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.
Excellent flavor. I was worried about not adding water. Did exactly as instructed and added potatoes and carrots on the bottom of the chunk roast. Went to a day-long workshop and went straight to the kitchen when I arrived home. Was delighted to see how much juice there was from the roast! It was absolutely delicious! Thank you for sharing your recipe! It’s a keeper!!!
If my roast is only 2 pounds, should i only use half of each packet?
Love the Mississippi Pot Roast!!! Super easy and wonderfully delicious.
This was the easiest meal to make. The slow cooker did all the work. I read all the comments and did it like you said..except..added 10 peppers instead of 5 and 1/4 cup pepper juice. Fantastic!
Hi! Can you cook this in an instant pot?
Hi! Yes I have instructions listed for that in the post above the recipe card.
Tenderest roast ever! The original recipe came from a lady from Mississippi she was on a food network show.
This was exactly as yummy and flavorful and easy as she said it would be! Mine came out a bit dry, tho. I wonder if ranch from a bottle might have made a difference.
My husband, who will have nothing to do with anything roast beef found it ‘very tasty’!
I would make this again very soon.
I made this yesterday with a frozen 2-1/2 lb rump roast, in a 4 qt slow cooker. I only had sliced mild banana peppers on hand, so used about 5 ounces of those. Because the roast was frozen and small, I added about 2 ounces of the pepper liquid. I used all the other ingredients exactly as called for. After about 7 hours of cooking on low, I added about 3/4# each of peeled carrots, and peeled potatoes (cut in smallish pieces) to the pot. If you want to be sure the veggies are done, maybe add them 3 hours before the cooking time ends. All was done after about 9 hours of cooking on low. The meat was tender and tasty, and the veggies were just barely done, and also tasty. My husband loved it, and it was SO easy to prep the meat! I intend to keep this recipe; many thanks to Ashlyn!
So good!!! I usually have leftovers, but not after this. Kids loved it!
Could I cook this on high? If I can, how many hours would I leave it going??
Hi Julie, for this recipe and particular cut of meat, I only recommend cooking it low and slow.
The first time I made this recipe I was incredibly disappointed in how bland it was. Turns out I had COVID and couldn’t taste anything lol. Hubby and I decided to give it another try and HOLY COW am I glad we did! My husband isn’t usually a huge fan of roast, but he couldn’t stop eating it! I used gravy mix instead of au jux, and added more of the pepperoncini juice/peppers. I think I will use sliced pepperoncini peppers next time as they will be easier to eat, but this recipe is a keeper!!
If roast is frozen does it need to be unthawed first?
Yes, thaw it first before cooking.
I put frozen roasts in the slow cooker all the time. I just made this yesterday with a frozen roast. Put on high for 4 hrs then turned it down to low for 3 hrs. It came out really tender and shredded with ease.
If the roast is frozen, it already is uthawed.
A friend had told me about this amazing pot roast called a Mississippi Pot roast. She described the ingredients and it sounded easy enough. She also made mention that I make sure and use Kerry Gold butter, so I did. Boy was that a mistake.
Kerry Gold butter is very rich and has a certain kind of fat that breaks down as it is heated. Combined with the fat from the meat it came out tender and juicy, but also very greasy. Just swimming in fatty greasy juice.
I was able to salvage most of the meat by using a slotted spoon to remove it from the crock pot and we had it with herb mashed potatoes and green beans. Pot roast is one of my wife’s favorites so I was glad I could make it for her.
I have seen other recipes for this same dish that do not call for butter so I will try that next time. Just was way to oily.
Best pot roast ever so easy and loved by all.
I made this recipe exactly as stated……didn’t change a thing and we loved it!!!!
Did add some baby carrots as suggested….and have made it several times since!
Thank you for sharing
This is the most amazing pot roast ever… and left overs, eat it cold on soft rye bread.
I need to get a crock pot. Any recommendations or size I should get to make this recipe?
Hi Jessica, mine is an 8 quart but this works great in a 6 quart also.
I love this! Have made several times. How is this made in tegular oven?