will have to try that! So glad you love it!
How long do you put the mushrooms in? Just at the end, or the whole cooking time?
When do you add the mushrooms?
Hello, how much would you say a serving size would be? (Ex: 1 cup)
Hi Christina, it would kind of depend on what size roast you use, but I would say about 3/4 a cup per serving. For exact measurements based on number of servings you would need to divide it up and measure.
I will NEVER cook a roast any other way again! My husband isn’t a fan of beef roast and even he said it was hands down the best he’s ever tasted. I made two in the roaster oven with carrots, potatoes and onions. (Large family) Now I’m contemplating trying it with pork or venison. Thanks for this recipe. Five stars are not enough!
Yay!! So glad y’all enjoyed it!
I love this recipe and want to add potatoes. Did you cook them in the slow cooker with the roast? When did you put them in?
Wondering what size crock pots people are using?
I use a 6 quart.
Perfect as is!!!!
Quick question about the flavor packets… I thoroughly covered the meat in both the au jus mix and the ranch dressing mix and there was a lot left in the packets. Should I have dumped that in as well? The roast came out delicious, but a little flavor punch would not have hurt it. I’m wondering if the remainder of the packets would have given it that “punch”.
Thanks!
Eric
Hi Eric! I always use the entirety of both packets and would definitely recommend that for the best flavor!
Awesome! It won’t be long until we try this again, and I will absolutely add the full contents of the packets!
Thank you!
We add some pepperoncini liquid too and it gives a nice zip.
Is it okay to use a rump roast instead of a chuck roast?
I haven’t tried it, but I think it would work fine!
I used rump roast but added about a cup of beef stock to make more liquid. It was great!
I’ve made this delicious roast before but this time I need to make double the gravy. If I double the dry gravy ingredients, how much liquid should I add?
Hi Susan, I’m not sure, as I don’t add any liquid to this at all; it just makes its own gravy. If you give it a try let me know how it goes.
I did double the dry ingredients and let the slow cooker work it’s magic. At 6 hrs I added 1 1/2 cups water and let it go another 2 hrs. While the meat rested I strained the liquid, separated the fat, and then finished the gravy on the stove top, adding 2 Tbsp of cornstarch and water to slightly thicken. It was perfect…lots of complments!
Tried marking the 5th star with no success ????. Wish I could give the recipe 10 stars!!!
So glad to hear it, Susan! And no worries on the 5th star; glad to know you liked it enough for 10!!!!
This recipe is also amazing made into subs. We bought sub rolls and provolone cheese, put them under the broiler for a bit, put a little mayo on, and topped with the roast and pepperocinis and it was amazing. Your mouth waters as you’re eating.
Yes we have eaten them that way too and it’s suuuuuuper yummy!
This pot roast is awesome! Do you have a Facebook page with more recipes?
Thanks Lisa! And yes I do! You can find it and follow me here: https://www.facebook.com/belleofthekitchen/
This is seriously THE BEST tasting roast my husband and I have ever had! I was a little skeptical at first, not adding any liquid, but there was plenty of juice for our meal. We put the roast over mashed potatoes and it was delicious!! Thank you!!
So glad to hear it!
I am from Mississippi and this is the way my momma always made her pot roast. I forgot what type of peppers she put in it… so a google search led me to your blog.
It’s in the crockpot right now and it’s smells delicious. Mississippi folks take Sunday dinners seriously. 🙂
Yes Sunday dinner are definitely important! So glad you were able to find the answer you needed, Teri!
Hi Ashlyn, this is my favorite pot roast! So good. We are moving and I packed my crockpots already so I’m wondering if its possible to make this in a Le Cruset Dutch oven pot on stovetop or in oven???
Hi Selena! Sorry I’m just now getting to your comment. I feel you could definitely make this on the stove or in the oven. Just cook it over low heat with the lid on; low and slow for about 8-10 hours just like you would do in the crockpot. Let me know if you try it and how it turns out!
I got this recipe from a friend over s year ago. One of our favorites! However, I actually make the gravy according to the directions and use a cup of milk instead of butter. Super yummy!
P.S,. May I send your “belleofthekitchen.com” link to my friends on Facebook?
And yes of course! Thank you for sending them my way!! 🙂
Ashlyn: I’ve done some pretty good pot roasts before, so this ain’t my first rodeo.
My wife and I enjoyed the Mississippi Pot Roast as much as we’ve ever enjoyed anything. She just said that she’s still smiling — it doesn’t get any better than that.
What struck me most was the sheer simplicity of the recipe AND the fact that NO liquids were needed. Five minutes prep time was followed by turning on our slow cooker to LOW, covering the “dressed” roast, and leaving it alone for the next eight hours. The aroma in the kitchen was heavenly
It was DELICIOUS. My only complaint was that it kept coming apart on my fork — ha, ha — as a good pot roast is supposed to do,
On a scale of 1-10, we rated it 14!
Your comment just made my entire day, thank you so much! I’m thrilled that y’all enjoyed it!!
I’m cooking in oven 325 I cover the roast right?
Yes I would cover it!
I live on the Mississippi coast and this is my favorite thing to eat! This is the first time I’ve seen this version of it, though. What I do differently:
1. Use pork shoulder roast
2. Lightly pepper and sear both sides in olive oil
3. Use one packet onion soup mix in place of au jus
4. Use 1 stick of butter
I might have to give your version a try!
I forgot to add that my family’s favorite way to eat it is on poboy or hamburger buns…a little mayo and some pickle slices set it off!
Love the idea of eating it as a poboy! Sounds so delish!!
That’s the way our family does it. We’ve been making it for a few years now
No liquid? Just spread the butter oats across the top of the pork? Hubs doesn’t eat red meat, so the pork is a good option for us.
No need to spread the butter, just plop the whole stick on top of the meat. I’ve made this several times, and it’s fantastic!
Will it be okay on low for 9-10 hours? I work 9 hour shifts and and have a total of an hour drive time.
Hi! Yes that time should be fine! I’ve let mine go longer than 8 hours before.
This is a household fav!!! So simple, yes packes with flavor. But What are the calories, fat, protein, and carbs?
Hi Brittany! I am working on adding nutritional info to all of my recipes on my site now! I should have this one added in the next few days. 🙂
Love having the nutritional box w/ the recipe!! I’m counting calories!
I am making this as I type and let me tell you my house smell divine. Two more hours of cooking time left and I’m drooling. Hope it tastes as great as it smells. It was so simple too.
Hope you enjoyed it, Ashley! I love that yummy smell, too!
Can you add onions? We love onions.
Sure! We love onions, too!
A buddy of mine turned me on to this roast a couple years ago. We’re both single guys (who don’t live with our long time girlfriends) that love cooking, grilling and working on cars together. We share recipes all the time and our girlfriends love that WE cook for THEM, along with fixing things! Try adding some frozen pearl onions from your choice of grocery store. They litteraly melt during cooking and when you shred the roast they blend right in. We also use more peppers than the recipe calls for but that’s just our preference. This has become a favorite for us and the girls during Ohio winters a.k.a. Crockpot season. I’m starting it early tomorrow morning so it’ll be done in time for all of us to watch NASCAR!
I love the tip about pearl onions! Definitely going to have to try that; I love onions in everything! Thank you for your great comment and sharing about your buddy and your girlfriends! I bet they love having y’all doing the cooking!!! Hope the race and dinner was great!
I have added a can of beef broth or onoion soup to it because everyone likes a gravy.I make this and try adding so it’s not boring but it is my Sunday go to at least once a month.We make sandwiches on ciabatta bread with a horseradish/ sour cream sauce and a slice of provolone cheese it is delicious and great on game day.Making it now.Enjoy!!
This is the best pot roast I have ever made. I was a little worried about not adding any liquid to the recipe, but sure enough it created its own moisture/gravy. My whole family loved this. It is going to become a regular in our home. Thank you for sharing this. DELICIOUS!!!!
Yay Danielle! So happy to hear that!
Can yout cook it ok b high for less time if need be
Hi Marti! I recommend cooking on low for best results. This kind of roast is always better cooked low and slow!
While I agree slow and low is best I have cooked it on high for 4-6 hours due to time constraints and it still came out fork tender! I am cooking this in my crockpot as I type this!
Hi. Do we need to add any water to this with the ranch and auju dressings? Or just the butter ?
No water, just the butter!