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With minimal ingredients, this Mississippi Pot Roast Recipe comes together in minutes, and slow cooks for hours. Resulting in an extremely tender and crowd-pleasing meal.

Plate of Mississippi Pot Roast on mashed potatoes

This Mississippi pot roast 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!

With its tender meat, rich flavors, and the simplest of ingredients (there are only 5 of them), it’s like a hug on a plate. Jeremy compared it to one of our favorite fine-dining restaurants here in Jacksonville, FL. The flavor is that good!

What really sets this roast apart is letting it slow cook for hours. For this pot roast recipe, I used my favorite small kitchen appliance, my slow cooker!

I absolutely love using the slow cooker; it’s great for when I’m in a hurry and want to quickly throw something together and not have to worry about it.

Imagine a succulent chuck roast, slowly cooked to perfection, infused with the zesty kick of pepperoncini peppers, and wrapped in the warm embrace of buttery richness.

This is more than just a recipe; it’s a journey to the soul of comfort food, a must-try for everyone from busy weeknight warriors to Sunday dinner connoisseurs.

This slow cooker Mississippi pot roast recipe will have your mouth watering before you even taste it. So let’s jump into the recipe!

Some of our other favorite beef recipes we have on our site include: Best Air Fryer Meatloaf (Easy Recipe), Easy Beef Stew Recipe with Red Wine in Oven, and Marinated Air Fryer Ribeye Steak Recipe (Bone-In).

WHY THIS RECIPE WORKS:

  1. Simplicity: With just a handful of easily available ingredients, this recipe is incredibly easy to prepare.
  2. Flavorful: The combination of ranch and au jus seasonings creates an amazing flavor.
  3. Tender Meat: Slow cooking ensures the roast is fork-tender and juicy. Just set it cooking and you can go about your day not worrying about what to make for supper!
Table set with Slow Cooker Mississippi Pot Roast on potatoes with bowl of potatoes behind it

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Chuck roast
  • Kosher salt and pepper
  • Olive oil
  • Au jus dried seasoning
  • Dried ranch dressing seasoning
  • Unsalted butter
  • Peperoncini peppers

HOW TO MAKE MISSISSIPPI POT ROAST RECIPE:

  1. Cut off any excess fat off of the chuck roast, and cut it into large manageable chunks.
  2. 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.
  3. Place the meat into the bottom of an 8-quart slow cooker.
  4. 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.
Mississippi Pot Roast ingredients Inside slow cooker

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHAT CUT OF BEEF IS THE BEST TO USE?

Beef chuck roast is ideal for its marbling and flavor. I personally think that it’s the most delicious roast, especially in the slow cooker.

One of the nice things about a slow cooker, though, is that it does a great job tenderizing some of the tougher cuts of meat. So, really, you can make a delicious dinner out of just about any type of roast!

DO I HAVE TO ADD THE BUTTER?

Well, personally, I would say ABSOLUTELY YOU DO! Ha! The butter really adds a lot of flavor to the roast.

However, you can certainly sub it out for some oil or just omit it entirely if you’re trying to cut down on calories.

WHAT TO SERVE THIS WITH?

Creamy mashed potatoes, green beans, or cauliflower rice are great sides. Don’t forget the gravy! You can use the liquid from the roast to make some of the best gravy ever!

Close up of plated Slow Cooker Mississippi Pot Roast

HOW LONG TO COOK?

Cook on low heat in a slow cooker for about 8-10 hours or on high for 4-5 hours. I would highly advise cooking it on the low setting.

I know you may want to save some time, but the longer, slower cook will always be more tender and tasty!

ANY ADDITIONS?

Oh, there are all kinds of things you can add in here!

  • Add baby carrots or bell peppers for extra veggies.
  • Mix in banana peppers for a tangy twist.
  • Sprinkle with fresh herbs like rosemary or thyme.
  • Serve with a side of egg noodles or rice.
  • Top with homemade brown gravy for extra richness.
  • Add a splash of pepperoncini juice for more zesty flavor.
  • Incorporate cauliflower rice for a low-carb option.
  • Serve alongside creamy mashed potatoes for a classic combo.
  • Pair with a crisp green salad for a light side.
  • Finish with a sprinkle of fresh parsley for color.

ANY SUBSTITUTIONS?

Sure thing! I’ve got some great ideas for swapping some things out. 

  • Use pork roast or pork butt for a different protein option.
  • Replace au jus mix with a homemade brown gravy mix.
  • Swap olive oil with avocado or vegetable oil.
  • Try using low-sodium ranch seasoning for less salt content.
  • Substitute butter with ghee for a lactose-free option.
  • Replace pepperoncini peppers with milder banana peppers.
Gravy dripping over plated Pot Roast

HOW TO STORE:

Refrigerator: Store in an airtight container for up to 4-5 days. When you want to warm it up, about a minute will do in the microwave. Otherwise, warm it up in a pan on the stove with any leftover gravy. 

Freezer: Freeze leftover roast in a sealed container for up to 3 months.

DANA’S TIPS AND TRICKS:

  • 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.
Close up of plated pot roast over mashed potatoes with gravy and peperoncinis Pinterest image

This Mississippi Pot Roast Recipe is a testament to the beauty of simple cooking. It’s a dish that promises to deliver comfort and satisfaction, with every tender bite reminding you of home, warmth, and love.

This beef roast recipe is a perfect example of why I love the slow cooker so much. Whether it’s your first time trying it or it’s a staple in your kitchen, Mississippi Pot Roast never fails to impress.

So, gather your ingredients, slow cook your way to perfection, and get ready to serve up a dish that’s sure to become a family favorite.

If you’ve tried this MISSISSIPPI POT ROAST RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 25 votes

Mississippi Pot Roast Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 8 hours
Total: 8 hours 10 minutes
With minimal ingredients, this Mississippi Pot Roast Recipe comes together in minutes, and slow cooks for hours. Resulting in an extremely tender and crowd-pleasing meal.
Servings 8 servings

Ingredients
  

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

Calories: 384kcal | Carbohydrates: 2g | Protein: 27g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 380mg | Potassium: 493mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 398IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 3mg
Nutrition Disclaimer
Course Main Course
Cuisine American

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5 from 25 votes (18 ratings without comment)

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39 Comments

  1. 5 stars
    I’m from Mississippi and never heard of this recipe. My cousin who lives in Gulfport gave me the recipe and it is fabulous.

  2. Vickie Pavloff says:

    I’d like to try the recipe without all of the added fat. Any other ideas besides a stick of butter?

  3. 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.

  4. 5 stars
    Made this tonight and everyone in the family loved it. So flavorful.

  5. what would be the procedure to cook this in the oven instead of a crock pot?

  6. 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.”

  7. Dutch oven going into the oven now…do I need to add water?

  8. 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 🙂

  9. 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?

  10. 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!

  11. Rose Womac says:

    5 stars
    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.

  12. Sounds good, thanks for keeping us updated. I’m so glad you all loved it!!

  13. judith giordano says:

    do you have to cut it into pieces , or can you put the meat in whole after browning.

  14. You can add it whole, it is just easier to handle for me personally 🙂

  15. Can i use venison instead of beef? Thank you.

  16. 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.

  17. Rose Womac says:

    5 stars
    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.

  18. Wonderful! Thanks so much for letting us know how it came out!

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