This is the best Crockpot Mississippi Pot Roast recipe featuring hearty chuck roast seasoned with butter, pepperoncini, Ranch dressing mix, and gravy mix and slowly cooked until it’s melt-in-your-mouth tender. This is a flavor you won’t find anywhere else–it’s so delicious!
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We love these set-it-and-forget-it types of slow cooker recipes like our Crockpot Lasagna (which is also make-ahead), Slow Cooker Shredded Beef Sandwiches, and Pork Carnitas. This easy recipe for Mississippi Pot Roast is just that easy and will instantly become a family favorite.
Helpful Reader Review
“Finally got around to making this Mississippi Pot Roast recipe. If I could give much more stars I would. Best recipe ever. So easy to make and ingredients are simple and usually in pantry. Served it over rice and family absolutely loved it. This has earned a spot on my short recipe rotation. Thank you for this. Highly highly recommend. Made it exactly as stated.” – LizAnne ★★★★★
What is Mississippi Pot Roast?
Original Mississippi Pot Roast got its famous name from Robin Chapman, a mom from Mississippi who was trying to recreate her aunt’s pot roast. Now, this popular Southern dish is loved by even the pickiest eaters. The roast is tender and juicy, has a slight zest from the pepperoncini, and is still flavor-packed from the dressing and gravy.
This is the best Mississippi Pot Roast recipe since we add a bit more broth allowing there to be enough liquid for gravy to pour over your roast and side dish. Pair it with Creamy Mashed Potatoes, Caeser Salad, and Homemade Biscuits for a comforting dinner.
How to Buy a Chuck Roast
Chuck Roast is the star of the show! It’s the best cut of meat to use in Pot Roast because the marbled fat melts when it’s cooked keeping the meat moist and flavorful. It may be listed under a different name depending on where you live, like Chuck eye roast, Chuck pot roast, shoulder steak, or Center Cut Chuck Roast.
Pick a chuck roast that’s marbled evenly throughout (the white lines or flecks are flavorful fat), and also one that smells neutral and is deeply red without any grey areas. When the cut is fresh, the slow cooker will do the rest of the work to make it delicious!
Mississippi Pot Roast Ingredients
These simple ingredients are all you need for the most flavorful crock pot Mississippi Pot Roast!
- Chuck roast – 3-4 lb cut of meat will feed about 6 people. This is the ideal cut because it has plenty of fat and marbling that results in pull-apart tender meat. It’s the same cut we used in our stovetop Pot Roast Recipe.
- Sauce – beef stock or broth combined with Ranch dressing mix, Au jus gravy mix, garlic, and butter make a delicious gravy that tenderizes and flavors the beef.
- Pepperoncini peppers – these come in a jar near the pickles or in the International section. They aren’t very spicy, but you can control the heat by adding more or fewer pepperoncini. For a spicy kick, double the number of pepperoncini.
Pro Tip:
Add More Veggies – Try adding chopped carrots, sliced onions, and cubed potatoes to the slow cooker with the other ingredients, because they add flavor and make it even more satisfying.
How to Make Mississippi Pot Roast
This is one of those easy crockpot recipes that require minimal prep work. It’s so quick yet absolutely delicious!
- Season the meat – lightly season both sides of the roast with pepper.
- Sear the meat – sear all sides of the meat for two minutes per side in a skillet over high heat because this seals in the juices and gives great flavor
- Combine – add roast, gravy, pepperoncini, butter, and ranch dressing to the slow cooker.
- Cook – slow cook on low for 7-9 hours or high for 4-6 hours until tender
- Serve – remove meat and shred it by pulling it apart with two forks. Return the meat to the crock pot, and gently stir to combine.
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 for another hour or until the beef is easily shredded.
How to Serve Mississippi Pot Roast
This Mississippi pot roast is so versatile and we like to serve it in many different ways, depending on the occasion. Here are some of the best ways to serve this shredded pot roast for dinner tonight:
- Main entree – with a side of air fryer baked potatoes, pasta, baked mac and cheese, white rice, or even cauliflower rice.
- Sliders – Pile inside Hawaiian buns and enjoy as sliders, similar to our cheeseburger sliders.
- Sandwiches – add to hamburger buns with homemade coleslaw, or inside a grilled cheese sandwich.
- Nacho – add to Nachos with cheese sprinkled on top.
- Tacos – add to flour tortillas or hard taco shells with toppings and enjoy.
Juicy, tender, and mouthwatering… I hope this easy slow cooker Mississippi Pot Roast becomes a new favorite recipe for you. It’s so easy to make and versatile to serve. Put this on your menu today!
Make-Ahead
Mississippi Pot Roast keeps well in the fridge and freezer, so it’s easy to save leftovers or make ahead. Cool the roast and then transfer to an airtight container.
- To Refrigerate: store in the refrigerator for 3-4 days.
- Freezing: transfer to freezer-safe zip-top bags. Freeze for up to 3 months.
- To Reheat: return the meat back to the crock pot and heat until it reaches 165°F, or place it in a covered pan in a 350°F Oven until heated through.
Mississippi Pot Roast Recipe
Ingredients
- 3-4 lbs chuck roast
- ½ tsp ground black pepper, or to taste
- 1/4 cup beef broth, low-sodium
- 2 Tbsp olive oil
- 1 packet ranch dressing mix, (1 oz or 3 Tbsp) *see notes for GF
- 4 Tbsp unsalted butter
- 6 pepperoncini peppers, or added to taste
- 1 packet au jus mix , or substitute with brown gravy mix *see notes for GF
- 2 garlic cloves, minced
Instructions
- Season the chuck roast with pepper on both sides.
- In a large skillet, heat 2 Tbsp oil. Once hot, sear and brown the beef for 2-3 minutes per side.
- 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.
- 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).
- Shred the beef and add back into the slow cooker, gently mix until combined with the buttery gravy.
Notes
Nutrition Per Serving
Filed Under
More Crockpot Recipes
Once you try this crock pot Mississippi Pot Roast, you’ll love how easy it is to make using the crock pot, then put these slow cooker recipes on the menu for next week!
- Slow Cooker Chili
- Pulled BBQ Chicken
- Slow Cooker Pulled Pork
- Slow Cooker Beef Stew
- Crockpot Chicken Noodle Soup
- Crockpot Chicken Fajitas
- Pork Carnitas
- Slow Cooker Beef Stroganoff
- Chicken Cream Cheese Chili
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
Do you use a particular brand of ranch dressing mix, thank you. I really enjoy your recipes
Thank you, Joan! Not necessarily. Hidden Valley is a common one that I use.
Wow, the sodium content, caused by those two packets of mix, is offputting.
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.
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!
That sounds AMAZING! Thank you for sharing your experience with us, Steven.
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!
So glad you liked it, Jayne!
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!
Hi Kelly, we tried it both ways and it worked great both times.
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.
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.
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!
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!!
Hi Holly, thank you for reporting back and for the wonderful review.
I would omit the salt in the recipe; the ranch and au jus mixes are very high in sodium.
I thought it was too salty too! It was great, but too salty for our taste. I will definitely make it again, but I will use less seasoning and no salt on the meat! I have tried so many of Natasha’s recipes and they have all been 5 stars! I was just startled by the saltiness of this recipe because usually I end up adding some salt to her other recipes. Her recipes are the BEST though! I’ve been making one per day and I’ve yet to be disappointed. This was the first recipe of hers that I’ve thought could use some adjustments, but again, it all depends on taste preferences. Overall, a great recipe. The meat was so tender!
Thank you for the feedback, Brooke! I’m glad you still enjoyed the recipe.
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!
That’s so great! It sounds like you have a new favorite, Stacie!
Made this tonight and it was delicious! 4 lbs of meat gone! Served it on french fries and it was great!
That is awesome feedback, thank you for sharing!
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..
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.
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
Made it. And it was fantastic. Making it again tomorrow. Great recipe. U can’t even tell its ranch dressing mix. Flavour is delicious. We have it with mashed potatoes and a veg the first night, then we make the greatest poutine with it the next night. So very yummy!!!
Thank you for your awesome review, Linda. We’re happy to know that you enjoyed making this recipe!
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
Blessings to you! Thank you for your kind review!
Sounds great! I’m glad you enjoyed them.
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!!
HI Janet, I haven’t tested this recipe in the oven. You might need to google search that for Mississippi Pot Roast oven instructions.
A blade roast is a beef chuck roast with a bone. (hence ‘blade’ roast).
⭐️⭐️⭐️⭐️⭐️This is a family favorite!!!!For a more natural sauce, I make my own ranch dressing with mayonnaise, apple cider and buttermilk.
That’s just awesome! Thank you for sharing your wonderful review, Carolyn!
I can’t use ranch dressing for pot roast because of MSG ( Monosodium Glutamate ) what else can I use ? Help
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!
Any advice on adapting this to an Instant Pot? Cook time and liquid amount? Any thoughts appreciated!
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?
Hi Micayla…I have cooked this in a pressure cooker. Just set it on high for 1 hour. Comes out perfect!
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!!!
That sounds delicious! Thank you for sharing.
This is one of my favorite recipes. It’s soooooo rich and buttery and flavorful. Life changing, almost.
Excellent! I’m happy to know you enjoy this recipe! Thank you for the review.
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!
Thank you, SS.
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!
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.
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!
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.
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!
That’s just awesome! Thank you for sharing your excellent review, Samantha! This will become a family favorite in no time!