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.
hi ashlyn!
can i use some peppercini juice in here as well/how much? also salted or unsalted butter? is the roast always shreddable after 8hrs or can you set for 10hrs?
Hi Ashley, yes you can definitely add some juice; I usually add in a few Tablespoons. I recommend unsalted butter. And you can definitely cook it for 10 hours, no problem.
Going to try this sounds yummy
Can you cook this on high to cut down on the cooking time? If so how long?
Hi Brian, I recommend only cooking this low and slow.
Can this be adapted to an instant pot recipe??
This is one of our family’s favorite recipes/meals. We shred the roast and eat it on Hawaiian roll buns or hoagie buns with some kettle cooked potato chips as a side! So good!!
I can say I love this so many ways. Beef , Pork , chicken. I have one question can I add one more packet of aus jus gravy?
I would recommend only adding the one packet for the amount of meat listed in the recipe. Otherwise it would probably be too salty. Glad you’re enjoying it!
Delicious recipe! I always bookmark and follow this specific recipe! Just now prepared one for the day and I’m off to work and when I get home… 😋 😋 time to eat!
I unfortunately don’t have a crock pot or Dutch oven. Could I do this is a bigger pot and slow cook all day covered?
Yes, a large pot that can be covered will be fine. I usually brown (sear) all sides of my roast (w/a little oil) in a large cast iron skillet…remove the roast to a plate for a few seconds, and I quarter a medium onion (you want large pieces) and saute that (just a teeny bit)in the oil. Then I place the roast over the onions ..add the seasonings,…and for this I DO add maybe a 1/2 cup water or beef broth -I’m always worried I’ll burn the bottom of the roast… so I kinda use the onions and water as an extra precaution…. I bring the liquid to a boil, and then I cover it with my cast iron lid and turn the heat to low. You gotta make sure your skillet is deep enough (or whatever you’re gonna use – a big pot, whatever) that you can easily cover it with the lid. It’s best to check on it every say, 20 mins or so, just to make sure nothing is sticking to the bottom. May have to add liquid, just use your judgement. I guess it also depends on how thick your pot or whatever is too. If it’s thin aluminum, just be really careful. Also worth noting, I have cut a larger roast into a couple smaller chunks, brown the outside all sides of them, and proceed as written …. If you want to save some time-seems to cook faster. But honestly this should prob only take like 3-4 hours on the stove top., and it comes out really good! This is the way my grandma always did it, and how I was first taught ti make a roast… at the time I didn’t have a crock pot and I didn’t want to heat up the house doing it in the oven for hours! Now that I have all the gadgets, it’s actually still my preferred method! Hope this helps!
Could you substitute banana peppers for the pepperoncini peppers?
Yes I’ve done this many times!
I love this roast. I do sear my on both side with some salt and pepper in my cast iron with a bit of oil. I’m a fan of french onion in place of the au jus.
So easy and amazing every time!
Easy and tasty!
Do you season the roast prior to adding the ranch dressing and au jus gravy mix?
Nope!
AMAZING! I always thought you had to sear a roast in order to lock in moisture. Not this recipe! I followed as directed. Turned out perfect! Served with simple mashed potatoes.
Do you use the 1 oz package of ranch mix? There’s a .4 and .6. I found as well.
Hi Brenda, yes it’s the 1 oz size package.
Can left overs be frozen?
Yes!
You better pack your bags! It is all good here in Mississippi!
Can the chicken be frozen