This Crock Pot Mississippi Pork Roast recipe is inspired by the original pot roast recipe. Flavored with ranch dressing, onion mix and butter!
CROCK POT MISSISSIPPI PORK ROAST
This Mississippi recipe works with just about every cut of meat and it turns out great! I've made it with both POT ROAST and with CHICKEN and they have all been so good! So why not pork? Pork roasts (at most grocery stores) are fairly inexpensive and can feed an entire family easily.
FREQUENTLY ASKED QUESTIONS:
No. It will not come out as tender if you cook it on high and will be harder to shred.
You can use a packet of au jus gravy mix, brown gravy mix, pork gravy miX or even chicken gravy mix. They all work.
No. The peperoncini peppers are just going to add flavor. It won't have a kick of heat unless you decide to eat one of the peppers that cook in this. However, if you want more of a kick, add some more peppers and also add some of the juice from the jar.
I actually have recipes on my site that show you how to make your own RANCH SEASONING MIX as well as a recipe for ONION SOUP MIX SEASONING.
I highly recommend you do. This not only adds a beautiful brown color to the roast but it adds some nice flavor as well. It is not absolutely necessary but you really should try it.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Leftovers can also be stored in a freezer safe container or bag for up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- boneless pork roast
- olive oil (or vegetable oil)
- salt & pepper
- ranch dressing mix (or MAKE YOUR OWN)
- dry onion soup mix (or MAKE YOUR OWN)
- salted butter – REAL salted butter, not margarine
- peperoncini peppers
HOW TO MAKE CROCK POT MISSISSIPPI PORK ROAST:
Heat up a large skillet on high. Add oil to hot skillet. Note: I have an all-in-one cooker that has a saute option so I can actually brown the meat directly into the skillet. Take a paper towel and make sure you dry both sides of the roast. Season with a little bit of freshly ground pepper. You want the skillet to be really hot to brown or "sear" the pork quickly. Once the skillet is nice and hot, add the roast.
Allow the roast to cook for about 2-3 minutes until it is golden brown.Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast. Note: I cut up some of the stick of butter and placed in on the sides of the roast.
Cover and cook on low for 6-8 hours.
Take two forks and start shredding the meat. It will be super tender!
Discard any big fatty pieces.
Place pork back into the slow cooker and stir well in the juices to coat.
Then serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese.
CRAVING MORE? GIVE THESE RECIPES A TRY!
CROCK POT MISSISSIPPI PORK ROAST
Ingredients
- 3 pound boneless pork roast
- 2 tablespoon olive oil or vegetable oil
- salt and pepper, to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- ½ cup (1 stick) butter – REAL salted butter (not margarine)
- 6 peperoncini peppers
Instructions
- Heat up a large skillet on high. Add oil to hot skillet. Note: if you have a slow cooker that has a saute setting, you can do this right in your slow cooker.
- Take a paper towel and make sure you dry both sides of the roast. Season with a little bit of freshly ground pepper. You want the skillet to be really hot to brown or "sear" the roast quickly. Once the skillet is nice and hot, add the roast.
- Allow the roast to cook for about 2-3 minutes until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
- Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over roast. Top with a stick of butter then place peppers on and around roast.
- Cover and cook on low for 6 hours. Take two forks and start shredding the meat.
- Discard any big fatty pieces. Place pork back into the slow cooker and stir well in the juices to coat.
- Then serve on mashed potatoes or rice. You can even stack on a roll with a slice of provolone or mozzarella cheese
Video
Notes
- I do not recommend cooking this on high. The meat will not come out as tender.
- This meal is not spicy or hot at all. However, if you want more of a kick, add a few more peppers and some of the pepper juice to kick it up a bit.
- You do not have to brown the roast first however, this not only adds color to the cooked roast but also adds flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Leftovers can also be frozen in a freezer safe bag or container for up to 3 months.
- Some substitutes for onion soup mix are au jus gravy mix, brown gravy mix or chicken gravy mix. However, don't skip the ranch dressing mix. It is really essential to this recipe. See my links above for homemade versions.
Nutrition
Dawn
How do you know if you should cook for 6 or 8 hours? Should I just do 7 hours?
Brandie @ The Country Cook
It depends on your slow cooker. There are hundred ms of brands out there and some cook fast & some cook slow.
Marilyn Jean Jennings
I have tried the Chuck roast and it was awesome. So i decided to try this one. The great smell in the house kept me awake during the night. 🙂 I will make early in the day from now on.
The taste was great. Even my picky grandchildren loved it. I don;t think they ever had a pork roast before because their parents would not cook it. I did only use unsalted butter because i was concerned about the saltiness. This recipe will not disappoint. Thank you
Marilyn Jennings
P.S. I forgot to say that i only had Hidden Valley spicy ranch dressing on hand.
Byenia
I make this recipe often now. It's become one of our favorites!
Mike
Made this for dinner tonight using a boston butt. Followed the recipe exactly. Was absolutely delicious!! Was great with mashed potatoes.
Mary Masterson
I left out the stick of butter and it was still just as wonderful. This is a great way to cook a pork roast!
Yolanda
Great flavor! Loved the kick the peppers gave it. Changes I did...I didn’t brown it and added a little bit of the pepper juice and water, about 1/2 cup combined.
Stef
Sooo good! My husband said it was “ five stars”! I’ve never heard him say that before!!! So tender and pulled right apart with forks! We had it on buns with some Cole slaw! I will definitely make this again!
Wendy N
Delicious and moist with just enough flavor to go with anything. I've made this twice and the family loves it, including my picky 10 year old.
Byenia
Made this yesterday and it came out really tasty. 🙂
ROBERTA TORZEWSKI
This is THE BEST pot roast recipe,EVER! Made it again overnight, used my Pampered Chef Rock Crock this time and I swear it turned out better than my regular crockpot! I use the sliced peppers, half the jar, and they totally cooked up, couldn't find trace of a single one! Taste is out of this world. Thank you
Janice Goodwin
This was absolutely delicious. I had a bone-in 9 lb. pork shoulder so I doubled the other ingredients and it came out great.
Everyone loved it.
Brandie @ The Country Cook
I love when a recipe turns out great! Thank you so much Janice!
Cassidy
Can this be done with a frozen roast?
Brandie @ The Country Cook
Hi Cassidy. To be honest, I have never experimented with a frozen roast. I am sure you could. But the goal here is to cook it long and slow so the meat gets super tender. The faster you try to make it or hurry it up - it just won't turn out right. So perhaps you could thaw the roast in your fridge overnight, then cook it. 🙂
Suzanne N Pippin
This recipe was a hit in this house! I made it exactly as the recipe instructed and was amazed (I may have added a couple of extra pepperocini because they were small). We served it on toasted sesame buns with shredded mozzarella cheese! Many "ypms" (yums per minute, its what we call it when someone is going "mmm" while eating, lol). Thank you! I used a pork tenderloin and always struggle with them drying out, not the case here, it was very tender and juicy!
Brandie @ The Country Cook
I absolutely love the idea of adding it to buns topped with cheese. That sounds AMAZING!! Thank you so much for taking the time to come back and leave a review!
Amy Griffith
Hi there!! Mississippi Chicken is 100% fam fave! My kids rave about it! I want to do the pot roast and the pork recipes, too! My question is... can I use bone-in boston butt for this or is boneless really important?
Brandie @ The Country Cook
Hi Amy! Yay! I love hearing that!! I don't see why you couldn't use a Boston butt in this recipe. It all works! 🙂
Krystle
Made this recipe exactly as instructed. Came out delicious! Pork was tender and full of flavor.
Brandie @ The Country Cook
Thank you so much Krystle! It means a lot when someone takes the time to come back and leave a review!!
Norma
Do you think it would taste good without the peppers?
south philly joe
couple of tweaks makes a good Italian style pulled pork sandwich......... swap the onion soup mix with good seasons dry italian seasoning, black pepper dry basil and cruushed rosemary, mix all together and make a rub for the roast. coat roast with olive oil and cover roast with rub mixture. brown in hot cast iron pan for 5-7 minutes until brown on all sides. place large sliced onion in bottom of crock pot place roast on top. spread 1 to 2 tsp chopped roasted garlic spread on top of roast. follow the rest of the directions above.
makes a great italian pork sandwich, top with sharp provolone and roasted peppers serve on a large crusty roll ! enjoy!
Lisa Lankford
I made this overnight in my crockpot, smelled so good I had to try it first thing this morning. Its so good, I had it for breakfast!!! Best tasting pork roast Ive ever had!!! I will definitely be making this again and Im gonna try the chicken and beef version. Thanks for this wonderful recipe!!!
Brandie @ The Country Cook
Love hearing that Lisa!! Thanks so much for coming back to comment! 🙂
Amber
My sister made this while I was visiting, and it's less than a week later that I'm cooking it for my family. Amazing. I never do reviews, but this one was a necessity.
Wilma
Wow Prepared this recipe today as written, I wasn't disappointed at all it turned out great !
Before my hubby had even finished eating dinner he told our daughter
"Mom's gotta buy some more pork roast ! " i served it with mashed potatoes and
made an Awesome gravy with all yummy juices. Thanks for a recipe I will be using
time and time again.
Brandie @ The Country Cook
Love it! Thanks so much Wilma! So happy to hear the family loved it!!
Charles Sullivan
How did you make a gravy from the juices?
Danielle
Wisk in flour
Donnella
Did you add water when cooking?
Candi Jones
No liquid is added. Meat will make its own juices.
Heather
Can you use a bone-in roast? I accidentally grabbed a bone-in pork roast. Ugh.
Brandie @ The Country Cook
Hi Heather - yes you could. Just don't cook it on high. 🙂
Liz Nelson
Any substitute for the onion soup mix? Want to make this but THREE stores were out of stock... thanks
Brandie @ The Country Cook
Hi Liz - oh no! You can actually make your own if you want to give it a try! Or, if you want to skip the onion soup altogether, you could use an Au Jus gravy mix. Here is my recipe for the Dry Onion Soup mix if you'd like to try: https://www.thecountrycook.net/homemade-dry-onion-soup-mix/
Liz
Thanks so much!! Trying tonight!
Brandie @ The Country Cook
Hope you love it!
Steve Jeanselme
Love this recipe it has tremendous flavor. I will definitely use this for all future pork and needn’t roasts.
Brandie @ The Country Cook
Hi Steve! Thanks so much for taking time to come back and leave a review!
Patrick
Yum-o. My wife added a little peperoncini juice into the mix as well. What a nice surprise when I got home from work today.
Cheryl
This looks so simple to make! Will be trying it this week.. thank you Brandie for all of your recipes. They are delicious and make feeding family and guests easy and fun. Will post about the outcome once I try. Thank you!!
Mindy
I am making this for our weekly family dinner tomorrow night. I’ve done the pot roast with ranch and brown gravy many times and it’s always a hit. I see people mentioning the saltiness, I felt this as well my first time. How I remedied it was to...and I know this sounds like crazy talk but...I don’t use any butter. None. Nada. Zip. Zero. This cuts down on fat and salt. My friend makes it with butter. I find the taste is not effected at all, just the salt level.
Lennie
made this tonight and it was the best roast ever!! I will make it again soon!!
Dana Faile
I have always used Au Jus mix instead of the onion soup mix. Making this today for my son who is home for labor day from college. The house is smelling amazing. Thinking of pairing it with potato salad and fresh green beans sauteed with bacon and butter and garlic. What sides do you make this with?
jane
if pork frozen how long do you cook on high?
James
Great recipe; I never used peperoncini peppers in anything before. This recipe opened a few doors for me.
Brandie @ The Country Cook
Yay! I love hearing that you gave it a shot James!
Pryj Kelley
We tried this for the first time tonight. I followed the recipe exactly and we absolutely loved it!
Jenny
what type of pork roast do you use? loin? butt? shoulder? thank you!
Brandie @ The Country Cook
You can use any of those! I just pick up whatever is on sale! The cut shown in this photo is a Boneless Blade-End Roast. You can also go with a Center Cut Loin Roast which can be a little easier to find in most grocery stores. Hope that helps! 🙂
Moni
Just put in the cock pot this morning May 28 7:45 AM. I am thinking some of the salty taste could come from Onion Soup Mix. I will report back after dinner today.
Dawn
Just finished chowing down on this FABULOUS meal!!! My husband’s feet were tapping through the entire meal. Told me, the BEST crock pot meal I ever made. Of course, I told him, I couldn’t take all the credit. I made this with a pork shoulder, I’m not a real big pulled pork fan, but I’ll tell you what, OMG!!! Anyone considering making this, DO IT. It’s the BEST!!!
Heidi
Wow!! This recipe gave a whole new flavor for pork..as far as I'm concerned! Pork is usually so boring..but this recipe was amazing! Thank you!☺️
Brandie @ The Country Cook
Woo hoo!Thank you Heidi!
HCJ
You inadvertently left the word 'beef' in your instructions. You should update.
Nicole
I have this in crock pot as I type. I've never did this recipe before. I noticed in other comments people have done it with beef. I will try it next time if we like pork roast. I notice one comment mentioned adding liquid. I didn't as roast has enough liquid in it. I was wondering about salt being to much. I mixed ranch and onion together and put on top of the roast. After reading comments i moved it off and into gravy. It smells very good.
Angele
I made this tonight, and we loved it. It is very flavorful and tender, however, I have to ask...no where does it mention adding water or any kind of liquid. We ended up adding four cups of water as per the directions on the onion soup. Do you ad water to yours?
Heather
I actually pour some of the peperoncini juice in with my roast and not water.
L Smith
Yes!!! That’s how to do it!!!!
Cheryl
So yes- Add some water ? Does it not make enough gravy following the original recipe? I’d like to make this soon, but I’m not sure if I should add water.. help! Thank you.
Kristyn
The liquid you see in the photos is from the pork itself during the cooking process. Meat loses a lot of water as it cooks. You could probably add some water if you feel like it, but I wouldn't add too much!
Tracy
What would be the directions if I made this in the oven?
Cee
Make sure you use Ranch "dressing mix" and not the Ranch "Dip Mix" (they are usually side by side).... The dip has tons of salt. The dressing, much less. That may be why some find it too salty. ? I think I will try this for a large gathering we are having. THANKS 🙂
Lori Lyon
I sometimes make this with the Fiesta Ranch dip mix...my family LOVES it both ways!
Brandie @ The Country Cook
That is a great idea Lori!! Love it!
Zycane
In mississipp ......we be al about da salt and butter
Jane Pilcher
I have made this chuck roast once before & it is presently in my crockpot now as I write this. It is delicious. I agree that, for me, it was a bit too salty first time so this time I, also, added less of the ranch dressing only. Wish you could smell it cooking as I can. Smells wonderful!!
Cyndi Richards
This is a version of the favorite in my house, using chuck roast. I have to skip the searing of the beef due to time constraints in the morning, but the Mississippi Pot Roast one of the best recipes I have found on the web. Looking forward to doing it with a pork roast.
SUSAN COPPOLA
I hate when people fiddle around with recipes and then write the changes they made on the comments page. Now that I've said that, I have only made this with chuck roast, and since I don't like hot OR peppers, I used only the dressing and gravy mixes. It was delicious to me, but a little over-salty and fatty, so this last time I cut the dressing and gravy in half, AND the butter, too. It was milder and yummy. I never thought of trying it on pork or chicken, but I see them in my future, I can't imagine how anyone wouldn't like this recipe,
Carlee
Yummy! I keep meaning to try a Mississippi roast but I still haven't gotten around to it. This pork version looks amazing!