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’m going to cook this.
My daughter-in-law does not like pot roast but if we fix it this way she will eat it and loves it.
It is delicious but maybe because I add carrots as well it does need liquid! I add beef broth up to the top of the roast so it is very tender. Otherwise, it’s a little tough. But obviously, the carrots absorb liquid.
BTW…. making it for company because I just LOVE it… what flavor and really foolproof. I am an adequate cook, but when having company I try to go for the dish that I know will turn out really well!
I’m making this for the 2nd time today. I’d like to slice it this time, and I am using a round rump roast instead.
Will that make a difference?
This is, hands down, the best roast I have ever made. My husband and I ate it over mashed potatoes the first night. We loved it so much. Took the leftover roast and made French dips the next night. There was just enough left for a roast beef and Swiss sandwich the next day. The ingredient list for this will forever be in my pantry. Thank you!
I don’t think I’ve ever felt compelled to write a review on a random blog that I found a recipe on– but this one is THAT good. I can’t believe I just tossed a couple things in a crock pot and ended up with the amazing meal that I did. I served it over mashed potatoes which was fantastic. We had leftovers so I grabbed some hoagie rolls from the store and put some of the leftover roast on one side and some provolone cheese on the other. Popped that in the toaster oven for a few minutes and I swear the leftovers may have been better than the actual meal! Crazy good.
I know the recipe says a package of ranch dressing, could you use the bottled dressing?
No, sorry! Stick with the seasoning mix. Liquid dressing won’t work.
My wife and I have made this recipe a couple of times and it’s terrific. We just have one question. How can we increase the volume of gravy? We’ve added two packets of Au Jus but it just makes it saltier.. my wife mentioned that in her observations there should be a way to get more gravy out of the meal. Is there? Or do we just make some gravy off to the side?
Thanks👍👍
Made this the other day, but used 3 lbs of boneless chicken thighs. Cook time was about 3.5 hours on high (forgot to set on low) but turned out just as amazing as the pot roast! Was very easy to shred and use in wraps/soft shell tacos 🙂
I’ve been making this for ages. I make it in a 300° oven for 4 hours. I only use about a tablespoon of butter. I use way more pepperoncini because we really like them. We like it with mashed potatoes, but rice would be good too. It’s A great back pocket recipe for company too.
I find au jus to be really powerful for my pallette for some reason, so I substitute brown gravy mix and it’s perfect! I use a splash of the pepperoncini juice too!
I made the recipe (almost) precisely. The seasoning combination was delicious and so flavorful. However, the meat itself was extremely tough and I was unable to shred it. We sliced it instead but it was still really hard to eat.
The only thing I think I did wrong was I saw the note about adding potatoes and carrots so I threw them in. However, I didn’t read it thoroughly and I added them at the very beginning.
Would adding them at the wrong time contribute to it being tough? Or are there only reasons why it could have ended up as tough? I will make this again because it tasted so good, but I want to make sure it’s tender and juicy like everyone says it should be.
Hi Erin, cook time will vary a bit depending on the size of your roast. A bigger roast will need to cook longer. If it’s not falling apart, it just needs more time to cook.
I’ve made this before and it’s excellent! Can it be cooked on high or is that not recommended?
Hi Adriana, I only recommend low and slow for this recipe and cut of meat.
Can you do this with a rump roast??
Hi Valerie, yes others have used rump roast and have had good results.
Just checked my cupboard and I don’t have the au jus packet. I have a mushroom gravy packet. I have bullion cubes and I think I have some better than bullion beef flavoring. Which do you think would be best to replace the au jus packet?
The mushroom gravy packet should work fine.
I use a small scoop of better than bullion beef flavoring every time instead of the au jus packet! About 1 table spoon!
It turns out perfect!
I did not sear my meat, cooked on high 4 hours and the pepperoncini are not spicy, I don’t like spicy. Had it with mashed potatoes and the gravy was delicious too.