Mississippi Pot Roast

This slow cooker Mississippi Pot Roast recipe is so easy to make.

A pot roast, some gravy (or a packet of au jus mix), ranch dressing mix, pepperoncini peppers, and some butter are all that is needed for a melt-in-your-mouth crock pot roast.

With just 5 ingredients, prep is so fast and it’s delicious every time.

Mississippi pot roast on mashed potatoes in a bowl

What is Mississippi Pot Roast?

There’s good reason this recipe has taken over the internet! Mississippi Pot Roast hails from Southern home cook Robin Chapman, who wanted to tweak a recipe starting with Italian dressing. It was published in the New York Times and the rest is history.

A Delicious Crock Pot Roast

No one can pass up a tender, juicy Mississippi roast that makes its own gravy.
Just 5 ingredients means that the prep is a cinch too.
Since it’s made in a slow cooker, this is a ‘set it and forget it!’ kind of meal, it couldn’t be easier!
It can be made ahead and freezes well too.
Serve with sliced bread to make sandwiches or dinner rolls for sliders! Don’t forget some extra sliced pepperoncini on the side!

uncooked pot roast topped with pepperoncini seasoning powder and squares of butter

Ingredients and Variations

Beef Roast – Just like a typical oven pot roast, choose a roast that has nice marbling throughout for the best flavor. I love chuck roast but other good options are round roast or rump roast. Pork roast works in this recipe too!

Seasonings – The combination of dry ranch dressing mix and au jus gravy mix adds lots of flavor. If you’d prefer, skip the packet and make your own ranch dressing (or even just add the ranch dressing seasonings).

Pepperoncini Peppers – The secret ingredient that tenderizes the meat and gives it a zesty pop of flavor! While they are spicy out of the jar, I don’t find this recipe to be spicy.

Butter – Because, well… it’s butter. While some use more, I find half of a stick of butter to be plenty. You can swap it for some leftover bacon grease for a smoky taste.

Variations – This roast is great with added veggies like carrots, celery, or onions.

uncooked pot roast topped with seasoning powder and squares of butter

How to Make Mississippi Pot Roast

Low and slow is the way to go to get mouth-watering, tender meat that just falls apart!

Brown the meat on both sides and transfer it to a slow cooker.
Add pepperoncini juice and sprinkle the seasoning on top of the roast. Top with pats of butter. Cover and cook until fork tender.
Shred with a couple of forks and serve over potatoes, rice, or even on a toasted roll!

Holly’s Tips

Sear the roast in a large skillet for extra flavor. If you’d like you can skip this step although it adds a bit of extra flavor.
Don’t be tempted to add extra liquid, the juices from the roast and the butter will ensure there is plenty of gravy!
You can cook this in a dutch oven as well, follow my pot roast cooking times.
The gravy can be thickened if you’d like. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and whisk it into the drippings. Let cook 10 minutes or until thickened.

cooked mississippi pot roast shredded in a slow cooker with pepperoncini on top

What to Serve with Mississippi Pot Roast?

Mississippi pot roast is so good when it’s piled high in a hoagie roll garnished with freshly sliced pepperoncini. Or serve it as a main dish over garlic roasted mashed potatoes, egg noodles, or rice or to soak up all those savory juices!

Keep it keto with a low carb side like mashed cauliflower or cauliflower rice.

Delicious Beef Roast Recipes

Did your family love this Mississippi Pot Recipe? Leave us a rating and a comment below!

4.98 from 141 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Whether you make this recipe in a CrockPot or in the oven, Mississippi pot roast is a succulent, juicy, and flavorful roast!

Prep Time 15 minutes

Cook Time 4 hours 10 minutes

Total Time 4 hours 25 minutes

Author Holly Nilsson

In a large skillet, over medium-high heat, brown the roast for about 5 minutes per side.
Place roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice. Sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast. Add the pepperoncini peppers and sliced butter on top of the roast.
Cover and cook on low for 8-10 hours or until the roast is fork-tender.
Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.
Serve over mashed potatoes, egg noodles, or rice.

This can be cooked on high for 4-6 hours but I prefer to cook on low for a tender buttery roast if time allows. If you check your roast early and it’s tough, it likely needs more time. Opening the slow cooker frequently will add additional cook time to this recipe. Sear the roast in a large skillet for extra flavor. This is optional, but it adds extra flavor. Don’t add extra liquid to the slow cooker. The juices from the roast and the butter will ensure there’s plenty of flavorful gravy to go around. If you don’t have a slow cooker, you can still make this dish in a dutch oven. Follow my pot roast cooking times for perfect results. Want to thicken the gravy? Mix one tablespoon of cornstarch with one tablespoon of water, then whisk it into the drippings. Let it cook for about 10 minutes, or until thickened to your liking.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Main Course, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Mississippi Pot Roast recipe originally developed by Robin Chapman, Ripley, MS.