Mississippi Pot Roast

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!

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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 freeze well.

chuck roast , pepperoncini , butter , gravy mix , ranch dressing mix with labels to make Mississippi Pot Roast

Ingredients

I love this recipe because it’s so easy with just a few simple ingredients. 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 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 for super tender 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).

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 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.

cooked mississippi pot roast shredded in a slow cooker with pepperoncini on top

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 comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

4.98 from 276 votes

Author Holly Nilsson

Mississippi Pot Roast

Author Holly Nilsson

Servings 8 servings

Mississippi pot roast is a succulent and flavorful dish that's slow-cooked until tender and juicy.

Save Rate Print

Servings 8 servings

Prep Time 15

Cook Time 8 10

Total Time 8 25

Equipment

6 QT Slow Cooker

Ingredients

▢ 4 to 5 pound beef 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.

Video

Notes

Mississippi Pot Roast can be cooked on high for 4-6 hours but I prefer to cook on low for the best results.

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.

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.

To thicken the gravy further, 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.

4.98 from 276 votes

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.