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 live on the Mississippi coast and this is my favorite thing to eat! This is the first time I’ve seen this version of it, though. What I do differently:
1. Use pork shoulder roast
2. Lightly pepper and sear both sides in olive oil
3. Use one packet onion soup mix in place of au jus
4. Use 1 stick of butter
I might have to give your version a try!
I forgot to add that my family’s favorite way to eat it is on poboy or hamburger buns…a little mayo and some pickle slices set it off!
Love the idea of eating it as a poboy! Sounds so delish!!
That’s the way our family does it. We’ve been making it for a few years now
No liquid? Just spread the butter oats across the top of the pork? Hubs doesn’t eat red meat, so the pork is a good option for us.
No need to spread the butter, just plop the whole stick on top of the meat. I’ve made this several times, and it’s fantastic!
Will it be okay on low for 9-10 hours? I work 9 hour shifts and and have a total of an hour drive time.
Hi! Yes that time should be fine! I’ve let mine go longer than 8 hours before.
This is a household fav!!! So simple, yes packes with flavor. But What are the calories, fat, protein, and carbs?
Hi Brittany! I am working on adding nutritional info to all of my recipes on my site now! I should have this one added in the next few days. 🙂
Love having the nutritional box w/ the recipe!! I’m counting calories!
I am making this as I type and let me tell you my house smell divine. Two more hours of cooking time left and I’m drooling. Hope it tastes as great as it smells. It was so simple too.
Hope you enjoyed it, Ashley! I love that yummy smell, too!
Can you add onions? We love onions.
Sure! We love onions, too!
A buddy of mine turned me on to this roast a couple years ago. We’re both single guys (who don’t live with our long time girlfriends) that love cooking, grilling and working on cars together. We share recipes all the time and our girlfriends love that WE cook for THEM, along with fixing things! Try adding some frozen pearl onions from your choice of grocery store. They litteraly melt during cooking and when you shred the roast they blend right in. We also use more peppers than the recipe calls for but that’s just our preference. This has become a favorite for us and the girls during Ohio winters a.k.a. Crockpot season. I’m starting it early tomorrow morning so it’ll be done in time for all of us to watch NASCAR!
I love the tip about pearl onions! Definitely going to have to try that; I love onions in everything! Thank you for your great comment and sharing about your buddy and your girlfriends! I bet they love having y’all doing the cooking!!! Hope the race and dinner was great!
I have added a can of beef broth or onoion soup to it because everyone likes a gravy.I make this and try adding so it’s not boring but it is my Sunday go to at least once a month.We make sandwiches on ciabatta bread with a horseradish/ sour cream sauce and a slice of provolone cheese it is delicious and great on game day.Making it now.Enjoy!!
This is the best pot roast I have ever made. I was a little worried about not adding any liquid to the recipe, but sure enough it created its own moisture/gravy. My whole family loved this. It is going to become a regular in our home. Thank you for sharing this. DELICIOUS!!!!
Yay Danielle! So happy to hear that!
Can yout cook it ok b high for less time if need be
Hi Marti! I recommend cooking on low for best results. This kind of roast is always better cooked low and slow!
While I agree slow and low is best I have cooked it on high for 4-6 hours due to time constraints and it still came out fork tender! I am cooking this in my crockpot as I type this!
Hi. Do we need to add any water to this with the ranch and auju dressings? Or just the butter ?
No water, just the butter!
For Christmas – I’m going to try this for a 14 pound boneless beef shoulder – in the oven (too large for a crock pot); in a long covered bake pan, Since a larger cut I’ll triple the ingredients and bake for 8-10 hours on low heat. I’ll see how it turns out.
Any suggestions gladly welcome.
Trying this with venison
this sounds really good and I am thinking of making it for Christmas but I do have a question. Do the peppers, pepper juice and ranch dressing make the beef and drippings taste rather sour? I do not want a sour taste. Also does the au jus make it very salty?
Sorry, another question. If I want to use a 6 # roast should I increased the amounts of the peppers, ranch dressing and au jus seasoning? I hope someone will answer my questions soon. 🙂 Thank you.
Hi Mary, I do not find that this has a sour flavor at all. The flavor is just savory and delicious! To avoid it being salty, I make sure to stir everything very well after it’s been cooked to distribute all of the spices. If you’re concerned, you could always use a bit less than a full packet. For a 6 pound roast I would use about 1 and 1/2 of the listed ingredients. Hope that helps!
This Pot Roast was amazing. I had never cooked one without water but OMG!!!! It was amazing.
Whoo hoo!!! Glad to hear you enjoyed it, Kevin!
I just made this last night and it was by far the best roast I have ever had. I usually have leftovers but not last night. They even ate the peppers up too. Delicious and east. I will definitely be making it again.
So glad it was a winner with y’all, Fran! 🙂
We made this recipe last night and it was great. Added onions, garlic, and carrots. However, due to the mixes, it was extremely salty. What can be done to reduce the salt?
Hi David, you could increase the amount of meat that you use or even add less of the mixes if you find it too salty. One thing I like to do after it’s cooked and I shred the meat is to stir everything really well to make sure the seasonings get evenly distributed. Hope that helps!
I have mine in the crockpot right now, hubby is out hunting in the cold so this should be a perfect dinner to warm him back up!!!
The perfect recipe for warming up after a hunting trip! Hope y’all enjoyed it!
I just made a variation of this with the pressure cooker. I hated to have to add liquid, but I gambled & used 1.5 cups of beef broth with the other 5 ingredients for 55 minutes. Then, I added sautéed onions & halved red potatoes to the steamer basket (not in the liquid below) and cooked under pressure for 5 additional minutes. It was fantastic. The liquid would’ve been a great (though thinner) gravy for mashed potatoes. I will be making this again soon, the correct way, in the crockpot. I was just short on time this evening. I very much look forward to trying the authentic recipe! Thank you & your MIL so much! Big hit!
Glad it worked out for you!!!
Hello! I love a good pot roast, so I am definitely going to try this! One question…the peppers, is that something I can buy in a normal grocery store or will I need to go to a Whole Foods or Farmers’s Market to purchase them? I have never heard of pepperoncini peppers before. I know, lame right? LOL!
Hi Lawanda! You can most definitely buy those from the regular grocery store. They come in a glass jar and are usually with the pickles and olives!
Thank you!
I used italian dressing seasoning instead ranch, used a bunch of sliced pepperoncinis and some spicy giardinera drained (im a Chicago native, I put that on everything). Turned out amazing. I shredded it and ate it as a pot roast sandwich on pretzel rolls.
Sounds AMAZING on pretzel rolls!!! Glad you’re enjoying it, Leeanne!
I’m using 4.54lbs of Chuck roast. Do I need to add extra ranch seasoning or Aujus seasoning packets?
Hi Jennifer, yes I would slightly a bit more from a second packet of each for that amount.