Mississippi pot roast is the perfect dish to make in the slow cooker with a chuck roast, gravy, and pepperoncini peppers. The tender, tangy shredded beef is delicious with mashed potatoes or piled into hoagie rolls.
This easy Mississippi pot roast recipe is a shortcut dinner that never fails to please everyone at your table.
What Is Mississippi Pot Roast?
Mississippi pot roast is pot roast flavored with dressing mix and cooked in the slow cooker. This method results in a wonderfully tender and juicy pot roast that's shockingly easy to make.
Mississippi Pot Roast Ingredients
These are the ingredients you'll need to make this top-rated Mississippi pot roast recipe:
· Chuck roast: This Mississippi pot roast starts with one 3-pound chuck roast. If your roast is larger or smaller, adjust the recipe.· Pepperoncini: You'll use both the juice and the peppers from a pepperoncini jar.· Butter: A stick of butter locks in moisture and keeps the roast from drying out.· Packaged mixes: Use one packet of au jus gravy mix and one packet of buttermilk ranch dressing mix.· Seasonings: Simply season the roast with salt and pepper.
How to Make Mississippi Pot Roast
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make Mississippi pot roast:
Simply combine all the ingredients in a slow cooker and cook on Low until the meat is fork-tender. That's it!
How to Serve Mississippi Pot Roast
Serve your Mississippi pot roast with gravy and mashed potatoes for a wonderfully satisfying meal. Of course, crusty bread to soak up the gravy is never a bad idea.
How to Store Mississippi Pot Roast
Allow the leftover roast to cool, then wrap it tightly in foil or place it in an airtight container. Store it in the refrigerator for up to three days. You can freeze the leftovers for up to two months.
Cookdap Community Tips and Praise
“Absolutely flavorful,” raves Susan Komorowski. “Served on toasted ciabatta rolls with havarti cheese! Amazing! Love this recipe!”
"We love it," says one Cookdap community member. "I have made it several times and it's the most tender and flavorful roast I believe I have ever had!"
"I made it just as the recipe stated but added a little red wine," according to another Cookdap community member. "We had it the first night with mashed potatoes and it was fabulous. The next day we had the leftovers on toasted steak rolls a la Italian beef sandwiches."
Ingredients
- 1 (3 pound) chuck roast
- ½ (12 ounce) jar pepperoncini
- ½ (12 ounce) jar pepperoncini juice
- ½ cup unsalted butter
- 1 (1 ounce) packet au jus gravy mix
- 1 (0.4 oz) package buttermilk ranch dressing mix
- salt and ground black pepper to taste
Directions
Step 1
Combine chuck roast, pepperoncini, pepperoncini juice, butter, au jus mix, ranch dressing mix, salt, and pepper in a slow cooker. Cover and cook on Low until roast is fork-tender, about 8 hours.
Step 2
Remove chuck from slow cooker; shred with 2 forks and serve with gravy.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 553 | |
% Daily Value * | |
Total Fat46g | 59% |
Saturated Fat21g | 106% |
Cholesterol153mg | 51% |
Sodium1053mg | 46% |
Total Carbohydrate3g | 1% |
Dietary Fiber0g | 1% |
Protein29g | |
Vitamin C0mg | 1% |
Calcium31mg | 2% |
Iron4mg | 21% |
Potassium467mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
- by: Familygirl
- 7 years ago
I make mine very similar except put potatoes and baby carrots on the bottom, then the roast, then sprinkle on the ranch and au jus, finally add the peppers and juice. My only real change is to lay a stick of unsalted butter on top. I very seldom eat any meat and even I think this is super delicious.
-
- by: Familygirl
- 7 years ago
I make mine very similar except put potatoes and baby carrots on the bottom, then the roast, then sprinkle on the ranch and au jus, finally add the peppers and juice. My only real change is to lay a stick of unsalted butter on top. I very seldom eat any meat and even I think this is super delicious.
-
- by: Lorih
- 7 years ago
This is one pot recipe I’ve used many times. Recently I did a small group taste test with Mississippi Pot Roast and another well known and loved pot roast. When they were side by side the Mississippi Pot Roast was the clear winner.
I do recommend searing the Roast prior to the crockpot cooking.
-
- by: Lorih
- 7 years ago
This is one pot recipe I’ve used many times. Recently I did a small group taste test with Mississippi Pot Roast and another well known and loved pot roast. When they were side by side the Mississippi Pot Roast was the clear winner.
I do recommend searing the Roast prior to the crockpot cooking.
-
- by: Angel Laney
- 7 years ago
i did not have any pepperoncini, and my family doesn’t like them, but this is the best roast recipe we have ever had!. the meat was tender, and it made its own gravy. how easy and delish!
update: used this recipe ( with the peppers) on a pork roast, and a brisket. wow!! cant go wrong!! family, friends, even the kids love it!!! -
- by: Angel Laney
- 7 years ago
i did not have any pepperoncini, and my family doesn’t like them, but this is the best roast recipe we have ever had!. the meat was tender, and it made its own gravy. how easy and delish!
update: used this recipe ( with the peppers) on a pork roast, and a brisket. wow!! cant go wrong!! family, friends, even the kids love it!!! -
- by: Mary C
- 7 years ago
Delicious and I didn’t even use the au jus mix. I browned mine first and I think that helped develop the flavor. This is a keeper… and add extra peppers.. they’re mild and impart a great flavor and they mellow out during the cooking. I also added about 1/2 stick of butter.. it makes for a great sauce! I used sliced pepperocini..like 95% of the jar! Next time, I’ll add the whole jar of sliced, the ranch packet, and maybe a cup of chicken or beef broth. I did not add salt and the flavor was perfect… Please make this, you’ll be happy you did… even if you don’t like ranch, like me!! It tastes nothing like ranch dressing when it’s done. The recipe is very forgiving.. just do not add carrots because they’ll come out pickled! And they take away some of the flavor from the meat..
-
- by: Mary C
- 7 years ago
Delicious and I didn’t even use the au jus mix. I browned mine first and I think that helped develop the flavor. This is a keeper… and add extra peppers.. they’re mild and impart a great flavor and they mellow out during the cooking. I also added about 1/2 stick of butter.. it makes for a great sauce! I used sliced pepperocini..like 95% of the jar! Next time, I’ll add the whole jar of sliced, the ranch packet, and maybe a cup of chicken or beef broth. I did not add salt and the flavor was perfect… Please make this, you’ll be happy you did… even if you don’t like ranch, like me!! It tastes nothing like ranch dressing when it’s done. The recipe is very forgiving.. just do not add carrots because they’ll come out pickled! And they take away some of the flavor from the meat..
-
- by: Ron
- 7 years ago
I made this tonight, and it was incredible. The roast was tender beyond comparison. The mixture of au jus, ranch, and pepperocinni gave it a deep flavor that ends with a little kick.
I made it a 2nd time and added a hack… After the beef was done I shredded it into a casserole dish, added in some of the Au Jus gravy, threw a bag of mixed veggies on top, then topped it all off with mashed potatoes and twice baked it on 350 for 30 minutes and it was even more perfect.
-
- by: Ron
- 7 years ago
I made this tonight, and it was incredible. The roast was tender beyond comparison. The mixture of au jus, ranch, and pepperocinni gave it a deep flavor that ends with a little kick.
I made it a 2nd time and added a hack… After the beef was done I shredded it into a casserole dish, added in some of the Au Jus gravy, threw a bag of mixed veggies on top, then topped it all off with mashed potatoes and twice baked it on 350 for 30 minutes and it was even more perfect.
-
- by: Mhovard
- 7 years ago
Great pot roast, I turned this into beef dip sandwitches just by adding a half of can of beef broth, along side some great French rolls!!!! What a delight ! One thing I might add is not to use a tri-tip roast it?s to stringy!!!!!!! This is a keeper , I did not salt and pepper no need to
-
- by: Mhovard
- 7 years ago
Great pot roast, I turned this into beef dip sandwitches just by adding a half of can of beef broth, along side some great French rolls!!!! What a delight ! One thing I might add is not to use a tri-tip roast it?s to stringy!!!!!!! This is a keeper , I did not salt and pepper no need to
-
- by: Jan Shepherd
- 7 years ago
We LOVED this recipe! A great weeknight protein recipe that is so easy. I used the entire bottle of pepperocini and approx. 6oz of the remaining liquid in the bottle. Could have used it all. The meat just falls apart, and is delicious. I served on french bread bagettes and used the liquid as a dipping sauce. Will make this again and again!
-
- by: Jan Shepherd
- 7 years ago
We LOVED this recipe! A great weeknight protein recipe that is so easy. I used the entire bottle of pepperocini and approx. 6oz of the remaining liquid in the bottle. Could have used it all. The meat just falls apart, and is delicious. I served on french bread bagettes and used the liquid as a dipping sauce. Will make this again and again!
-
- by: Bernardslayton
- 7 years ago
I thought this was very very good and easy to prepare. I did not have 3 pounds of chuck roast so I used the 1.5 pound chuck I had and a 1.5 pound top roast. I’ll make again using a 3 pound chuck to see if it makes a difference. I rated it at 4.5 stars, but could not split the 5th star.
-
- by: Bernardslayton
- 7 years ago
I thought this was very very good and easy to prepare. I did not have 3 pounds of chuck roast so I used the 1.5 pound chuck I had and a 1.5 pound top roast. I’ll make again using a 3 pound chuck to see if it makes a difference. I rated it at 4.5 stars, but could not split the 5th star.
-
- by: Carol Roberts
- 7 years ago
This was delicious! I used a 3lb chuck roast, followed recipes except for adding a 1/2 stick butter to the top of the roast, two chunked potatoes, onion and used a 16oz jar sliced peppers and the juice. Next time all the same but half of the pepper juice. Also browned the meat on all sides before putting in crock.
-
- by: Carol Roberts
- 7 years ago
This was delicious! I used a 3lb chuck roast, followed recipes except for adding a 1/2 stick butter to the top of the roast, two chunked potatoes, onion and used a 16oz jar sliced peppers and the juice. Next time all the same but half of the pepper juice. Also browned the meat on all sides before putting in crock.
-
- by: Gtrgeorge
- 7 years ago
Fantastic!!! My wife and I made this for Christmas dinner, with one of my sisters for company, and we all LOVED it!
No variations to the ingredients, but several other reviewers suggested searing the roast before going to the slow cooker, so we tried that. The results were excellent, and we will definitely make this again. Some others (and another recipe) suggested adding a stick of butter; we didn?t do that, and after dinner, we all felt that it didn?t need it.
-
- by: Gtrgeorge
- 7 years ago
Fantastic!!! My wife and I made this for Christmas dinner, with one of my sisters for company, and we all LOVED it!
No variations to the ingredients, but several other reviewers suggested searing the roast before going to the slow cooker, so we tried that. The results were excellent, and we will definitely make this again. Some others (and another recipe) suggested adding a stick of butter; we didn?t do that, and after dinner, we all felt that it didn?t need it.
-
- by: Muscle Jock Chef
- 7 years ago
I totally see why this recipe got a 5-star rating. this was the best roast I’ve ever made.. I followed the instructions as written however I did put a stick of butter on top of the roast at the beginning and added a corn starch slurry at the end to thicken the delicious gravy. since I did cut this over a bed of potatoes and carrots I did not make mashed potatoes with this but that would make it would be perfect. this will be my go-to recipe for all pot roast from now on ..you cannot go wrong with this recipe
-
- by: Muscle Jock Chef
- 7 years ago
I totally see why this recipe got a 5-star rating. this was the best roast I’ve ever made.. I followed the instructions as written however I did put a stick of butter on top of the roast at the beginning and added a corn starch slurry at the end to thicken the delicious gravy. since I did cut this over a bed of potatoes and carrots I did not make mashed potatoes with this but that would make it would be perfect. this will be my go-to recipe for all pot roast from now on ..you cannot go wrong with this recipe
-
- by: Lablover47
- 7 years ago
We decided to try this for our Christmas dinner, and we absolutely loved it. So did our dinner guest. The peppers are what put this roast over the top, plus the resulting good juice from the packaged ingredients. We think we’ll try this for use as Italian beef sandwiches next time.
-
- by: Lablover47
- 7 years ago
We decided to try this for our Christmas dinner, and we absolutely loved it. So did our dinner guest. The peppers are what put this roast over the top, plus the resulting good juice from the packaged ingredients. We think we’ll try this for use as Italian beef sandwiches next time.
-
- by: Jorjetr
- 6 years ago
Made this yesterday – followed recipe with exception of adding a few pats of butter to the top of roast. Very tasty, husband and teenager approved! The meat was a little tough but I may have let it stay in crockpot too long, or the cut of meat wasn’t the best. I did baste it a couple times during cooking. Will make again!
-
- by: Jorjetr
- 6 years ago
Made this yesterday – followed recipe with exception of adding a few pats of butter to the top of roast. Very tasty, husband and teenager approved! The meat was a little tough but I may have let it stay in crockpot too long, or the cut of meat wasn’t the best. I did baste it a couple times during cooking. Will make again!
-
- by: Lori
- 6 years ago
I was so disappointed in this recipe, but it’s probably just me. I don’t use salt due to blood pressure issues. I left out the salt, but didn’t take into account the salt in the au jus & buttermilk ranch packets. It was so salty I couldn’t eat it. I even tried the old trick of putting some raw potatoes in it to take out the salt. I hate to waste food, especaily meat, but this went into the garbage. Sorry…but this is the first recipe I can say I will not make again until I figure out a way to delete all the salt/sodium somehow.
-
- by: Lori
- 6 years ago
I was so disappointed in this recipe, but it’s probably just me. I don’t use salt due to blood pressure issues. I left out the salt, but didn’t take into account the salt in the au jus & buttermilk ranch packets. It was so salty I couldn’t eat it. I even tried the old trick of putting some raw potatoes in it to take out the salt. I hate to waste food, especaily meat, but this went into the garbage. Sorry…but this is the first recipe I can say I will not make again until I figure out a way to delete all the salt/sodium somehow.
-
- by: Cookdap Member
- 6 years ago
Very good recipe. Great flavor and super simple. I did find it a bit salty, but I don?t know how you avoid that using the ranch dressing and au jus packets. I added carrots and did brown the meat as suggested by another reviewer. Next time I may try adding half of each packet and hope I don?t lose the great flavor.
-
- by: Marianengland
- 6 years ago
Very good recipe. Great flavor and super simple. I did find it a bit salty, but I don?t know how you avoid that using the ranch dressing and au jus packets. I added carrots and did brown the meat as suggested by another reviewer. Next time I may try adding half of each packet and hope I don?t lose the great flavor.
-
- by: Marianengland
- 6 years ago
Very good recipe. Great flavor and super simple. I did find it a bit salty, but I don?t know how you avoid that using the ranch dressing and au jus packets. I added carrots and did brown the meat as suggested by another reviewer. Next time I may try adding half of each packet and hope I don?t lose the great flavor.
-
- by: Julie
- 6 years ago
DO NOT ADD CARROTS! I added veggies as a lot of reviewers did but the carrots are horrible! They tasted pickled andwe did not care for them at all! The meat was nice and tender and may have worked but because the vegetables absorbed the pepper liquid, the meal was ruined. We ordered pizza. (I totally understand that the recipe did not ask you to add vegetables and the fault lies with me for changing it.)
-
- by: Julie
- 6 years ago
DO NOT ADD CARROTS! I added veggies as a lot of reviewers did but the carrots are horrible! They tasted pickled andwe did not care for them at all! The meat was nice and tender and may have worked but because the vegetables absorbed the pepper liquid, the meal was ruined. We ordered pizza. (I totally understand that the recipe did not ask you to add vegetables and the fault lies with me for changing it.)
-
- by: Mary Purpura
- 6 years ago
So, so, so good. I don’t own a slow cooker so I wrapped it in tin foil, topped it with a stick of butter and put it in a Dutch oven. 350 for about 4 hours. No added salt needed, as the pepperoncini are salty enough. Looking forward to making sandwiches with the leftovers!
-
- by: Mary Purpura
- 6 years ago
So, so, so good. I don’t own a slow cooker so I wrapped it in tin foil, topped it with a stick of butter and put it in a Dutch oven. 350 for about 4 hours. No added salt needed, as the pepperoncini are salty enough. Looking forward to making sandwiches with the leftovers!
-
- by: Dawn Fulton
- 6 years ago
Like others I frequently add my own touches to recipes. Not this time. I followed the recipe almost exactly, I left out the additional salt. I also read a majority of the reviews so I was aware that several people thought this on the salty side. With this in mind I read the ingredient lists on the three au jus choices I had: McCormick’s, Lawrys and Johnny’s. The first two had salt as the first ingredient while Johnny’s had salt as the third, so I chose this. I also did NOT put in any additional salt. That said this was way too salty, and I love salt. I had to take all the juices in the crock pot, remove the grease from the rendered fat and then cut the broth with water. This helped greatly in reducing the salty taste but left the juices tasting weak. I added some red wine which added more heartiness to the broth. This saved the dinner. Not a recipe I’ll be repeating.
-
- by: Dawn Fulton
- 6 years ago
Like others I frequently add my own touches to recipes. Not this time. I followed the recipe almost exactly, I left out the additional salt. I also read a majority of the reviews so I was aware that several people thought this on the salty side. With this in mind I read the ingredient lists on the three au jus choices I had: McCormick’s, Lawrys and Johnny’s. The first two had salt as the first ingredient while Johnny’s had salt as the third, so I chose this. I also did NOT put in any additional salt. That said this was way too salty, and I love salt. I had to take all the juices in the crock pot, remove the grease from the rendered fat and then cut the broth with water. This helped greatly in reducing the salty taste but left the juices tasting weak. I added some red wine which added more heartiness to the broth. This saved the dinner. Not a recipe I’ll be repeating.
-
- by: Briann09
- 6 years ago
I have made this recipe twice now. First time i followed instructions exactly. While good i thought it lacked a punch. This time i added a few modifications. I added half a package of onion soup, roasted garlic cloves, and chopped onions. It had that punch i was looking for… *My rating is for the recipe as is.
-
- by: Briann09
- 6 years ago
I have made this recipe twice now. First time i followed instructions exactly. While good i thought it lacked a punch. This time i added a few modifications. I added half a package of onion soup, roasted garlic cloves, and chopped onions. It had that punch i was looking for… *My rating is for the recipe as is.
Leave feedback about this