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 am cooking this now serving my children , grands, and great grands. I will let you know what they think.
Serving with mashed taters and roasted Brussell sprouts.
At age 68, I can say it’s the best ever.
I’m sure it’s fine with real butter. Had to sub with a non dairy butter and it turned into an oily mess. Was not edible with the oil. Makes sense since these non dairy butters are just oil.
Is there a potential substitution for the Au Jus mix? I have everything on hand to make this, except the au jus 🤦🏼♀️
You could use brown gravy mix instead.
I use onion soup mix
I use Better Than Bouillon beef flavored. I spread a very thin layer on roast. I don’t care for the powdered gravy mixes, too many chemicals.
Thanks so much for this alternative. I couldn’t find a natural version of au jus and was looking for a substitute. Better than bouillon will be perfect
Outstanding. Truly the best roast I’ve ever eaten.
Great base recipe. I have Celiac’s Disease, so I had to alter it just a tad. For the Au jus gravy, I used a Gluten Free brown gravy mix. Then put a tablespoon of a gluten free beef base (bouillon paste), 1 tablespoon of a gluten free dry French onion soup mix. This was so delicious. Thank you for sharing your recipe.
I make this often, it’s one of my families favorite dinners
Has anyone tried cooking this in an Instant Pot?
It’s definitely not the same. Doesn’t get as soft or flavorful.
So simple to make and absolutely delicious. Best Pot Roast!
The best taste ever
I seer my roast first in olive oil using a skillet, and also don’t use a chuck roast. I use a 3 to 4lb rump roast from Sam’s meat department. I have made it many times and is always eaten entirely till gone. I cook on high till falling apart, sometimes I will cut through it to cook a little faster about 4 hours in.
Absolutely delicious!
I added mushrooms and I did put in my carrots and unpeeled white potatoes with approx. 2 hours left. Turned out just perfect. Seriously, it’s “ stupid easy” and beyond yummy.
by far, this is the best tasting and easiest pot roast to make while your at work!
A keeper recipe and share worthy……
I seer my roast first in olive oil using a skillet, and also don’t use a chuck roast. I use a 3 to 4lb rump roast from Sam’s meat department. I have made it many times and is always eaten entirely till gone. I cook on high till falling apart, sometimes I will cut through it to cook a little faster about 4 hours in.
Taste great, but even after 8 hours it wasn’t tender and falling apart. Should have done it on high.
Hi Steve, all crockpots cook differently and depending on the size of your roast the cook time will vary. As long as you used a chuck roast, it just needed more time to cook.
Simply DELICIOUS and STUPID easy. You can’t go wrong. A+++
This pot roast is absolutely DELICIOUS and STUPID easy. I only had to “cook” my roast appropriately 6 hours, on low, it was done ~ tender, juicy are ready to go! I added white potatoes and carrots, with 2 hours left for cooking. Seemed to turn out just right. Fresh diced mushrooms are a yummy addition.
Only changes I made, were to cut down on the butter, by almost half. (I made a similar recipe weeks ago, and the “oil” seemed a little much).
And Also, a few tablespoons of Worcestershire sauce boosted the already amazing flavor. You absolutely cant go wrong with this recipe. It is A+++!!!
This recipe is awesome as is! i have to adjust the amount of peppers depending on who i’m making if for, but that’s easy. Some really like the pepper flavor, some not so much. The only change i’ve gone to is smoking the roasts for 2-3 hrs first. Fantastic too!