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.
I made the Mississippi Pot Roast for dinner tonight. I followed the recipe (even though it felt like the seasoning packets were too much), starting it on low in my crock pot this morning. We are a family that is used to roast with potatoes, yellow onion, and carrots, so I took a chance tweaking it with those veggies. In addition, I added just a little bit of black pepper to the top.
It turned out amazing. I used the liquid in the crock pot to make a thick gravy to serve over the meat and potatoes. One of my family members complained that the gravy was a little too spicy, but everyone else couldn’t get enough of it.
Love this recipe and will definitely be making it again!
So glad to hear that, Jennifer!
I don’t care for pepperoncini. Can I substitute small sweet bell peppers? Or should I just leave them out and cook plain?
Hi Juliet, I’ve never tried this with any other kind of pepper so I’m not positive how it would turn out. The pepperoncinis just add some flavor and you can discard them before you eat, but if you’d rather not use them you can leave them out!
Anyone try this in an Instant Pot pressure cooker instead of a crock pot ? Suggestions?
Had this for the first time last week. My niece was hosting a family dinner. She cooked one roast in the crock pot all day. Then, late in the day, she cooked one roast in her Instant Pot because she wanted to compare the two cooking methods. Both roasts tasted the same. The Instant Pot roast didn’t fall apart as easily and required more fork shredding. Both were declared winners.
I used my instapot! I slow cooked it for an hour, the. Set it to pressure cooking for 2 hours and then added carrots and potatoes I had slow cooking into the pot and pressure cooked it for another 45 minutes and it turned out AMAZING. I’m sure you could just pressure cook it for about 4 hours instead, I’ve never had a better or more tender pot roast in my life.
Has anyone ever added potatoes and carrots?
I looked through the comments and did not see my questing. You have the nutritional info per serving but it did not indicate what the serving amount was. I’m type 1 diabetic so I count everything I eat to keep my blood sugar in range. Can you tell me what the serving size is?
Why don’t you just do the math on the ingredients you add in? It’s your health and your responsibility.
Can I use something else to replace the ranch?
Hi! Can I use a frozen chuck roast, or does it need to thaw out before putting it in the pot? Thanks!
I Kaitie! I would recommend thawing it completely first.
I’ve been making this recipe for a couple years after I saw the same one on a crockpot recipe site. My husband and teen boys love it shredded and wrapped in a large tortilla then “grilled” like a grilled stuffed burrito. Throw in some cheese if you like!! Amazing!!
I love the idea of eating it as burritos!
Glad to have found this recipe. It sounds divine. But … I just got home from a marathon grocery trip and see that I have a few missing ingredients; I’m too beat to venture out again! So a few questions …
I do not have 1) the au jus gravy packet or 2) a crock pot. Ack. I do have Lipton’s onion soup mix however, and a deep oval “speckled pan” with lid (a thick metal similar to camping cups) in which my mother always cooked her “Lipton Onion Soup” pot roasts for years. They always carmelized nicely. I also have a large, deep LeCrueset iron skillet with lid.
What oven temp (and time in oven) would you recommend if using the “speckled pan” (or would you advise against it?), and what oven temp (and time) if using the monster LeC’ cast iron skillet w/lid? Finally, will the Lipton onion soup work as a substitute for the au jus gravy mix?
Thanks so very much.
Hi Taylor, I’ve never made this roast in the oven but here are some good tips: https://www.thekitchn.com/how-to-cook-pot-roast-242522 I would sear the roast first like they do, then maybe add some beef broth to the pot before cooking. You wouldn’t have to do most of the other steps or add additional ingredients. And I’ve never used onion soup mix with this one before, but have tried it with brown gravy mix. If you use the onion soup mix and cook it in the oven let me know how it goes!
Is it good with the brown gravy mix packet instead of the au jus mix? What is the difference in flavor?
Hi Rachel, I’ve made it with both but can’t really say that I noticed a big difference in flavor!
Ashlyn, I ended up using the Lipton onion soup mix and the ranch mix — just sprinkled both on top of the roast after I’d mixed them in a small bowl. Used my trusty speckled pan ($5.00 maybe? at Target) and added no broth or liquid of any kind; DID include a few pepperoncinis. Cooked at 285-300F until tender. About half-way through-ish, added a few quartered potatoes and onions, carrots. Too much liquid (produced from veggies) too soon can screw up your crust/bark on the roast a tad bit (making it too braised for my taste).
Turned out great. Inhaled by everyone at the table. Thanks for the recipe!
So happy to hear that, Taylor! Thank you for sharing; I’m sure that will be very helpful to others, too!
This is a fantastic recipe! I’ve made this many times with beef, chicken, and pork and all are delicious. Also, I’ve served it over rice, mashed potatoes, and as sandwiches. I think our favorite way to eat it is in TACOS. So good! And really, it does not need butter at all. I love butter, but I’ve tried it both ways and it is equally delicious with no butter so I always leave it out. Give it a try.
Good to know, Suzanne!!
I have the roasts, about three and a half pounds I went online to search for a different recipe and this one sounds really good. My problem is it’s now so late in the morning actually it’s one and if I am going to fix it for supper I would need to cook it on high. The Crock-Pot on high, or in the oven for however long it takes to get done. Any suggestions on this? If I cook it on high in the Crock-Pot, how long should I cook it for? If I cook it in the oven, at what temperature and how long should I cook it? Would love I reply. Really want to try this!
Hi Lisa! Sorry to just be getting to your comment. Did you try it on high? Normally I only recommend cooking this on low and slow. This cut of meat just needs time and low heat to cook best. I’m sorry, but I haven’t tried it in the oven. Let me know if you try another method and how it turns out!
All that I have on hand is pickled Peppercinis, will that work? Or will it throw off the flavor?
The kind in a jar? That’s what I use. 🙂
I’ve heard of this recipe for years but am trying it for the very first time today. I added 1/2 cup water because I just couldn’t believe it didn’t need any liquid with all those powders. Now I wish I’d not done it – after reading the comments on how fabulous the recipe is when followed exactly. The house is starting to smell wonderful. I think it’ll still be just fine but next time I will NOT add the water. 😉
P.S. I gave the recipe 5 stars simply based on the aroma in my kitchen.
I love this, bought Chuck roast on a whim and searched for reciepe for it. I dice up the meat first so I can control the amount of fat and makes for quicker eating. 2 3lb roasts, dice up. I follow your reciepe but I add thin sliced red and green pepper and slivers of 3 green onions. Rather whole peppers, I use banana rings and 2 tbs of juice. Stick in crock and cook. It comes out like a stew. So good…..
Hi There! This recipe is delicious! You stated it makes 8 servings, how much is a serving by chance?!
I liked the texture of the meat, and the peppers added a nice flavor. But I found the finished product to be very salty and the gravy i made from the pot juices was not useable, it was so salty.May try half the ranch and au jus packets next time or look for low sodium versions.
Use unsalted butter