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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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.
Has anyone ever added potatoes and carrots?
I looked through the comments and did not see my questing. You have the nutritional info per serving but it did not indicate what the serving amount was. I’m type 1 diabetic so I count everything I eat to keep my blood sugar in range. Can you tell me what the serving size is?
Why don’t you just do the math on the ingredients you add in? It’s your health and your responsibility.
Can I use something else to replace the ranch?
Hi! Can I use a frozen chuck roast, or does it need to thaw out before putting it in the pot? Thanks!
I Kaitie! I would recommend thawing it completely first.
I’ve been making this recipe for a couple years after I saw the same one on a crockpot recipe site. My husband and teen boys love it shredded and wrapped in a large tortilla then “grilled” like a grilled stuffed burrito. Throw in some cheese if you like!! Amazing!!
I love the idea of eating it as burritos!
Glad to have found this recipe. It sounds divine. But … I just got home from a marathon grocery trip and see that I have a few missing ingredients; I’m too beat to venture out again! So a few questions …
I do not have 1) the au jus gravy packet or 2) a crock pot. Ack. I do have Lipton’s onion soup mix however, and a deep oval “speckled pan” with lid (a thick metal similar to camping cups) in which my mother always cooked her “Lipton Onion Soup” pot roasts for years. They always carmelized nicely. I also have a large, deep LeCrueset iron skillet with lid.
What oven temp (and time in oven) would you recommend if using the “speckled pan” (or would you advise against it?), and what oven temp (and time) if using the monster LeC’ cast iron skillet w/lid? Finally, will the Lipton onion soup work as a substitute for the au jus gravy mix?
Thanks so very much.
Hi Taylor, I’ve never made this roast in the oven but here are some good tips: https://www.thekitchn.com/how-to-cook-pot-roast-242522 I would sear the roast first like they do, then maybe add some beef broth to the pot before cooking. You wouldn’t have to do most of the other steps or add additional ingredients. And I’ve never used onion soup mix with this one before, but have tried it with brown gravy mix. If you use the onion soup mix and cook it in the oven let me know how it goes!
Is it good with the brown gravy mix packet instead of the au jus mix? What is the difference in flavor?
Hi Rachel, I’ve made it with both but can’t really say that I noticed a big difference in flavor!
Ashlyn, I ended up using the Lipton onion soup mix and the ranch mix — just sprinkled both on top of the roast after I’d mixed them in a small bowl. Used my trusty speckled pan ($5.00 maybe? at Target) and added no broth or liquid of any kind; DID include a few pepperoncinis. Cooked at 285-300F until tender. About half-way through-ish, added a few quartered potatoes and onions, carrots. Too much liquid (produced from veggies) too soon can screw up your crust/bark on the roast a tad bit (making it too braised for my taste).
Turned out great. Inhaled by everyone at the table. Thanks for the recipe!
So happy to hear that, Taylor! Thank you for sharing; I’m sure that will be very helpful to others, too!
This is a fantastic recipe! I’ve made this many times with beef, chicken, and pork and all are delicious. Also, I’ve served it over rice, mashed potatoes, and as sandwiches. I think our favorite way to eat it is in TACOS. So good! And really, it does not need butter at all. I love butter, but I’ve tried it both ways and it is equally delicious with no butter so I always leave it out. Give it a try.
Good to know, Suzanne!!
I have the roasts, about three and a half pounds I went online to search for a different recipe and this one sounds really good. My problem is it’s now so late in the morning actually it’s one and if I am going to fix it for supper I would need to cook it on high. The Crock-Pot on high, or in the oven for however long it takes to get done. Any suggestions on this? If I cook it on high in the Crock-Pot, how long should I cook it for? If I cook it in the oven, at what temperature and how long should I cook it? Would love I reply. Really want to try this!
Hi Lisa! Sorry to just be getting to your comment. Did you try it on high? Normally I only recommend cooking this on low and slow. This cut of meat just needs time and low heat to cook best. I’m sorry, but I haven’t tried it in the oven. Let me know if you try another method and how it turns out!
All that I have on hand is pickled Peppercinis, will that work? Or will it throw off the flavor?
The kind in a jar? That’s what I use. 🙂
I’ve heard of this recipe for years but am trying it for the very first time today. I added 1/2 cup water because I just couldn’t believe it didn’t need any liquid with all those powders. Now I wish I’d not done it – after reading the comments on how fabulous the recipe is when followed exactly. The house is starting to smell wonderful. I think it’ll still be just fine but next time I will NOT add the water. 😉
P.S. I gave the recipe 5 stars simply based on the aroma in my kitchen.
I love this, bought Chuck roast on a whim and searched for reciepe for it. I dice up the meat first so I can control the amount of fat and makes for quicker eating. 2 3lb roasts, dice up. I follow your reciepe but I add thin sliced red and green pepper and slivers of 3 green onions. Rather whole peppers, I use banana rings and 2 tbs of juice. Stick in crock and cook. It comes out like a stew. So good…..
Hi There! This recipe is delicious! You stated it makes 8 servings, how much is a serving by chance?!
I liked the texture of the meat, and the peppers added a nice flavor. But I found the finished product to be very salty and the gravy i made from the pot juices was not useable, it was so salty.May try half the ranch and au jus packets next time or look for low sodium versions.
Use unsalted butter
This was so easy and delicious! I made this last weekend and my family loved it so much that they requested I make it again. It’s cooking as I type this! My husband requested I add some of the traditional vegetables that go in with pot roast so I’m trying it this time around. I’m sure it will be just as good if not better. Thanks again for the recipe and please keep them coming!
So glad to hear that!!!
Can I add carrots & potatoes the last couple hours or are they best made separate?
You can!
I pan roasted carrots, white sweet potatoes, onions with a little olive oil, salt and pepper at 425 degrees in oven for 45 minutes. Made mashed potatoes to go with the roast and the gravy. Family loved the roast recipe.
I always strain the juice and put it in the fridge, then skim the fat off. Do the same thing when I make a turkey.;)
Hi there, I was very excited to try this tonight. I sent my husband to the store for a pot roast and didn’t specify in enough detail, so he came home with a pork roast. Do you think the pork will come out too salty for this recipe? I don’t mind waiting to do it right. There are plenty of things to do with a pork roast and a crock pot 🙂 Wanted to get your opinion in case you’ve tried it before.
Hi Jessi! I actually have a recipe for pulled pork made the same way! We usually eat it as sandwiches. Here’s a link: https://belleofthekitchen.com/mississippi-pulled-pork-recipe/
But if you’re wanting pot roast, I’d stick with the chuck roast!
Anyone try cooking this on high? If so for how long?
Best. Roast. EVER! No tweaking, no additions or subtractions it’s oerfect as is! My husband and I thoroughly enjoyed this recipe! I’ve made it twice and will be making it again for Sunday dinner. Is there a macimum time that this should cook; if cooking a little longer than 8 hours? Keep sharing these recipes, they’re phenomenal!!!
Yay yay yay! So glad y’all loved it!
All the other recipes on the internet for this same Mississippi pot roast call for a whole stick of butter (8 tablespoons) but yours just says a 1/4 cup? Is that correct?
Yes, I find 1/4 cup to be plenty of butter for this recipe.
Doesn’t that cut back on the amount of juice needed for the gravy if you only use 1/4 a cup?
Nope, it will make plenty!!
Hi, made this twice and while we really love this dish the juices/sauce always seem too greasy for my taste… made it last night and only used 2 Tbsp of butter but it was still too greasy. Has this happened or anyone? I am thinking there might be too much fat on the cut of meat I bought…
We still love this recipe and will make it again!
Hi Anja, maybe try trimming some of the fat off of your roast before cooking it. That might help!
Hello! will it come out fone if I out my crock pot on the six hour setting?
Hi Jason, just depends on the size of your roast and how your crockpot cooks. Mine usually needs the full 8 hours.
I’m 3 hours into making this and it seems really dry. The crock pot is set on low for 8 hours. Does this get a lot juicier as it cooks? I followed the recipe and did not change anything.
Yes it will create plenty of its own juices, don’t worry!
Hi, I love this recipe. Just wondering if any one has tried it with only a half a stick of butter? It seems like a lot of Butter. Thank you
That’s the amount I use in the recipe. 🙂 It’s plenty of butter for sure!
saw this recipe on FB, so glad to read all the comments here. I too thought a whole stick of butter was a lot. Using 1/2 as recommended !! Am putting it tougher after i am done writing this review. 🙂
I’ve made this recipe many times with and without any butter at all. Believe it or not, no butter is needed. This coming from a girl who loves butter. It tastes just as delicious without butter. Give it a try!
I made this today – delicious! Can’t wait to make it again when fall arrives! This is a perfect cold weather comfort meal! I served it over mashed potatoes and carrots – which I barely added any salt to, because the gravy is quite salty on it’s own. So excited to have found such a quick, easy, delicious recipe!
Yay!! Glad you enjoyed it!
Wow, mouth-watering!! Can’t wait to try it. Thank you for the recipe 🙂
Cooking your 5 star recipe right now in the crock, and, rare for me, I didn’t tweek anything. I read every comment from those before me and fought back the urge to sear or add vegetables … SOMETHING to complicate it! I am confident that even though so incredibly easy, I didn’t need to do one darn thing extra with this so-good-to-be-true recipe except wait to dig in! Glad I’m on my way to bed Thanks, Ashlyn, for this super simple, know it’s
delicious, recipe. I’ll holler back with your stars.
Yay Gail!! I’m the same as you; when I look at a recipe I’m always trying to find ways to tweak it, ha! But this one doesn’t need anything complicated; I promise!!! Hope you love it!