This Mississippi Pot Roast recipe is a family favorite, and I love it because it’s so easy to prepare!
You only need 5 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!
I Absolutely LOVE This Mississippi Pot Roast Because..
- This Mississippi Pot Roast recipe is fork tender with a flavorful gravy.
- With just five ingredients, the prep is super easy.
- Since it’s made in a slow cooker, it’s a ‘set it and forget it!’ meal that practically cooks itself!
- It can be made ahead of time, and leftovers can freeze well.
Ingredients for Mississippi Pot Roast
I love this recipe because it’s so easy and tender. Home cook Robin Chapman created it and it has even been featured in the New York Times!
Beef Roast: For the best results, use a chuck roast with nice marbling throughout (I use the same for any pot roast). Other options include round roast or rump roast. No beef? Make Mississippi chicken or use a pork shoulder roast instead!
Seasonings: This roast is seasoned with dry ranch dressing mix and au jus gravy mix. You can replace the packet with your own ranch dressing mix (I often just add the ranch seasonings and skip the buttermilk powder).
Pepperoncini Peppers: These are the secret ingredient! They tenderize the meat and add flavor. Although they’re spicy out of the jar, I find this recipe is not spicy once cooked.
Butter: This recipe calls for half a stick of butter (salted or unsalted). For a smoky twist, you can swap some of the butter for leftover bacon grease.
Variations: This roast is delicious on its own, but feel free to add some added veggies like carrots, celery, or onions.
How to Make Mississippi Pot Roast
Low and slow is the way to go for super tender beef melt-in-your-mouth beef.
- Brown: Brown the meat on both sides and transfer it to a slow cooker (recipe below).
- Combine & Cook: 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 & Serve: Shred with a couple of forks and serve with the juices. (The juices can be thickened if you’d like – see recipe notes).
Holly’s Tips
- Searing 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.
- If you’d like to thicken the gravy, combine two tablespoons of cornstarch with two tablespoons of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.
Serving Suggestions
We serve this Mississippi pot roast recipe with:
- Mashed potatoes, rice, or homemade egg noodles.
- Add it to a hoagie roll and serve it french dip style.
- Keep it low-carb with mashed cauliflower or cauliflower rice.
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 to 5 pound chuck roast or pot roast
- 1 ounce ranch seasoning mix 1 packet, about 2 tablespoons
- 1 ounce au jus gravy mix or brown gravy mix, low sodium, 1 packet
- 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.
Put the meat in a taco with the peppers and it is very good
Thanks for this recipe! I use pickle juice and add potatoes, onions and carrots. Super yum. I cook it in my Instant Pot and it is a family favorite!
I make this at least twice a month. It’s requested by my son and husband. The only change is I use brown gravy instead of the au jus.
Great flavor pot roast! Not spicy but great flavor and very tender! No knife needed. Thank you for a great recipe.
we love this recipe, and use venison or elk roasts with it and it turns out just as good!
The first time I made it with banana peppers, then the next time I used the pepperoncini. Have gone back to the banana peppers as my family prefers the flavor. Great recipe! So easy and yummy!
I only have a 2lb roast. What would be my SLOW COOK time frame for that size?
You will want to slow cook it for 7-8 hours or until the roast is fork-tender.
can you substitute something for the peppers that is less spicy or different kind of pepper?
Hi Paul, I have only made this recipe as listed but you could try mild banana peppers, green bell peppers, or a mild giardiniera. I would love to hear how it turns out for you!
Holly So you only post positive comments? I posted a negative comment last year when I made this and it doesn’t show anywhere. Obviously if you do this then your reviews are very misleading and dishonest.
Hi Ursula, we appreciate all feedback, both positive and constructive. We don’t remove or hide negative comments, but all comments are moderated sometimes might not appear due to platform filters, technical issues, or other reasons beyond our control. If you’d like to share your experience again, we’d be happy to hear it and address any concerns you have.
Tried this recipe and would not change a thing. My husband raved about it ❤️
Tell me about those peppers….spicy? Hot or mild? I’ve never used those and not familiar
They’re spicy from the jar but when they cook I find them to be mild. They’re also delicious added to sandwiches.
Hey Holly, I’ve seen the recipe for Mississippi Pot Roast on Pinterest for quite some time, but never tried making it. Your fantastic reviews convinced me to give it a try. The only modifications I made were cutting a large onion into eight wedges and surrounded the roast with them in the crockpot and about a teaspoon of Asian dried garlic. After eight hours, I shredded the roast and it tasted great! Now one of my favorite’s is an Italian Beef Sandwich, which I have to drive to Orlando to get at Portillo’s. I bought some hoagie rolls, lightly toasted them and filled them with the Mississippi pot roast and added some of their hot giardiniera on top. The gravy sauced the roll just perfect! The best sandwich I’ve made in awhile, thank you for the great recipe, it’s definitely a keeper!
We’ve made this several times; and, it turns out great every time. For two people, it does make quite a lot. So, instead of eating it several times in one week, I think we’ll freeze some the next time; or, try to halve the recipe. We will definitely be making this again. Thanks for the great recipe!
I recently made this recipe and it was great. The one thing I noticed was that it was quite salty, and the next time I make it, I’ll reduce the sodium.
My husband has high blood pressure and too much sodium is not good for him. I noticed that the packet of ranch dressing was quite high in sodium as
was the au jus.
However, the flavors were excellent. With the leftovers I’m going to make roast beef and provolone sliders, using King’s Hawaiian Dinner Rolls. I made ham and cheese sliders for Super Bowl and they got rave reviews.
To cut the salt you can use unsalted butter and add just the seasonings from my homemade ranch dressing mix (skip the buttermilk powder if you don’t have any). I hope that helps.
this is a family favorite! every single one of us enjoys it. I serve it with mashed potatoes and biscuits and peas. It isn’t spicy, just super flavorful. HIGHLY recommend!
Best pot roast ever. Will make it this way from now on.
Thanks
Paul
I’ve made this recipe@5 times already and it has turned out just as good as the first time every time! Thanks for the great recipe! Steve
I made this with a beef pot roast a few months ago, but found the meat a bit overcooked and tasteless. The sauce was incredible. Today I made it with a pork butt roast. I cooked in for a few hours less in the slow cooker. I also took out the sauce and put it into the freezer to separate out the fat. Threw out the fat. The sauce was just as flavourful. The pork wasn’t quite at the pulled pork stage but was chunky and tender. That’s how I will cook it in the future. Great recipe! Thanks!