The BEST Slow Cooker Mississippi Pot Roast Recipe

Fork tender, melt in your mouth, this is the BEST Mississippi Pot Roast recipe. A Naturally low-carb dinner idea made in the slow cooker!

Shredded pot roast in a black crockpot with tongs.

When it comes to pot roast, we all dream of a fork tender, flavorful cut of meat.

While this Mississippi Pot Roast recipe is quite different from the kind I grew up with, it’s very similar to our favorite Slow Cooker Italian Beef recipe!

What is Mississippi Pot Roast?

Before I tell you how to make this delicious roast, you may be wondering, what is it? Why is it different?

Mississippi Roast is usually made by placing a chuck roast in a crock pot or slow cooker. You’ll cook it beneath some butter, a package of ranch dressing mix, another package of “au jus” gravy mix and a handful of pepperoncini peppers.

Black plate with mashed potatoes and mississippi pot roast on top with a pepperoncini pepper on side.

The result is a fork tender roast that requires very little prep time! We love serving ours on homemade Baked Mashed Potatoes.

Or get fancy and serve it to guests with this delicious Cheesy Hashbrown Casserole recipe!

Fix it and Forget it

One of my favorite things about making this dinner is the 5 minutes it takes to assemble in the crock pot. This is perfect if you have a busy morning. It truly is a fix and forget it style dinner.

STEP 1. The roast.

First, place a chuck roast into the bottom of your slow cooker. I typically use a 4 lb roast, which is plenty of meat for my family of 6.

I don’t bother trimming the excess fat, as it helps break down the roast to a fork tender meat.

STEP 2. Add butter.

Next, place 4 tablespoons (sliced) butter over the top of the roast. In case you are wondering, I have made this without the butter, and it’s still delicious.

STEP 3. Seasoning.

Sprinkle one packet of ranch dressing mix and one packet of au jus gravy mix over the top of the roast as well.

STEP 4. Peppers.

Place 5 pepperoncini peppers (or more if your family loves them) into the crockpot. You can also used sliced ones instead of whole if you really love them like I do!

Don’t forget to add a small splash of the pepper juice 😉

Cover the crock pot and cook on low for 8 hours. When you’re ready to eat, use two forks to shred the meat and serve. ENJOY.

Crockpot with cooked mississippi shredded pot roast and peppers.

What cut of meat is best

For most pot roast recipes, you’ll choose a chuck roast.

The chuck roast comes from the shoulder of the cow. When you purchase one, you’ll see some marbling of fat throughout the roast. I try to find one that has THIN strands of connective tissue, which is great because it melts into the meat creating a tender roast.

Chuck roast is great in Pot Roast, but also delicious in this Shredded Balsamic Beef recipe!

If you love mexican, I use a chuck roast to make this delicious Crockpot Barbacoa!

Low Carb Variation

For the most part, this Mississippi Roast recipe is very low carb. You’ll find some brands of the au jus mix have 1 g of net carbs, but overall today’s recipe is keto friendly!

You’ll want to serve your keto roast with mashed cauliflower or cauliflower rice instead of potatoes for a truly low carb meal!

Round black plate with mashed potatoes and shredded mississippi pot roast.

Can this be made in the oven


Place your roast in a dutch oven or small roasting pan. Add ingredients as direction state. Cover with aluminum foil.

Bake in a 325 degree oven for 3 to 4 hours, until fork tender. This results in a melt in your mouth pot roast!

Can Mississippi Roast be made in the Instant Pot


Use my Instant Pot Mississippi Pot Roast recipe for all the details on how to make this even faster!

Still fork tender, and still great flavor.

Mississippi Roast without Butter

Want to cut out the extra butter? You can totally leave it out of this recipe and still yield delicious, tender roast.

Be sure to find a cut of pot roast with marbling so that the fat renders making your roast more tender.

What you’ll need

  1. Slow Cooker or Crock Pot. This Ninja version is my favorite!
  2. Chuck Roast. Some people choose to use a rump roast, but I find a chuck roast results in a more fork tender result.
  3. Butter. Traditionally you’ll find people using a whole stick of butter, but I scaled down to 1/4 cup and found it to still taste amazing!
  4. Pepperoncini (or sometimes referred to as Peperoncino Peppers). Buy the kind in a jar, like this one!
  5. Ranch and Au Jus packets
  6. Some people like to add mississippi roast with potatoes and carrots. I personally don’t like this flavor with those vegetables cooked in the pepperoncini juice. But it does make a complete meal!
  7. Salt and Pepper, as desired, but usually not needed.
Shredded pot roast on a pile of mashed potatoes. Served on a black round plate with a pepperoncini pepper on the side.

More meat in the slow cooker ideas

Make juicy, sweet and tangy chicken in your crockpot with this easy Slow Cooker BBQ Chicken recipe! You’ll love the fall off the bone texture and flavor of this chicken!

This Slow Cooker Bourbon Chicken recipe has a sweet, tangy glaze and must be put on your dinner menu soon! Better than the food court!

If you’re looking for an easy, no fuss meal idea, these Slow Cooker Beer Brats are delicious! Ten minutes prep and into the crockpot they go! Come home to a tasty meal!

Grab your slow cooker and make some of this smoky Kalua Pork! Tender and juicy, it’s so versatile…sandwich, pizza, and more!

This French Dip recipe can be made in the slow cooker OR the instant pot! Tender, juicy meat on a french roll loaded with cheese!

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Yield: 8 servings

Mississippi Pot Roast

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

Fork tender, melt in your mouth, Mississippi Pot Roast recipe. A Naturally low-carb dinner idea made in the slow cooker!


  • 4 lb chuck roast
  • ¼ cup unsalted butter
  • 1 package ranch dressing mix
  • 1 package au jus gravy mix
  • 5 pepperoncini peppers


  1. Place roast in bottom of a crock pot or slow cooker.
  2. Top with slices of butter, sprinkle the ranch and au jus over the top and add peppers. You can use whole peppers or a handful of sliced peppers.
  3. Cover and cook on low for 8 hours. Shred meat right before serving. ENJOY.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 627Total Fat: 41gSaturated Fat: 18gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 205mgSodium: 1170mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 58g

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Tender, delicious Mississippi Roast recipe made with a perfect cut of chuck roast (pot roast).

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 15, 2019

Comments & Reviews

  1. Made this today, served over mashed potatoes with a side of green beans. Big hit with my husband! Definitely use unsalted butter as I felt the meat was a little extra salty. Leftovers freeze well, but I’ll probably serve our leftovers on a crusty hoagie bun with provolone or mozzarella cheese, and there won’t be any left to freeze!

  2. I’ve made this several times, and yes it is very good. I love the peppers in it. My only problem has been that I find it too salty for my taste with the whole packets of ranch dressing and au jus. So I only add a half packet of both of these, plus like you 1/4 cup of unsalted butter. I do also add a 1/2 cup of beef broth to give it a little more gravy. Thank you for sharing your recipe.

  3. I have made this recipe a few times and it is always a hit! However, there never seems to be a lot of gravy. I was thinking of adding 1/2 cup of water and maybe a bit of the pepperoncini juice so there will be more gravy at the end but do you think that will change the consistency of the roast? Because I really do love the recipe as is I just wish there was more gravy.

    1. I seer the roast in hot skillet then add flower and a carton of beef broth to skillet bring to a boil and there you have extra gravy that you could add in crockpot or serve separately.

  4. Hi Aimee, your Mississippi Pot Roast looks so tempting! I love how the recipe requires such few ingredients. Great work!

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