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.
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!
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.
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 ranch and au jus mixes 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!
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.
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!
Mississippi Pot Roast
Equipment
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
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This Mississippi Pot Roast recipe was originally developed by Robin Chapman, Ripley, MS.
If you make the ranch dressing by hand… Does it still get added at the same time?
Hi Melissa, for this recipe we use dry ranch dressing powder to season the beef in step two. We do not prepare the dressing to a liquid state. If you would like to make your own you can try this homemade ranch dressing mix.
Can you add carrots to the slow cooker?
Sure you can!
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.
I would add them about half way through.
simple yet delicious!
This recipe is quick and easy to put together before work. My house smelled amazing when I got home. This is a delicious meal!!
I am addicted to this recipe! I also make pork shoulder roasts using this recipe.
it was the best beef roast I have ever made fall off the bone tender it was great thanks for the recipe
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
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 loin
“FANTASTIC ”
BESTpot roast ever!