Mississippi Pot Roast is made with only 5 simple ingredients and cooked low and slow in the crock pot for the most tender and juicy pot roast ever!
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Hands down Crock Pot Mississippi Pot Roast is my absolute favorite way to make pot roast! Its so easy and flavorful and produces such a juicy meat. Everyone who makes this recipe loves it too!
Also try Mississippi Chicken, Mississippi Meatballs, and Mississippi Burgers.
Why you’ll love Mississippi Pot Roast
- It’s only 5 simple ingredients you probably already have in your pantry.
- It’s a dump and go crock pot recipe that couldn’t be easier to throw together! Anyone can make this, it’s fool proof!
- It’s absolutely delicious! There’s so much flavor; definitely a crowd favorite.
- The leftovers make the yummiest sandwiches.
What you’ll need
- 5-7 quart crock pot
- Chuck roast– 3-4 pounds is perfect
- Unsalted butter
- Ranch seasoning mix
- Au jus gravy packet
- Jarred pepperoncini’s– about 6-8
How to make Mississippi Pot Roast
If you are adding veggies to this, such as potatoes or carrots (I’m using carrots) add those to the bottom of the crock pot. Veggies are optional, but they do have a great flavor and give you a well rounded meal without extra work.
Sear the roast on all sides in a heavy pan and place it in the crock pot. I lightly season the meat with salt and pepper before searing. Don’t use too much salt though, you don’t need a lot.
Sprinkle over the ranch seasoning mix and the au jus gravy. Add 6-8 pepperoncini’s and the butter right on top.
Cook on low for 8 hours.
Tips and Tricks
- Add more or less pepperoncini’s depending on your heat tolerance. Adding too many will make the meat and veggies spicy. If you don’t like a lot of heat add 6 pepperoncini’s; I find that’s perfect enough to give it flavor, but it’s not overpowering. Like it spicy? Feel free to add more! Only add the pepperoncini’s, not the juice.
- Change up the meat and try this with chicken or pork loin.
- Do not add broth or water, it doesn’t need any added liquid.
Where did Mississippi Pot Roast originate?
It is said that Robin Chapman, from Mississippi, adapted a recipe in the 1990s given to her from her aunt for her pot roast recipe. In an effort to make the recipe less spicy for her children, Robin changed it up a bit, creating a new and hugely popular recipe. The New York Times declared it “the roast that owns the internet.” I’d have to agree!
Love Crock Pot Recipes? Check out my Crock Pot E-Cookbook, filled with 46 family friendly crock pot recipes from appetizers to even desserts!
Try these Crock Pot Recipes
- Crock Pot Italian Beef Sandwiches
- Crock Pot Pork Tenderloin
- Crock Pot Mac and Cheese
- Slow Cooker Shredded BBQ Chicken sandwiches
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Crock Pot Mississippi Pot Roast
Equipment
Ingredients
- 3- 4 pound chuck roast
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp canola oil
- 6 tbsp unsalted butter
- 1 1 ounce packet au jus gravy mix
- 1 1 ounce packet dry ranch dressing and seasoning mix
- 6-8 pepperoncini’s plus 1/4 cup pepperoncini juice, if desired for an extra kick
Instructions
- Salt and pepper the roast on both sides.
- Heat the oil in a heavy pan over high heat and sear the roast on all sides, 2 minutes each.
- If adding carrots or potatoes place those in the crock pot first. Place the pot roast with any cooking juices in to the crockpot.
- Sprinkle over the packet of au jus gravy, ranch seasoning. Add in 6- 8 pepperoncini's (plus juice if using) and place the butter on top of the chuck roast.
- Cover and cook on low 7-8 hours or high for 4 hours.
- When the meat is finished cooking, shred the beef and serve over mashed potatoes or on sandwiches.
