This Mississippi pot roast is made in the slow cooker with simple ingredients for an easy and hearty meal that you will love. The beef is cooked slowly in a savory sauce to produce a tender roast with amazing flavor.
What is Mississippi Pot Roast?
Mississippi pot roast is a classic slow cooker recipe known for its ease and flavor. It’s typically made with a chuck roast, which becomes tender and delicious after slow cooking with a few simple ingredients.
Here’s what goes into a Mississippi pot roast:
- Chuck roast: This is a well-marbled and affordable cut of beef that benefits from slow cooking.
- Ranch dressing mix: Adds savory and creamy flavor to the pot roast.
- Au jus mix: Contributes salty and beefy notes.
- Pepperoncini peppers: These mild peppers add a touch of tang and spice.
- Butter: Richens the dish and helps create a flavorful sauce.
Everything gets tossed into the slow cooker and cooked on low for several hours, resulting in a rich, flavorful roast that can be shredded and served with mashed potatoes or rice.
The Best Mississippi Pot Roast Ingredients
You’ll need:
- 6 tablespoons of unsalted butter, divided into 2 tablespoons and 4 tablespoons
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- 2 to 3-pound boneless chuck roast
- 1 tablespoon of minced onion flakes
- 1 packet of ranch seasoning mix
- 1 packet of Au Jus gravy mix
- 6 to 10 pepperoncini peppers, whole
Which Packet To Use To Make This Recipe Have Less Sodium?
You can choose low-sodium options for the ranch seasoning and/or au jus packets, if available, to have more control over the salt level in the finished dish.
To lower the sodium content in your Mississippi pot roast, you can use unsalted butter, replace the au jus with low-sodium beef broth, and you can also use Kraft Ranch Anything Dip Mix, which has a fraction of sodium compared to most commercial ranch seasoning mixes.
Can I Use Brown Gravy Mix Instead Of Au Jus?
A 1-ounce package of brown gravy mix can easily be substituted for the au jus in this recipe.
How to Make Mississippi Pot Roast in Crock Pot
OUR RECIPE DEVELOPER SAYS
If your beef is frozen, make sure to thaw the frozen roast first or it won’t cook correctly in the slow cooker.
If you’re looking for a new and easy recipe to try, Mississippi pot roast is a great option. This dish is made by slow cooking chuck roast in a crockpot with some simple ingredients.
After it’s cooked, the beef is shredded and served with some of the cooking juices poured over top. It’s a delicious and hearty meal that is perfect any time of the year.
Here is how you make it:
STEP ONE: Heat one to two tablespoons of butter in a skillet over medium-high heat.
STEP TWO: Lightly salt and pepper on each side of the pot roast (see note below about salt). Add the meat to the skillet and sear each side of the roast until browned.
*Be aware of the salt content you’re adding to the slow cooker. If you want to use salted butter, don’t add salt to the meat before browning it.
PRO TIP:
You can skip the step of browning the pot roast before adding it to the slow cooker. The browning step adds additional flavor and also helps lock in the juices.
STEP THREE: Transfer the browned roast to the crockpot and pour all the excess butter and browned bits from the skillet into the crockpot.
STEP FOUR: Sprinkle minced onions over the top of the roast.
STEP FIVE: Add contents of ranch mix and au jus mix.
STEP SIX: Top with remaining butter cut into pieces. Add the pepperoncini to the pot and place the lid on top.
STEP SEVEN: Cook on low heat for eight hours or until meat falls apart easily when pulled with a fork.
PRO TIP:
This is cooked slowly and on low heat for a nice tender pot roast. Cooking it on the high setting will take less time, but the pot roast will not be as tender.
STEP EIGHT: Shred the meat into large chunks and stir everything together.
STEP NINE: Serve with chopped parsley for garnish, if desired.
How Do You Make Mississippi Pot Roast In The Instant Pot?
To make Mississippi pot roast in an Instant Pot:
- Cut the beef into 3-4 pieces.
- Add to the Instant Pot and use the saute function to cook beef saute in butter for 2-3 minutes per side.
- Remove meat and set aside.
- Add the remaining ingredients and mix with the browned bits and butter in the pot.
- Return the beef to the pot.
- Cook at high pressure for 45 minutes and then allow natural release based on the manufacturer’s directions.
- Shred the beef, combine it with the rest of the ingredients, and serve.
Mississippi Pot Roast Recipe Substitutions and Additions
BEEF: The best cut of meat for this roast beef recipe is a boneless beef chuck roast. You could also opt to switch it up and make this recipe with a pork roast or pork butt instead.
VEGETABLES: Celery makes an excellent addition to the meal and lends its flavor well to the overall taste of the dish.
Carrots, onions, and potatoes would also be yummy cooked alongside the roast.
How to Serve Mississippi Roast
When it comes to comfort food, few dishes can rival a hearty pot roast. Mississippi pot roast is a particularly tasty take on the classic.
While there are many ways to enjoy this dish, we think it pairs best with creamy mashed potatoes with green beans or glazed baby carrots on the side.
You can also enjoy it with rice.
MORE CROCKPOT RECIPES
For more hearty slow cooker recipes, try our creamy slow cooker Olive Garden chicken pasta and crockpot beef stew.
How to Store this Recipe for Mississippi Pot Roast
This recipe can be made ahead of time and reheated as needed, making it ideal for busy weeknights or simple weekend dining.
With a few basic tips and tricks, you can ensure that your leftovers stay fresh and delicious for days to come.
IN THE FRIDGE: Store leftovers of the beef roast in an airtight container in the refrigerator for up to four days.
IN THE FREEZER: If you decide to freeze this easy Mississippi pot roast recipe, let the dish cool completely, and then be sure to wrap it tightly with plastic wrap or aluminum foil.
You can also portion out leftovers into individual containers and freeze them.
It will freeze for up to three months – just label the package with the date of freezing so you know its best before date.
With proper wrapping, you’ll ensure that when you reheat your leftovers, you can enjoy the same succulent flavor as when it was first made.
The seasonings in this classic pot roast recipe give it so much flavor, and it is so easy to get this on the dinner table after it simmers away in the slow cooker all day. The tender meat will be fork-tender and delicious for a meal your whole family will gobble up.
Best Mississippi Pot Roast FAQs
This Mississippi roast recipe was originally developed by a cook in Mississippi, although the cook only referred to it as a roast.
This slow cooker Mississippi pot roast will keep in the freezer for up to three months.
If you are using a frozen roast, you do need to thaw it before putting it into the slow cooker, otherwise, it will not cook through in the time suggested.
Mississippi tastes like an exceptionally good pot roast with very tender beef and plenty of flavor.
The Mississippi pot roast is so good because the meat comes out very tender, and it has the added flavor of the gravy and ranch seasoning mixes.
If you find that your Mississippi roast is tough, this means that you need to cook it longer. It needs plenty of time to become nice and tender in the pot.
While you can cook Mississippi pot roast on high, we recommend sticking to a low temperature as it takes time for the meat to soften up and become melt-in-your-mouth tender.
This Mississippi pot roast recipe is keto-friendly as it doesn’t contain potatoes or carrots in the recipe.
Recipe for Mississippi Roast in Crock Pot
Ingredients
- 6 tablespoons unsalted butter, divided
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 to 3 pounds beef chuck roast, boneless
- 1 tablespoon onion flakes, minced
- 1 packet Ranch seasoning mix
- 1 packet Au Jus seasoning
- 6 to 10 pepperoncini, whole
Instructions
- Heat 1 to 2 tablespoons of butter in a skillet over medium-high heat.
- Lightly salt and pepper each side of the pot roast (see note about salt). Add the meat to the skillet and sear each side of the roast until browned.
- Transfer the browned roast to the crockpot and pour all the excess butter and browned bits from the skillet into the crockpot.
- Sprinkle minced onions over the meat.
- Add contents of ranch seasoning and au jus packets.
- Top with remaining butter, cut into pieces. Add pepperoncini to the pot and place the lid on top.
- Cook on low heat for 8 hours or until meat falls apart easily when pulled with a fork.
- Shred the meat into large chunks and stir everything together.
- Serve with chopped parsley for garnish, if desired.
Video
Notes
- If your beef is frozen, make sure to thaw the frozen roast first or it won’t cook correctly in the slow cooker.
- Be aware of the salt content you’re adding to the slow cooker. If you want to use salted butter, don’t add salt to the meat before browning it. Choose low sodium options for the ranch seasoning and/or au jus packets if available to have more control over the salt level in the finished dish.
- You can skip the step of browning the pot roast before adding it to the slow cooker. The browning step adds additional flavor and also helps lock in the juices.
- This is cooked slowly and on low heat for a nice tender pot roast. Cooking it on the high setting will take less time, but the pot roast will not be as tender.
Nutrition
Comments
Gloria says
This is so flavorful, delicious, and easy!
C. Gray says
Amazing! I subbed the beef for a venison shoulder and it was devine. I will totally make again.
Cassandra says
Hello,just a question. Since you said it goes well with celery and potatoes,could that just be added while pot roast is cooking?
Layne Kangas says
Yes, enjoy!
Angela says
This looks delicious and I can’t believe that I’ve never tried this! I love pepperoncini’s, so I can imagine that I’d love this. I also love the idea of using venison as a beef alternative, thanks C. Gray!
Connie Morse says
This pot roast is awesome and so easy to cook while you are doing other things and have a great meal when you get Home!!
Tasty!!!!!
Stephanie Petro says
This recipe is a favorite in our house. The leftovers would make fabulous sandwiches, however, we NEVER have leftovers. Everyone gobbles it up on the first serving, haha.
Steph P says
Leftovers would make for a great sandwich, however, we NEVER have any. Everyone gobbles this up the first night. Definitely a favorite in my house!
Nancy Dabat says
I always add vegetables to the roast when isle cook it.
Linda Hall says
Love this recipe! I add potatoes, either russet or Yukon gold and carrots to have a complete meal! Sometimes, I add sweet potatoes and celery, too! Almost always, I use my slow cooker, but on a very cold day, I use the oven just for the added heat!
This is a winner in our house!
curiusekat says
Sounds like it be good, I’ve never made this particular recipe but it be good with some veggies added right in after it’s broken up.
I imagine it probably be good with pork too. Will have to give it a try!
Jacqueline Jones says
Mississippi Pot Roast tops it all!!! I eat jars of pepperoncini as a snack (Please don’t judge me lol). However, adding to the pot roast just add that extras kick I’ve always loved. My favorite side to serve with the pot roast is a nice creamy garlic mash potato. DELISH! Growing up pot roast was always served on a cold rainy day or a Sunday meal. Absolutely my comfort food. 🙂
Edward says
I make the Mississippi pot roast in a slow cooker although I want to try making it in an Instant. I also want try substituting Italian dressing mix for the Ranch.
Tonya says
Best Pot Roast recipe ever!! Turns out perfect every time in my crockpot. Love it!♥️
Laura Yarzebinski says
Not a fan of hot. I think I’ll stick to the “normal” carrots, potatoes and onions
Pattie says
It’s not hot at all.
Melissa k says
I don’t like hot either. But I pour a couple of the peppers in. (I don’t eat them w the roast). And a little juice. I think it helps break down the meat some while cooking. Not spicy at all imo, and I don’t even use the pepper in salt in pepper. lol.
Mark Worrell says
Looks good! Haven’t tried it yet though!
Lisa simpson says
Hi I loved this recipe. I do put vegetables in mine such as carrots potatoes and somethings green beans. A side I pair it with is either mashed potatoes or rice. And I have made sliders out of the roast. Amazing is all I can say about it.
Becky Adams says
My favorite memory is one I’m sure is not shared by my family members. You see I was the baby in the family and was a total Brat.. My mother had made a pot roast for lunch and I refused to eat it Orr the carrots and potatoes she had cooked with it because they were “brown” . So I was told that I would sit there until I had eaten at least some of the food. After bout 4 hours it was obvious to my brother , who is 7 yrs.
Older .than me and who is still my hero, that I wasn’t going to eat much and he coaxed me into eating one bite and it tasted prettty good so I ate the rest but not .the “brown” potato and carrrots!! To this day , I can’t make a roast without thinking of my brattiness on that day and how my bro convinced me that I’d be sitting there until the .next morning if I did not at least try the roast…..
Theresa Hodge says
I always add vegetables to my crockpot when cooking a beef roast. Awesome recipe!
Charlotte says
My favorite way to make pot roast and I add potaroes and carrots along with the meat to make it an easy meal. Pork works with this too!
Mary Adair says
Hi, I’ve made this in my pressure cooker as well as on the stove. Big difference is that I added a whole jar of pepperoncinis and their liquid. The recipe always fits the bill. I’ll make it your way soon as I know we will thoroughly enjoy it.
Diana Tull says
I have made this, but with onion soup mix rather than onions. I suspect your recipe would cut down on the salt a bit. I don’t like peppers, so I was wary at first, but they add SO much flavor! This is great with egg noodles or mashed potatoes.
Pauline Gudas says
I love this recipe. We serve it over mashed potatoes. The leftovers make incredible sandwiches. I butter sub rolls and toast them. Then we top the rolls with the heated beef and add cheese. A quick trip in the oven to melt the cheese. Absolutely delcious
Therese Mayes says
I love this way of making pot roast. I like to add vegatables to the roast and cook mmmmm the flavors are amazing. A real comfort food don’t ya think?
Emily Syemp says
Yes i add vegs with my roasts
Dolores says
I have never tried Mississippi Pot Roast! I have cooked other pot roast recipes, of course, but I will try this one!
Joanne Salaz says
Definitely add vegtables to this. Best part of the meal!
Dolores says
I have never tried Mississippi Pot Roast but I will!
Bob says
I would change the peppers to large diced Poblano. Do you serve your Mississippi pot roast with noodles? – Yes or with polenta.
Vi says
When I make mine I use fresh garlic and onion soup mix. I am an onion freek so I also add a fresh onion quartered. Sometimes I serve it with noodles but most often with fresh hot biscuits..
Christina says
Recipe sounds delicious, we usually add potatoes, carrots, celery and onions to our pot roasts in the slow cooker. Will definitely try this!
Tina Potter says
This sounds so good!! I use a packet of onion soup and cream soup in my crock pot with potatoes, carrots, mushrooms, and celery. The ranch dressing flavor sounds like winner!
Christy says
This is one of my favorite recipes! Also this is good with chicken and pork roast. My favorite is with chicken though! It may sound weird with chicken but a coworker told me about it. After hearing how good it was, I tried it. It is wonderful!!
Karen says
I would make this in the crockpot!
Ann says
I serve mashed potatoes with the Mississippi Pot Roast. It is an amazing recipe and turns out delicious. Very easy to make.
Stephanie Schiltz says
Such an easy, yummy recipe. This is one of my “beach” recipes for our family vaca. I use my slow cooker and serve with potatoes and carrots and lots of homemade bread to sop up the juices.
Cheryl Rakes says
I omit the pepperchinis.,I use sweet onions, celery and baby carrots. Love the u jus and ranch together. It gives the meat a kick of flavor.
Kathleen says
I’ve always served my roast with potatoes, carrots, celery but I will defiantly try pepperoncini’s the flavor it would add a sounds delicious!
Debra says
I love making this in my slowcooker, it always turns out so tender and juicy! I also cook other pot roast recipes in my slowcooker along with the carrots, onions, potato’s and fresh mushrooms, then I make gravy out out the juices when it’s finished cooking. Yum!
Chelsea says
I make my Mississippi Pot Roast in the slow cooker. Low and slow.
John l jones says
This is a great recipe I use it a lot it is also great to use with boneless chicken thighs to make sliders sandwiches or put over rice
Debra Watkins says
Do you add veggies to your slow cooker with pot roast? I add potatoes and carrots.
Meghan Botelho says
I love making this with some carrots and rice!
Laura Lawler says
Have always cooked veg separately.
.
Marsha says
If I have any left over roast.. which is very rare.. I’ll make roast beef vegetable soup.. and I’ll take some of the roast beef shred it.. add pickle relish, celery and onion and make a sandwich spread… oh my so delicious!
John jones says
This is one of my favorite it’s also great with boneless chicken thighs to make sliders sandwiches
Kristina says
I love all your recipes and I love how you show the pictures with each step !!! You site is my go to and I have it book marked in my favourites !!
I love pot roast with mashed potatoes . It is my dad’s favourite meal so I always make it for his bday !!
Carole says
I normally cook my pot roast low and slow in the oven- I’m going to try a crock pot! Our favorite sides are homemade applesauce and green beans cooked with potatoes and onion and a slice of bacon for extra yummy flavor!
Kristen Hawley says
I LOVE Mississippi pot roast! I make mine in the crockpot and we are teased by tantalizing smells all day – it’s so yummy!
Kristen Hawley says
This is a favorite recipe in our house! I make it in the crockpot and we are teased with tantalizing smells all day. DELICIOUS! 😋
Pam says
Thanks for this! I made this in my multi-cooker ado it was delicious. I added carrots, onion and parsnips to serve along side. It was great!
Elizabeth Castanon-Rodriguez says
Very anxious to try the Ranch packet I’ve never used them in a recipe.
GLENDA W HAYES says
For my side dish I remove the liquid from canned english peas, add butter, and velveeta cheese, and heat until butter, and cheese are melted.
When my children were little that’s the only way I could get them to eat their peas.
I love this recipe and have made it lots of times.
Patty Archer says
I am assuming this is where you leave my answer to the questions on the email. I cook it in my crockpot. Love this it is a family favorite!
Carol Reilander says
I love, love, love leftover roast beef sandwiches! I will be trying this recipe in the very near future.
Kimberly Newsom says
I cook veggies with my pot roast.
I’ve also used it for leftovers (sandwiches and other things), if there are any.
MARK TOOMEY says
I make my Mississippi Pot Roast in the crockpot pot. So easy to do, and make it quite often!
Smilinjo says
This is soooooo tender cooked slow! Delicious 😋
I serve with potatoes, carrots and rolls! New England style!!
Brenda Sturgill says
I have fixed this recipe several times my family loves it I do add my veggies during the last hour of cooking it gives them a delightful flavor.
Diana Ciaccia says
I made it for my husband and son I add carrots and potatoes it was tender and delicious
Cheryl says
This is so tender and flavorful when cooked in the crockpot I wouldn’t even try it ant other way
Jennifer Little says
I love to pour mine over rice!!!
Audrey says
I make a pot roast in the oven. I load it up with vegetables consisting of carrots, onions, celery, and basic seasonings of pepper, and garlic then let it slow cook in a 325 oven. I serve it with whipped mashed potatoes simply made with steamed milk, butter with a hint of black pepper.
Mary T Morris says
I haven’t tried Mississippi Pot Roast yet, however, I do make my pot roast in the crockpot. I make my own gravy, put it in the crockpot with the roast, potatoes, carrots, onions, and cook for 8 hours on low. It always comes out very tender, juicy and delicious!
Tina Harvey says
I love veggies with my roast .I do them in the slow cooker. love it.
Danny says
Got to add all the veggies for all the flavor to cook in
Vicki Woodward says
This is soooo good. I made it in the crock pot with celery carrots and onion and served it with garlic mashed potatoes!
Vicki Woodward says
Looks amazing. I’ll addd carrots, celery and onion and serve it with garlic mashed potatoes!
Hilda says
I will try!!, we love your recipes!!
Pauletta Flowers says
Yes I have made sandwiches out of the beef Mississippi pot roast and they are so delicious.
Jenny says
Have you made sandwiches with leftover pot roast before?
Actually, I grew up eating leftover pot roast that was turned into taco meat. Shredded beef tacos are my favorite way to enjoy leftover pot roast.
Brenda Cooper says
I like cooking my pot roast in the slow cooker. I’ve made this recipe with chuck and pork roast adding carrots, celery, onion and potatoes. I always sear my roast before putting in the slow cooker.
BARBARA says
LOVE THIS AND YES I ALWAYS ADD CARROTS, CELERY AND POTATOES. I THICKEN THE GRAVY IF NEED BE TO TOP THE TATERS.
Mary R says
I’ve never tried it with pork roast, but I’ll give a try. Always add carrots to any roast that is in ny crockpot. The house smells amazing all day!!!
Rebecca McKnight says
I always make sandwiches from roast. Cold sliced , hot open-face with gravy. Even ground up with mayo and pickles (roast salad sandwich spread}.
Ross Pike says
Making sandwiches with pot roast left overs are just awesome.. especially toasted with a touch of whipped dressing . mustard -wee bit lettuce and tomato .. love it
Ross Pike says
My favorite Pot Roast is put it on in a baking pot in the oven .. add your spices .. ? half to three quarters cook and then put your Turnip carrots and potaoes around the roast with its juices and continue baking untill the veggies are tender and meat full cooked .. add beef flavor liquid and let simmer a bit .. love it like this ..
Dorine Sullivan says
I always add lots of vegetables
Kenthia says
Made it and it was awesome!!! Made mashed potatoes to go with it and a romaine salad with fresh squeezed lemon and olive oil dressing, great dinner
Gale Sherwood says
If I want to double the amount of roast, do you think I should also double all other ingredients?????
Layne Kangas says
Hi, Gale – yes, if you’re doubling the amount of meat, I would double the full recipe. Enjoy!
Brenda says
Has anyone tried it without the ranch in it?
Paula says
Such a flavorful recipe. First time using
pepperoncini peppers. I made enchiladas from the leftovers. Delish.
Thanks for sharing
Peggy says
Awesome pot roast! Sides as suggested or what you like! Great flavor!
Tina L says
New family favorite! We’ve made it a few times and we NEVER have leftovers!
Question: I am new to cooking with a slow cooker, what would be your recommendation if I wanted to also cook potatoes/ carrots with the roast? Would those go in from the beginning or should they be added in midway through/some other point?
Patricia says
Can I use pork tenderloin instead of the chuck roast??
Layne Kangas says
Hi, Patricia – yes, that should work! Enjoy!
Cindy says
Delicious! Will be making again!
Cindy says
Delicious! Will make again!
Lauren says
So good!!! Best way I’ve ever cooked a roast! Made with mashed potatoes but next time will try putting them on rolls to make sandwiches.
Andi McRae says
Very delicious! Whole family enjoyed it!
Rebecca says
Delicious and easy!!!
Wilma says
Best recipe ever!!
Christine says
Delicious! I used sliced pepperoncinis (just what I had) and they worked great! Thank you!
Celeste says
So good. Easy to make. Delicious
Lindsey says
I’ve made this now 5 times and its perfect. I’ve done it in the crockpot and today I am trying the slow cook on the instant. Family crowd pleaser. I also got the ingredients and gave it to a mom to do her self and it was a huge hit.
Sobxgal says
Delicious! Made tonight for Sammie’s with onions, peppers and mushrooms.
Valerie Fahlman says
I made this last night and WOAH, my roast was 3.5 lbs and I added 10 of the peppers it was amazing. I did need to cook the last hour on high just to ensure it was done properly and then it shredded up perfectly. This roast is a game changer and will be the only one I will ever make moving forward my family could not stop raving about it. The heat was medium to slightly hot with the 10 peppers.
Valerie Fahlman says
Slight addition to my previous review comments, I substituted out the onion flakes for a small finely chopped onion and it was perfect not a fan of onion flakes would rather use the real deal.
Val says
I make this every few weeks my family cannot get enough of it. I bake potatoes as a side and WOW no words definitely a keeper.
Laura says
Can’t wait to try looks really good
Kamryn Schoeffler says
I have had my eye on this recipe for a minute and finally decided to give it a try. I have it in the crockpot at home while I’m working! Can’t wait to get home and try it out. Thanks for the recipe!
Jennifer says
This is my go roast recipe! I leave mine whole & with about an hour left I add potatoes and carrots😁
Jennifer says
When I married my husband he was not a fan of pot roast. Slowly changed his mind and this is his favorite. He rarely craves anything for dinner except this recipe. Amazing and I’m a professional chef.
Brad says
This recipe was amazing! Instead of unsalted butter I used KerryGold Garlic and Herb butter, and poured about a 1/10 of a cup of the Pepperoncini juice in. Will definitely make this again! It was also very good over a baked sweet potato!
Joe says
Salty but so darn good!!!
Paula says
Melt in your mouth delicious. Served it over mashed potatoes. Yummy!
Carol Kizer says
Can you make Mississippi pot roast without the pepperonicia
Brian Horner says
Added a brown gravy packet and about 6 small portobello mushrooms quartered. Added small carrots the last hour. Cooked mine at 300 degrees for 3 hours. Served over mashed potatoes. This one is going into the rotation!