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
Sylvia says
I’m from Mississippi and never heard of this recipe. My cousin who lives in Gulfport gave me the recipe and it is fabulous.
Vickie Pavloff says
I’d like to try the recipe without all of the added fat. Any other ideas besides a stick of butter?
Dana DeVolk says
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.
Sarah says
Made this tonight and everyone in the family loved it. So flavorful.
Dana DeVolk says
Right?! Definitely a keeper!
Dee Vee says
what would be the procedure to cook this in the oven instead of a crock pot?
Dana DeVolk says
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.”
DLeBlanc says
Dutch oven going into the oven now…do I need to add water?
Dana DeVolk says
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 🙂
Els van Schubert says
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?
Dana DeVolk says
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!
Rose Womac says
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.
Dana DeVolk says
Sounds good, thanks for keeping us updated. I’m so glad you all loved it!!
judith giordano says
do you have to cut it into pieces , or can you put the meat in whole after browning.
Dana DeVolk says
You can add it whole, it is just easier to handle for me personally 🙂
Saida says
Can i use venison instead of beef? Thank you.
Dana DeVolk says
Of course
Michelle says
This was absolutely delicious! We ate it over mashed cauliflower and no one even noticed I swapped out the mashed potatoes b/c the meat was so good! What I didn’t get was the drippings like in the picture- the fat and butter just separated out and it never mixed into any kind of gravy…any suggestions on what I might have done wrong? I did follow recipe exactly as written, cooked on low for only 6 hrs but the meat was absolutely falling apart tender.
Rose Womac says
Hi Dana,
I tried doubling the recipe and it turned out perfectly. I used an 8 qt. slow cooker, layered the meat sprinkling the dry ranch, au jus and pepperoncini on each piece, set the cooker for 8 hours on low and it turned out as tender and flavorful as the single recipe. My family loved it. Thanks so much for an awesome recipe.
Dana DeVolk says
Wonderful! Thanks so much for letting us know how it came out!