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.
If you share this Mississippi Pot Roast or any other recipe from my site on Instagram, tag #belleofthekitchen so I can see what you’ve made! And follow me @thebelleofthekitchen, too!
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.
This was so easy and delicious! I made this last weekend and my family loved it so much that they requested I make it again. It’s cooking as I type this! My husband requested I add some of the traditional vegetables that go in with pot roast so I’m trying it this time around. I’m sure it will be just as good if not better. Thanks again for the recipe and please keep them coming!
So glad to hear that!!!
Can I add carrots & potatoes the last couple hours or are they best made separate?
You can!
I pan roasted carrots, white sweet potatoes, onions with a little olive oil, salt and pepper at 425 degrees in oven for 45 minutes. Made mashed potatoes to go with the roast and the gravy. Family loved the roast recipe.
I always strain the juice and put it in the fridge, then skim the fat off. Do the same thing when I make a turkey.;)
Hi there, I was very excited to try this tonight. I sent my husband to the store for a pot roast and didn’t specify in enough detail, so he came home with a pork roast. Do you think the pork will come out too salty for this recipe? I don’t mind waiting to do it right. There are plenty of things to do with a pork roast and a crock pot 🙂 Wanted to get your opinion in case you’ve tried it before.
Hi Jessi! I actually have a recipe for pulled pork made the same way! We usually eat it as sandwiches. Here’s a link: https://belleofthekitchen.com/mississippi-pulled-pork-recipe/
But if you’re wanting pot roast, I’d stick with the chuck roast!
Anyone try cooking this on high? If so for how long?
Best. Roast. EVER! No tweaking, no additions or subtractions it’s oerfect as is! My husband and I thoroughly enjoyed this recipe! I’ve made it twice and will be making it again for Sunday dinner. Is there a macimum time that this should cook; if cooking a little longer than 8 hours? Keep sharing these recipes, they’re phenomenal!!!
Yay yay yay! So glad y’all loved it!
All the other recipes on the internet for this same Mississippi pot roast call for a whole stick of butter (8 tablespoons) but yours just says a 1/4 cup? Is that correct?
Yes, I find 1/4 cup to be plenty of butter for this recipe.
Doesn’t that cut back on the amount of juice needed for the gravy if you only use 1/4 a cup?
Nope, it will make plenty!!
Hi, made this twice and while we really love this dish the juices/sauce always seem too greasy for my taste… made it last night and only used 2 Tbsp of butter but it was still too greasy. Has this happened or anyone? I am thinking there might be too much fat on the cut of meat I bought…
We still love this recipe and will make it again!
Hi Anja, maybe try trimming some of the fat off of your roast before cooking it. That might help!
Hello! will it come out fone if I out my crock pot on the six hour setting?
Hi Jason, just depends on the size of your roast and how your crockpot cooks. Mine usually needs the full 8 hours.
I’m 3 hours into making this and it seems really dry. The crock pot is set on low for 8 hours. Does this get a lot juicier as it cooks? I followed the recipe and did not change anything.
Yes it will create plenty of its own juices, don’t worry!
Hi, I love this recipe. Just wondering if any one has tried it with only a half a stick of butter? It seems like a lot of Butter. Thank you
That’s the amount I use in the recipe. 🙂 It’s plenty of butter for sure!
saw this recipe on FB, so glad to read all the comments here. I too thought a whole stick of butter was a lot. Using 1/2 as recommended !! Am putting it tougher after i am done writing this review. 🙂
I’ve made this recipe many times with and without any butter at all. Believe it or not, no butter is needed. This coming from a girl who loves butter. It tastes just as delicious without butter. Give it a try!
I made this today – delicious! Can’t wait to make it again when fall arrives! This is a perfect cold weather comfort meal! I served it over mashed potatoes and carrots – which I barely added any salt to, because the gravy is quite salty on it’s own. So excited to have found such a quick, easy, delicious recipe!
Yay!! Glad you enjoyed it!
Wow, mouth-watering!! Can’t wait to try it. Thank you for the recipe 🙂
Cooking your 5 star recipe right now in the crock, and, rare for me, I didn’t tweek anything. I read every comment from those before me and fought back the urge to sear or add vegetables … SOMETHING to complicate it! I am confident that even though so incredibly easy, I didn’t need to do one darn thing extra with this so-good-to-be-true recipe except wait to dig in! Glad I’m on my way to bed Thanks, Ashlyn, for this super simple, know it’s
delicious, recipe. I’ll holler back with your stars.
Yay Gail!! I’m the same as you; when I look at a recipe I’m always trying to find ways to tweak it, ha! But this one doesn’t need anything complicated; I promise!!! Hope you love it!
The recipe was awesome making and my family loved it and to say so myself it taste so good ????????????
Yay!!! So glad to hear y’all enjoyed it, Keyana!!
It’s a great recipes to make and taste so awesome my family loves it !!!!!!!!
I made almost this exact same recipe last weekend with the only difference being chicken breast instead of roast and it was amazing so I will definitely be trying this one!
I’ve made this before from your recipient but I can’t remember — Do we need to flip the roast half way?
Hi Brooke! Nope, no need to flip it! Glad you’re enjoying it!