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Mississippi Pot Roast Recipe

The best Crockpot Mississippi Pot Roast recipe. Chuck roast slow cooked with butter, pepperoncini, Ranch dressing mix, and gravy mix until melt-in-your-mouth tender.

We love these set it and forget it types of slow cooker recipes like our Crockpot Lasagna (which is also make-ahead) and Pork Carnitas.

Mississippi roast over mashed potatoes with a spoon.

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This recipe for the popular Mississippi Roast will become a family favorite. We add a hint of broth allowing there to be enough liquid for gravy to pour over your roast and side dish.

This popular Southern dish is loved by even the pickiest eaters. Pair it with Creamy Mashed Potatoes and Homemade Biscuits for a comforting dinner.

What is Mississippi Pot Roast?

Mississippi Pot Roast got its famous name from Robin Chapman, a mom from Mississippi that was trying to recreate her aunt’s pot roast. The roast is tender, juicy, and has a slight zest from the pepperoncini yet flavor-packed from the dressing and gravy.

Shredded Mississippi Roast in a slow cooker topped with garnish.

Ingredients

These simple ingredients are all you need for the most flavorful slow cooker Mississippi Pot Roast!

  • Chuck roast
  • Unsalted butter
  • Ranch dressing mix
  • Beef broth
  • Au jus gravy mix
  • Garlic
  • Jarred pepperoncini peppers
All the ingredients needed for crockpot Mississippi roast.

How to Make Mississippi Pot Roast

This is one of those easy crockpot recipes that require minimal prep work. So quick yet absolutely delicious!

  1. Season meat – lightly season both sides of the roast with salt and pepper.
  2. Sear meat – sear meat in a skillet over high heat.
  3. Combine – add roast, gravy, pepperoncini, butter and ranch dressing to the crock pot.
  4. Cook – slow cook roast until tender.
  5. Serve – remove meat and pull apart with two forks. Return to gravy and gently stir to combine.
Step by step collage of how to make crockpot Mississippi roast.

How to Serve Pot Roast

You can serve pot roast in so many different ways. Here are some of the best ways to serve the pot roast:

  • Main entree – with a side of mashed potatoes, pasta, or even rice.
  • Sliders – add to hawaiian buns and enjoy as sliders.
  • Sandwiches – add to sandwich buns with homemade coleslaw.
  • Nacho – add to nachos with cheese.
  • Tacos – add to soft or hard tacos with toppings and enjoy.
A white platter with shredded Mississippi roasted topped with green onion with metal spoons.

Common Questions

Why is my roast still tough?

The roast hasn’t cooked long enough. Some cuts of meat, especially thicker cuts just take a little more time than others. If the meat is tough, continue cooking another hour or until beef is easily shredded.

Is the roast spicy?

No, not at all. You can easily control the heat by adding more or fewer pepperoncini. If you want the roast spicy, double the number of pepperoncini that we have indicated.

Can I add carrots to the roast?

Yes, just add carrots with the remaining ingredients and cook together.

Can I add potatoes?

Yes, cube the potatoes and add them around the roast, cook together.

What meat is best?

We recommend a beef chuck roast. The marbling adds flavor and juices to the roast as the meat is slow-cooked.

Juicy, tender, and mouthwatering… I hope this easy slow cooker Mississippi Pot Roast becomes a new favorite recipe for you.

More Crockpot Recipes

Mississippi Pot Roast Recipe

4.98 from 47 votes
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Mississippi pot roast served over mashed potatoes

The BEST crock pot Mississippi Pot Roast recipe. Chuck roast cooked with butter, pepperoncini, Ranch dressing mix and gravy mix until melt-in-your-mouth tender.

Author: Valentina Ablaev
Skill Level: Easy
Cost to Make: $20-$25
Keyword: mississippi pot roast
Cuisine: American
Course: Main Course
Calories: 402
Servings: 8 servings

Ingredients

  • 3-4 lbs chuck roast
  • 1 tsp fine sea salt, or to taste
  • ½ tsp ground black pepper, or to taste
  • 1/4 cup beef broth, low sodium
  • 2 Tbsp olive oil
  • 1 packet ranch dressing mix
  • 4 Tbsp unsalted butter
  • 6 pepperoncini peppers
  • 1 packet au jus mix , or substitute with brown gravy mix
  • 2 garlic cloves, minced

Instructions

  1. Season the chuck roast with salt and pepper on both sides.
  2. In a large skillet, heat 2 Tbsp oil. Once hot, sear and brown the beef for 2-3 minutes per side.

  3. In a slow cooker bowl, add the beef broth. Then, add the seared beef, and top with ranch mix, au jus powder, minced garlic, pepperoncini, and sliced butter.

  4. Cook on low heat for about 7-9 hours, or on high heat for 4-6 hours or until fork-tender (a thinner piece of meat will cook faster and a thicker cut will take longer). 

  5. Shred the beef and add back into the slow cooker, gently mix until combined with the buttery gravy.

Nutrition Facts
Mississippi Pot Roast Recipe
Amount Per Serving
Calories 402 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 132mg44%
Sodium 726mg32%
Potassium 600mg17%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 33g66%
Vitamin A 215IU4%
Vitamin C 4mg5%
Calcium 34mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Read comments/reviewsAdd comment/review

  • Hope
    May 23, 2022

    Great recipe.
    The first time I made this using a different recipe it just didn’t taste right and then finding yours hit the nail on the head! Great tasting roast! Thank you for another great recipe

    Reply

    • NatashasKitchen.com
      May 23, 2022

      Hi Hope! I’m so glad you came across this recipe. Thank you for the excellent review.

      Reply

  • Lucille
    May 22, 2022

    how long would a two pound chuck roast cook for both high and low settings. Thank you

    Reply

    • Natasha
      May 23, 2022

      Hi Lucille, I would probably do the lower range of the cooking time.

      Reply

  • Kc
    May 12, 2022

    Made this today and it was delicious! My roast was so tender I couldn’t even get it out of the crockpot. Thanks for another great recipe.

    Reply

    • NatashasKitchen.com
      May 12, 2022

      That’s wonderful! You’re very welcome, so glad you enjoyed this recipe.

      Reply

  • Vickie Oliver
    May 8, 2022

    This is one of my favorite resipes. I use my Kitchen Aid stand mixer to shred my roast (the easiest way to shred, takes about 30 seconds) and I leave the pepperoncini with it to get broken up and distributed. My hub and I eat it on big onion buns topped with cole slaw. Yum!!!

    Reply

    • Natasha's Kitchen
      May 8, 2022

      Sounds delicious! Thanks a lot for the review, Vickie.

      Reply

  • Patty
    May 7, 2022

    Hi,
    I hate ranch dressing. Can you taste the ranch dressing in this? Can something be used to replace it?

    Thanks!

    Reply

    • NatashasKitchen.com
      May 7, 2022

      Hi Patty, the ranch dressing packet adds great flavor but you can also add your own mixture of herbs of your preference if you’d like.

      Reply

  • Tamara
    May 7, 2022

    This is the best roast recipe I have ever made. Definitely a keeper!

    Reply

    • Natashas Kitchen
      May 7, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Tamara!

      Reply

  • Sheila
    May 6, 2022

    I have to tell you that I have been trying to figure out how to make roast like this for years!! I was so excited at how delicious and juicy this turned out I told everyone!! Thank you so much! I love all your recipes, you are definitely my go to when looking for new meals!

    Reply

    • Natashas Kitchen
      May 6, 2022

      Thank you for sharing your wonderful review, Sheila!! I’m so happy you loved it!

      Reply

  • Joan
    April 28, 2022

    Do you use a particular brand of ranch dressing mix, thank you. I really enjoy your recipes

    Reply

    • NatashasKitchen.com
      April 28, 2022

      Thank you, Joan! Not necessarily. Hidden Valley is a common one that I use.

      Reply

  • Patricia
    April 28, 2022

    Wow, the sodium content, caused by those two packets of mix, is offputting.

    Reply

    • NatashasKitchen.com
      April 28, 2022

      Hi Patricia, you can often find low-sodium gravy mix to substitute. I have not been able to find a low-sodium ranch dressing mix but if you’d like to make your own from scratch using herbs such as parsley, dill, chives, onion/garlic powder, etc… that would be an option, that way you can control the sodium content.

      Reply

  • Steven
    April 21, 2022

    I made this with a luscious Elk roast, and it was fabulous! I’ve made Mississippi pot roast with beef chuck roast as well, but just wanted all hunters to know that venison will also work, and it’s fantastic! I told my wife I was using Elk when I started making it; I forgot to mention it to the children. The kids said it was so good, and my wife said she forgot that it was Elk. I did wrap the roast with about 6 strips of bacon, as venison has virtually no fat. Otherwise, I followed your recipe Natasha, and it is a WINNER! WINNER! WINNER! Thank you! Thank you! Thank you!

    Reply

    • NatashasKitchen.com
      April 21, 2022

      That sounds AMAZING! Thank you for sharing your experience with us, Steven.

      Reply

  • Jayne
    March 28, 2022

    Awesome! Used crossrib roast/no bone. Wanted less fat and it was outstanding! After it was cooking for awhile added an assortment of fresh yellow/orange/ red peppers. Added a little extra beef broth. Another excellent easy recipe! Thanks, Natasha!

    Reply

    • Natasha's Kitchen
      March 29, 2022

      So glad you liked it, Jayne!

      Reply

  • Kelly
    March 25, 2022

    This looks amazing, I want to make it tomorrow for a family dinner. Will the meat be less tender if it’s cooked on high for 4-6 hrs vs low for 7-9? I don’t think I’ll have time to cook on low, but I also don’t want to sacrifice quality. Thanks so much!

    Reply

    • Natashas Kitchen
      March 25, 2022

      Hi Kelly, we tried it both ways and it worked great both times.

      Reply

  • Holly Sigmon
    March 21, 2022

    Hi Natasha! I cooked this last week for my family of very picky kids and we all LOVED it!!! The only thing is it was very salty. It didn’t bother us because we mixed it with mashed potatoes and it was perfect but by itself it was very salty. I did use unsalted butter. Do you have any suggestions on what I could do next time or maybe something you think I did wrong? Should I leave the salt off of it when searing? I am definitely cooking it again! My husband’s aunt just lost her father and I am planning to make this meal for them this week.

    Reply

    • Holly Sigmon
      March 21, 2022

      And oh my gosh I don’t know how it shows 4 star rating from me! I swear I clicked on 5 stars. This is definitely a five-star meal.

      Reply

    • NatashasKitchen.com
      March 21, 2022

      Hi Holly. You could omit the salt completely or use unsalted broth. It should have enough flavor and saltiness from all the ranch and au jus mix. I hope that helps!

      Reply

      • Holly Sigmon
        March 22, 2022

        Thank you!! Now that I think of it, that’s exactly what I did wrong. I used regular broth instead of low sodium. My mistake! It was still delicious!

        By the way I totally did not mean to leave 4 stars on that comment. I must’ve hit it by mistake. But I don’t know how to edit it so I’m here to say that ALL of your recipes are 5 stars. ⭐️ ⭐️⭐️⭐️⭐️

        Thank you Natasha!!

        Reply

        • Natasha
          March 22, 2022

          Hi Holly, thank you for reporting back and for the wonderful review.

          Reply

    • Patricia
      April 28, 2022

      I would omit the salt in the recipe; the ranch and au jus mixes are very high in sodium.

      Reply

  • Stacie Wallach
    March 19, 2022

    I think this along with your garlic mashed potatoes is the best dinner I’ve ever made for my family. Thank you for all of your delicious recipes!

    Reply

    • Natashas Kitchen
      March 19, 2022

      That’s so great! It sounds like you have a new favorite, Stacie!

      Reply

  • Jo
    March 12, 2022

    Made this tonight and it was delicious! 4 lbs of meat gone! Served it on french fries and it was great!

    Reply

    • Natasha's Kitchen
      March 13, 2022

      That is awesome feedback, thank you for sharing!

      Reply

  • Elena
    March 11, 2022

    Hi. Will a blade roast work for this? It wont let me submit comment because it is too short. Need to have at least 50 characters. So I am just writing stuff..

    Reply

    • NatashasKitchen.com
      March 12, 2022

      Hi Elena, I have not tested it with a blade roast. You can definitely try. It may be a little tougher or need to be cooked longer. We recommend beef chuck roast because the marbling adds flavor and juices to the roast as the meat is slow-cooked. Let us know how it works out for you if you do try it.

      Reply

    • Linda
      May 14, 2022

      Elena, I’m a butcher. A blade roast is a chuck roast!! It will work perfectly!!! Blade, cross rib, and short rib are all chuck roasts and all work well in the crock pot. I am making this recipe with a blade roast tomorrow, can’t wait to see how it tastes

      Reply

  • Natashas kitchen fan
    March 10, 2022

    As always perfect, made wraps with leftovers, warm flour tortilla rice(uncle ben’s with butter and chicken stock) leftover meat and pico de gallo soooooo good thank u thank u God Bless

    Reply

    • Natashas Kitchen
      March 10, 2022

      Blessings to you! Thank you for your kind review!

      Reply

    • Natasha's Kitchen
      March 10, 2022

      Sounds great! I’m glad you enjoyed them.

      Reply

  • Janet
    March 9, 2022

    Can you please tell me how long and at what temp I’d have to cook this in the oven? I’d like to try it…it looks delicious!! Love all your recipes, Natasha!!

    Reply

    • Natasha
      March 11, 2022

      HI Janet, I haven’t tested this recipe in the oven. You might need to google search that for Mississippi Pot Roast oven instructions.

      Reply

    • Patricia
      April 28, 2022

      A blade roast is a beef chuck roast with a bone. (hence ‘blade’ roast).

      Reply

  • Carolyn
    March 9, 2022

    ⭐️⭐️⭐️⭐️⭐️This is a family favorite!!!!For a more natural sauce, I make my own ranch dressing with mayonnaise, apple cider and buttermilk.

    Reply

    • Natashas Kitchen
      March 9, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Carolyn!

      Reply

  • Tessie Barwicke
    March 8, 2022

    I can’t use ranch dressing for pot roast because of MSG ( Monosodium Glutamate ) what else can I use ? Help

    Reply

    • Natasha
      March 9, 2022

      Hi Tessie, there are some natural and organic ranch dressing mixes without msg. I’m glad you’re checking your labels. I do the same!

      Reply

  • Micayla
    March 8, 2022

    Any advice on adapting this to an Instant Pot? Cook time and liquid amount? Any thoughts appreciated!

    Reply

    • Natasha's Kitchen
      March 9, 2022

      Hi Micayla, I have not tried this in an instant pot to advise of the timing. Maybe there are others here that can share their experience with us?

      Reply

    • Eileen
      March 22, 2022

      Hi Micayla…I have cooked this in a pressure cooker. Just set it on high for 1 hour. Comes out perfect!

      Reply

  • Diane
    March 8, 2022

    I popped in an extra au juice packet when done and toasted some sesame sub buns with melted swiss cheese. The best french dips ever!!!

    Reply

    • NatashasKitchen.com
      March 8, 2022

      That sounds delicious! Thank you for sharing.

      Reply

  • April
    March 8, 2022

    This is one of my favorite recipes. It’s soooooo rich and buttery and flavorful. Life changing, almost.

    Reply

    • NatashasKitchen.com
      March 8, 2022

      Excellent! I’m happy to know you enjoy this recipe! Thank you for the review.

      Reply

  • SS
    March 8, 2022

    Wow, looks good! I love all your recipes Natasha, and I know I’ve mentioned this before but I’m always updated whenever you post a new recipe! I guess this is day 3 of me asking you to make taco shells from pantry staples.. no rush though! Once again, I love your channel and website, and keep up the good work! By the way, I’m a teenager who loves baking and I know that it was your channel who helped me bake and cook! Thank you for your great recipes.. keep them coming!

    Reply

    • NatashasKitchen.com
      March 8, 2022

      Thank you, SS.

      Reply

  • Steven
    March 8, 2022

    Thank you Natasha! I have made this before using other recipes, and Mississippi Pot Roast is a HUGH hit in my family! Last summer when my family was all sick, a very kindly neighbor made us a Mississippi Pot Roast, and we’ve been hooked ever since! This past weekend I actually had my eyes out for chuck roast on sale, and as your recipe says, the fat adds nicely to the flavor! I’ve made a Mississippi Pot Roast twice and followed whatever recipe I found, which did not call for pan searing the roast first, but I saw some recipes did call for that, and since yours calls for it, that’s exactly how I’ll be doing it from here on out. I also used the entire bottle of pepperoncini peppers. This will be my go-to Mississippi Pot Roast recipe from this day forward! I also made a Natasha’s Kitchen recipe last weekend that required a trip to our “state” liquor store for a bottle of Ste. Chapelle from Idaho. I just love that you’re safely tucked away in Idaho! I love your blog, website and all your recipes! Love! Love! Love! And I know I can speak for everyone when I say, we love you and your family!

    Reply

    • NatashasKitchen.com
      March 8, 2022

      Thank you so very much, Steve, for the kind words and excellent review. I am so happy to hear you enjoy my recipes. I look forward to continuing to provide my readers with only the best. This blessed me.

      Reply

  • julie chavez
    March 8, 2022

    Haven’t made it yet but can a rump roast be used I’ve got a few I need to use. Can this be sliced or does it need to be shredded? Thx!

    Reply

    • NatashasKitchen.com
      March 8, 2022

      We recommend a beef chuck roast. The marbling adds flavor and juices to the roast as the meat is slow-cooked. I haven’t tested this with rump roast, it is a lot leaner so it may come out tough and it may even need to be cooked longer to get tender with additional liquid. You’d have to experiment. Let us know how it works out for you if you try this.

      Reply

  • Samantha
    March 8, 2022

    This roast was so easy to make and had SO much flavor. My family raved about it and has already asked when I can make it again!

    Reply

    • Natashas Kitchen
      March 8, 2022

      That’s just awesome! Thank you for sharing your excellent review, Samantha! This will become a family favorite in no time!

      Reply

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