This slow cooker Mississippi Pot Roast recipe is so easy to make.
A pot roast, some gravy (or a packet of au jus mix), ranch dressing mix, pepperoncini peppers, and some butter are all that is needed for a melt-in-your-mouth crock pot roast.
With just 5 ingredients, prep is so fast and it’s delicious every time.
What is Mississippi Pot Roast?
There’s good reason this recipe has taken over the internet! Mississippi Pot Roast hails from Southern home cook Robin Chapman, who wanted to tweak a recipe starting with Italian dressing. It was published in the New York Times and the rest is history.
A Delicious Crock Pot Roast
- No one can pass up a tender, juicy Mississippi roast that makes its own gravy.
- Just 5 ingredients means that the prep is a cinch too.
- Since it’s made in a slow cooker, this is a ‘set it and forget it!’ kind of meal, it couldn’t be easier!
- It can be made ahead and freezes well too.
- Serve with sliced bread to make sandwiches or dinner rolls for sliders! Don’t forget some extra sliced pepperoncini on the side!
Ingredients and Variations
Beef Roast – Just like a typical oven pot roast, choose a roast that has nice marbling throughout for the best flavor. I love chuck roast but other good options are round roast or rump roast. Pork roast works in this recipe too!
Seasonings – The combination of dry ranch dressing mix and au jus gravy mix adds lots of flavor. If you’d prefer, skip the packet and make your own ranch dressing (or even just add the ranch dressing seasonings).
Pepperoncini Peppers – The secret ingredient that tenderizes the meat and gives it a zesty pop of flavor! While they are spicy out of the jar, I don’t find this recipe to be spicy.
Butter – Because, well… it’s butter. While some use more, I find half of a stick of butter to be plenty. You can swap it for some leftover bacon grease for a smoky taste.
Variations – This roast is great with added veggies like carrots, celery, or onions.
How to Make Mississippi Pot Roast
Low and slow is the way to go to get mouth-watering, tender meat that just falls apart!
- Brown the meat on both sides and transfer it to a slow cooker.
- Add pepperoncini juice and sprinkle the seasoning on top of the roast. Top with pats of butter. Cover and cook until fork tender.
- Shred with a couple of forks and serve over potatoes, rice, or even on a toasted roll!
- Sear the roast in a large skillet for extra flavor. If you’d like you can skip this step although it adds a bit of extra flavor.
- Don’t be tempted to add extra liquid, the juices from the roast and the butter will ensure there is plenty of gravy!
- You can cook this in a dutch oven as well, follow my pot roast cooking times.
- The gravy can be thickened if you’d like. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and whisk it into the drippings. Let cook 10 minutes or until thickened.
What to Serve with Mississippi Pot Roast?
Mississippi pot roast is so good when it’s piled high in a hoagie roll garnished with freshly sliced pepperoncini. Or serve it as a main dish over garlic roasted mashed potatoes, egg noodles, or rice or to soak up all those savory juices!
Keep it keto with a low carb side like mashed cauliflower or cauliflower rice.
Delicious Beef Roast Recipes
Did your family love this Mississippi Pot Recipe? Leave us a rating and a comment below!
Mississippi Pot Roast
- 4-5 pound chuck roast or pot roast
- 1 packet ranch dressing mix 1 oz
- 1 packet au jus gravy mix, 1 oz or brown gravy mix, low sodium
- 6 pepperoncini peppers plus ½ cup juice
- ¼ cup butter
- Brown roast in a pan over medium-high heat, about 5 minutes per side.
- Place roast in the bottom of a slow cooker and add pepperoncini juice. Sprinkle with ranch mix and gravy mix.
- Add peppers and sliced butter to the top of the slow cooker. Cook on low 8-10 hours or until fork tender.
- Shred the roast with a fork and mix it into the juices.
- Serve over mashed potatoes or rice.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Mississippi Pot Roast recipe originally developed by Robin Chapman, Ripley, MS.