Mississippi Pot Roast

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Mississippi Pot Roast is crazy easy to make. Just 5 ingredients in the slow cooker means almost no prep for an incredibly tender, melt-in-your-mouth roast dinner.

Serve this meal over mashed potatoes with juices from the slow cooker for the ultimate comfort food!

Mississippi Pot Roast in a bowl with mashed potatoes

What is Mississippi Pot Roast?

5 minutes prep is all you need! Who would have thought that an inexpensive cut of meat, combined with a few simple ingredients and a little bit of time in the crockpot could result in such a tender, savory, one-pot meal! Perfect for a potluck or a party so guests can help themselves! There is a fun story about this roast and how it came to be published in the New York Times!


BEEF I brown the beef first for extra flavor but if you’re rushing in the morning before work, you can skip the browning step!

RANCH & AU JUS MIX I  most often use homemade ranch mix in this recipe since I always have it on hand. Regular or low sodium au jus or gravy mix is perfect in this recipe!

PEPPERONCINI PEPPERS The peppers and juice add a lot of flavor while the salt from the pepper brine makes the meat really tender! You’d think it makes this dish spicy but it doesn’t.

BUTTER Because everything is better with butter. It just is.

Ingredients for Mississippi Pot Roast in a slow cooker

The Best Cut of Beef to Use

The nice thing about Mississippi mud pot roast is that you can use an inexpensive cut of meat like a chuck roast or a pot roast, even a pork roast will do.

Keep the seasonings the same, cooking it ‘low and slow’ in the crockpot for incredibly juicy results! Cooking on high is okay too but be sure to shorten the cooking time to avoid overcooking.

How to Make Mississippi Pot Roast

I’d say this is as easy as 1,2,3 to prepare but really, there aren’t even 3 steps. Just 2. Slow-cooked in the crockpot all day, this pot roast is tender, juicy, and oh so delicious!

  1. Brown roast and place in the bottom of the slow cooker.
  2. Add remaining ingredients and cook until fork tender.

I pull the beef into chunks and mix it into the juices in the slow cooker. That’s all there is to it! Serve over a bed of mashed potatoes, with a side salad, and a slice of homemade garlic bread to soak up every last drop!

Mississippi Pot Roast on mashed potatoes

What To Do With Leftover Mississippi Pot Roast

Mississippi pot roast is even better as leftovers because all of the flavors have had a chance to blend together.

  • Sandwich: Leftover pot roast makes great sandwiches for lunches the next day.
  • Soup: Cut leftover pot roast into chunks and simmer it in a broth with potatoes, carrots, and onions for a hearty soup. Add some homemade dumplings on the top and there’s another dinner for another day!

Delicious Beef Roast Recipes

Mississippi Pot Roast in a bowl with mashed potatoes
5 from 66 votes
Review Recipe

Mississippi Pot Roast

Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 25 minutes
Servings 8 servings
Author Holly Nilsson
Whether you make this recipe in a CrockPot or in the oven, Mississippi pot roast will be on your menu rotation all year long!


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

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  • 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.
  • Serve over mashed potatoes.

Recipe 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 additionaly cook time to this recipe.

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.)

Keyword Mississippi pot roast
Course Beef, Main Course, Slow Cooker
Cuisine American

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

Mississippi Pot Roast with writing

Mississippi Pot Roast with a title

Mississippi Pot Roast in a bowl with writing

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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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Recipe Rating


  1. Can you make the Mississippi pot roast without brown gravy and aunt jus gravy. If so how much of what kind of liquid do you use?

  2. I made this Mississippi Pot Roast Sunday. It was awesome. So tender and flavorful. I put veggies in half way through and they turned out great. Served with mashed potatoes $ gravy. Browning each side first is a must.

  3. Looks delicious! Would like to forward it to my email address but it doesn’t work like that is an option.5 stars

  4. I’ve been making this to help use up the cuts of venison I had no idea what to do with ( I’m more of a poultry pork and burger cook). I’m finally out of roast thanks to this delicious recipe. I have round steak that I was wanting to use….. think that would work as long as I had the same lb of meat?

  5. Ok to halve the recipe if only doing a 2 pound roast? I’ve never only used half a ranch/gravy packet so just wanted to make sure that makes sense:)

    1. You can half the other ingredients if your slow cooker is small. You will want to ensure you have enough liquid as the butter melts. If your slow cooker is 6qt, you might like to use the full amount of ingredients but you won’t need all of the juices to mix with the roast and might like to check the roast a little bit sooner to see if its tender. I hope that helps.

    2. I love this roast! I actually throw onions, carrots and potatoes in the pot too. Yummy. Thanks for sharing. I actually need to start making it gluten free which will just be a couple adjustments.5 stars

    1. The nutritional information is an estimate for 1/8th of this recipe. It can vary slightly based on the roast used (and how much is packed into the measuring cup).

  6. For the ranch mix… at my store they have a “dip” mix and a “seasoning” mix. Is one or the other the right one or does it matter?

  7. I really want to make this, it sounds delicious. I can’t eat pepperoncini, tho. What can I substitute with that’ll do the same thing as the brine?

  8. That was the best pot roast I have ever made! And what was almost even better was the vegetable soup I made with the leftovers! To the leftover roast, I added a can of Rotel Tomatoes with chilies, about a tablespoon or so of tomato paste, about 4 cups of beef broth, a package of frozen soup mix vegetables and a heaping 1/4 cup of barley. After bringing it to a boil, I simmered it for about 30 minutes. I didn’t need to add any other seasonings because it already had great flavor. Really good soup!

    1. We’ve only made this recipe as written Amanda. The recipe calls for 1/2 cup of juice. If you’re not including the peppers, you’ll want to add 1/2 cup water. The taste will change, but I’m sure it’ll be great. Let us know how it turns out!

  9. After being curious about this Mississippi Pot Roast I decided to take a chance and try it. It honestly seemed “too easy to be that good”.

    I doubled the recipe but added one Au Jus packet and one low sodium brown gravy. WOW! This was fantastic and is becoming a staple recipe in our home!!!!5 stars

  10. The next day it tastes better. With the leftovers I added sauted peppers, diced celery, corn and peas and served it over toast.5 stars

    1. You would cook this as you would cook a pot roast, about 2 1/2 to 3 hours at 325°F or until the meat is very tender.

  11. Looking for a couple of recipes.

    1. Cotton Candy Ice Cream -NO CHURN
    2 Black cherry with chocolate chunks- NO CHURn
    3. the mushroom sauce the use for Swiss Mushroom Cheese burger.

    1. The easiest way I know to make a mushroom sauce is to slice a whole package of baby Bella mushrooms cut them down a little bit and then make a brown onion and gravy sauce from a package right in the same pan with the mushrooms. You need a lot of mushrooms for that mushroom taste.

  12. I put red wine 1/2 cup in the bottom of my crockpot. I made it w/ 1/2 cup of the pickle juice but found it to salty.