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!

Mississippi pot roast on mashed potatoes in a bowl

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 on a counter

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.

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 beef melt-in-your-mouth beef.

  1. Brown: Brown the meat on both sides and transfer it to a slow cooker (recipe below).
  2. 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.
  3. 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.
cooked mississippi pot roast shredded in a slow cooker with pepperoncini on top

Serving Suggestions

We serve this Mississippi pot roast recipe with:

More Tender Beef Recipes

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

Mississippi Pot Roast on mashed potatoes
4.99 from 247 votes↑ Click stars to rate now!
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Mississippi Pot Roast

Mississippi pot roast is a succulent and flavorful dish that's slow-cooked until tender and juicy.
Prep Time 15 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 25 minutes
Servings 8 servings
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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

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.
4.99 from 247 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 Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. It says toward the top it could be in the oven too. I have 5lbs of roast but that weight is split between 3 roasts (all the store had) do I need to do different cook times? And what temperature would you suggest for the oven? Do you cover it?

    1. They should be fine to cook together. If it is chuck roast would suggest cooking low and slow at about 275 to 300°F for about 3-4 hours (since the pieces are smaller). Check it early and if it is not tender it needs more time.

  2. My best post roast ever. I did not have time to brown the meat first. Just put it all in the cooker as is. This is sooo good! I prefer this over the traditional pot roast flavor. Thank you for an easy, tasty meal.5 stars

    1. Hi Jennifer, we don’t add any water to this recipe. Just the pepperoncini juices as listed in the recipe. Hope that helps.

  3. The recipe for the Mississippi pot roast are this the nutritional info listed per serving or the entire thing? Need to make sure in case I need to adjust for my boyfriend who has health issues. TIA

    1. Hi Kimmy, our nutrition values are estimates only. We do recommend using a nutrition calculator like MyFitnessPal to determine accurate nutrition information. Our estimated nutrition values are per serving, so ⅛ of this recipe.

  4. I am going to be making this tomorrow. I added the packets but it seemed like so much. I used about half each. Will that be enough?

    1. The recipe calls for 1 packet ranch mix and 1 packet au jus mix or brown gravy mix (low sodium). Using only half will not produce the same results.

  5. I had a problem getting the au jus and ranch packets. Had to go back 3 times. It was worth the trouble. The roast was delicious.

    1. Thank you for sticking through, and I am so happy to hear that you love this Mississippi pot roast Mimi!

  6. 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?

  7. 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.

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

  9. 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?

  10. 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).