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.
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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.
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
How to Make Mississippi Pot Roast
This is one of those easy crockpot recipes that require minimal prep work. So quick yet absolutely delicious!
- Season meat – lightly season both sides of the roast with pepper.
- Sear meat – sear meat in a skillet over high heat.
- Combine – add roast, gravy, pepperoncini, butter and ranch dressing to the crock pot.
- Cook – slow cook roast until tender.
- Serve – remove meat and pull apart with two forks. Return to gravy and gently stir to combine.
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.
Common Questions
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.
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.
Yes, just add carrots with the remaining ingredients and cook together.
Yes, cube the potatoes and add them around the roast, cook together.
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
- Slow Cooker Chili
- Pulled BBQ Chicken
- Slow Cooker Pulled Pork
- Crockpot Chicken Noodle Soup
- Crockpot Chicken Fajitas
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)*
- 4 Tbsp unsalted butter
- 6 pepperoncini peppers
- 1 packet au jus mix , or substitute with brown gravy mix
- 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
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Wondering what would happen if you didn’t use pepperoncini as it’s not usually something I have on hand? Thankyou in advance
Hi Dana! I have not tested this recipe without them. If you experiment, let us know how it turns out.
Can I make this in Dutch oven? My slow cooker is broken, what temp and how long?
Hi Lyubov. I haven’t tested it in an oven or stove top to provide those instructions.
I’ve made this stovetop with no problem. My 3.5lb roast took about 3.5 hrs to cook.
I just made this last night and it was amazing! This was a hit with the adults and my kids. This will be a staple in our house. Your recipes are always delicious and easy to follow. Thank you!!!
That’s wonderful, Tara!
This recipe is a keeper! Followed it as is and served over mashed potatoes. It has delicious flavor and the whole family loved it!
I’m so glad you enjoyed this pot roast, Jenny! Thank you for your awesome review!
I have made this a few times, it is a family favorite! I recently added garlic butter, instead of the regular butter because why not? It was amazing!
What a great idea! That sounds amazing!
Made this yesterday. I was apprehensive about using the hidden valley ranch and gravy mix – OMG it turned out amazing! It’s just me and my hubby so the chuck roast was small (not quite 2 lbs) so I halved the recipe. I also added quartered sweet onion, celery, and baby carrots to the bottom of the crockpot and placed the roast on top – added great flavor. Keeper!
Hello Yolanda, thank you for sharing your experience trying out Mississippi Pot Roast Recipe. We’re happy to hear that you loved it a lot!
Excellent dish. The ranch seasoning adds an extra layer of flavor goodness!
I’m so happy you enjoyed that. Thank you for sharing that with us, Karen!
Can I make this in an instant crock pot? Or does it have to be in a slow cooker? Trying to energy save on cooking time and wondered if you can cook this in pressure cook time and would it have the same flavour as slow cooked? Just ordered an instant duo crock pot after viewing one of your recipes and can’t wait to have a go at meals that take less time and save energy.
Hi Caroline! I have not tested that to advise but one of my readers said they have cooked this in a pressure cooker set on high for 1 hour and it came out perfect. I hope that helps.
This recipe has so much flavor!! The meat just falls apart. My honest food critic husband loved it. So good!!
Great to hear that you both enjoyed this recipe!
Insanely easy! Has definitely become a family favorite. Dare I say, better than my mother’s 🫣
Hi Theresa! I’m so glad you love the recipe. 🙂
First time. Outstanding!!! Really slow. 8 hours. It is so awesome!!
I’m so happy you enjoyed that, Debi!
Delicious!!! I thought I was eating in a restaurant this roast was so good. I followed the recipe as written and added baby carrots. I don’t have a crock pot so I baked it in the oven at 300 degrees for 3 hours. Perfect!!!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Sandra!
Made this for the first time last week, and it came out perfectly. The meat was both tender and flavorful, and the sauce made a fine gravy. If I can make one suggestion, please include a recommended size for the crockpot/pot, &c, in your recipes. Fortunately, I had a larger pot available (the first I grabbed was too small) and avoided an oops moment.
That’s wonderful! I’m glad you loved it!
This dish was amazing. It was so delicious and so easy to make. My husband loved this pot roast. I added carrots, potatoes and onions. Just simply the BEST!!!!!!
So glad to hear that. Thank you for sharing.
Looking forward to trying this tonight. Started at 7:00 am with my coffee. Natasha, I so appreciate your blog, and your kindness and openness are so apparent. You are very good at creating connection with people and I always come here first to find a recipe. You are doing everything right.
Hi Heather! Thank you so much. I hope you love this recipe!
You never steer me wrong! Your recipes are ALWAYS amazing!!!! It’s in my crock pot right now. Hubby wanted roast and I wanted to try a different recipe. I will let you know!
Hi Natalie! I’m so glad you loved it. Thank you for the wonderful feedback.
Omg!!! I’m eating it now!!! Unbelievably DELICIOUS!!! I don’t want to share, lol. Thanks again Natasha!
That’s great! 🙂
Can you do this in an instapot? If so, how would you recommend doing that?
Hi Astra, 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 Natasha,
Love this recipe! I’ve made it several times. I’d like to make it tomorrow but I’m out of pepperoncinis. Could I substitute jalapeños or banana peppers?
Or, would you just wait?
Thanks,
Laurie
Hi Laurie! I think that could work using banana peppers.
This sounds delicious, having company this weekend for dinner. Do you take the peppers out after all cooked or do you keep in with the shredded roast?
Hi Sandy! You can leave them in or take them out. I actually like to eat the peppers. 🙂
I have to say this is one of my favorite recipes to make and eat. While it cooks the house smells like heaven and then when you taste it, it’s just amazing I can’t recommend it enough !!! Try it you’ll love it
What a great comment, Debbie. It sure smells good and tastes great! We’re glad you enjoyed this recipe.
I’ve made a few of your recipes and you haven’t steered me wrong. This is my first time making Mississippi roast. I followed the recipe and it turned out great. The meat was tender and flavorful. I served it with steamed broccoli and mac n cheese. Will definitely make again. Thank you!
That’s wonderful! I’m so glad you loved it. Thank you for sharing.
I used unsalted beef broth & this turned out perfect. I doubled the recipe for a large group & everyone loved it, people got seconds. Served it over mashed potatoes.
Great to hear! Thanks so much for your good comments and feedback.
I try to cook ‘clean’ without processed premade mixes/powders – what are your favorite recipes like that? Thank you!
Hi Martha! In many of my recipes, substitutions can be made. In this recipe specifically, if you wanted to make it without premade mix/powders you could make your own ranch mix by combining the ingredients used to make this seasoning (you could find a recipe online). You could make your own brown gravy mix as well. These are both very easy to make at home and there are plenty of recipes to choose from online. I hope that helps. I also have a homemade taco seasoning recipe you may enjoy. 🙂
Absolutely in love with this roast! Made it two or three times already! I used the instant pot to cook it. Cooked it for 50-60 mins and it turned out perfect every time! My husbands new go to dish! And the sauce is Devine! Thank you!!!
Yay, so happy to hear that! Thanks a lot for the good review and feedback, we appreciate it.
For the BLT pasta it Says use ranch dressing do you use the actual dressing in the bottle or the dried in the Shaker
Hi Kay, for this recipe I used dry ranch dressing. 🙂
What size packet of ranch… 1oz packet equivalent to 3 tbspn? I have the big Costco shaker bottle so just trying to gage correct amount.
Hi Dana, We used a 1-oz packet (such as Hidden Valley Ranch dressing mix packet) is equivalent to a three-tablespoon dry ranch dressing mix.
I have one lb. of Sirloin Tip Steak. Can I use that instead?
It is just for me.
Thank you!
Hi Rosa, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
How much bottled ranch dressing did you use? I would love to make this for our family dinner on Sunday.
Hi Nadine, I did not use bottled ranch. I used 1 packet of ranch dressing mix.
Hi,Just came across this
recipe and I am cooking it for dinner tonight.Will let you know how it turns out
Hi Karen. I hope you love it but yes, I would love to hear your feedback.
This was SO delicious, the meat was absolutely tender and flavorful. In spite of previous comments, I found the salt level satisfactory – even my mom loved it and she’s fairly sensitive to salt. Huge success! Will definitely be making again.
Hi Rachel! Thank you for sharing your experience. I’m so glad you loved this recipe.
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
Hi Hope! I’m so glad you came across this recipe. Thank you for the excellent review.
how long would a two pound chuck roast cook for both high and low settings. Thank you
Hi Lucille, I would probably do the lower range of the cooking time.
Hi Natasha, do you turn the meat over at any point while cooking in the slow cooker. I have a 3 1/2 pound chuck roast I want to try, but it’s big! Also, should I use the high or low cooking range. Thank you! My family love your recipes!
Hi Anita! No, I used a 3-4 lbs chuck roast for this recipe. I did not turn it over and it turned out great. But you can if you’d like to.
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.
That’s wonderful! You’re very welcome, so glad you enjoyed this recipe.
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!!!
Sounds delicious! Thanks a lot for the review, Vickie.
Hi,
I hate ranch dressing. Can you taste the ranch dressing in this? Can something be used to replace it?
Thanks!
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.
My husband is not a huge fan of ranch so I cut it back from 3 Tbs to 1 Tbs and it still very delicious. I hope this helps you.
This is the best roast recipe I have ever made. Definitely a keeper!
That’s just awesome! Thank you for sharing your wonderful review, Tamara!
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!
Thank you for sharing your wonderful review, Sheila!! I’m so happy you loved it!
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!