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Mississippi pot roast is the kind of dinner that makes the whole house smell incredible all day long, and it earned a permanent spot in our rotation the first cold Sunday I dumped everything in the slow cooker before church and came home to the most tender, fall apart beef the girls had ever eaten. If you love a dump and go dinner like our slow cooker Mississippi steak bites, this is the cozy, buttery roast version you will make on repeat all winter.
It uses just a handful of ingredients and almost no hands on time, yet it tastes like you fussed over it for hours.
Mississippi Pot Roast Quick Look
- 🕐 Prep Time: 10 minutes
- 🍴 Cook Time: 8 hours (slow cooker on low)
- ⏳ Total Time: 8 hours 10 minutes
- 🍽 Serving: 8 servings
- ⚡ Calories: 384kcal per serving
- 🌶 Flavor Profile: Rich and savory shredded beef with tangy peperoncini, a hit of buttery ranch, and deep au jus flavor in every bite
- ✋ Difficulty: Easy, on par with our Mississippi style crock pot meatloaf
Quick Answer
Sear a chuck roast in a little olive oil until golden brown on all sides, then place it in the bottom of a slow cooker. Sprinkle on a packet of au jus seasoning and a packet of ranch seasoning, set a stick of butter on top, and scatter on peperoncini peppers. Cover and cook on low for 8 to 10 hours until the beef is fork tender, then shred it right in the buttery juices.
Jump to:
- Mississippi Pot Roast Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Mississippi Pot Roast
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Mississippi Pot Roast FAQs
- Other Recommended Slow Cooker Beef Recipes
- Mississippi Pot Roast
Why This Recipe Works
Click to read why this recipe works
- Searing the chuck roast first builds a deep, browned crust that adds rich, roasted flavor to the whole pot. That extra ten minutes is the difference between good pot roast and unforgettable pot roast.
- Chuck roast is the perfect cut because all that marbling and connective tissue slowly melts during the long cook, leaving you with beef so tender it falls apart at the touch of a fork.
- The au jus and ranch seasoning packets do all the heavy lifting. Together they deliver a savory, herby, slightly tangy flavor base that would take a long list of spices to build from scratch.
- A whole stick of butter melts down into the juices and makes the gravy unbelievably rich and silky. It is the secret to that signature glossy, buttery sauce.
- Peperoncini peppers add a bright, tangy, gently spicy note that cuts through all that richness. They are not overpowering, they just keep every bite balanced and interesting.
- The long, low and slow cook gives the connective tissue time to break down completely. Rushing it on high works in a pinch, but the low setting always gives you the most tender results.
Why You’ll Love This Recipe
- Just a handful of ingredients. Five simple items plus a roast come together into the most flavorful dinner, with almost no measuring or chopping required.
- Truly hands off. Sear, dump, and walk away. The slow cooker does all the work while you go about your day, a lot like our slow cooker Mississippi cube steaks.
- Feeds a crowd and makes great leftovers. This roast easily feeds a family with plenty left over for sandwiches, tacos, and quick weeknight dinners later in the week.
Key Ingredients
- Chuck Roast: The star of the dish. This well marbled cut turns meltingly tender over the long cook, so do not swap it for a leaner roast that will dry out.
- Au Jus Seasoning: A packet of dried au jus mix brings deep, beefy, savory flavor to the juices with zero effort.
- Ranch Seasoning: A packet of dried ranch dressing mix adds the herby, tangy, buttermilk note that makes Mississippi pot roast taste the way it does.
- Butter: A full stick melts into the pot and makes the gravy rich, glossy, and silky. It is not the time to skimp.
- Peperoncini Peppers: These mild, tangy peppers brighten the whole dish. A splash of their brine adds even more flavor if you like it tangier.
See recipe card for exact quantities.
Variations and Substitutions
- Add vegetables: Toss in baby potatoes and carrots during the last few hours for a complete one pot meal.
- Make it spicier: Use more peperoncini, add a splash of the pepper brine, or toss in a few sliced jalapenos for extra heat.
- No ranch packet: Use a homemade ranch seasoning blend, or swap in our homemade buttermilk ranch flavors with dried herbs.
- Lower the fat: Cut the butter back to half a stick if you prefer a lighter gravy. You will still get plenty of richness.
- Instant Pot: Sear using the saute function, then pressure cook on high for about 60 to 75 minutes with a natural release for a faster version.
How to Make Mississippi Pot Roast
- Trim and cut the roast. Cut any excess fat off the chuck roast and cut it into large, manageable chunks so it sears and cooks evenly.
- Sear the meat. Heat the olive oil in a large skillet over medium high heat. Working in batches so you do not crowd the pan, sear the beef on all sides until deeply golden brown.
- Add to the slow cooker. Transfer the seared meat to the bottom of an 8 quart slow cooker.
- Season and cook. Sprinkle the meat with the au jus and ranch seasonings, set the butter right on top, and scatter the peperoncini peppers over everything. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef is fork tender.
Recipe Tips & Tricks
- Do not skip the sear. Browning the beef first is the single biggest flavor builder in this recipe, so give it the time it needs.
- Choose low and slow when you can. The low setting for 8 to 10 hours breaks down the roast more gently and gives you the most tender, shreddable beef.
- Do not add extra liquid. The roast, butter, and peppers release plenty of juices on their own. Adding broth or water will water down that rich gravy.
- Shred right in the pot. Once it is fork tender, shred the beef directly in the slow cooker so it soaks up all of those buttery juices.
- Save the peperoncini brine. A splash stirred in at the end brightens everything if you like a tangier roast.
- Make it ahead. Like most braised beef, this tastes even better the next day once the flavors have had time to settle.
Serving Ideas and Suggestions
Mississippi pot roast is pure comfort food, so it deserves a cozy bed to sit on. Pile the tender, buttery beef and all of those juices over a mound of creamy mashed potatoes, fluffy white rice, or buttered egg noodles. The gravy soaks right in and it is absolutely the best part of the plate.
Round out the meal with a simple green vegetable or a crisp side salad to balance all that richness. Roasted green beans, steamed broccoli, or a basket of warm dinner rolls for sopping up the gravy are all perfect partners here.
Do not forget the leftovers, because they might be even better than the first night. Pile the shredded beef onto toasted buns for French dip style sandwiches, fold it into tortillas for quick tacos, or serve it over our loaded mashed potato cakes for an easy second dinner. For another set it and forget it beef dinner, try our chuck roast burnt ends next.
Mississippi Pot Roast FAQs
Chuck roast is the best cut for Mississippi pot roast. It is well marbled with fat and connective tissue that slowly melts during the long, low cook, leaving the beef incredibly tender and easy to shred. Leaner cuts like a round roast can turn out dry, so chuck is the one to reach for.
The butter is what gives Mississippi pot roast its signature rich, glossy gravy, so it is highly recommended. If you want to lighten it up, you can cut the amount to half a stick and still get plenty of flavor, but leaving it out entirely will make the sauce thinner and less luxurious.
Cook Mississippi pot roast on low for 8 to 10 hours or on high for 4 to 5 hours, until the beef is fork tender and shreds easily. The low and slow setting always gives the most tender results, so use it whenever you have the time.
Mississippi pot roast is not spicy. The peperoncini peppers are mild and tangy rather than hot, and they mellow even more during the long cook. If you want a little heat, add extra peppers, a splash of the pepper brine, or a few sliced jalapenos.
Yes, and it actually tastes even better the next day once the flavors have settled. Make it a day ahead, store it in the fridge in its juices, and gently reheat on the stove or in the slow cooker. It is a great make ahead meal for busy weeks or gatherings.
Store leftover Mississippi pot roast in an airtight container in the refrigerator for up to 4 days, keeping it in its buttery juices so it stays moist. It also freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently until warmed through.
Other Recommended Slow Cooker Beef Recipes
If you make this Mississippi pot roast, please leave a star rating and a comment below to let me know how it turned out. I love hearing what you served it with, and your reviews help other readers find the recipe too. Happy cooking!
Love hands-off crockpot dinners? Try our slow cooker chicken and dumplings, the coziest comfort food around.
If you love low and slow beef dinners, our beef stew in the oven braises chuck roast in a red wine gravy that is pure comfort.
For a faster beefy dinner fix, our air fryer meatloaf recipe is ready in 40 minutes start to finish.
Mississippi Pot Roast
Ingredients
- 2.5 pound chuck roast
- 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.2.5 pound chuck roast
- Place a large skillet the over medium-high heat, add the olive oil, and once hot sear the meat on all sides. Do this in batches if necessary, do not crowd the pan. Sear until golden brown.1 tablespoon olive oil
- Place the meat into the bottom of an 8-quart slow cooker.
- Sprinkle the meat with the au jus and ranch. Add the butter right on top along with the peperoncini peppers. Cook on low for 8-10 hours or on high for 4-5 hours until fork tender.1 packet au jus dried seasoning , 1 packet dried ranch dressing seasoning, 1/2 cup unsalted butter, 6-10 peperoncini peppers
Notes
- Sear The Meat for Best Results: Searing the meat on medium-high heat before slow cooking adds depth to the flavor.
- Don’t Rush: Cook on low to ensure the meat becomes tender and flavorful.
- Thicken the Sauce: Use a fat separator to create a rich gravy from the cooking liquids.
- Let It Rest: Allow the roast to rest before slicing or shredding for juicier meat.
- Add Veggies Late: If adding vegetables, put them in during the last 2 hours of cooking to avoid overcooking.
- Adjust to Taste: Feel free to tweak the amount of ranch and au jus seasoning according to your preference.
Nutrition
Love This Recipe?
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You can add it whole, it is just easier to handle for me personally 🙂
do you have to cut it into pieces , or can you put the meat in whole after browning.
Sounds good, thanks for keeping us updated. I’m so glad you all loved it!!
Hi Dana,
I just wanted to let you know that I tried this the other night and it was nothing less than amazing. I browned the roast in a skillet and it turned out perfectly. Hubby loved it. I have family visiting in a few weeks and am going to try doubling it. I’ll let you know how it goes. Thanks so much for sharing.
The same seasonings can be used up to a 3-pound roast. If you get one 4-pounds or larger, I would double everything. However, I have not tried that myself so I cannot guarantee the outcome. I’m so glad you liked it!
I loved this recipe also. We ate the leftovers on slider buns with some spices! Delicious! I would like to maybe double recipe or a bit larger roast for a bigger group. How would that change things?
I don’t believe so, it should cook up the same way as in the slow cooker (which doesn’t need additional liquid), just faster 🙂
Dutch oven going into the oven now…do I need to add water?
I have never tried it personally, but I googled it and from the blog Gonna Want Seconds, Kathleen says you can “in a big Dutch oven wrapped in foil, then covered with the lid, for 3 – 4 hours at 350 degrees.”
what would be the procedure to cook this in the oven instead of a crock pot?
Right?! Definitely a keeper!
Made this tonight and everyone in the family loved it. So flavorful.
Technically, it wouldn’t be Mississippi Pot Roast then. You can leave out the butter and it will still be good, but not the same.
I’d like to try the recipe without all of the added fat. Any other ideas besides a stick of butter?
I’m from Mississippi and never heard of this recipe. My cousin who lives in Gulfport gave me the recipe and it is fabulous.