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.
Man! That was pretty good. So simple to throw together and my guest loved it. Tell me, though, my gravy kinda looked curdled. Was that because of the pepperoncini’s? Of course they weren’t in the gravy, but the broth from the roast might have been affected. I will definitely make this again cause it cannot get any easier. That flavor!
This was a hit with my family! This roast is packed with flavor and was so tender. We’re adding it to our rotation since it was also super easy to prep. Thanks so much for sharing this recipe!
This is the first time I’ve made a pot roast successfully. I used a 3 lb chuck roast and cooked on high for 5 hours. I also added 1/4 cup pepperoncini juice and 1/4 cup unsalted beef broth.
The easiest and best recipe for this dish!
So delicious 😋 We like ours on sub buns with either Swiss or provolone cheese. I never had it until a few years ago my sister-in-law made it mine will never taste as good as hers…..
Love this roast!
Not sure why it’s necessary to add butter as the roast generates enough liquid/oil of its own. I ended up skimming off most of the excess grease. So, no butter for me. Other than that, it’s amazing!
Flavor is all there but … wayyyyyyyyy toooooooo salty. I would highly recommend using a low-sodium au jus and a low-sodium ranch packet. Both are apparently available (checked on-line as I didn’t know or looked for it before). Other than that, it’s hard to screw up this very simple meal which could be delicious.
What about a bottom round? Can you use that and still get same results?
Made this for dinner last night, incredible!! Thank you so much for this recipe. It’s very simple and easy to make too which is great for busy people
THIS IS THE BOMB!!!!!
a big hit in my house
Quick and easy
We’ve made this recipe at least 3-4 times per month for years – it’s so simple and so delicious!
We also toss in some baby carrots, halved Yukon gold potatoes, a quartered onion, and sometimes some celery as well – all at the start. No need to wait, just let it all sit there and soak in the juicy goodness for hours.
If you’re running a bit low on the peppers, don’t be afraid to toss in a bit of juice. We’ve also used banana peppers when we didn’t have pepperonchis on hand.
Wow! delicious I love it so much! I am making it again for the second time tonight and I cannot wait. This recipe is so simple, and I love putting everything in the slow cooker and enjoying this. Thank you so much one of the best things I have ever made!
Jessica E.
Made this for the first time tonight and it was so good! I couldn’t believe how something so easy would taste so good. Definitely will make my pot roast this way from now on. The peppers added great flavor.
I put this on a baked potato, add a some shredded cheese and air fry to melt the cheese. It makes for a delicious and filling meal.