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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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 freeze well.
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.
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).
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 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.
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!
Equipment
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
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.
one of my favorites!!!! I usually do it on low for 8hrs. today I’m trying it on high for 4-5hrs, as I’m on a time crunch. hopefully it’s just as good
I would love to hear how it turns out Miss Mariah!
I have been wanting to make this for a while now. We are spending the summer in our camper and had company for a few days. I had a frozen roast and started it off in the slow cooker mode of my InstaPot but it was taking too long because I started it off frozen. After a few hours I switched to the pressure setting. My company and my hubby loved it! Thank you for another winning recipe. Holly, you never fail to deliver!
I am so happy to hear this recipe was a hit Jane!
My mouth is literally watering! I LOVE pepperoncini’s. I completely forgot about using ranch dressing as an addition to the slow cooker. My kids are going to LOVE this recipe! Thank you for sharing!!!
Can you add potatoes, and if so when would you add?
I haven’t tried it, but think that would be delicious! I would add them right at the beginning.
i finally made this today and it was delicious. My roast was a lil under 3 lbs and frozen but it worked out great. oh and i didn’t have a packet of ranch dressing mix so i made my own.
Can I freeze the leftovers?
Absolutely! The leftovers will freeze well.
Made the roast tonight for the first time – delicious!
Let me start by saying I have made a multitude of your recipes, which have all been fabulous, but I’m not the one to normally leave a review…..until now! I have made various pot roast recipes for years, some great, some terrible, but have never found “the one” until this amazing creation that satisfied every picky eater in my house. This pot roast was super tender, super flavorful and just perfect! Anyone that has hesitation about the pepperocini or seasonings, don’t, it is absolutely perfect as is! Thank you Holly!
I am so happy to hear you loved this recipe Christina!
I used Ranch dressing and white gravy and spread it on the roast with a brush. I didn’t use any peppers as I can no longer tolerate spicy. It turned out beautifully. We had friends and family over to dinner and everyone loved it.
Do I discard cooked peppers before shredding beef?
I save the peppers to serve with the shredded beef! Enjoy Pj!
I discard the peppers while shredding the meat. I love the flavor they give, but don’t like to eat them, lol.
This meal is one of all time favorites. We have this at least twice a month. Meat comes out so tender (I make this in my instapot). What I love is that you can use any kind of beef, chuck, pot roast, London broil. It all comes out tender & so tasty!!
I am looking forward to making this. You made a suggestion adding extra veggies but no mention of when to add them. I like the idea of carrots and celery being added, so I’m asking would they be placed in crockpot at the beginning? Also would jalapeños be just as good as pepperoncini? I don’t want a whole jar of the cini’s since our stores don’t sell them in bulk.
Thx so much….LOVE your recipes!
I haven’t tried jalapenos, but it would make the dish spicier. And yes, I would add the veggies in the beginning. If you try it I would love to hear how it turns out!
I tried this year’s ago and I will not make it any other way now.
Without a doubt the best Mississippi Pot Roast receipt. The only way I will cook Pot Roast now. Worth every bit of 5 stars as well as 2 thumbs up.
Delicious! I followed the recipe. Used most of a packet of Hidden Valley Ranch (all I had in the pantry) and a Knorr’s classic brown gravy packet. My Mezzetta Pepperoccini were thinly sliced but worked out just fine. I used about 3 T of butter. This will be my go-to recipe for roast beef.
I found this recipe is delicious. Also found Mezetta Brand puts up bottles of Garlic and Dill Pepperoncini Peppers, using this adds an extra pop of flavor to the roast.
Love it would like to cook it, looks simple what a way to Go, what a mouth watering
I can’t believe I haven’t commented before. I have made this countless times my husband and I both love the flavor. I did ultimately cut down on the butter because it seemed too rich . It’s not as spicy as you may fear given the pepperochini but has just the right amount of heat and you can’t beat how easy it is!! We love it over mashed potatoes. YUM
Love this recipe, it’s one of our favorites!!!
Hi I would love to make this Mississippi pot roast but my husband is lactose intolerant. What would you recommend I substitute the ranch mix with? I do make many of your recipes that require cheese and cream and use lactose free which works well and doesn’t change the flavour. There is no lactose free ranch dressing or powdered buttermilk ie in your home made ranch. Any suggestions? Thx shirley
Hi Shirley, we have found a few dairy-free ranch dressings that may work for you! Hidden Valley has a plant-powered option, Daiya also has a dairy-free option, and a few others that you may be able to find in your local grocery store or can order through Amazon. Hope that helps!
A keeper.
Great recipe! Would it work with a deer roast??
I haven’t tried this with deer roast but as long as the roast is well marbled and suitable for braising (cooking low and slow in liquid after searing) then it should work. Let us know how it goes!
I have made it with Deer roast and it was AMAZING!!!