With minimal ingredients, this Mississippi Pot Roast comes together in minutes, and slow cooks for hours. Resulting in an extremely tender and crowd-pleasing meal.
PIN IT NOW AND SAVE FOR LATER!
This recipe is by far the best pot roast I have ever made – or tasted! You won’t believe how easy it is to put together too!
This Mississippi Pot Roast has only 5 ingredients: Chuck Roast, Au Jus seasoning packet, Ranch seasoning packet, butter, and pepperoncini peppers!
What really sets this roast apart is letting it slow cook for hours. For this pot roast recipe, I used my new favorite small kitchen appliance, my slow cooker!
I absolutely love using the slow cooker, it is great for when I’m in a hurry and want to quickly throw something together and not have to worry about it.
I’m sure many of you feel the same way, I like to come home knowing that I will have dinner ready for me and no work left to do, besides dishes.
Some of my other favorite slow cooker recipes we have on our site include Slow Cooker BBQ Beef Sliders, Slow Cooker Corned Beef Dinner and Slow Cooker Cajun Turkey Breast!
WHY THIS RECIPE WORKS:
- With only 5 easily available ingredients this take almost no effort.
- This cooks low and slow so you can go about your day not worrying about what to make for supper.
- The roast comes out tender and moist and just the perfect texture and flavor.
I got my slow cooker at Target.
Calphalon is the #1 cookware brand in the US. With their superior durability, ultimate performance, and functional elegance.
What I love about this new line of precision cookware from Calphalon is how versatile it is.
This slow cooker can go straight from the stove top into the slow cooker base and cook for hours. That’s right – you can SEAR in this slow cooker.
This took slow cooking to the next level for me. All the flavor from searing stays in the pot!
Reasons why I’m in love with this slow cooker:
- There are programmable timer settings, and once the cooking is done, the slow cooker will keep your food warm for you. No chance of overcooking!
- 1-year limited warranty
- The nonstick coating is easy to clean and is 10x more durable, compared to standard nonstick coating.
WHAT IS MISSISSIPPI POT ROAST?
The base recipe for Mississippi Pot Roast originated with a woman name Robin Chapman of Ripley, MS, according to The New York Times.
Mississippi Pot Roast comes from the combination of ingredients used to make it, which are those 5 simple ingredients.
WHAT CAN I SERVE THIS WITH?
Some of my favorite things to serve this with include:
HOW TO MAKE MISSISSIPPI POT ROAST:
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Cut off any excess fat* off of the chuck roast, and cut it into large manageable chunks. Season on all sides with salt and pepper.
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Place the pot** over medium-high heat, add the olive oil and sear the meat on all sides. Do this in batches if necessary. Sear until golden brown.
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Place the pot into the slow cooker base. Sprinkle the meat with the au jus and ranch. Add the butter right on top along with the peperoncini peppers. Cook on low for 8 hours until fork tender.
CAN I COOK THIS ON HIGH?
No, cooking on high will result in tough meat that will not be easily shreadable, this is one recipe where you do not ever want to cook on high as it will produce results that are not what you want.
You will never make another pot roast recipe once you try this Mississippi Pot Roast Recipe!
Jeremy compared it to one of our favorite fine dining restaurants here in Jacksonville, FL. Just because of how much flavor this recipe has.
This Roast is literally a flavor bomb! Honestly if you have never tried it I urge you to jump on the train because it is just that good.
I take the drippings and pour them over the top. I love to serve this roast over mashed potatoes to soak up all that goodness.
Don’t forget to pick up your Calphalon Precision Control™ Slow Cooker at Target.
HOW TO STORE:
Remove your roast and place in an airtight container such as a Tupperware container or a ziplock bag, and store it separately from the gravy.
You will want the gravy to be store in another container. This will keep in the refrigerator for up to 5 days.
To re-heat just add some of your gravy and roast into a microwave safe dish and you can heat it in there, heating with the gravy will help it not dry out.
Trust me when I say that you need to try this Mississippi Pot Roast Recipe, if you aren’t a Pot Roast fan, this one will surely change your mind.
Seriously, 5 ingredients is all you need, how can fit get any easier than that? It really can’t in my personal opinion.
TIPS AN TRICKS:
- We like to use a chuck roast for this recipe as it produces tender meat that shreds easily.
- Do not cook this on high, this will result in tough meat that will not shred.
- You can substitute the roast with chicken and make Mississippi Chicken as well, which is also an amazing recipe that uses the same ingredients.
- Searing the roast before slow cooking helps caramelize the outside of the meat and keep the juices in which will produce a richer flavor and color to the dish.
- You can keep the roast in the slow cooker and shred it in there and serve or remove and shred and then pour the gravy in a gravy boat to drizzle over the top.
If you like this recipe then you might also like:
Mississippi Pot Roast
Ingredients
- 2.5 pound chuck roast
- kosher salt and pepper to taste
- 1 tablespoon olive oil
- 1 packet au jus dried seasoning
- 1 packet dried ranch dressing seasoning
- 1/2 cup unsalted butter or 1 stick
- 6-10 peperoncini peppers
Instructions
- Cut off any excess fat* off of the chuck roast, and cut it into large manageable chunks. Season on all sides with salt and pepper.
- Place the pot** over medium-high heat, add the olive oil and sear the meat on all sides. Do this in batches if necessary. Sear until golden brown.
- Place the pot into the slow cooker base. Sprinkle the meat with the au jus and ranch. Add the butter right on top along with the peperoncini peppers. Cook on low for 8 hours until fork tender.
Notes
- We like to use a chuck roast for this recipe as it produces tender meat that shreds easily.
- Do not cook this on high, this will result in tough meat that will not shred.
- You can substitute the roast with chicken and make Mississippi Chicken as well, which is also an amazing recipe that uses the same ingredients.
- Searing the roast before slow cooking helps caramelize the outside of the meat and keep the juices in which will produce a richer flavor and color to the dish.
- You can keep the roast in the slow cooker and shred it in there and serve or remove and shred and then pour the gravy in a gravy boat to drizzle over the top.
Comments & Reviews
Janice says
It’s delicious with just 2-3 tablespoons of butter. I put the full stick of butter in the first time I made it, but after that, I cut it way back. Didn’t hurt the flavor at all. A chuck roast is fatty enough not to need all that butter.
Dana DeVolk says
I agree, I’ve been doing the same thing recently.
Paula says
I’ve never cooked with pepperoncinis before. Does this come out tasting spicy/ hot? 🥵
Dana DeVolk says
Yes, it adds a slight kick and tangy flavor.
Prudence Maholmes says
Family enjoyed it. The meat was tender.
Sharon Almond says
I have only used pepperoncini from a jar, is this what you used or did you use fresh? I love chuck roast and can’t wait to try. Thank you
Dana DeVolk says
Yes, the jar!
Kathleen Speier says
can you cook this in an instant pot?
Dana DeVolk says
I’m sure you can, I have not tried yet so I can’t say for how long.
randi robinson says
yes, cook it on the stew selection for 45 minutes. I brown some cut up portions of chuck pot roast- doing it in batches as needed. I only put about 2-3 TBS of butter on top with 6-8 peperoncinis. I put the ranch dressing mix and either low-sodium brown gravy or au jus mix in a measuring cup and fill it up to about 3/4 with water, mix and pour over roast- I don’t season the roast beforehand as I did the first time and found it to be too salty(hence the low-sodium packet)and spicy. At the end-45 min. plus about 20 min. of cooling down- you may want to thicken the gravy with a little cornstarch or flour .
Karen Leupold says
Can I make it without the pepperocinis? I don’t think my young granddaughters would eat it if it was spicy!
Dana DeVolk says
Yes! It does give a little tang and extra flavor to the sauce. I think about 1/4 cup of pickle juice would have a similar effect. Or, leave it out completely, perfectly fine.
ann Thompson says
I have used this recipe in an instantpot 50 min and natural release i did not put the ranch in…..used it to make burritos but i chopped the peppercinis
Sydna says
The best ever!
So easy and so, so good.
I cut the roast into big chunks before starting, the meat turns out even more tender and flavorful.
Ann Quan Cruz says
This is, by far, the best tasting pot roast I have ever made. It was tender and simply delicious.
Bev says
Can you put potatoes and carrots in this?
Dana DeVolk says
You can, I have noticed the flavor is not as intense, but still delicious!