Mississippi pot roast is just maybe the best pot roast ever created! It’s a delicious, fall-apart-tender, fix it and forget it, crockpot wonder that only uses 5 ingredients. It’s much more flavorful than a standard pot roast and just as easy, if not easier, to put together.
If you’ve had this Mississippi roast, you know how incredibly delicious it is. Try my juicy Mississippi chicken or when you’re in a hurry, you can’t beat my instant pot Mississippi pot roast.
Looking for more really, really delicious crockpot recipes? Try more of my favorites! Trust me, these aren’t your run of the mill crockpot recipes.
What is Mississippi Pot Roast?
Mississippi pot roast is a recipe created by a mom named Robin Chapman from Ripley, Mississippi. Her goal was to recreate a less spicy version of her aunt’s pot roast for her kids.
It’s a crockpot cooked beef chuck roast that is seasoned with a packet of dry Au Jus Gravy mix, ranch seasoning mix, whole pepperoncini peppers, and a stick of butter. The recipe became a huge internet sensation, making regular appearances on Facebook, Instagram and even the New York Times published a version of it.Â
Why Is It Called Mississippi Pot Roast?
Because the recipe originated in Mississippi! Home cook Robin Chapman adapted a recipe given to her in the 1990s and history was made!
What Does Mississippi Pot Roast Taste Like?
A little bit zesty, tangy, wonderfully rich, and beefy.
The Best Cut of Beef to Use:
The best cut of meat for this recipe is a chuck roast. The slow, extended cooking time melts the collagen and fat within the roast and produces a delicious melt-in-your-mouth piece of meat. 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!
What You Need To Make This Recipe
- A Large Crockpot – Mine is a 6 quart
- 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.
- Pepperoncini Peppers – Make sure you use the whole pepper in this recipe rather than the slices because the slices will fall apart given 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.
- Au Jus Gravy
- Ranch Dressing Mix
- Fresh Parsley
Frequently Asked Questions:
- 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? Yes, you can cook this on high in your slow cooker for about four hours.
- Can you add potatoes and carrots to this? 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 a Mississippi pot roast 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 a Mississippi pot roast with pork? Yes, and it’s absolutely delicious. Choose a 3 1/2–4-pound boneless pork shoulder roast instead of roast beef. This pork roast version is a wonderful change to add to your dinner rotation.
- How to thicken Mississippi pot roast 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 need to add all of it.
- Is this keto-friendly? Yes, if made as written below without thickening the gravy or adding any optional carrots and potato carbs. To serve it as a low-carb meal, serve it over cauliflower rice or mashed cauliflower.
How To Make Mississippi Roast In The Oven?
- Preheat oven to 275°F.
- 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 preheated oven for 4-5 hours, or until the roast is fork-tender and falling apart. Turn roast halfway through cooking.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Your roast will stay fresh and delicious in the fridge for up to 3-4 days but don’t expect it to sit around that long. All you have to do is cover it tightly with aluminum foil or cling wrap….or you could transfer to an airtight container. The thing is, this pot roast is so tasty people will come looking for it as it makes fantastic sandwiches!
- Can You Freeze This? Yes! You can freeze your cooked pot roast or just the leftovers for 2-3 months. Let it cool completely before preparing it for the freezer (but not more than 2 hours). Store it in a freezer-safe bag with the juices to prevent the meat from drying out. Slow thaw in the fridge overnight before reheating.
- Make-Ahead Tips:  You can toss everything in the crockpot, cover it up and leave it in the fridge overnight. That way the next day all you have to do is grab the insert and turn it on. Of course, you can always go the freezer route but it’s just so good fresh!
- Leftovers: Any leftover shredded Mississippi roast also makes great sandwiches. Pile some on top of your favorite toasted hamburger bun or hoagie roll, along with some homemade buttermilk ranch dressing and extra sliced pepperoncini, or maybe some melted mozzarella and thin-sliced, sweet onion.
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
I like to serve this slow-cooker dish over mashed potatoes, rice, or egg noodles to soak up the gravy. A few of my favorite pot roast sides are my Bisquick biscuits, roasted broccoli and brown sugar carrots. They round out the meal nicely.
More Favorite Crockpot Comfort Meals:
- Crockpot Pork Tenderloin
- French Dip Sandwich
- Crockpot Pork Chop
- Slow Cooker Chicken Cacciatore
- Crockpot Chicken Chili
- Crockpot Chicken and Dumplings
- Crockpot Ranch Pork Chops
- Crockpot Breakfast Casserole
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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 (1Â (3-5 pounds)) in a large crockpot.
- Sprinkle the au jus mix (1Â package) and the dry ranch mix (1Â 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. Â Sprinkle meat with chopped parsley (2Â 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.
Tara says
I have a rump roast. Can I still make this?
Kathleen says
Hi Tara! Yes, you can. Rump roast doesn’t have as much fat integrated into the meat so it won’t be quite as juicy. If it’s a cut you generally enjoy, the recipe will work well <3
Debora says
This recipe is easy, failproof and truly tasty! I’ve made this with brown gravy, turkey gravy and country gravy packets …and in no particular brand. I’ve used either ranch dressing packets or ranch dip packets…also, no particular brand. Tonight I’m using gluten-free packets. With just a half stick butter, it’s just as flavorful and moist as when I’ve used a whole stick….just less greasy.
LOVE this recipe!
Kathleen says
Hey Debora! So happy you like the Roast. You’re so right, it’s absolutely foolproof!
Cheryl says
Can I use a Dutch oven on top of the stove instead of
A crock pot
Kathleen says
Sure that would work great <3
Mimi says
I made this recipe for the first time and didn’t like the idea of a whole stick of butter so cut it in half and it came out great. For me it was still a little greasy and not from the meat because it was trimmed by the butcher. Will do the recipe again and cut out a little more of the butter. Even at half the butter it was still very good.
Kathleen says
Hi Mimi. I’m glad you adjusted this for your tastes <3
Amy Peterson says
How much water do you need to cook the pot roast in? I bought a 4lb one. Thank you!
Kathleen says
Hi, Amy! No need to add water. I hope you enjoy! 🙂
JENnifer says
I love this recipe… so easy and delicious!! I put it in the crockpot this morning as a matter of fact! Serving with rice, green beans, and crunchy bread. Yum!! You won’t be disappointed if you make this recipe 🙂
Kathleen says
Thanks so much, Jennifer! I’m with you! Love how easy and truly delish this is! Thank you for sharing <3
Karen Culhane says
I am running out of time, can I cook this recipe on high for 4 hours instead of 8 hours on low?
Kathleen says
Hi Karen. You can definitely try. The exact cooking time will depend on the size of your roast and the cooking temperature of your specific Slow Cooker. Last night I cooked an 8-pound chuck roast for this recipe and it took me 9 hours on high!
Andrew says
Is the end result spicy at all? I love spicy, but I have a 7 year old that likes absolutely no spiciness whatsoever!!
Kathleen says
Hey Andrew. This question gives me pause. Spiciness is such a subjective thing. My husband hates anything that I would call spicy and I swear he could, and would if I let him, eat this whole thing. I’ve served this to a lot of kids that age and they loved it. I would say it’s not spicy really at all. 🙂
Sarah Korus says
I agree, it’s not spicy at all and I am very sensitive!
Taryl Gibson says
This recipe was delicious the pepperoncini’s really set it off
Helen Blackmore says
Can a chuck shoulder roast be used?
Kathleen says
It would be perfect, Helen
Cynthia Clopton says
I’ve made this about 8 times now and it’s the best meal, foolproof, easiest and most delicious recipe ever! I’ve modified it quite a bit, using ‘deli-sliced’ peperoncinis plus 1/2 cup of the juice, 1/2 cup beef broth, and a small chopped white or brown onion–it makes for a wonderful gravy over either mashers or Arborio rice! I’ve shared this recipe with dozens of friends because it’s so easy peasy!
Kathleen says
Oh, Cynthia, I’m so happy to hear it! I totally agree with you its the best! I hope you try more recipe from our site <3
Linda Schwartz says
Can this recipe be made without the peppers?
Kathleen Smith says
Hi Linda! Absolutely and it’s still delicious <3
Diane Austin says
I am sure going to try this .It looks so good.
Kathleen Smith says
I hope you enjoy, Diane 🙂
Jessica says
Hi i have made this a couple of times and love it. I realized I bought a Boston butt roast on accident. Do you think it will work?
Kathleen Smith says
Hi Jessica. Gosh, I’ve never tried it with a Boston Butt but I think it should work out well. Let me know if you try it 🙂
Dave says
I made this over the weekend, and it was really great! Nice and easy, too, which is always a nice boost. It went very well with the cheesy garlic mashed potatoes. Many thanks for the recipe!
Kathleen Smith says
Yay! So glad you liked the roast. I love how easy it is, too! The cheesy garlic mashed potatoes sound killer!
Elizabeth says
My mouth is watering from the pictures! Can I use margarine instead of butter. Need to make this dairy-free. Thanks.
Kathleen Smith says
Hi Elizabeth, I don’t see why not. I have only made this with butter, but with your dietary concerns margarine would be a great alternative.
eLIZABETH says
My mouth is watering from the pictures! Can’t wait to make this. I was wondering if I can use margarine instead of butter. I have to make this dairy free. Thanks.
Melissa says
Made this today. Oh my goodness, so delicious! Great flavor & so moist, the meat melts in your mouth! Thanks for a recipe that is definitely a keeper in this house!!
Kathleen Smith says
You’re so welcome! Thanks so much for letting me know how it turned out. You made my day 🙂
Tanya Williams says
Do you add any roth r liquid during cooking?
Kathleen Smith says
Hi Tanya. No liquid is needed. 🙂
Joy D. says
Oh I just can’t wait to try this. Sounds oh so good.
Kathleen Smith says
I hope you enloy it Joy. We sure did. It became an instant favorite!
Mercedes Olsen says
I heard you’re supposed to use zesty Italian seasoning for this recipe, but I’m a sucker for ranch, so I look forward to making this!
Kathleen Smith says
Hey Mercedes. That sounds like a great alternative or new way to enjoy this recipe. I can tell you, it’s really wonderful with the ranch!