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
Crock Pot Italian Beef Sandwiches
Did your family love this Mississippi Pot Recipe? Leave us a rating and a comment below!
Mississippi Pot Roast
Equipment
Ingredients
- 4-5 pound chuck roast or pot roast
- 1 packet ranch seasoning 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
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In a large skillet, over medium-high heat, brown the roast for about 5 minutes per side.
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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.
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Cover and cook on low for 8-10 hours or until the roast is fork-tender.
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Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.
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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
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This Mississippi Pot Roast recipe was originally developed by Robin Chapman, Ripley, MS.
So good!
Making this for myself.. since I am single and have a picky daughter, she will not be joining in all the deliciousness. I have a 2quart slow cooker so I just halved everything… I will let you know and I am super excited to try this!!
Btw, I love all your recipes!!
She is missing out! I hope you enjoyed this recipe, Krystal.
if I start it on low at 10:30, after 5 hours can I put it on high to finish cooking so it’s done by 5:00?
In theory that should work, but I haven’t tried it so I can’t say for sure. Let us know how it goes.
perfect!
everyone loved it
Delicious