This classic and delicious Mississippi Pot Roast recipe requires only a handful of ingredients and is easily made in a crockpot. Get ready to enjoy the perfect comfort food dish. This well-seasoned melt-in-your-mouth dish is one of our favorite roast beef recipes.
This recipe has been a favorite of ours for years. It is quick and easy, and everyone who tries it loves it. After searing the roast, I dump everything in the crockpot and let it slow cook for most of the day. It also makes great sandwiches with the zesty taste of fall-apart seasoned beef. For a complete guest-worthy meal, I serve it with garlic mashed potatoes, Southern green beans, and butter swim biscuits.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Vegetable Oil: Canola oil works just as well.
- Chuck roast: A rump roast will also work.
- Dry ranch seasoning: Found in the salad dressing aisle of your local grocery store.
- Dry au jus gravy mix: Found with the other dry packets of chili seasonings and gravies.
- Pepperoncinis: Jarred and whole. You will find them with the pickles.
- Butter: Unsalted or salted.
How To Make Mississippi Pot Roast
This is the nutshell version; see the recipe card below for the complete list of ingredients and the instructions.
- Brown the chuck roast in oil in a large skillet or Dutch oven.
- Place the roast in a crockpot and sprinkle the packets of dry ranch dressing mix and dried au jus mix over it. Pour some pepperoncini peppers and the juice over the top.
- Place the cut butter on the top of the roast. Cover and cook on low for about 8 hours or high for 5 hours.
- Use two forks to shred and serve.
Preparation Tips
- If time allows, brown the roast. Caramelizing the meat and searing in the juices adds flavor to the dish.
- This recipe also works well with pork roast and chicken breasts or thighs.
- This recipe does not need any additional seasoning, including salt and pepper. It bakes up well-seasoned.
- To make it keto and low-carb-friendly, serve it over zoodles, cauliflower rice, or mashed cauliflower.
Serving Suggestions
I like to serve mashed or fried potatoes, white or brown rice, egg noodles, or pasta. Sometimes, I serve it with French baguettes or warm baked beer bread. For veggies, I like to serve them with bourbon-glazed carrots or creamed spinach.
Frequently Asked Questions
For a complete meal, add quartered Yukon gold potatoes, quartered sweet onions, and carrot chunks about 3 hours after starting the slow cooker on low or 2 hours after starting the recipe on high.
This recipe can easily be made in a Dutch oven. You can brown the meat on the stovetop, then add the other ingredients to the Dutch oven over the pot roast as directed. Cover and place in the oven at 300 degrees for about 4½-5 hours or until fork-tender.
More Crock Pot Recipes
Crock Pot Mississippi Pot Roast Recipe
Ingredients
- 2 tablespoons vegetable oil or canola oil
- 3-4 lbs. beef chuck roast or rump roast
- 1 ounce dry ranch seasoning
- 1 ounce dry au jus gravy mix
- ½ (16 ounce) jar pepperoncini with juice
- 6 tablespoons butter cut in 1 tablespoon increments
Instructions
- Heat oil over medium heat in a heavy skillet or Dutch Oven. Add the chuck roast and sear on both sides.
- Place the chuck roast in a slow cooker. Sprinkle with dried ranch seasoning and dried au jus mix. Pour pepperoncini peppers and their juice over the top. No other liquid needs to be added. Place butter on top of the roast.
- Cover and cook on low for about 8 hours or high for 5 hours. Use two forks to shred the meat.
Notes
- Store in an air-tight container for up to 3 days. Reheat on the stove on low or in the microwave at a reduced power.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Edgar
I bet this dish goes so well with my good friends white rice and mashed irish potatoes! I must give it a try.
Abida
This Mississippi pot recipe was perfect. I served it with mashed potatoes and fresh asparagus.
Mary
I have never heard of this type of pot roast before. Sounds very hearty and flavorful! Good for a cold night at home.
Sonia
Sounds like a perfect family heartwarming dinner. I can’t wait to try this.
Beth Pierce
Thanks, Sonia! Enjoy!
Fransic verso
This looks so good and loves the tips for this recipe. Saving this on the list to try it. Thank you for sharing!
brianne
It’s so easy to fall in love with this Pot roast. It’s made with just five simple ingredients and slow cooked in the crockpot.
Gervin Khan
Wow! This Mississippi Pot Roast was absolutely delicious! I love food that is cooked slowly. It brings out the best taste and flavor of the food.
Beth Pierce
I agree 100%
Jenny
What do you suggest rather than peppers? Could you use mushrooms?
Beth Pierce
I have never tried mushrooms with this particular recipe. Maybe one of the readers might have an opinion.
Elizabeth
I don’t put the juice in & just 5 peppers it gives it flavor without heat. Mushrooms will work but it does change the taste, it’s still good just mushroom taste takes over..
MaryAnn Venem
If you use 1/2 of the jar of peppers, do you use all the juice?
Beth Pierce
No just use half the amount of juice. Sorry about the delay. I was cooking.
Jenny
I want to make this, but what kind of peppers are these? Spicy or no? Thank you