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.
I have never ate the peppers will they make it taste spicy
No, they just add a nice savory flavor.
Followed the recipe as written. Delicious. Great flavor. I loved the simplicity of this recipe. This is a keeper.
Can you cook this on high for 4-5 hours instead of on low for 8?
Can you cook this on high for 5-6 hours instead of on low for 8 hours?
I used a jar of sliced pepperoncinis and they mixed in great with the shredded beef, I also made a gravy with the drippings and added mushrooms and shallots to it. Delicious with roasted garlic mashed potatoes and honey glazed carrots! Leftovers were even better!steph
*better…autocorrect 🙄
Try it with banana peppers, even pepper!!! Did everything else the same, we never have leftovers!
I made this but didn’t realize I had no gravy pockets. I subbed out what’s called name brand pioneer peppered gravy mix the whole envelope I did double the amount of peppercinis and poured that a quarter cup of the juice. No work for me just the Crock-Pot! Will be putting over mashed potatoes 😋
Au jus is gravy…when in a slow cooker for 8 hours it makes enough liquid without adding any.
Wow. So good.
I did use French onion soup mix instead of aujus -all I had. Carmelized some onions and cut baby Yukons and crisped them up and added last half of cooking. So tasty!!
Turned out great and really easy.
Can it be cooked for a bit longer than 8 hours? We’re gone quite a bit on Mondays, and I’m always looking for a dump and go meal that doesn’t need to be babysat.
Yes for sure. This one works great going longer than 8 hours if needed.
I loved this recipe!! Served it over mashed potatoes and it was a real winner for my husband and I. I did, however, find it very salty. Any suggestions to help with that?
Try this recipe again and *****add only a half of each seasoning packet*****.
No need to skimp on seasoning. Use brown gravy mix instead of au jus mix (much less sodium) and unsalted butter. This recipe is wayyy too salty.
Hands down! The best pot roast I have ever made. My family loved it. Best way to describe the flavor is you know how the drippings on the bottom of your skillet after you fry a steak taste – there that is what the entire toast tastes like! Before this recipe I’d have pot roast left over for days. This roast was gone in an hour! Thank you so much for the recipe.
Does chuck roast need to be brought to room temp? Is that a step that helps?
No need to bring to room temp. However, do not use a frozen roast; make sure it is thawed first.
This is without a doubt the best pot roast I have ever had and pot roast is my favorite meal of all time!!!! I add carrots a couple of hours before it’s done and potatoes about an hour before it’s done. I turn the crock pot up to high until it starts bubbling then down to low. I have made it several times and it turns out tender, juicy and perfect every time.
Can I cook this without the pepperoncini? People talked about adding extra juice from the peppers, should I replace that with something else?
Hi Ashley, there really isn’t a good substitute for the pepperoncinis. They only add a nice savory flavor to the roast; no spiciness or heat, if that’s a concern. You can just remove them once you’re ready to serve, too.
I was worried about this the first time I made this recipe also since I have kids. After the roast was done I removed the peppers and you don’t even taste them and neither did my kids.
I sliced a yellow onion and laid the roast on top. Also used onion soup mix instead of ranch or Italian dressing mix. And….used a pork loin bc they were on sale. Best ever!
You made an entirely different recipe with none of the original ingredients.
Add water to the Au jus
You don’t want to do that. It gives plenty of liquid.
What did I do wrong! It wasn’t tender for me, I cooked on slow cook in my instant pot for 8hrs.
Flavor was great though!
I am new so not sure if I overlooked it or didn’t enough 😞
Hi Lauren! It probably just needed more time. I will say that I prefer to cook this using a regular slow cooker instead of using the Instant Pot’s slow cooker function. Others have reported this same issue with the Instant Pot; it just doesn’t cook at the same temperature/heat as a regular slow cooker.
the Instant Pot slow cook feature is not the same as a crockpot. your instant pot only heats from the bottom plate not like a crockpot which is all around the pot. it would need to cook several hours longer. I don’t recommend using the Instant Pot as a slow cooker.
Made per recipe & served over noodles. Great recipe, my wife’s favorite RB recipe ever!!
Thx
Fritz