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.
The best ever….and so easy.
The family loved it – made it according to the recipe & it was deliciously seasoned, tender & was paired with mashed potatoes & garlic knots… I did however reduce the remaining juices by half & it really brought out the richness of the flavors & thickened the gravy.
Thanks for this great recipe! It’s a keeper!!!
Very good and extremely simple.
Simple and amazing!! Imagine a Chicago Italian Beef in pot roast form. So good. It’s super easy too. 5 ingredients in a crockpot and your done. Extra bonus… it’s also Keto friendly.
To make with chicken thighs do I change any ingredients and skin or no skin?
I don’t have it handy, but if you google Mississippi Chicken, you’ll find this exact recipe but using chicken instead 🙂
I just now seared the meat before I put it in the crockpot and then re-read the directions showing no need to sear. Is this going to mean it won’t cook in a way that it would make its own gravy? I hope I didn’t mess it up! I’ve made this before a few times but can’t remember what the results were with searing.
It will be just fine!
We love this recipe! And it’s so simple too! We started adding parsnip, carrots, potatoes and rutabaga with it, at the beginning, and serve it over noodles and it’s amazing! Thank you for the recipe!
I love this recipe. It’s great for those days when you don’t have time to prep. I do mine in my instapot on the slow cooker setting. Foolproof.
My daughter used the juice from the jar of peppers too. You don’t say to do that so I was wondering if you’ve ever tried that.
Yes, I like to drizzle some over the top!
Making this tomorrow. Could only find banana peppers in a jar. Can they be substituted for pepperoni?
Yes, banana peppers work fine!
Can I use a beef Chuck tender roast?
The recipe calls for 1 packet ranch dressing mix and 1 packet au jus gravy mix. Those come in different size packets. Which size of each do you use for the recipe? Thanks
They are both 1 oz packets.
I have to say, I was very much surprised at how good this turned out – given the short, uncomplicated list of ingredients, I expected it to be only so-so.. I had about 5 lb. of chuck roast and used about 1 cup of jarred, sliced pepperocinis plus about 1/2 cup of their juice. This is great for sandwiches on toasted kaiser buns or served over mashed potatoes. I’ll be making this again…delicious!
I LOVE this recipe, but you are absolutely correct in saying this recipe is best made in a crockpot, and not in an instant pot. I’m not sure why or how it happened, but the first time I made it in the instant pot it turned out perfect, even though I think the pepperonis and its liquid was a little overpowering. (Maybe the extra juice was what made the meat so tender?) If you like spicy hot foods then it works, but it made my acid reflux 10 times worse. ( I kept eating it though over the next few days lol, )
The next few times when I cooked it in the instant pot, I cut back on the pepperonis and jar liquid and the meat was tender in some parts, and not so much in others.
I just received a new crockpot for my birthday (asked for one specifically for this recipe!) and am looking forward to testing it out.
Do you have any other ideas for substituting some of the jar liquid? Beef broth or beef bone broth? I plan to use a chuck roast.
Hi Valerie, the amount of fat you had on your first roast could have attributed to it being more tender, and the Instant Pot can vary in its results. Give it a try in the crockpot without any of the peperoncini juice and I think you will be happy with those results!
I cook this all the time! But I’m making this for Super Bowl and wasn’t able to get it started early enough for 8 hours on low. Will four hours on high be okay? I have a 5 lb. Chuck roast and thought maybe I should cut in half.
Can you prep the night before?
Sure!