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.
I come across your article at this midnight! I am starving during reading the instruction of this pot roast! Thanks you!!
Can I cook this on high for 4hrs?
Tasted good but was to greasey
My husband HATES pot roast in a slow cookers but LOVES this recipe. Thanks
Best roast EVER!! I cut the butter back to just under 3/4 of a stick
I halved the ranch packet and added more peppers just because 🙂 but did everything else as written. Cooked for 12 hours because I work out of town and this was AMAZING!! I got sooo many compliments. Will be using this recipe again! SO happy with how this turned out! Thank you!
Could I use a pot roast seasing mix instead of Au jus.
Yes you can.
Love this recipe! Has easily become a family favorite! Even my picky children love this meal! Hands down one of the best crockpot meals I have found! Would recommend this to anyone!
I made this recipe and halved everything since I’m cooking for one. The meat didn’t get as tender as I would have liked but it was flavorful.
We wanted to see if it really needed the whole 8 hours. Had anyone used a thermometer in the slow cooker?
I’m using a 1.85 lb roast and I dumped the whole packets of ranch and au jus in. Now I’m wondering if it might turn out too salty, since it’s such a small roast and probably won’t produce as much liquids as a roast twice it’s size. I’m considering adding a cup of water to dilute it down a bit. Do you think it will be ok?
I love this recipe! So easy and so full of flavor. Doing it again right now, but I only have sliced peppers. Do you think those would be ok to use instead of the whole ones?
Yes I use those occasionally as well!
This pot roast on French bread with mayo, shredded iceberg and sliced tomato tastes exactly (well almost) like a New Orleans roast beef poor-boy. (In NOLA jargon lettuce and tomato on a poor-boy is known as “Dressed”)
When you sear it do you add salt or pepper or not?
It does not say to sear the roast.
So I’ve made this probably a dozen times at least and I’ve always seared it, because we’ll it locks in the juices. Other comment says it doesn’t say to sear it, but thats pot roast 101. I never add salt to the recipe, even to sear it because the ranch and gravy mix make the roast salty enough. In fact, I end up using about half the ranch packet most times if I don’t add potatos and carrots. I don’t see why you can’t do pepper, ive never done it personally. But my recommendation is to never add salt to this.
This is a perfect meal for low carb eaters. I pair it with riced cauliflower and roasted veggies. One question though…..can it be frozen for later?
Yes it can.
Do you use a frozen or thawed roast?
Thawed.
I have done it with frozen and it works fine. Just add another hour for cook time.
I’m so glad that I found this recipe. My family loves it and always say we don’t have it enough. I love that you have the nutrition listed. Question – what is the serving size? Thanks!
I’ve made this recipe many times and it’s absolutely delicious. My husband asks for it all the time. It’s great as is but we mix it up and sometimes add sliced onions and garlic cloves to the pot. We also ALWAYS add like 3x the amount of pepperoncini peppers because they taste delicious with the meat when it’s cooked.
SO SALTY!!!!
Absolutely use low-sodium packets. It is easy and good, but nearly inedible because of the sodium overload.
And I’m a person who likes to use salt.
I agree- so salty! And I love salt!!!