This post may contain affiliate links. Please read our disclosure policy.
If comfort food had a crown, Mississippi pot roast would be wearing it! This five-ingredient wonder is fall-apart tender, deeply flavorful, and one of the easiest dinners you’ll ever make. Just toss everything in the slow cooker, set it, and come back to the most mouthwatering roast and gravy you’ve ever tasted.
This recipe took the internet by storm for good reason—it’s foolproof, wildly delicious, and the kind of cozy meal that makes family and friends hover around the kitchen waiting for dinner. At my house, it’s a Sunday staple, always served with fluffy mashed potatoes to soak up that dreamy gravy.
Cozy crockpot dinners are always a hit, and recipes like my Crockpot pork chops Smothered in Onion Gravy, or hearty slow cooker beef stew prove just how comforting they can be. If you’re craving variety beyond the slow cooker, my chicken and dumpling casserole is another family favorite, and John Wayne casserole always brings bold, crowd-pleasing flavor to the table.
Why This Recipe Works
- Minimal ingredients, maximum flavor – Five pantry staples create a roast that tastes like it simmered all day in grandma’s kitchen.
- Hands-off cooking – Your slow cooker does the heavy lifting, giving you tender beef and a rich gravy with zero fuss.
- Crowd-pleasing – Whether served at Sunday supper, family gatherings, or weeknight dinners, everyone loves it.
- Versatile leftovers – Shred into sandwiches, serve over noodles, or tuck into tacos—the flavors only get better the next day.
✨ Before You Begin
✨ No searing required! This is a true dump-and-cook recipe—just layer, cover, and let the slow cooker do its magic.
✨ Best beef cut: Stick with a well-marbled chuck roast for the most tender, juicy results.
✨ Not too spicy: The pepperoncini adds tang and brightness without making the dish hot.
✨ Feeds a crowd: A 5-pound roast will serve a hungry family with leftovers for sandwiches the next day.
✨ Make it your way: Add carrots and potatoes for a one-pot meal, or try the pork shoulder variation for a fun twist.
What Is Mississippi Pot Roast?
Mississippi Pot Roast was created in the 1990s by home cook Robin Chapman of Ripley, Mississippi. She adapted her aunt’s spicy pot roast into a milder version for her kids—and in doing so, launched one of the most beloved slow cooker recipes of all time. It became a viral hit on Facebook and Instagram, and even made its way into the New York Times.
What Does It Taste Like?
Expect a roast that’s:
- Zesty and tangy from the pepperoncini
- Rich and buttery from the stick of butter
- Deeply beefy from the au jus and slow cooking
- Perfectly balanced with the herby ranch mix
It’s more flavorful than a traditional pot roast, but every bit as comforting.
Ingredients for Mississippi Pot Roast
- Chuck Roast (3–5 pounds): Well-marbled for melt-in-your-mouth tenderness.
- Pepperoncini Peppers (5–6 whole): Adds tangy flavor without too much heat—skip the slices, as they break down in cooking.
- Unsalted Butter (½ cup): Balances the seasoning packets and keeps things from getting too salty.
- Au Jus Gravy Mix (1 packet): Builds that rich, beefy depth.
- Ranch Dressing Mix (1 packet): A little herby tang that pulls the whole dish together.
- Fresh Parsley (optional): A sprinkle at the end for color and freshness.
How To Make Mississippi Pot Roast
- Preheat oven to 275°F (135ºC).
- Place the roast in a Dutch oven.
-
Sprinkle the Au Jus Gravy mix and ranch seasoning mix over the roast.
-
Place the stick of butter and pepperoncinis on top and pour 1/2 water around the roast.
- Bake in the preheated oven for 4-5 hours, or until the roast is fork-tender and falling apart. Turn roast halfway through cooking.
FAQs About Mississippi Pot Roast
Do you have to sear it first?
Nope! This recipe is designed to be effortless. Just layer and cook.
Can I add potatoes and carrots?
Yes! Cut them into 1 ½-inch chunks and add at the same time as the roast.
Is it spicy?
No—the peppers are tangy, not fiery. If you bite into one whole, it will be a bit zippy, but the gravy itself is mild.
Can I make this with pork?
Absolutely. Swap in a 3 ½–4-pound boneless pork shoulder.
How do I thicken the gravy?
Remove the roast, turn the slow cooker to high, and stir in a slurry of 2 tablespoons cornstarch + 4 tablespoons cooking liquid.
Is it keto-friendly?
Yes—just don’t thicken the gravy with cornstarch or add starchy veggies. Serve over mashed cauliflower or cauliflower rice.
How do I make Mississippi Pot Roast in the oven?
Preheat oven to 275°F (135ºC). Place everything in a Dutch oven with ½ cup water, cover, and bake 4–5 hours until fork-tender, turning halfway.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Keep leftovers in an airtight container in the fridge for 3–4 days.
Reheating
- Warm gently on the stove or in the microwave. For larger portions, cover with foil and heat in a 350°F (177ºC) oven for 15–20 minutes.
Freezing
- Freeze shredded beef with its gravy in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge.
Make-Ahead
- Assemble everything in your slow cooker insert the night before, cover, and refrigerate. In the morning, pop it into the slow cooker and start cooking.
Food Safety
- If you’d like more info on food safety, check out this link.
What to Serve With Mississippi Pot Roast
Balance out the richness with fresh, crisp sides like my house salad with my homemade balsamic vinaigrette or tangy 1905 salad. For cozy pairings, add buttery garlic mashed potatoes or simple buttered noodles to soak up all that savory gravy.
And don’t forget a sweet ending—homey favorites like my fruit cocktail cake, creamy buttermilk pie, or iconic peach cobbler make the perfect finish.
Crockpot Comfort Meals
- Crockpot Pork Tenderloin
- French Dip Sandwich
- Slow Cooker Chicken Cacciatore
- Crockpot Chicken Chili
- Crockpot Chicken and Dumplings
Tried This Recipe?
I’d love to hear how this recipe turned out for you! Please leave a ⭐⭐⭐⭐⭐ star rating in the recipe card and a comment below — it helps so much!
And if you snap a photo, tag me on Instagram @gonna_want_seconds— so I can see your delicious kitchen creations.
💌 Hungry for more cozy recipes? Subscribe to my totally FREE newsletter so you never miss a new family favorite. 💌
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Mississippi Pot Roast
Ingredients
- 1 (3-5 pounds) chuck roast
- 1 package Au Jus Gravy mix
- 1 package dry ranch dressing mix
- 5-6 whole pepperoncini peppers
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons fresh parsley chopped (optional)
Instructions
- Place the chuck roast (1 (3-5 pounds)) in a large crockpot.
- Sprinkle the au jus mix (1 package) and the dry ranch mix (1 package) evenly over the roast. Top with pepperoncini peppers (5-6) and stick of butter. Cover.
- Cook on low for 8 hours or until roast is fork-tender. Using 2 forks, shred the meat. Remove meat and pepperoncini to a platter. Whisk all the cooking liquids together and spoon over the meat. Sprinkle meat with chopped parsley (2 tablespoons) and serve.
Fans Also Made:
Notes
- The best cut of meat for this recipe is a chuck roast. You might see other recipes call for a bottom-round roast. I don't like to use it because it's a lot leaner than a chuck roast and can easily come out a bit dry. Stick with a chuck roast!
- Chuck Roast- Use a 3-5 pound well-marbled roast for this recipe. I try to use a 5 pounder because this dish is so popular in my house.
- Peppers - Make sure you use the whole peppers in this recipe rather than the slices because the slices will fall apart too much in the long cooking process.
- Unsalted Butter - This dish tends to be a bit salty because of the au jus and ranch packets. Using unsalted butter, rather than regular, helps to reduce the overall saltiness.
- Do you have to sear a pot roast before slow cooking? Nope! In this recipe, there is no need to sear the meat before placing it in the slow cooker. It's one of those amazing dump and cook recipes!
- Is this spicy? No. The pepperoncini peppers add a lot of flavor without adding heat to the roast and gravy. The pepperoncini will of course be hot and spicy if you eat them.
- Can you cook this on high? You can also cook this on high in your slow cooker for about four hours.
- Can you add potatoes and carrots? Yes absolutely. Add potatoes and carrots that have been cut into 1 1/2 inch pieces at step #2 in the recipe instructions below
- Can you make this without pepperoncini? Well sure but you'll miss out on a key flavor element of this recipe. The acidity from the peppers also helps cut through the richness of the meat and gravy.
- Can you make this with pork? Yes, and it's absolutely delicious. Choose a 3 1/2--4-pound boneless pork shoulder roast instead of the roast beef. This pork roast version is a wonderful change to add to your dinner rotation.
- How to thicken the gravy? The gravy is on the thin side when the roast is finished cooking. To thicken, remove the roast to a platter, turn the crockpot on "high," and make a simple cornstarch slurry. In a small bowl, whisk together 2 tablespoons of cornstarch with 4 tablespoons of the cooking liquid. Slowly stir the slurry into the crockpot, adding just enough of the slurry to achieve the desired thickness. You may not add all of it.
- Is this keto-friendly? Yes, if made as written without thickening the gravy or adding any optional carrots and potato carbs. To serve it as a low-carb meal, serve over cauliflower rice or mashed cauliflower.
Excellent!!! And so easy!
I’ve shared this with friends and all agree it’s awesome.
One of my family’s favorites!
Hi Marion! I’m so happy this recipe is a hit for you. Thanks you for sharing it with your friends. Also. I really appreciate you leaving a comment and 5 star rating! I hope you find lots of new recipes here <3
I personally loved this dish. The flavor and texture was perfect for me. My neighbor and I often eat together. Unfortunately, he does not care for the fatty cuts of meat. Still, this recipe is a keeper for me. Thanks a lot.
Diane, thank you for leaving a comment and the 5 star rating!!
Can this be done in an instantpot? What settings/ minutes? What’s the difference in taste and texture?
My daughter loves this recipe.
Hi Darlene. Yes it can and I have it posted here: IP Mississippi Pot Roast