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Mississippi pot roast with mashed potatoes on the side

Mississippi Pot Roast

Mississippi pot roast is maybe the best pot roast ever! It's a yummy, fall-apart-tender, fix it and forget it, crockpot wonder that only uses 5 ingredients!
Course Main Course
Cuisine American
Keyword beef recipes, chuck roast, crockpot recipes, pot roast
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 4 servings
Calories 1234kcal
Author Kathleen


  • 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)


  • 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.


  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. Can you cook this on high? You can also cook this on high in your slow cooker for about four hours.
  8. 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
  9. 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.
  10. 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.
  11. 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.
  12. 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.


Serving: 1/4 of the recipe | Calories: 1234kcal | Carbohydrates: 5g | Protein: 103g | Fat: 23g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 27g | Cholesterol: 61mg | Sodium: 1496mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 920IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 1mg