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.
Made this tonight. Very yummy! I used a smaller roast, so I reduced the ranch, but used the entire packet of au jus. To avoid it being too overpowering (and because I wanted lots of juice for sandwiches with the leftovers), I did add a small amount of water in the bottom of the Crock Pot. Added veggies partway into the cooking. I actually forgot to add the butter. Wish I’d had some mushrooms, too. Definitely will save this recipe.
This is so good! But is there any way to modify for less sodium? Would reduced sodium or sodium free beef broth work in place of the au jus powder?
I made this tonight but I only had tri tip roast omg it was the best. Thank you so much
I need to double the recipe. Should I double the packets of ranch and au jus also?
Yes, if you are doubling the recipe you should also double the rest of the ingredients.
Hi! Can’t wait to make this! Can I start with a frozen roast? Would you recommend starting in high for a while in this case?
Hi Amy, I have never made this using a frozen roast. I would only recommend using a thawed roast, though.
Ive made it with a frozen roast and it worked just fine! 🙂
I’m glad to hear that! Thank you for sharing, I know that will be helpful to others.
Can we make without the peppers?
Yes you can. They add so much flavor, though, and if you’re concerned about spiciness they really do not add heat; just savory flavor.
Good recipe and yummy melt in your mouth tender. I will definitely make this again but next time will use a low sodium au jus packet as it was a tad salty. Served over mashed potatoes and it was a satisfying family meal.
It’s all that and more. SO easy!
Suggest using 1/2 packet of au jus and half packet of ranch. Mine turned out way too salty and my roast was 2.7 pounds. It was also kind of dry.
I don’t quite have 8 hours. I’m wondering if I can do the majority of time on low and end on high to speed up the cooking time a little?
I’ve done both and on high turned out just as good. In fact have it in the crockpot on high right now.
Hello,
Thanks for your recipe. I have a 2.25 chuck roast. How long do you suggest cooking on low?
Thank you! It’s cooking now and smells delicious!
I’d still recommend 8-10 hours even if the roast is small.
Have made this several times now, last being Sunday for our football watching guests. They couldn’t stop raving about it! I directed them to your site for the recipe, they were amazed how easy it is to make & I actually got to watch the game for once instead of being in the kitchen half the day. Getting ready to try the Chicken & Dumpling recipe next. Thanks for the wonderful recipes!
Can you put the meat in frozen, or does it have to be thawed?
I recommend only using a thawed roast.
Can I use banana peppers instead? I have twin 5 years old and a 2 year old. Or should I just go mild Pepperoncini Peppers. Worried about the spice level.
You can definitely use banana peppers instead; I do this often. I will say though that the pepperoncini peppers only add a savory flavor, not a spicy heat. You can also remove them after cooking before you serve. Hope that helps!
OMG! I made this recipe for nearly 300 people. While buying near 120lbs of chuck roast was a bit hard on the wallet, I gotta say LOL, most people liked it! First time I made it was horrible. Might of been my fault, I had a hard time measuring 37.5 packets of ranch dressing packets. What’s the equivalent? LOL! To make up for the flavor I attempted to add a hard boiled egg. For 300 servings it took about 52 eggs. It became very eggy. LOL! Afterward, I tried again with the actual recipe. Man was it good.
So delicious and it’s the easiest thing to make!
Is the meat suppose to be shredded or sliced?
Hi Lisa, I tend to pull it apart into chunks or shred it. You can serve it however you like, though!