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.
This was amazing! I swapped the butter and ranch seasoning with 1/4cup Italian red wine, 1/2cup beef broth, and an extra packet of au jus. I used sliced peperoncini instead of whole. I also added mushrooms to it, and they soaked up that yummy flavor well! Thanks for sharing this recipe!
So her recipe was “amazing” but you changed most of it…
🤭 same thought !
Not sure why you’re commenting on a recipe you didn’t make.
This is a fun way to change up the flavor once in a while. Thanks!
You sound like my daughter-in-law. She’s from the Pacific North West and we’re from the South (LA & MS) so she loves to eat anything I fix. It doesn’t hurt that I’m Italian, too! She, too, has my recipe for red gravy meat sauce and fixes it all the time. I’ve passed along to her this recipe and hope she makes it soon.
I have made this recipe with several modifications due to allergies and dislikes. I don’t use the Ranch dressing and use plant butter both due to lactose intolerance and leave off the peppers and it’s still wonderful, flavorful and juicy! I’ll tag you next time I make it! Thanks for sharing this one!
Always a winner. Great recipe!
Does the peppers give the pot roast a hot flavor?
No, they just add a nice savory flavor.
If you want a hot flavor, you can use hot banana peppers and use more of them. I made this from a different recipe many years ago; it called for a whole jar of peppers and it was very spicy. I couldn’t eat it. This recipe has the flavor, but not spicy at all. I used about 5 oz. of mild sliced peppers.
Yep! I just made a similar recipe that called for the entire jar. It was way too spicy and I didn’t buy “hot” peppers. The flavor was good, just burned my insides a bit, so next time I will add only 3-5 peppers total for taste.
Made this in our travel trailer. We used local grass fed beef. AMAZING! The only thing I added was a sliced onion spread on bottom and some on top. Served over egg noodles. So good!!!! A definite repeat! Thanks for a great recipe
I’ve had this pot roast at a banquet, it was in a gravy. Do I need to add something to get a gravy or will that happen as the recipe is?
It will create the gravy on its own as it cooks.
Add a tablespoon of cornstarch if you’re looking to thicken up the gravy after you remove the roast from the crockpot.
My daughter added about a teaspoon of cornstarch to the gravy to thicken it. We also added carrots.
The best ever! I cooked it over night. Went to just sample it this morning and it pretty much became my breakfast!
This recipe is an all time favorite. I sear my roast on each side on med/high heat for 2-3 minutes per side (locks in all kinds of flavor) before going in the crock pot. I also add about 1/4-1/2 cup of the pepperoncini juice (and extra pepperoncinis)to the crock pot when adding everything else. Also add a sliced onion.
Its a great set it and forget it dinner thats always a hit.
Best beef recipe ever. Never disappointed.
HOLY YEAAAAASSS. So I’ve heard before that this can be quite the salt bomb. So I followed a few suggestions, I added 2 onions on the bottom of the crock pot, then my seared meat, (I had about 5lbs) then the 2 packages, butter and a little of the pepperonchini liquid, about 10 of the peppers, and then I surrounded the meat with halved baby potatoes. A small package of them. About 12. Because we know potatoes help absorb salt. Then with about 45 minutes left I added about 2 cups of baby carrots. DUDE. It ALMOST beats my moms pot roast. That’s saying a lot.
Hers is like restaurant quality. This is that homemade goodness that is soul soothing. Needed no salt and no pepper after. Made homemade mash in the vitamix and dang. I’m so happy with it.
This may possibly be the best crock pot meal I have ever had. Used a 3 pound chuck roast and followed recipe. What a delightful meal. Thank you
Only way I eat pot roast anymore….I’ve also tried this with a boneless pork loin and it works as well. I like to lightly thicken the liquid with a little cornstarch and serve over mashed potatoes….
Very easy to prepare. Very tasty
Made exactly as written. My husband said, “Throw away all your other pot roast recipes. This is the best”. He’s not wrong. Fantastic.
I love this pot roast and so does my family. I substitute the au jus gravy with onion soup mix if I don’t have it available, it has been difficult to find lately. This is a family favorite.
I also make this with boneless chicken breast and the onion soup my x and it too is a family favorite. The chicken becomes the base for many dishes.
QUESTION- if I only have 6 hours can I cook this on high for 2 hrs then back to low??
Thanks – love this recipe!!
I just put this in the crackpot! I can’t wait to try it and try everything ! I was just wondering if you have a recipe book with all these amazing dishes?