If you’re looking for a delicious, easy-to-make dinner, you’ll love this Mississippi Pot Roast recipe!

You only need five simple ingredients and a few minutes prep time. Set it and forget it for a melt-in-your-mouth crock pot roast with rich, savory gravy

Once you give it a try, it’ll become a regular in your dinner rotation.

Mississippi pot roast on mashed potatoes in a bowl

What is Mississippi Pot Roast?

There’s a good reason this is so well-loved! This beloved recipe was created by home cook Robin Chapman, who wanted to tweak a recipe starting with Italian dressing. After being featured in the New York Times, it became an instant favorite.

A Delicious Crock Pot Roast

  • Just five simple ingredients make prep a cinch for busy weeknights or lazy weekends.
  • Made in a slow cooker, this is a ‘set it and forget it!’ kind of meal that practically cooks itself!
  • Tender, juicy roast beef with a rich flavorful gravy; no one can pass up this tender, juicy Mississippi roast.
  • It can be made ahead and freezes well.
  • Serve with sliced bread to make sandwiches or dinner rolls for sliders! Don’t forget some extra sliced pepperoncini on the side!
uncooked pot roast topped with pepperoncini seasoning powder and squares of butter

Ingredients and Variations

Beef Roast For the best flavor, choose a roast with nice marbling throughout. Just like oven pot roast, a chuck roast is the best cut for tender meat. Round roast or rump roast also work as does a pork roast.

Seasonings  A combination of dry ranch dressing mix and au jus gravy mix adds tons of flavor to this dish. If you prefer, you can skip the packet and make your own ranch dressing (or just add the ranch dressing seasonings).

Pepperoncini Peppers This is the secret ingredient that tenderizes the meat and gives it a great flavor! Although they’re spicy out of the jar, this recipe isn’t spicy.

Butter Let’s be real; everything’s better with butter! Half a stick of butter is plenty, but feel free to add more if you’re feeling indulgent. And for a smoky twist, you can swap some of the butter for leftover bacon grease.

Variations – This roast is delicious on its own, but it’s even better with some added veggies like carrots, celery, or onions.

uncooked pot roast topped with seasoning powder and squares of butter

How to Make Mississippi Pot Roast

Low and slow is the way to go to get mouth-watering, tender meat that just falls apart!

  1. Brown the meat on both sides and transfer it to a slow cooker.
  2. Add pepperoncini juice and sprinkle the ranch and au jus mixes on top of the roast. Top with pats of butter. Cover and cook until fork tender.
  3. Shred with a couple of forks and serve over potatoes, rice, or even on a toasted roll!

Holly’s Tips

  • Sear the roast in a large skillet for extra flavor. This is optional, but it adds extra flavor.
  • Don’t add extra liquid to the slow cooker. The juices from the roast and the butter will ensure there’s plenty of flavorful gravy to go around.
  • If you don’t have a slow cooker, you can still make this dish in a dutch oven. Follow my pot roast cooking times for perfect results.
  • Want to thicken the gravy? Mix a couple of tablespoons of cornstarch with water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.
cooked mississippi pot roast shredded in a slow cooker with pepperoncini on top

What to Serve with Mississippi Pot Roast?

This crock pot Mississippi pot roast recipe is so good when it’s piled high over mashed potatoes or tucked into a hoagie roll. Or serve it as a main dish over garlic-roasted mashed potatoes, or keep it low-carb with mashed cauliflower or cauliflower rice.

Suggested Side Dishes

More Tender Beef Recipes

Did your family love this Mississippi Pot Recipe? Leave us a rating and a comment below!

cooked mississippi pot roast shredded in a slow cooker with pepperoncini on top
4.99 from 239 votes↑ Click stars to rate now!
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Mississippi Pot Roast

Whether you make this recipe in a CrockPot or in the oven, Mississippi pot roast is a succulent, juicy, and flavorful roast!
Prep Time 15 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 25 minutes
Servings 8 servings

Ingredients  

  • 4-5 pound chuck roast or pot roast
  • 1 packet ranch dressing mix 1 ounce
  • 1 packet au jus gravy mix, 1 ounce or brown gravy mix, low sodium
  • 6 pepperoncini peppers plus ½ cup juice
  • ¼ cup butter

Instructions 

  • In a large skillet, over medium-high heat, brown the roast for about 5 minutes per side.
  • Place roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice. Sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast. Add the pepperoncini peppers and sliced butter on top of the roast.
  • Cover and cook on low for 8-10 hours or until the roast is fork-tender.
  • Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.
  • Serve over mashed potatoes, egg noodles, or rice.

Notes

This can be cooked on high for 4-6 hours but I prefer to cook on low for a tender buttery roast if time allows.
If you check your roast early and it’s tough, it likely needs more time. Opening the slow cooker frequently will add additional cook time to this recipe.
Sear the roast in a large skillet for extra flavor. This is optional, but it adds extra flavor.
Don’t add extra liquid to the slow cooker. The juices from the roast and the butter will ensure there’s plenty of flavorful gravy to go around.
If you don’t have a slow cooker, you can still make this dish in a dutch oven. Follow my pot roast cooking times for perfect results.
Want to thicken the gravy? Mix one tablespoon of cornstarch with one tablespoon of water, then whisk it into the drippings. Let it cook for about 10 minutes, or until thickened to your liking.
4.99 from 239 votes

Nutrition Information

Calories: 481 | Carbohydrates: 4g | Protein: 44g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 668mg | Potassium: 772mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course, Slow Cooker
Cuisine American

This Mississippi Pot Roast recipe was originally developed by Robin Chapman, Ripley, MS.

Mississippi Pot Roast with mashed potatoes and jalapenos and a title
close up of plated Mississippi Pot Roast with writing
crockpot full of Mississippi Pot Roast with a title
Mississippi Pot Roast in the crockpot and plated with a title

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. It was a little greasy. My husband complained about the excess liquid and I felt bad. It tasted so good, but it did come out more greasy and heavy than is healthful. But I thought it tasted fantastic with mashed potatoes and peas.

  2. This recipe sounds great, and easy too! I’d like to try it but I have a question. Instruction #3 says to cook for 8-10 hours. In another area of the recipe it says cook time is 4 hours 10 minutes. Can you confirm which length of time is correct?

    1. Hi Mel, it can be cooked on high for 4-6 hours but we prefer to cook it on low for 8-10 hours for a tender buttery roast if time allows!

  3. It is absolutely delicious. Everything is so tender. Since I live alone, I divided it up into several single serving containers and put it in the freezer this way I am ready for a blizzard.5 stars

    1. I would stick to a chuck roast, round roast, rump roast, or pot roast for this recipe. Top sirloin is more lean and doesn’t have as much marbling so it could dry out during cooking.

      1. When would you add the carrots? At the beginning or halfway through? I just don’t want them to be overcooked and mushy at the end.5 stars

  4. This recipe is quick and easy to put together before work. My house smelled amazing when I got home. This is a delicious meal!!5 stars

  5. I made my pot roast on Saturday only one person besides myself was here we were working and we eat the whole three and a half pounds of chuck roast with buttered light bread I didn’t make the potatoes or the buttered corn just to meet we were happy I think next time I will try a large pork loin that chuck roast was only three and a half pounds needed more it was great

  6. I made the Mississippi pot roast on Saturday with intentions of having homemade mashed potatoes and Margaret Holmes buttered corn but me and my friend was over here he was helping me back up to move to another part of Florida and the meat didn’t survive we just eat it straight with nothing else with it but a piece of bread it was excellent and fall apart tender I will make it again maybe next time I’ll use a big pork loin5 stars