Mississippi Pot Roast {The Best Crock Pot Roast}

This Mississippi pot roast is so easy to make, but it tastes like you’ve spent hours in the kitchen!

The recipe only calls for five ingredients, and your Crockpot does all the hard work for you!

This decadent pot roast is an unbelievably tender and moist roast swimming in a rich buttery gravy. It’s so soft, you won’t even need a knife.

Plus, while it’s cooking, the house will smell so heavenly!

What is Mississippi Pot Roast?

Mississippi Pot Roast is a southern favorite that combines chuck roast, ranch dressing mix, au jus mix, butter, and pepperoncini peppers. 

It’s cooked in a crockpot for several hours to achieve that melt-in-your-mouth tenderness and insanely delicious flavor.

This popular dish all started with a home cook from Ripley, Mississippi named Robin Chapman. 

She actually never called the dish Mississippi Pot Roast! Instead, she simply called it a roast. 

Her recipe was such a huge hit with her family and friends that it eventually spread to other southern regions.

It wasn’t until it became popular on the internet that “Mississippi” was added to the name.

Ingredients

• Chuck Roast – For extra flavor, you can brown the beef before cooking it in the slow cooker.

• Au Jus Gravy Mix – No need to make your own, just get a packet mix and you’re set. This brown gravy mix is the real star of the show!

• Buttermilk Ranch Dressing Mix – Again, don’t feel like you need to make ranch dressing from scratch. A store-bought packet of buttermilk ranch will do.

• Pepperoncini Peppers and Juice – For maximum pot roast flavor! Many are iffy about adding the peppers for fear that the roast will be too hot to handle. But, don’t worry, it won’t make the roast spicy. 

• Butter – You can’t expect a rich, buttery gravy without butter, can you? A stick of butter will lock in the moisture and keeps the roast from drying out.

• Salt and Pepper  – to taste. Don’t overdo the seasoning! This recipe is already full of flavor from the peppers, au jus, and ranch dressing.

How to Make Mississippi Pot Roast (in Slow Cooker)

1. Dump all the ingredients in your crockpot. 

Place the boneless chuck roast into the pot. Toss in the remaining ingredients – pepperoncini peppers & juice, butter, packets of au jus mix and buttermilk ranch dressing, salt, and pepper.

2. Cook the roast low and slow.

Set your crockpot on low and cook the roast for 8 hours, or until fork-tender.

3. Shred the meat.

Use 2 forks to shred the meat. Serve with gravy and enjoy!

Tips for Making the Best Crockpot Roast

• Go light on the salt when seasoning the roast. You’ll already have the ranch dressing and au jus gravy mix to take care of the flavor, so there’s no need to put too much.i
• You can use either whole or sliced pepperoncini for this recipe.
• You can also use the oven to make pot roast. Place the roast in a roasting pan or a Dutch oven, add the rest of the ingredients, and cover with foil. Bake at 325 degrees Fahrenheit for 3 to 4 hours.
• You can also use the Instant Pot for a quicker roast, but you won’t get the same flavors as you will with slow cooking.

What Cut of Beef Should I Use?

The best one is chuck roast, which comes from the shoulder of the cow. When cooked, it transforms into a remarkably tender meat that easily falls apart.

Best of all, a beautifully marbled chuck roast is super affordable and easy to find.

Your next best option is rump roast – bottom or the top round. These cuts are both lean and easy to cut.

You can also use beef brisket. It’s very fatty, which means it’s very tender. 

Lastly, pork butt, pork roast, or shoulder roast also make good alternatives.

What to Serve with Mississippi Pot Roast

Transform this crock pot recipe into a full-blown comfort meal with these flavorful combos!

• Pot Roast Sandwiches – Turn your leftovers into the best beef roast sandwich! Whether it’s slider buns, hoagies, or brioche, any sandwich bread tastes great with pot roast.

• Pot Roast and Mashed Potatoes – it’s the ultimate pair! Their flavors and textures are perfect together. Plus, you can also use the roast’s gravy for the potatoes. 

• Rice or Pasta – Pot roast is mostly protein. If you’re feeling particularly hungry, eat it with a side dish rich in carbohydrates, such as rice or noodles. 

• Carrots and Potatoes – Here’s a classic combo! Chop your veggies into bite-sized pieces and add them to the crock pot at the beginning of cooking. Altenatively, add carrots and potatoes halfway through if you prefer them a bit firmer.

How to Store and Reheat Mississippi Pot Roast

How to Store

Place leftover roast in an air-tight container or cover it in plastic wrap. Refrigerate it for up to 3 days.

How to Reheat

Reheat it in a skillet over medium-low heat until warmed all the way through. 

For a speedier reheating, just pop it in the microwave for a minute.

To prevent the meat from drying out, you can add a bit of water to the sauce and cover the container with a paper towel.

How to Freeze

Pot roast also freezes well. Just place the leftover meat and the gravy in a freezer-safe bag.

Flatten the bag and squeeze out as much excess air as you can before sealing. Label the bag accordingly and freeze it for up to 3 months.

Thaw the roast in the fridge overnight. Reheat using the same instructions as above.

Frequently Asked Questions

Can you make a Mississippi pot roast without pepperoncini?

It’s up to you, but without pepperoncini, your roast won’t have that signature Mississippi taste. It’s the key ingredient that balances out the richness of the protein and gravy.

I you’re intent on not using pepperoncini in this dish, swap it out for dill pickles and dill juice.

How to thicken Mississippi pot roast gravy?

This pot roast recipe makes a rather thin gravy. If you prefer it thicker, mix in some slurry.

To make a slurry, whisk together 2 tablespoons of cornstarch and 4 tablespoons of gravy.

Pour the slurry into the pot and stir until the gravy thickens to your desired consistency.

What does Mississippi Pot Roast taste like?

This dish is rich in umami and buttery flavors, thanks to the combination of beef, au jus, and butter.

But, unlike traditional pot roast, it has a slight tanginess to it because of the ranch mix and pepperoncini peppers.

Why is my Pot Roast tough?

It only means one thing: your roast is undercooked. Don’t rush it! Stick to the full 8 hours on low for the softest, fork-tender roast.

Don’t be tempted to crank it up to high or open the lid while cooking. This will only cause the meat to toughen and the heat to escape.