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.
Could this recipe be made into sandwiches??
Definitely! I’ve used the meat to make an open faced sandwich; top with provolone, and broil for a minute or so in the oven.
Amazing and so easy! This recipe is definitely a keeper!
I made this today with no deviations from the recipe. I’m so disappointed because I thought it was pretty much a failproof recipe, but the meat was so tough and chewy. I had a tough time shredding it. I have made pot roast in the crockpot before and the meat usually ends up being very tender and falls right apart. I used an organic chuck roast and just from looking at it, it seemed normal, but maybe it wasn’t. The flavors of the juices were delicious, so I know if the meat had come out right, this would have a been a great recipe. Super easy! I guess I’m disappointed in myself since I failed at such an easy recipe and it was supposed to be enough to hold my family over for two days. I’m not sure where I went wrong with the chuck roast.
Hi Melissa, if the meat was tough it just needed more time to cook. All crockpots cook a bit differently and depending on the size of your roast it can take longer. If you give it more time, I guarantee the meat will become tender!
Absolutely delicious… and tender… but it took 12 hours in my crockpot… and that was only a 2 lb. Chuck roast. I added my potatoes and carrots in the beginning (and glad I did) they too were not done until the very end. I have NEVER been successful in cooking a pot roast! Wow this recipe is the bomb! I will definitely be using your recipe again! In my fav’s. Every crockpot is different sadly when mine is on LOW… it must be really low! Lol. I did add about 1/2 cup water after 8 hrs… never lifted the lid until then. Thank you for all the details you included in your recipe along with clear cut directions!!!
This is the best roast recipe I’ve made by far! I add a bit of the pepperoncini juice at the beginning, it adds a little spicy kick to it! It’s my favorite thing to make for guests!
At the end I take out the meat, shred it up , make a gravy with the juices then add the meat back in! Soooo GOOD!!!
This is definitely the BEST pot roast I’ve done in my crockpot and I’ve tried many recipes. I didn’t change a thing except maybe added a couple extra pepperocinis! Thank you
I love this recipe easy to make. I work 2 jobs and I need quick recipes like this and yes the roast was 🔥 🔥
I made this for the first time on New Year’s Eve and I’m not joking when I say I’ve craved it almost every day since. Love to make sandwiches and quesadillas with it!
My family LOVES this recipe!! I have made it with a roast many times but lately I’ve been making it with beef tips instead. I just double the aujus and ranch packets. Our favorite is over mashed potatoes. I almost always serve with turnip greens and a fresh pan of corn bread. Yum!!!
This was delicious over buttered noodles
amazing
I made this yesterday and it’s definitely a delicious keeper. First time making this recipe. Method and ingredients super simple. I used the hot banana pepper alternative. I added chopped potatoes and carrots at the five hour mark, and then cooked three more hours for a total of eight hours. Meat was incredibly tender and veggies soft. Absolutely delicious.
I am now gathering other recipes off this site I would like to try.
Added onions and green pepper!
Very tender and tasty pot roast, and so easy to make, but a little too salty. I only added carrots and they seemed to absorb a lot of the saltiness. I will make it again, but maybe only use 1/2 of each seasoning packet??
And maybe omit vegetables.
Follow the recipe exactly, however it was salty.
How can this be cook with less salt?
By the way it was delicious.
I’ve made this twice, love the flavor, but always comes out so tough. I have to cut it with a knife instead of it pulling apart with forks. I prep it all the night before, put it in the fridge, then in the crockpot on low for 8 hours. Exact cut of meat you say. Should I do 6 instead? Help
I feel silly asking, but do you eat the whole pepperoncini? Or remove them before shredding the beef?
They break down as the meat cooks, and I like the flavor, so we usually eat them along with the meat. You can remove after cooking if you’d like to though.