Mississippi Pot Roast is a dish you’ll want to make over and over. It’s incredibly easy, needing only five simple ingredients. You cook it slowly, either in a slow cooker or a crockpot, making it a meal that’s both delicious and convenient.

Mississippi Pot Roast

Have you heard about the easy Mississippi Pot Roast done in the crockpot that’s been going viral? This dish is a go-to for using a chuck roast, along with gravy and pepperoncini peppers, to create something special in the slow cooker.

Ya’ll – it’s melt-in-your-mouth delicious and tastes like you slaved in the kitchen for hours. The truth is the crockpot does all the magic!

What is Mississippi Pot Roast?

Mississippi Pot Roast is a delicious and easy roast recipe that has become a family favorite in our house.

People love it because it uses five simple ingredients and has an amazing flavor, making it stand out from the traditional pot roast. It’s not only easy to make, but it might become your favorite slowcooker meal!

Why You’ll Love Mississippi Pot Roast

Simple Ingredients: The recipe uses simple ingredients that are easy to find in any grocery store. Ingredients like a beef chuck roast, packets of au jus gravy mix and dry ranch dressing mix, pepperoncini peppers, and a stick of unsalted butter make this dish accessible to anyone.
Ease of Cooking: Whether you’re using a slow cooker, an electric pressure cooker, or a Dutch oven, the Mississippi Pot Roast offers an easy cooking process. It’s perfect for both beginners and experienced cooks, requiring minimal effort for a delicious outcome.
Flavorful and Tender: The combination of au jus mix, ranch mix, and pepperoncini peppers infuses the beef with so much flavor, making it the most tender roast you’ll ever have. Slow cooking the roast breaks down the fibers of the meat, resulting in a pot roast that’s juicy and falls apart easily.
Versatility: This dish can be served in different ways, making it a versatile option for any meal. It’s delicious on its own, served over mashed potatoes, white rice, or egg noodles, or used to make delicious sandwiches.
A Crowd Pleaser: The Mississippi Pot Roast is a great recipe that’s sure to become a family favorite from the first time you make it. Its rich flavors and tender meat make it a hit at any dinner table, ensuring that it will be a meal your family requests over-and-over again.

Mississippi Pot Roast Ingredients

It’s easy as can be with only a handful of ingredients, so you really have no excuse not to give it a try. You may just be like my family & find yourself a new favorite meal.

Beef Roast: A 4-pound beef roast is ideal for this recipe. You can choose from rump, chuck, or sirloin tip. Each cut offers a slightly different flavor and texture but will work wonderfully for a tender and delicious result.
Dry Ranch Dressing Seasoning Mix: This packet adds a unique blend of herbs and spices that infuse the roast with lots of flavor. It’s a key ingredient in creating the distinctive taste of Mississippi Pot Roast.
Au Jus Gravy Mix: Another packet that’s essential for the rich, savory sauce that accompanies the roast. It complements the ranch seasoning to create a mouthwatering gravy.
Pepperoncini Peppers with Juice: These add a tangy, slightly spicy kick to the dish. You can adjust the amount to your taste, but typically, 1/2 to 3/4 of a jar is used. If you’re not a fan of spice, you might opt for fewer peppers, or for a similar flavor profile without the heat, banana peppers are a great substitute.
Butter: A stick of unsalted butter is used to add richness and depth to the dish. It melds with the juices and seasoning to create a sauce that’s perfect for drizzling over the meat and any sides like mashed potatoes or rice.

How to Make Mississippi Pot Roast

Prepare the Roast: Start by seasoning your chuck roast with a little bit of salt and pepper. For added flavor, you can sear it in a hot skillet with some olive oil for about 2-3 minutes on each side. Though this step is optional, I always do it because it locks in all those amazing flavors!
Layer the Ingredients in the Slow Cooker: Place the seasoned roast at the bottom of the pot. Sprinkle the packet of dry ranch dressing mix and the au jus gravy mix on top of the roast. Add the pepperoncini peppers and the stick of unsalted butter on top. The juice from the peppers will be enough liquid to make it fall-apart tender.
Cook on Low Heat: Cover the slow cooker and set it to cook on low heat for 6-8 hours. This slow cooking process ensures the most tender roast, full of much flavor.
Shred the Roast: After the cooking time is complete, use two forks to shred the roast into juicy pieces. Let it cook in its juices for another 1-2 hours on low heat to soak up all the flavors.

Ways to Serve Mississippi Pot Roast

My kids love this with some homemade buttermilk biscuits and my Cheesy Ranch Potatoes. Honestly, there are so many ways you can use this meat.

Classic Mississippi Pot Roast Sandwiches: My personal favorite way to eat this shredded beef is piled high on top of a toasted bun with a couple slices of cheese (provolone or pepperjack for me!). And to bump it up even further on the flavor scale? Serve that hunk of a sandwich alongside of a bowl of the juices from the crockpot (Mmmm, Au Jus). Oh. Em. Gee.
Over Mashed Potatoes: Serve the pot roast over a bed of creamy mashed potatoes.
Spread Over Egg Noodles: Mississippi Pot Roast is super yummy served atop a bed of egg noodles. Just make sure you ladle some of those juices over it!
Mississippi Pot Roast Tacos: Fill soft tortillas with shredded pot roast, top with diced onions, cilantro, and a sprinkle of cheese. Drizzle with a bit of the cooking juice for an extra punch of flavor.
With White Rice: Serve the pot roast over steamed white rice for a super-easy meal.
Pot Roast Stuffed Peppers: Halve bell peppers and remove the seeds. Fill each half with a mix of shredded pot roast and cooked rice. Bake until the peppers are tender, and top with cheese during the last few minutes of cooking.
Mississippi Pot Roast Shepherd’s Pie: Um, yes please! Use the shredded pot roast as a base, layer with vegetables, and top with mashed potatoes. Bake until the top is golden brown for a twist on the traditional shepherd’s pie.

Storing Leftovers

To store leftovers of Mississippi Pot Roast, follow these steps:

First, allow the Mississippi Pot Roast to cool down to room temperature.
Use an airtight container to store the leftovers. This helps in keeping the roast moist and flavorful. If you have a large amount of leftovers, consider dividing them into smaller portions.
When placing the pot roast into the container, make sure to add a little bit of the cooking juice. This will keep the meat tender and juicy.
Store the airtight container in the refrigerator if you plan to eat the leftovers within 3-4 days. For longer storage, place the container in the freezer. The pot roast can last up to 3 months in the freezer.
When ready to eat, you can reheat the leftovers in a microwave, in a slow cooker on low heat, or in a Dutch oven over medium heat. If frozen, thaw in the refrigerator overnight before reheating.

Do I have to brown the meat first?

No, you don’t have to brown the meat first for this Mississippi Pot Roast recipe. The beauty of this easy Mississippi roast recipe is its simplicity. The slow cooking process allows the meat to become tender and flavorful without pre-browning.

However, if you prefer a bit more depth in flavor, you can brown the meat on medium heat in a large skillet or hot skillet for about 2-3 minutes on each side before adding it to the crockpot.

What can I substitute for pepperoncini in this recipe?

If you don’t have pepperoncini peppers, you can substitute them with banana peppers or even a little bit of jalapeno for heat.

Can I add some vegetables to the crockpot?

Yes, adding vegetables to the crockpot along with the beef roast is a great way to make a more complete meal. Carrots, potatoes, and onions are great options that will cook well over the long period of time with the roast. Just add them to the bottom of the pot so they’re fully submerged and can absorb all the flavors.

Doesn’t it need liquid?

The original Mississippi Pot Roast recipe doesn’t require a lot of added liquid because the meat releases juices as it cooks, creating its own flavorful sauce especially when combined with the butter, pepperoncini juice, and the packets of dry ranch dressing and au jus gravy mix.

Can I use something else instead of butter?

The butter melds with the juices from the meat and creates decadent, rich flavors. If you prefer a less rich dish, you can reduce the amount of butter or leave it out entirely. However, I do not recommend substituting it with margarine.

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Crockpot Mississippi Roast

Prep Time 10

Ingredients

1 4 pound beef roast rump, chuck, or sirloin tip
1 packet of dry Ranch dressing seasoning mix
1 packet of Au Jus Gravy mix
1 jar of pepperoncini peppers with juice - add as much as you like. I use 1/2 to 3/4 of the jar
1 stick of butter

Instructions

Season the roast with salt and pepper. Sear in a hot skillet on each side (optional).
Place the roast in the crockpot. Add the remaining ingredients.
Cover and cook on low for 6-8 hours.
Shred with 2 forks and allow to cook another 1-2 hours on low in the juices before serving.
Serve as an entree with some sides, or on top of noodles or rice - or on a sandwich.

Mississippi Pot Roast (Easy & Delicious Slow Cooker Recipe)