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!
If you love easy slow cooker meals, be sure to try this delicious Bourbon Chicken in the crockpot. Better than takeout! Our make a batch of our homemade spaghetti sauce. An easy pasta dinner awaits.
What is Mississippi Pot Roast?
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!
Before I tell you how to make this delicious roast, you may be wondering, what is it? Why is it different from a regular pot roast?
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.
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!
Ingredient Notes
Just five ingredients are all you need for this delicious dinner.
- Chuck Roast- sometimes called pot roast or chuck eye roast is what you want to find in the meat section. Use anywhere from 3-6 pounds for this recipe.
- Butter- unsalted is best. I’ve made this plenty of times without the butter, and it still tastes wonderful.
- Au Jus seasoning mix- look for this in the gravy aisle. I’ve used a packet of brown gravy mix in a pinch!
- Ranch dressing mix- don’t be dumping ranch dressing into this roast- the dry seasoning is what you’re looking for.
- Pepperoncinis- this is where the flavor comes from. In my house, we buy the sliced banana peppers, and dump the whole jar into the crockpot with the liquid. Banana peppers are slightly milder than pepperoncinis, and the slices break down into the beef better.
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.
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!
Recipe FAQs
Place your mississippi pot roast in a dutch oven or small roasting pan. Add ingredients. Cover with aluminum foil. Bake in a 325 degree oven for 3 to 4 hours, until fork tender.
Yes! 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.
Want to cut out the extra butter in Mississippi Pot Roast? 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.
More Slow Cooker Recipes
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!
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 Instant Pot French Dip recipe can be made in the slow cooker too! Tender, juicy meat on a french roll loaded with cheese! Or give our french dip sliders a try for an easy weeknight meal.
More Dinner Recipes
- Buffalo Chicken Sliders Recipe
- Cilantro Lime Chicken Recipe
- Italian Beef Ring
- Cheeseburger Soup
- Meatball Subs
Mississippi Pot Roast Recipe
Ingredients
- 4 pound chuck roast
- ¼ cup unsalted butter
- 1 package ranch dressing mix
- 1 package au jus gravy mix
- 5 pepperoncini peppers plus a splash of the juice
Instructions
- Place roast in bottom of a crock pot or slow cooker.
- 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. Add a small splash of the pepper juice.
- Cover and cook on low for 8 hours. Shred meat right before serving. ENJOY.
Notes
- Place your mississippi pot roast in a dutch oven or small roasting pan. Add ingredients. Cover with aluminum foil. Bake in a 325 degree oven for 3 to 4 hours, until fork tender.
- Want to cut out the extra butter in Mississippi Pot Roast? 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.
Video
Nutrition
Tender, delicious Mississippi Roast recipe made with a perfect cut of chuck roast (pot roast).
Finally! A roast that comes out tender and tasty! This was delicious! We condensed cook time 3 hours on high and 2 on low (because we had to) or it probably would have been even more tender! Delicious!
Do you use the “pickled” peppers for this?!
I made this pot roast yesterday and it was delicious. I did sear the meat before putting it in the slow cooker. So tender. My husband really liked it. It’s a keeper! Thanks for sharing.
OMG This is soooooo good! Thank you for the recipe! I will definitely be making this again!!!
I have a pack of two pot roast that totals 3.92 pounds. Can I cook both at once in the crockpot?
I mean chuck roast not pot roast.
I just saw that your total poundage was 4, I thought you meant each roast is 4 lbs. 6 hours should be just fine!
If they both fit in your crockpot at the same time? Yes. I would increase to 8 hours though!
The peppers made this!! I am now a convert to this flavor of pot roast and even the kids loved it!
This looks divine! Can’t wait to try this one.
So, I think this is my new favorite way to make roast! It is so juicy & tasty!! Love adding the butter underneath. You can tell it makes a big difference!
I love this recipe, but you definitely need to add water or beef broth.. I also added onions, garlic, and carrots… if you use water it will take some of the saltiness away from using the packets and if you use your own seasoning too..
Should the chuck roast be thought out or frozen when it is put in to the crockpot!
Thawed is best!
Anyone ever tried this with a lamb roast? Wondering how it would be.
How many ounces in in the serving size for the provided nutritional info?
Way to salty!
Even with unsalted butter ? I load mine with roasting vegetables. 2 hrs in .
Are you supposed to add water or just put the powder of the Au ju on top?
Just the powder 🙂
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!
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.
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.
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.