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.
Really good for r company,they enjoyed. Every bite ,made with potatoes carrots ,and asparagus on the side.nice meal.l
Holly you mentioned that this would not be hot ,or spicy,not true,I followed the recipe never having used porcini peppers before . This was too spicy for me not for hubby but was for me .yummy?the peppers do say med hot I should have known better,lol but the roast made the grade though.made with au jus and ranch,I have made it before.just good.
Oh no! I am sorry to hear that, Denise. I don’t find them spicy but spicy-ness can be different for every person. I am glad you were still able to enjoy this recipe though.
I think porcini peppers are smaller very hot versions of peppercinis. you may have just used the wrong peppers.
This is the same recipe that I’ve used for years, but with 1/2 stick of butter instead of the whole stick. We eventually started adding more pepperoni.
This recipe is delicious, but it is so salty! any recommendations?
To reduce the salt, you can used unsalted butter and skip the ranch mix. In place of the ranch mix, add just the herbs and spices from my Ranch Dressing mix here (skip the salt and buttermilk powder). I’ve done this many times and it works well.
Absolutely delicious
Delicious! Next time I’ll add carrots. Super easy recipe. This recipe is a keeper.
It was a little greasy. My husband complained about the excess liquid and I felt bad. It tasted so good, but it did come out more greasy and heavy than is healthful. But I thought it tasted fantastic with mashed potatoes and peas.
This recipe sounds great, and easy too! I’d like to try it but I have a question. Instruction #3 says to cook for 8-10 hours. In another area of the recipe it says cook time is 4 hours 10 minutes. Can you confirm which length of time is correct?
Hi Mel, it can be cooked on high for 4-6 hours but we prefer to cook it on low for 8-10 hours for a tender buttery roast if time allows!
It is absolutely delicious. Everything is so tender. Since I live alone, I divided it up into several single serving containers and put it in the freezer this way I am ready for a blizzard.
Could I use a top sirloin roast (premium cut).
Thanks so much!
I would stick to a chuck roast, round roast, rump roast, or pot roast for this recipe. Top sirloin is more lean and doesn’t have as much marbling so it could dry out during cooking.
Do I need to flip the roast halfway through the process?
You do not need to flip the roast.
I have never flipped mine and it turns out fine. I don’t think it would hurt anything but its not necessary.
If you make the ranch dressing by hand… Does it still get added at the same time?
Hi Melissa, for this recipe we use dry ranch dressing powder to season the beef in step two. We do not prepare the dressing to a liquid state. If you would like to make your own you can try this homemade ranch dressing mix.
Can you add carrots to the slow cooker?
Sure you can!
When would you add the carrots? At the beginning or halfway through? I just don’t want them to be overcooked and mushy at the end.
I would add them about half way through.
simple yet delicious!
This recipe is quick and easy to put together before work. My house smelled amazing when I got home. This is a delicious meal!!
I am addicted to this recipe! I also make pork shoulder roasts using this recipe.
it was the best beef roast I have ever made fall off the bone tender it was great thanks for the recipe
I made my pot roast on Saturday only one person besides myself was here we were working and we eat the whole three and a half pounds of chuck roast with buttered light bread I didn’t make the potatoes or the buttered corn just to meet we were happy I think next time I will try a large pork loin that chuck roast was only three and a half pounds needed more it was great
I made the Mississippi pot roast on Saturday with intentions of having homemade mashed potatoes and Margaret Holmes buttered corn but me and my friend was over here he was helping me back up to move to another part of Florida and the meat didn’t survive we just eat it straight with nothing else with it but a piece of bread it was excellent and fall apart tender I will make it again maybe next time I’ll use a big pork loin
“FANTASTIC ”
BESTpot roast ever!