Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini.
AN EASY, FLAVORFUL POT ROAST RECIPE
Where has this pot roast been all my life? Holy cow this Mississippi Pot Roast is fork tender and flavorful. I think I am now a huge fan and I don't think I will ever make pot roast any other way now! I completely understand the rise in popularity of Mississippi Pot Roast. The meat comes out so buttery and incredibly delicious!
FREQUENTLY ASKED QUESTIONS:
It is certainly not "carb-free" but it is low in carbohydrates. You can serve the meat by itself or over cauliflower rice.
No. Absolutely not. The meat comes out so tender and buttery by cooking it low and slow in the crock pot. Cooking it too quickly will result in a tough cut of meat that does not shred easily.
Of course not! Try making your own HOMEMADE RANCH SEASONING and your own HOMEMADE DRY ONION SOUP MIX.
It's not recommended. The butter adds a lot of flavor to this. Margarine is basically oil. Use the real stuff here.
I love Mississippi Pot Roast served with my MILLION DOLLAR MASHED POTATOES. The flavors go perfectly with each other. Or, if you'd like to try an Instant Pot recipe, then definitely make my GARLIC MASHED POTATOES. And you gotta have some BUTTER DIP BISCUITS. Leftovers are delicious as sandwiches too!
The woman who is thought to be the original creator of the recipe was from Mississippi.
I believe it is a combination of things. First of all, cooking beef low and slow helps to basically melt the connective tissue. In addition you have the fat from the meat. So all of that creates a self-basting situation right in your slow cooker. Then you add in the richness of the butter along with the seasonings and it creates a fork tender and perfectly seasoned pot roast.
A sirloin tip or rump roast will work. You want a cut of meat that will shred after it is finished cooking.
There is only one answer to this question. It hasn't cooked long enough. Refer to my answer above about cooking this low and slow. Trust me, you just cannot rush this or you'll be severely disappointed.
Not with this recipe. No other liquid needs to be added. The pot roast will slowly release its own juices from the fat and the connective tissue. In addition, the butter will melt as well. So do not add any additional liquid.
INGREDIENTS NEEDED TO MAKE MISSISSIPPI POT ROAST: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chuck roast
- olive oil (or vegetable oil)
- salt and pepper
- ranch dressing mix
- onion soup mix
- salted butter
- pepperoncini peppers
HOW TO MAKE MISSISSIPPI POT ROAST:
Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. Note: I have one of those nifty new Ninja slow cookers that has a "stovetop" option, which means I can brown the meat all right in my crock pot and not dirty up any other dishes. However, if you are in a rush, just skip the browning step altogether.
Take a paper towel and make sure you dry both sides of the pot roast (drying the meat helps it brown easier.) Then season with a little bit of salt and pepper. 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. The browning of the outside of the meat just adds flavor. 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: This butter is a Kerrygold garlic & herb butter. The sticks were on sale at Kroger so I had picked up a bunch. That was the first time I had ever seen the butter in sticks. I absolutely LOVE Kerrygold butter. Irish butter just can't be beat in terms of flavor. Must be that yummy Irish grass. But a regular ole stick of salted butter (not margarine) will still work perfectly in this. Cover and cook on low for 8 hours. You don't add any other liquid to this. The meat will create it's own juices at it cooks. Just cover and let it do its' thing.
And voila! It smells AMAZING as it cooks and it looks heavenly!
Now all you need to do is take two forks and start shredding the meat. Discard any big fatty pieces. If you want, you can cut up the peppers and stir those into the meat mixture. I ate mine with the peppers but didn't cut them up into the meat to serve.
Serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese.
CRAVING MORE DELICIOUS RECIPES? YOU GOTTA TRY THESE POPULAR RECIPES!
CROCK POT MISSISSIPPI POT ROAST
Ingredients
- 1 3 lb chuck roast
- 2 tablespoon olive oil or vegetable oil
- salt & pepper to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- ½ cup salted butter 1 stick
- 8 peperoncini peppers
Instructions
- Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly.
- Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast.
- 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.
- Cover and cook on low for 8 hours.
- After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.
Video
Notes
- If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.
- Do not rush this recipe. Do not cook on high. This will only work when cooked slowly on low.
- If you are sensitive to sodium, you could use unsalted butter for this. Be sure to use butter and not margarine. Margarine is basically oil so only use the real stuff.
- Rump roast or sirloin tip will also work in this recipe.
Nutrition
Originally published: April 2015
Updated & republished: October 2020
Kimberly
Wow! Delicious! After one bite, my husband said "Twice a week ok?" You had us at Peperoncini! It's now on our dinner menu, thank you!! (I followed the directions exactly. Next time I need to double the recipe) thank you!
Kimberly
Prior to finding this recipe, I had made Mississippi Pot Roast twice previously (in the Instant Pot) and just detested the taste of the finished product. Literally one bite in to those two recipes and I had to push the plate away b/c they were either too salty, too spicy or both. But your recipe actually made me a fan of Mississippi Pot Roast! I made my own Ranch seasoning (minus the powdered buttermilk) for the recipe and used a packet of gluten free brown gravy mix (I have celiac) along with the stick of garlic butter you suggested and half of a jar of sliced banana peppers and its brine. What a fabulous dinner! The recipe was not overly salty nor spicy and the flavor of the pot roast and gravy was just scrumptious! I’ll gladly make this recipe over and over again.
Sweetpoppy
Super Good! Makes great sandwiches too!!
Michelle Procopie
I happen to only have beef tenderloin chunks....can I sub this cut of meat instead of chuck roast?
Brandie @ The Country Cook
I don’t see why not. I have found that this recipe works for most cuts of meat.
Maggi collins
Made many Pot Roasts over the years, this recipe tops them all!
Lynne Driscoll
NO FEAR NO FAIL RECIPE THE BEST
Sarah Meyer
Best pot roast I have ever made! SO flavorful, followed the recipe exactly except I cut the butter up in pads and spread them over the roast and put in probably about 12 peppers. I did the garlic bread and decided to make my husband a french dip with it, with the drippings as the dipping sauce- said it was the best he’s ever had! They peppers give an added kick to the dipping that he loved. Kids loved it too. Will go in the regular rotation!
Jamie
Do I have to use ranch dressing mix ?
Mechelle Banville
Yes if you want to make Mississippi pot roast
Nanette
You can make your own version of it. She adds a link to one
Barbara Baron
I will only make roast this way from now on. Husband not a big fan of roast till this recipe. He ate 2 helpings. Definitely saving this.
Rosemary
We absolutely love this!! We like it hot so I use about 3/4 of a tall jar of sliced peperocini peppers. It's great a a sandwich on large rolls of any kind or wrapper in a tortilla ... Add more hot peppers or cheese or what pleases you. My whole family loves it and I've definitely passed it on!!
Brandie @ The Country Cook
Oh my gosh that sounds so good on a tortilla! I love that idea!
Anonymous
Do I add peppers alone or with their juice?
Brandie @ The Country Cook
That's personal preference. It's not required but some people like it to have more a "kick". If that is the case for you, add some juice.
Lisa Mcmillian
Very tender and juicy. This pot roast just melts in your mouth.
Edwin
We made this with chuck roast and the meat wasn't very tender. For what ever reason, our crock pot Low setting seems to be hotter than Low, could it have cooked too high of temp?
What type of beef do you recommend using in this dish? I'm also thinking it could've been the quality of meat.
Thanks.
Brandie @ The Country Cook
Hi Edwin! My only guess would be the quality of meat. It definitely sounds like you did everything right. Most times a chuck roast (after being slowly cooked for so long) will just be fall apart tender. However, if it is a particularly rough cut of meat (which sometimes happens) it just won't get tender no matter what you do. So I don't think it was your slow cooker. Low and slow for 8-10 hours should've done the trick. I'm not suggesting you get a terribly expensive chuck roast but perhaps look for an Angus beef chuck roast. I have had very good luck with those. I hope you give this one another try!
Vickie
I use angus
Madelynn
This is so easy and delicious. Everyone loves it and asks for the recipe. I’m is one of my go to recipes when have extended company because we can throw it in the crock pot and go about our day and return home to a tasty meal. I usually serve as sandwiches and put together a few sides and can feed plenty. Everyone is happy. Also for the sandwiches I serve with a horseradish sauce.
Harold Burton
This recipe is AMAZING. I will eat this for the rest of my life! So good and easy-peasy.
Brandie @ The Country Cook
Ha! I love hearing that Harold - thank you!
Rebecca
Awesome!
Angela
I make this all the time. I double it. And use a can of beef broth for more flavor. It’s delicious over mashed potatoes. Mid you remove the meat and stir in a cornstarch slurry and cook another 30 min you will have a nice thicker gravy.
I also use sliced peperoncinis and some of the juice.
Heather
If I used a 4.75lb roast, would I need to cook it longer? How would you suggest I adjust this recipe for use of a larger roast? Thanks!
Diana Dale
Can I decrease the cook time if I cook it on high? I don’t want it to affect the taste. I’ve made it as it says, 8 hours on low, & it’s SO GOOD. I got off to a late start today. Thx, if anyone responds!
Brandie @ The Country Cook
It won’t be as tender cooked on high. It’s not enough time to break down the cartilage in the meat. Sorry!
Catina
You will never make a traditional pot roast again!! The best ever and the recipe is so easy!! A+++
J.
Yummy yummy in my tummy!
Lily Alley
Absolutely wonderful ❤
Emily H
Incredible recipe. Perfect for a group I was hosting on game night. Set out some King Hawaiian rolls with it for self serve style right out of the crock pot. I did not sear it before hand and it didn’t need it. I used a 4 pound brisket.
Faith mustone
This is the best recipe for the Mississippi pot roast pork roast chicken turkey anything you want to cook... After the meat is cooked I pull it out shred it all throw it back in the pot and add more water to it to make more juices since the sauce is already pretty potent
Faith mustone
This is the best recipe for the Mississippi pot roast pork roast chicken turkey anything you want to cook
Ryan
This was so good! I will definitely be making it again. It turned out great and was perfect with mashed potatoes. The only thing I’ll do different next time is add more peppers, they taste great slow cooked with this roast!
Latrecia
Can I use sweet potatoes instead of regular? Would it change the flavor?
Georgia L Munson
This roast leftovers make incredible taquitos and burritos, and tacos.
Like nothing out there already. Fabulous
Brenda D Buck
The best. Hands down!
Sharon
Omg!!! Never ever in my life have I ever tasted anything as good as this! I’m poking chunks of meat out of my crockpot, eating it steaming hot, burning my tongue and I can’t stop! The best thing I’ve ever tasted! My roast was very large, barely fit in the crockpot, but I shoved it in. Poured the entire jar of pepperonis in the pot, added a spoonful of better then bullion in a cup of hot water and poured that in with the butter, cut the butter in half, the entire packets of au jus and ranch. It’s been cooking almost 8 hours and it’s amazing!! So I put in a bunch of asparagus and one yellow squash cut up to cook in the amazing liquid. I could eat the entire roast myself it’s that good!
Danielle K
My mom made post roast my entire life and it was good, nothing that got me super excited for dinner. Well, the roles are reversed now and I found this recipe and I'm never using anything else! I cooked this for my mom and even she agreed that this was the best chuck roast she ever had! It's so tasty and delicious.
Maggie
Hi! Made this recipe just as stated. We loved it! We have had it on warm corn tortillas and also with mashed potatoes and a veg.
For those who want to change it, go ahead and just don’t comment about it. She took time to type out this recipe, and I am sure her way is the best. No Au ju gravy, carrots etc. then you are just making a pot roast.
Rachael
Absolutely delicious!
Connie Keathley
I love this recipe in the crockpot, but I think it is even better in the oven.
Jessica
I have a question. I don't have ranch dressing mix. Is there something I can substitute that with
Brandie @ The Country Cook
Not really. Not unless you want to make it yourself. I have a do-it-yourself version here on my site if you want to try it. 🙂
Shannon
One of our favorite recipes! Substituted a jar of roasted red peppers when we didn't have the pepperocinis and it was equally delicious!
Daniel J Eckert
Not a pot roast fan, but this recipe is delicious.
Patricia A. Brazil
Can you make this recipe in a dutch oven?
Paisley
Oh great, 10:30 at night and now I'm hungry. Thanks a lot.
I guess I'll be going to the store for a roast tomorrow.
Dixie
I've made this recipe several times and now have my boss making it too. Both of our families LOVE it. It's so versatile and tastes great on sandwiches later. 🙂
Andrew
This was delicious. I followed the recipe and didn’t think the dish was salty. One of my dinner guests, part of our quarantine bubble, said she hadn’t tasted this dish since her grandmother made this over40 years ago!
Laurie
Can this be frozen after its cooked? This is my go to pot roast recipe. I love this.
Yaya
Does it need to be “seared” before placing in crockpot?
Brandie @ The Country Cook
I do recommend it but it's not absolutely necessary. 🙂
Charlene
Amazing! So simple yet so delicious! I don’t always sear the meat and I’ve used frozen pot roast before as well. So yummy this is a staple in our house. Serve it on top of mashed potatoes. You won’t regret it!
Deanna Perry
I made this today and the flavor was good, a little strong though and it got a little overdone. There was nothing but meat and melted butter, so it really was kind of greasy. I thought there was supposed to be gravy. What could I have done wrong. Should I cut back the time to 6 hours? I know all crockpots are different. I never thought mine cooked faster than average. I even wondered if maybe I accidentally had it on high rather than low, but I am pretty sure it was not on high as I think it would have really burned up! I going to try it again in a couple of weeks. I will pay closer attention to it throughout the day.
Rachael larson
Absolutely delicious! I used beef onion dry soup instead of the regular and cooked for 7 hours on low because I couldn’t wait another second, it smelled so good. Served over mashed potatoes, perfect meal!
Brandie @ The Country Cook
Yay!! Thanks so much Rachael!!
Meagan
Making this today for the first time and it smells wonderful in my house! Anyone try to incorporate carrots with their roast? What did you do?
Becky
Can I use an instapot
M souba
So delicious! believe me you won’t be sorry you made this. Absolutely delicious my whole family loved it!
Ben Hanzman
I love spicy food, but wanted to share this with my young children.
Is it spicy?
Mercer Lynda
We love this recipe! I made it 3 times now and it's one of our favorites, so easy and delicious. My hubby says that I may only make him pot roast from now on. Thanks so much for your recipe!
Mickey England
I love a good pot roast and this is by far the best one I've ever made or eaten! After I browned the roast, I chopped up an onion and let it carmelize in the skillet and put it on top of the roast, then I added everything else (we love onions!) and I also added about 1/4 cup of the brine from the pepperoncini to everything else. It didn't say, but I cut the stick of butter up and put it on top of the roast, then added the peppers. It was so good that I just don't have the words! My husband was over the moon! I said to him I thought this would be a good thing to make for Christmas dinner and he thought it was a great idea. I picked this recipe over the tons of other ones on the internet because they all used Au Jus gravy mix and this one used Lipton onion soup and I think it made all the difference. Great recipe. Thanks!
Jenn
Yum yum yum.
Sallie Russ
Have you ever substituted a pork tenderloin in the place of roast? Any thoughts comments about that?
Bob L.
It's GREAT
Nancy Thomas
So delicious!! I like using a rump roast. I also add baby carrots and one onion quartered. I cook in the crock pot overnight. 30 minutes before serving I add mushrooms.
Jill Parrino
Can you use ranch dressing in bottle?
Brandie @ The Country Cook
Hi Jill! No, it needs to be the ranch seasoning only.
Marti
Can you add mushrooms and when would you do that?
Anna
We substituted the butter for beef broth and it was fantastic!
Molly
This was DELICIOUS and very easy! I doubled the amount of peppers because I like spice. My boyfriend said it was better than any barbecue he had ever had. Highly highly recommend.
Sarah S
Finally the perfect pot roast recipe! Amazing! I used brown gravy packet Instead of au ju and it was still so yummy! I made mashed potatoes with southern greens beans and it was perfect. Thank you for sharing!
Angela
Can I use an eye round roast for this? That's all I usually buy.
Brandie @ The Country Cook
Yes you sure can. Now, keep in mine sometimes the eye round doesn't shred quite as easily but it'll still taste delicious!
Sabrina Lann
So easy & delicious! My husband's favorite roast EVER and I've made many roast dinners in our 33 years of marriage! The only change I made was that I use a stick of Kerrygold Garlic & Herb butter just to add flavor.
Lisa Garcia
OUTSTANDING RECIPE! I had a smaller roast so cooked 4 hours on high and 2 hours on low. Added about 12 peppers total and some of their juice. BOOM! Hubby and I love this and it is now a favorite!
Bernie Worley
Great!
Heather
Delicious! I fix this all the time! The only thing I can say the crockpot is good for!
Amy
The Kerrygold Garlic & Herb butter was a game changer! Everyone loved it! My kids said it was best one I’ve ever made!
Esther Kidd
We don't make this often but when we do, it's always a hit! So delicious and easy to make!
Sherry
I’ve made this many times. I cut the butter way down. I usually only use about a tablespoon. Unusual I know but for me the butter makes it too oily. Today I’m cooking it without the butter and have no pepperoncinis . We do very low sodium so I find the ranch dressing mix and onion soup mix are salty enough for anyone who does lower sodium like we do. While it’s cooking I don’t touch it at all because it’s not needed. I usually cook it with only one or two peppers again for the low sodium. It always turns out scrumptious, falling apart, flavorful, and faithfully on the rotation. I usually cook it on high which is six hours.
Teresa
This was an easy delicious meal! Next time, I would try unsalted butter though
Shanelle
This is the best recipe for beef ever!
TM
This is one of the easiest and most delicous recipes for a roast, and the preparation process isnt long at all!!
Lottie Patrick
One of my favorites. We have it at least once a month and serve with grilled sweet potatoes. The Ninja works great with this.
Ebonie
This was such a great recipe. It was so tender and so much flavor in it! Thanks for a great meal! So easy to make and everyone loved it.
Kathryn
Definitely will try
Jennifer
I don’t have pepperoni I, can I use banana peppers?
Joseph M Schlickman
I add mushrooms. This is the best slow cooker pot roast recipe I have ever tried.
Linda Balducci
Do you use the fresh mushrooms or the jar?
Nancy
Making this today. Off to a late start.
Can I reduce the time to 6 hours on low?
Or can I put it in high?
Cece
Am in same boat and found somewhere else that you can cook on high in your slow cooker for about four hours. Am trying this now so hope that does the trick!
Dana
Has anyone ever used a Rump Roast for this recipe and how did it turn out?
Cheryl Murphy
Wonderful!
Maratha Causey
Just got this in the crock pot. The only adjustment I made was to pour some of the juice off the peppers into the pan where I browned the roast. I hated to see all those yummy brown bits go to waste. Cooked and scraped the pan then poured it the crock pot. After it cooked down it was probably 1/4 cup of yummyness...Can't wait to have for lunch tomorrow with roasted carrots and onions and mashed potatoes. Staying in, doing my part for social distancing. Everyone stay healthy...
Anita
What else can I say. Yum Yum Yum. If this is for Sunday dinner with your in-laws don’t expect any leftovers. But if you have leftovers, just call yourself lucky. For tomorrow is another day.
Hannah
My husband and I absolutely love this meal. I’m soooo glad I came across this recipe. I use my own ranch seasoning blend and the fresh flavors with the roast can’t be beat!!
KGRS
We sit the pot roast on two chopped yellow onions in addition to the above recipe. Love it!
Candace Armstrong
Magnificent flavor in this roast!!!! Not going to be many leftovers.
Brandie @ The Country Cook
Woo hoo!! Thanks so much Candace!
jo hines
Made this with tamed pickled jalapeños and this is a favorite in my house hold!!! We pair with white rice or mashed potatoes and bacon wrapped green beans!!
Philomena Messina
I’m making this for the first time this weekend kids visiting I’ll make it exactly this way. I’ll let you know after they’re response , can’t wait. Will serve it in Italian rolls. Yum
Brandie @ The Country Cook
I hope everyone loves it Philomena - be sure. to let me know! 🙂
Sherice
Can you do this in the oven as well?
Brandie @ The Country Cook
Hi Sherice! I am sure you could - I just haven't made it that way yet. You'd have to cook it really low and really slow or the meat will come out tough and not super tender like it does with the slow cooker. 🙂
Angelia
Hands down my families favorite Pot Roast Recipe! I use Beef Onion Soup Mix Instead and always add celery, baby carrots, and chunked sweet potato for a complete meal in the crockpot. Perfection every Time! Trying it out in my new Instant Pot this evening!
Sarah
Do you add any liquid when adding the vegetables? I want to do that too but wasnt sure if it needed extra liquid thrown in.
Angela Bostick
Do you add the carrots and other veggies in the beginning or later in the cooking process?
Dee
I will be making this crockpot sensation for Easterr dinner. I would like to know when I should put in vegetables (carrots and potatoes) and do i need to add water?
Traci Kenworth
This is quite a good recipe! I've made it quite a few times. Delicious!
Ashley
So good and so easy!
Brandie @ The Country Cook
Love hearing that - thank you Ashley!
Vince Noviello
Noced some concerns about saltiness. Make sure to use the ranch DRESSING packets. Not the ranch DIP. I made this mistake first time. The dip has twice the sodium as the dressing packets. Makes excellent sandwich with some creamy horseradish, or add beef broth for an excellent Chicago Style beef sandwich!
Daniel
Made this in the pressure cooker, 45 mins under pressure 30 mins natural release. Turned out great and super tasty! I put some pepperocini juice in with the peppers and may not do that next time to see if it brings out more of the ranch flavor. It was still good that way, just like to share my methods and results!
Linda D
I make Pot Roast alot, to me, its one of my "comfort foods". And , most of the time I make this recipe but my husband refuses to shred it. He will slice it and we eat it this way w the gravy. Just love the flavors.
Linda D
Kevin
This is a staple around my house. Everybody stress out over the ingredients. Chill, I use London Broil, low fat meat, usually not good unless cooked in smaller pieces anyway. Its amazing in this application. I add carmalized onions, fresh cut celery, fresh garlic, fresh parsley, green onions ans some other spices I love ...dont forget the Bay leaf.. This is in addition to the regular reciepe. It is FANTASTIC! I am from New Orleans, we bring everything to a new level!
Brandie @ The Country Cook
Ha! Love it! Thank you SO much Kevin!
Tina Magness
Have you ever prepared this , then froze it to use later? This is one of my favorites
To serve at super bowl parties.
Karen L.
This recipe is SO simple and SO delicious! It's a perfect meal with several different ways to serve it too. I have shared this with family and friends because it was simply the BEST! You've got to try it and then you'll be hooked.
Latrecia
Can i substitute a gravy packet for the Lipton onion soup if I don’t have it?
Redpunzle
Yep, works fine. Other sites call for au jus or gravy packet instead of onion soup packet.
Ericka
I used a regular brown gravy packet. Still so good.
Dawn Gilmore
Awesome Recipe! My family enjoys this when I make it. Thank you for sharing!
Jennifer Medina
I made it tonight and it was delicious. What can you substitute the stick of butter with?
Ginger
Made this in the instant pot. not sure how many pounds but didn't have soup mix so used chopped onion. Cooked 46 minutes. Natural release probably around 20 minutes. Made mashed potatoes with a cup of the juices from the roast in instant pot and Oh my god sooooooo good.
Brandie @ The Country Cook
Love it!! Thanks so much Ginger!!
Lane
Best pot roast ever
Nitiya
We doubled the recipe. Turned out perfect (I have a larger roasting crock pot.)
Arnay
How did the roast turn out? Any tips? I’m thinking of doubling the recipe also.
Toni
What oven temp would you cook this??
Brandie @ The Country Cook
I don't recommend oven cooking. This roast really needs a low and slow cooking to get tender. If you must cook in the oven, you are going to want to cook it at 200f degrees for several hours. I haven't tested it that way so I can't say for sure.
Di
Since I'm serving 8-10 people, I was wondering about doubling the recipe with 7-8 lbs of meat.. Has anyone doubled the recipe and if so, do you double all ingredients as well? I only ask because sometimes doubling works, but sometimes it's too much flavor. I don't want to overpower the meat.
Mary
Di, looking to double the recipe as well. Can you let me know how your roast turned out? Did you need to double the recipe, and how long did you need to cook this for?
Laura Brewer
Can you use a sirloin tip roast instead of chuck roast?
Brandie @ The Country Cook
Hi Laura - you could. Just make sure to get one with plenty of fat and marbling. The reason being is you need to be able to cook this long enough so it gets tender enough to shred. So, you may need to cook the sirloin tip a little longer. It's just one of those meal you just can't rush. The meat needs lots of time to break down and get nice and buttery. 🙂
Hannah Horan
Sooo good! So thankful for this recipe! My family absolutely loves it. We put 2 jars of peperoncinis because we just love the flavor it adds. Thank you so much for sharing this gem!!!
Brandie @ The Country Cook
Thank you so very much Hannah! I really love hearing when a recipe turns out good!!
b mc
!
Christina
Hands down....THE BEST EVER! I share this with anyone who will listen! Lol
Lexie
Had anyone done this in the oven on low?
Kevin
Are there any alternatives to using butter? You mention not using margarine. I'm lactose intolerant 🙁
Jenny Fallo
Has anyone tried this in a pressure cooker? I have a 2.8lb roast.
Jo
Fantastic! I grew up making roast and this is now my go to!
Brandie @ The Country Cook
Love it! Thank you Jo!
Daryl C.O'Hara
I just realized I don't have Peppercinis, I have cherry peppers or can I just skip the peppers altogether?
Charity
Absolutely awesome. The best part is the sandwiches the next day!! I've taken it to work before and people actually offer to pay me to bring them some the next time I make it!!
Rhiannon
This was amazing!! I couldn't find the Kerry Gold Garlic & Herb butter, so I used a different brand. I also removed the roast after cooking & strained the juices (I left a little in the crockpot) to add to a roux for gravy. I also added 1 can of beef broth to the roux & crockpot drippings to get it to the consistency I wanted. We served with Texas toast & mashed potatoes. We barely had enough for me to have lunch today.
Brandie @ The Country Cook
Oh wow!! That is so awesome to hear! Thank you so very much Rhiannon!
SARAH J GRAVDAHL
Could you use pork roast instead of chuck roast?
Brandie @ The Country Cook
You sure can! Check it out here: https://www.thecountrycook.net/crock-pot-mississippi-pork-roast/
Christie Montz
I made this today exactly as the recipe says, with the exception of adding baby carrots around the roast and my grass fed roast is not falling apart. I just don't get it. I've made it before and it did fall apart with a fork. Everyone loved it. Any ideas on why?
Brandie @ The Country Cook
Hi Christie - oh no! Sometimes you just get roasts that take a lot more time to cook in order to fall apart. Most require the time I have listed here but some meats have very strong tendons that just don't want to break down so they need some more time to cook to get tender.
Cheryl
Unbelievably delicious!!????
Brandie @ The Country Cook
Thanks so much Cheryl!!
Tricia
How many people did the 3lbs feed? Cooking for 7
Brandie @ The Country Cook
Hi Tricia, about 5-6. Depends on how much fat is on the cut of meat. 🙂
Sarah
Do you have any suggestions on a substitute for the butter?
Krista
That's my question too! Dairy sensitivity. Unfortunately, I ate some last night, and man was it good. Of course, today I feel like crap. Once I was given the recipe, I know why. Now to recreate it without the dairy...I can sub ranch and onion mix easily but the stick of butter is a bit trickier.
amanda
is it possible to cook on high to get done quicker than 8 hours? or will that ruin the roast?
Brandie @ The Country Cook
Hi Amanda! No, I don't recommend that. The meat won't come out as tender and buttery.
Luwana
I am so glad I found this recipe for pot roast it is delicious by far the best roast I’ve ever made ❤️
Mike Searcy
Great!
Kathie
Really good crockpot roast. Good flavor and very tender. It really did not need any other liquid other than what the roast made. I used a 2lb roast which took less cooking time.
Brandie @ The Country Cook
Thank you so much Kathie!
Tim
BestDamn Roast East of the Mississippi River
Brandie @ The Country Cook
Ha - love it - thank you Tim!
Bobbie
My husband really loved this ....my guess is he would have bathed in the gravy as he raved so much about it.
Donald
I just sent this recipe to my sister because it's the best chuck roast recipe my wife and I have ever had. We've thought about serving it to dinner guests it's so good. We often include the entire jar of peppers (drained) because they soften and add incredible flavor to the finished product. Also, I highly recommend adding a medium sized bag of baby carrots, 1 course chopped sweet onion, and 2 skinned and cubed russet potatoes if your slow cooker is large enough to accommodate the additional ingredients. We serve with buttered rice and always pour A1 (or Pickapeppa) sauce on the side of the plate to mix in with entire dish. It's a grand slam all around and the kids love the carrots and potatoes too!
Lady Di
I always forget the butter but it turns out wonderfully. Guess it will be better with butter.
I will try to do better next time.
Lady Di
Cassonya M. Lampkin
My family LOVES this and it is simple with only a small amount of preparation!
Melanie
Hi, do you use the juice from the jar of peppers?
Brandie @ The Country Cook
Hi Melanie - personally I don't add it because my family doesn't like it spicy at all but you could add some if you prefer.
Spring
Hello! I want to put this on rolls (or lettuce wrap) with the provolone or mozzarella cheese for a lunch we're doing. Has anyone actually done this and did people like it or not? Thanks:)
Natasha
If I need to feed a large group can I just double all the ingredients? Should I adjust the cook time?
Brandie @ The Country Cook
Hi Natasha - you could certainly double the recipe. I haven't tested it though so you may have to keep an eye on the cook time. You may need a smidgen longer until they are tender.
Merry Tooley
Could I make this with a rump roast?
Brandie @ The Country Cook
Hi Merry - I think you could. It may not come out as shreddable and tender. Rump roast should definitely get tender with the longer cooking time though.
Karyn
I’ve made this before, and my family loves it! We just wish it made more gravy. Any tips on making extra gravy? Would just doubling the dry ingredients and butter work, or do you think that would make it too salty?
Brandie @ The Country Cook
Hi Karyn, that's a good question. I am so happy y'all love this one. You could try adding some low sodium beef broth to the bottom of the crock pot. It will cook along with the meat and soak up those flavors and should give you a bit more of that gravy.
Penny Zickafoose
Hi,
Can this be made without the ranch dressing, my husband does not like ranch, sour cream or cream cheese on anything. I was hoping to omit the ranch dressing packet and just use the gravy mix and the onion soup mix.
Thanks
Brandie @ The Country Cook
Hi Penny, I promise you don't taste the ranch dressing in this. At all. It just adds to an overall flavor. I have made this and my husband HATES ranch anything and he never knew it was in there!
Penny Zickafoose
Thanks for the information.
Judy
I was so excited to make this and then in the process I did not have everything needed. Instead of onion soup mix I used 2 tablespoons onion powder (not onion salt) and also added a pkg of au jus. It was the best pot roast I’ve ever made. I did sear my meat because it gives it extra flavor. When it was done and I had shredded it I took 1 tablespoon corn starch and 2 T water mixed and added to thicken juice into a gravy. We ate it over mashed potatoes. It is wonderful. The only recipe I will ever use!
Madelynn
Delicious! Didn’t change a thing. Can’t wait to try the chicken and pork version. Thanks!
Brandie @ The Country Cook
Awww - thank you Madelynn!! Hope you love those versions as much as this one!!
Michelle
Hey there, would an inside round roast work instead of chuck?
Thanks.
Jennifer S.
The BEST pot roast I've ever had!!! Ever! Two very important ingredients: Lipton's onion soup mix and the dry ranch dressing mix! Do not, repeat DO NOT use the dip mix versions, it doesn't work well at all (I tried it first time simply because it was what I had). Then this time I went and found the soup and dressing mixes. With the recipe as is, it was FANTASTIC. I did increase time to 10 hours low. Also I didn't sear the chuck - I wanted all that good stuff to soak into the meat as it slow cooked. I will be making this again and again. Served over mashed potatoes. Scrumptious! Thanks for this recipe!!!
Cloudette
Just made this for lunch, I put it in my crockpot when I got off this morning at 5, cooked it on HIGH for 6 hours so tender and full of flavor, thanks for the recipe????
Amy
I have onion dip and ranch dip on hand...think I can sub that instead of the soup mixes?!
Brandie @ The Country Cook
Hi Amy! I haven't tried those. If you give it a try, I'd love to know how it turns out for you!
Lauren
How did this turn out? I'm in the same predicament
Lisa
If I cook two roasts in one crockpot, about 6 pounds. Do I double the ingredients ?
Lady Di
Yes you would double the ingredients. You need full favor.
Sandy
Hi Brandie, What about doing this in an Instant Pot? Any ideas time wise & would it be done same way with gradients & order? Hope to hear back 🙂 Thanks so much
Brandie @ The Country Cook
Hi Sandy - my best guess on this would to do the recipe as written and maybe add about a cup of beef broth to the mixture so the pressure cooker will be able to come up to pressure. I'd still brown both sides of the roast on the sauce setting if you have time. Then high pressure for 60 minutes and a 15 minute natural pressure release. Let me know if that works for you!
Sandy Roth
Thanks so much Brandie for answering my question 🙂 I have an Instant Pot coming on Fri & this seemed like maybe a good recipe to try once I master it Lol! I'll LYK may take a couple times LOL!
Brandie @ The Country Cook
Yay!! It took me some time too. It still messes me up occasionally but I am a lot better at it. LOL!
Arlene B. Heed
It was delicious. I love pot roast.
Angela Turner
Ive made a few times and always a hit.... Love it!!!!!
Debi G
My family (& guests) absolutely love this recipe! I want to make it for my mother-in-law though and she can’t tolerate butter. Any substitution recommendations for the butter? I know it says don’t use margarine, but have you found any non-dairy options to be decent?
Brandie @ The Country Cook
Hi Debi! Thanks so much for coming back to comment! Yay! So, for the butter, it is a hard one because it is the fat in the butter that is giving this so much flavor. Non Dairy options (so far) just come out oily and not butter-y (for lack of a better word - ha!) If I ever come across one that can hold up well to the cooking process, I will let you know!
Angela
Will pork ribeye roast work too?
Brandie @ The Country Cook
Hey Angela! I don't see why not! I've made it with pork and chicken. Turns out great!
Leslie
So delicious, even my picky teens loved it!
Brandie @ The Country Cook
Woo hoo!! Thank you Leslie!
Pamela
Best pot roast ever!! Quick and very easy my whole family loved it
Brandie @ The Country Cook
That's so wonderful to hear! Thank you Pamela!
Megan
Hi I want to cook this dish in the oven. What would be the time and temp for making this in The oven?
Brandie @ The Country Cook
Hi Megan! I have never made this in the oven so I honestly couldn't say since I haven't tested it. But if I had to guess it would be at a low temperature for a few hours. It needs to cook low and slow to be tender.
Megan
Thanks for the input. I cook this all the time it’s a big hit with the family. Usually I make this in my slow cooker But I’m making a couple for a get together so need to make one in the oven.
Brandie @ The Country Cook
Let me know how it turns out for you! 🙂
A brab
So juicy and tender, full of flavor! Definitely needs the full 10 hours or more to make. Worth the wait.
Brandie @ The Country Cook
So awesome to hear!! Thank you so much!!
Alisha Ross
I love cooking with my kids. We typically make cookies or muffins but my oldest daughter (11yrs) has begun to help me with making dinner. She loves chopping vegetables.
Susan
I have made this recipe in the crockpot and we love it! However can it be made in the oven? Im short on time today. and family really wants pot roast
Brandie @ The Country Cook
Hi Susan! You could but you'd still need to cook it low and slow so it comes out tender. Chuck roast is a tough cut of meat and if it's cooked too fast, it'll be like chewing leather. LOL.
Christine Shinkawa
Can you sear the roast, put everything in the crockpot the night before and cook the next day?
Brandie @ The Country Cook
Hi Christine. I don't see why not. Although, you'd want to pop the insert into the fridge overnight until you're ready to cook. No one wants food poisoning along with their roast. LOL. 😉
Julie @ Back To My Southern Roots
I've never seen the Kerrygold garlic and herb butter, but it sure looks tasty. This meal looks fantastic!
Brandie @ The Country Cook
Thank you Julie!
Tiffany
If I use a smaller cut of meat 1.8lbs per say would the time be less?
Carol
Was just wondering about the pepperocini as I find some to be to spicy ???? so if less are used will that jeopardize this recipe?
Carol
Brandie @ The Country Cook
Hi Carol, I am super sensitive to spice and I find it's not spicy at all. In fact, I know people that add the juice and more peppers to kick up the heat. However, you can certainly leave a few out if you are concerned about spice level. No problem!
Lady Di
Leg of Lamb is good roasted with mint jelly.
Lamb is good. Can be very strong tasting especially if you get hold of mutt.
I think mutt is an old goat. Nothing wrong with it --- it is just strong smelling and tasting.
Lady Di
Don't know about lamb but it is wonderful with chicken.
Terra Gerling
Would this work with a leg of lamb? I’m curious to try that but don’t wanna do something that wouldn’t be so great especially with a leg of lamb.
Brandie @ The Country Cook
Hi Terra, that is a good questions. I don't enjoy the flavor of lamb so I have never tried it. It seems like it should work though!
TONY HARRIS
I am going to try this with a leg of lamb roast. I will report back with the outcome!
Megan
Can you use a top round for this?? It’s whats in the freezer. We make Mississippi chicken all the time but would like to try something different
Brandie @ The Country Cook
Hi Megan, I have never tried it with top round. You would definitely want to cook it low and slow as top round can be a very tough meat. 🙂
Diane
We just love this roast. We also make Mississippi Chicken and Crack Chicken.
Brandie @ The Country Cook
Love it!! Thanks Diane!
Tiss
Making this now!! So excited. I love crockpot roast and was bored with my traditional recipe.
Karen
I really really do not like ranch flavor. What would you suggest as a good substitute? Italian? Nothing? Thanks!
Shene
My husband and I don’t like ranch either but neither one of us tasted it in this recipe.I think the
peppers mask the taste. I am making it again tonight. I am not kidding, I don’t like ranch
Brandie @ The Country Cook
You can't taste it - at all. It adds to an overall flavor but you don't taste it as a separate ingredient.
Cera
How long should this be Cooked on high?
Brandie @ The Country Cook
Hi Cera, because this is a tough cut of meat, I really recommend only cooking it on low. That helps get the meat super tender. Cooking it on high won't produce the same results. If you absolutely must cook on high, then it would be about 3-4 hours. But I don't recommend it.
Liz
This was awesome, family loves it!
Holly
Does it taste like Ranch dressing at all? I bought everything but I’m second guessing because my husband hates ranch.
Brandie @ The Country Cook
Hi Holly! It doesn't at all. Just adds to the overall flavor. My husband doesn't like ranch either and he gobbles this up. 🙂
Latoisha Hinton
I love this recipe. It's my go to meal when I have a busy week.
Moses Brodin
I made spaghetti squash for the first time last night and LOVED it! I started eating gluten free recently, and my gluten-eating BF was craving pasta I tried spaghetti squash. He tried a bit of mine, and liked it – so it looks like i’ll be searching out more spaghetti squash recipes!
Brandie @ The Country Cook
That sounds awesome!!
Leah Spitzer
This is one of my favorite recipes of all time. I add more pepperoncini, large cut onion, and fresh mushrooms just because I love them. I have decided this is going to become one of my go to recipes for company. Every one that eats it loves it.
Bonnie
This is so good! It’s the only way that I cook a pot roast now.
I have changed a couple things though. I use a rump roast and 1/4 cup of butter and I slice the meat rather than shred it. It does not turn out overly salty even with the dressing and soup mixes. I added cut up potatoes that I coated with a little olive oil and it all cooked together. So easy!
Brandie @ The Country Cook
Love how you made it your own Bonnie!! Great suggestions!
Denise
Brandie, I have this recipe from a person my daughter works with. The only difference is no onion soup mix. The flavor is wonderful and when I serve it the first time, it is with mashed potatoes. After that, we use the leftovers as sandwiches on some nice rolls. It is great with either and I love the simplicity of the recipe.
I also made your Lazy Bars a week ago. I took them as a treat for my co-workers (we are election judges). Everyone loved them as usual, and the leftover bars went home with a teacher who was giving them to her special needs high school class!!! They always turn out great!!!
Thanks for all the recipes, I have made many of them!!!!! Keep them coming!!
Brandie @ The Country Cook
That is SO awesome Denise. It absolutely makes my day to hear!! Someone told me they use Au Jus gravy mix instead of the onion soup mix. I think it totally works with or without. So glad to hear this. And yay for Lazy Cookie Bars - ha! You are so wonderful to make treats for everyone. 🙂
Denise Tucker
Brandie, I also use the Au Jus in place of the onion soup, other than that the recipe is identical. Love your site!!
carol seitz
How would you use chicken for this recipe?
Brandie @ The Country Cook
Hi Carol! I'm glad you asked! I actual have a recipe for Crock Pot Mississippi Chicken here on my site. Here's the link: https://www.thecountrycook.net/crock-pot-mississippi-chicken/
Anon
I want to make this! Just waiting on getting a bigger crockpot!
Brandie @ The Country Cook
What size do you have? This could work in a 4-quart if you went with a smaller 2-3 lb roast. 🙂
Brian
I didn't salt when searing. Salted Irish butter took care of that. Thank you for the awesome recipe!
Brandie @ The Country Cook
Love, love hearing that Brian! I appreciate you taking the time to come back and comment on it!
Julie Sutton
I had two roasts so I just doubled the recipe but will they both cook in 8 hours on low? One roast was 2.2 lbs and one was 2.5 lbs
Joe
So easy to fix and soooo good!! I've prepared this several times. Everyone love this dish. The only change I make is doubling up on the pepperchinis. The juices also make a fantastic gravy.
Brandie @ The Country Cook
Love hearing that Joe! Thanks for taking the time to come back and review!
Lakeisha
My entire, picky family LOVED this roast. The recipe was easy to follow and delicious. I added celery, carrots for garnishments and and a packet of Mccormick's gravy mix/ture for more gravy.
Brandie @ The Country Cook
Lakeisha - love, love hearing this!! I also love the addition of the gravy packet and celery & carrots. Sounds delicious!!
Sarah
Um..its supposed to be made with a ranch packet and an au jus packet... so it has the brown consistency when done... I mean the onion soup mix makes a good roast too but it doesnt make the consistency correct... Mississippi mud roast is what I've seen in called... but like I said it will still taste great but a little less gravyish a little too watery!! ????
Debby
Thanks for the recipie! This roast was ro die for. Cuts like butter and taste so good. I will always make my roast this way. Because I am doing keto. I paired it with cauliflower rice
Ilana
Can I use Giardiniers instead.
Nicole
Yum!! Can't wait to try this recipe!
Maddy
Are we able to cook this in an InstaPot? If so what should be the cook time and directions?
Serra Brindley
I cook this in my instapot all the time. I sear it in it just as stated then throw everything in + 1/2 cup water. Manual for 30 mintues and it is fall apart.
rebecca roberts
I would suggest tablespoon of kerrygold butter, too much for a whole stick . add celery, carrots, onion and red potato’s. Also substituted onion soup mix for au ju gravy mix and it was awesome!
Jodi
I made this with a rump roast in the instant pot , cooked it for 40 minutes on the meat setting after sautéing and it was great.
juliana fendez
Your style of cooking is right up my alley and speaks to my heart! Thank you for all the lovely recipes !
Sharon
Omg..best roast ever..Had to cook it again per request from my family...easy and delish!
Quanisha
If I wanted to add potatoes and carrots to this recipe, when would I put them in the crockpot? At the beginning or a few hours later?
Claudea Goar
FIVE-PLUS STAR RATING! We made it exactly per your recipe, except for the peppers. It was heavenly. A definite keeper, we'll make it again and again. Thanks so much for sharing this recipe. Served fresh diced carrots fried in lots of butter, and mashed potatoes. <3 <3 <3
Brandie @ The Country Cook
Yay! Thanks so much for coming back to let me know Claudea!
Rachel
It was delicious and will definitely be added to our dinner rotation. Leftovers were good the next day as well. I would use unsalted butter next time and maybe not even salt the meat. I love salt, but it was almost too much for me. I followed the recipe and also added two chopped russet potatoes , a few more pepperoncinis and a little bit of the juice from the jar of the pepperoncinis.
Rachel
If I want to add Russet potatoes to this recipe how would I go about doing that? I wanted to chop them into bite size pieces. TIA.
Lindsey
When I add the ranch and onion mixes do I need to stir them ir mix or do they just sit in top?
Brandie @ The Country Cook
No need to stir. Let it cook first then you can stir it all together when you shred it. 🙂
Danielle
Has anyone served this as a sandwich on rolls?
Brandie
We do this all the time!
Kevin Herridge
How do I cook this using a regular oven?
Augusta Jones
Hi I made pot roast some 60 years ago in TEXAS, I did not use peppercorn but potatoes and carrots IT WAS Great.
Bruce Haskin Sr
The recipe calls for pepperoncini not peppercorns.
Nicole
Hi, I noticed on the nutritional information is serving is 214 cal. That’s fine, what is the actual serving size? Is it half a cup? 1 cup?
Brandie @ The Country Cook
Hi Nicole! Thanks for asking! The nutritional information is provided by an automatic program. I don't input it by hand. So I always tell readers to use their own trusted apps and nutritional calculators to figure out the proper nutritional information if it is necessary for your diet to do so. This particular calculator divided it up into 6 servings. So maybe a half a cup up to 3/4 cup? I'm just guessing there though.
Carol - Still cooking at 83 years!
Have made this many times! Even used this recipe in my Instant Pot! I tried it once with the Ranch Dressing pkg AND Au jus pkg instead of the onion soup pkg. That was interesting! Loved it as well! This is a winner recipe and mine is already "spotted" from coming in contact with "spatters." I usually leave my recipes out and available for my remarks after each time I use them. LOL!
Stephanie
Hello! I am just curious as to how much 1 serving is considered in your nutrition information! Also, how much protein is in one serving?
Thank you!
Anonymous
The roast recipe comes from a woman who is from Mississippi, Robin Chapman.
Mark Steele
I like this recipe a lot, made it a few times,just curious could I throw in a few carrots in with the roast or would that change flavor??
Kim D'Amato
I add carrots all the time. Still delicious! 🙂
Alanna
I’ve done this roast so many times and it’s one of my favorites! I don’t live close to a store and I don’t have onion soup mix but I have beef stew mix and I really want to make this tonight. Think it would make too much of a difference or turn out bad?
Shirley
Love this recipe. I used to do a pot roast in my crockpot with cream of mushroom soup and Lipton Onion soup mix but since making this recipe, I’ll never go back to that recipe!
Jessica H
I have this in my Crock-Pot now and it smells so good in here. If I make this again, I'm going to avoid browning it first bc my apartment got so smoky that my smoke alarm went off ????. I'm also cooking it on high because silly me forgot to start it when I was supposed to.
Brandie @ The Country Cook
Hey Jessica! That browning really adds flavor but I totally understand. If you have a fan over your stove, flip it on. It should help. But you could still enjoy this without browning! 🙂
Dawn
Mississippi girl here. The recipe originated in Riokwy, Mississippi, although it wasn't called "Mississippi Roast" until later.
Donna
Where is Riokwy, MS? I'm from Biloxi and I've never heard of that town. Thanks!
Holly
This look so delicious but I need to make it dairy free! Do you think vegan butter would work? Or is there maybe another substitute? (I already have dairy free ranch and onion dip mix ) 🙂
Jodie
So if you don't have the Kerrygold garlic and herb, can you just add the ingredients that are in the butter? Which are, (from their website), Butter , Chives , Parsley , Garlic , Salt , Dill , Peper (pepper), Paprika
Jodie
I also have another question. I have the baby pepperoncini's, how many of those should I use?
Brandie @ The Country Cook
The peperoncini will give it a bit of a kick so start with 4 or 5 and add more for more of a kick! 🙂
Brandie @ The Country Cook
Absolutely! Or just use regular ole salted butter!
Jodie
I made this Brandie and I thought it was very good. My husband liked it too.
Heidi
I doubled the recipe as it is a favorite and we're having company. For 6+ lbs of meat I used unsalted butter. Any other suggestions?
Bianca
How long did you cook it for?
Kat
Is the serving size a cup?
Damon Mckenney
Hey, can I use savory herb with garlic dip mix instead of dry onion mix
Brandie @ The Country Cook
I've never tried it Damon but if you do, I'd love to know how it turns out for you!
Hannah
i’ve been making this roast for so long! it’s one of me and my boyfriends favorites. but we make tacos! with some cheese on a tortilla and tomatoes, red onion, cilantro, lime juice, sour cream and tapatío. so delicious!
Brandie @ The Country Cook
Love that Hannah!! 🙂 You might want to try this one next then: https://www.thecountrycook.net/crock-pot-shredded-beef-tacos/
Jessica Ferrante
I've used my crock-pot for years and can honestly say there have not been very many meals that we would repeat, until now. This was amazing!! My picky husband liked it so much he heated it up the next day and made tacos out of it. Thank you so much for sharing this recipe. Will definitely be making this again and again.
Gretchen
Has anyone made this in an Instant Pot and if so, what was the timing and settings you used? Thanks
George
Hello, how much are the serving sizes?
Ashley Swanson
Very tasty! My husband loved it. Used a 4.5 pound roast and I did not think it was too salty.
Tiffany
I’m doing the keto (low carb diet.) Any suggestions on what could be used in place of the onion soup mix as that’s got quite a bit of carbs.
Stephanie
Quick question...I am planning my mother's 60th birthday party and I plan on making this for a large crowd...approx 100 people. Can I make this ahead of time, maybe 2 days before the party, and then reheat the day of? Do you think it would taste okay?
Angela
It's just the two of us, so we always have leftovers for a second meal. We buy onion sandwich buns and serve the meat on them with horseradish sauce, and it's amazingly delicious!
Brandie @ The Country Cook
Angela, that is a fantastic idea!!
Connie
Can I do this on high for 4 hours?
Jan
One of my favorite go to meals. I add pearl onions to mine and adds a lil extra. Oh and I use real unsalted butter. Soo yummy. Great with mashed potatoes, on bread, by itself, as a side to white beans.
Deidra
I have made this roast numerous times. Hubby says it is by far his favorite and to throw the other recipes out. Now I have one question for you. I just received and instant pot (Cuisinart) for Christmas. Wondering if you know how to adjust this recipe for that if I wanted to do it in that instead of the crockpot?
Deidra
I gave this 5 stars not sure why it didn’t show up.
Billie
I’m from Mississippi and I don’t know anyone who has ever cooked a roast like this. But it really looks good and I’ll try it soon!
Kim nance
I’ve made this several times and it’s delicious. And it was so simple. Everyone who has eaten it loved it. I will try it with chicken soon.
Thanks for the great recipe.
Linnie
Made this recipe this past weekend and it is soooo good. My husband loved it too. Will definitely make again.
Jamie
Just got mine going in the crockpot and can’t wait to try it tonight! I just noticed the nutritional information that is here. Are there really 46 grams of fat per serving?! If so, how is that calculated? That’s a ton of fat per serving!
Brandie @ The Country Cook
Jamie, that is a program that is used to figure out nutrition information. So, I always tell folks to use their best judgement and if they have a reliable app to calculate nutrition information, then use that. 🙂
Shawn
My crockpot has both temperature and time. What temp should I set it on for the 7-8 roast?
Brandie @ The Country Cook
Honestly, I am not sure. You might want to Google what a "low" temperature setting would be on a traditional slow cooker. Sorry - I am just not familiar with those slow cookers!
Doris
I have a 1lb 79oz chuck roast. My question is should I use half of each packet of ranch and onion mix or should I use the whole packets. Also should I use half a stick of butter or the whole stick.
Tina
My husband hates ranch and peppers. Do you actually taste any of these in the roast? I want to make this because it sounds amazingly delicious and I know I would love it but concerned about my husband not liking it?
Cathys
The first time I had this was when one of my grandsons was born. Daughters friend brought it over. Best thing I ever tasted! I'm making it today for my guy's birthday. Family coming over. Can't wait for them to try it!
Marcia Magee
Chuck roast is the best. It will literally fall apart.
Chris
This is amazing! If you like peperoncini peppers like I do put more in there than just what is added. Next time I would put in a full small bottle. Also put the shredded pork on a cookie sheet and put it in the oven under Broil for 10 min. I would really suggest it as it made it a little crispy and made the peperoncini's really sweet. Served over a bed of rice with a little lime on top is also a good topper! MUST MAKE!
Miguel Bazan Sr.
Hi everyone, I tried this recipe yesterday, I have my neighbor that I cook for since her husband passed away, but she really enjoyed it but thought it was a bit too salty. I don't use too much sodium so I don't know what I could have done wrong since I didn't even salt and pepper the meat. any advice for me?
Krys
Alot of people are saying to use an au jus packet instead of onion soup mix to cut sodium
Judi
BTW I love The Mississippi Pot Roast recipe so so much!! I will make it as often as I can!!
Judi
I was wondering if you would double the Ranch dressing and the onion soup mix if you cook two roasts in the same crockpot at the same time?
Anonymous
If I leave this cooking for an extra 2 hours in the crock pot, will it hurt?
Brandie @ The Country Cook
Nah. I think you'll be fine! 🙂
Jen
I made this today for supper. OMG my grandparents, my parents and myself are in LOVE with this recipe!!! I am going to make this weekly!!!!!!! 🙂 Brandie another amazing dish!!! Love your recipes!! A + in my book!
Brandie @ The Country Cook
Hi Jen! What an incredibly sweet comment! Thank you so very much! You made my day 🙂
Jen
YAY! I am so happy I made your day Brandie! Keep the yummy, easy and quick recipes coming 🙂 My mom actually requested I made this for Mother's day dinner 🙂
Rona
Can I cook this on high for 4-5 hours? I made this last time exactly how you did it and it turned out soooo good! This time I need to cook it in a pinch. Just wanted to ask 🙂
Brandie
You can cook on high, the meat just may not be as tender.
Sheri
Can't wait to try this recipe tonight! Do you think it will work in the pressure cooker just as good? I am new with the pressure cooker but loving how moist everything turns out in it!
Brandie @ The Country Cook
Hi Sheri! Absolutely!
candis
I noticed after I cooked the roast I forgot to put the butter. Can I put it in now or does it nake a difference?
Shelly
This was unbelievably good. I made a double batch for a small party I had and there was not one scrap left. Everyone raved about it. The only thing I did different was add a large sweet onion. We ate it on french bread with provolone cheese and put the peppers right on the sandwich. The butter really puts it over the top. I will be making this many times in the future. Thanks.
Trevor
This roast is amazing! The second time I made it, I used Onion dip mix rather than soup mix, and found that the lower sodium made it even more tender. I just dashed some salt after the roast was cooked, and the taste was the same. The drippings make an excellent gravy. Will definitely be holding on to this recipe.
Peter Feenstra
Hi, I'm in Australia and have never heard of "DRY RANCH DRESSING" is there anything else I can use instead?
Brandie @ The Country Cook
Hi Peter! It's a powdered mixture that is usually mixed with milk and mayonnaise to make a salad dressing. It's very popular here in the States. You can actually make it yourself. Here is my recipe to make it: https://www.thecountrycook.net/homemade-ranch-seasoning/
Joyce
Yes! I skim off the fat from the crock pot, into a skillet, heat and add a little flour at a time lightly brown that, then carefully add the rest of the liquid from the crockpot, to the skillet, constantly stirring. It will get thick fast and the liquid from the crock pot may not be enough so have a big glass of cold water ready, and slowly add that , until you get it to the thickess you want. No need for more salt. Flour used is self rising. You got to stir or whisk this constantly until you get your desired thickness. T
Sumer
This recipe was amazing! Thanks so much!
Cheryl
I used a pork roast and every one in the family loves it❤❤❤❤❤
Cheryl
TY
Brandie @ The Country Cook
Yes! Love hearing that Cheryl - thank you!
Keith
I never ever cook except for grilling.. But this looked just too good to resist. So I Made it last night and took it to Sabbath services today. Wow! Not a sliver was left! I honored the recipe except cut down on the butter, made 6 lbs., and added 3 heaping tablespoons of Hot Pepper Relish made by Amish Wedding Foods. Served on Pepperidge Farms Sweet & Soft Sliders. Man, I feel like a pro chef after all the compliments today at church. Thanks for sharing this dish.
Brandie @ The Country Cook
Hi Keith! It made my day to read your comment! Love it! I sure do appreciate you taking the time to come back and let me know tat everyone enjoyed it. I just supply the recipe but you make it special. 🙂
Debra
Just made this and it came out great. There seemed to be a lot of grease which I skimmed out with a ladle. I think a 1/2 stick of butter would have been enough. I was also a little salty, but we loved it anyway. Next time I'll hold off on the salt when browning. Thanks!
Terri
Perfect Crock Pot Roast Beef recipe. My husband loves it and does not like these peppers, so I didn't tell him until I made it last time. Changes I made from the original recipe is to sear the roast in my big cast iron skillet without the oil and I use 1/2 stick of butter instead of an entire stick which made it feel oily. For flavoring I used a packet each of dry Ranch Dressing and a packet of Au Jus. Yum !!! This would also work great for a pork roast with sauteed mushrooms and fried bacon to replace the butter.
Brandie @ The Country Cook
Woo hoo! Thanks so much Terri!!
Stacy Burrell
Just tried this recipe and it was very good. I used a 4.5 lb chuck roast which may have been a little too big, but the feedback was that it was awesome. None of the ingredients, including the peppers, dominated the flavor. I like to experiment, so I may add an au jus gravy packet and chipotle peppers when I make again. Also, I took the leftovers and made the bomb chili!
Brandie
So glad you enjoyed it.
Dawg
I want to add celery onion potatoes and carrots should I still NOT add liquid?
Krp Diem
Great recipe. Thank you. I don't like pot roast but love this. Accidentally cooked on high for 6 hours and came out great. Thanks!
Denise
Omg this was beyond the BEST ROAST recipe ever!
Brandie
So glad you enjoyed it Denise 🙂
Hilda Sterner
A friend shared this on FB. Looks amazing, can' wait to try it!
Diane Adams
Made this, this week. OMG! So delicious! Will definately make it again!
Brandie @ The Country Cook
Thanks for coming back to let me know Diane!!
Stephanie
This is by far the BEST Pot Roast you will ever make.
I thought after reading the ingredients no way. So the first time I made it I hardly used Ranch and I didn't use peppercinis Miss take one second time I made it I followed the directions and made it for my coworkers for the second time and they didn't even know it was the same pot roast delicious flavor. Made it for my daughter and her boyfriend he's a picky eater he fell in love we even made Mississippi pot roast sandwiches the next day if there was any leftover he would have eaten that too five stars by far Bravo
Patricia
Brandie, what can I use instead of the ranch dressing packet? I can't stomach the ranch, nor that particular pepper. It sounds great though, and I'd like to try it.
Brandie @ The Country Cook
Hi Patricia! I haven't tried this with anything else but the ranch so I can't really give you a good option. If it helps you to know, this doesn't come out tasting like a traditional ranch flavor at all. You really do not taste it as a separate ingredient. Same with the peppers. It adds to the flavor if you just add a couple but won't make it spicy. But they are both needed to make this awesome. Have you ever tried making your own ranch powder? I have a recipe on the blog here. It might make a difference for you. 🙂 https://www.thecountrycook.net/2015/07/homemade-ranch-seasoning.html
Maryb
Made it with a pork shoulder roast. It was delicious!
Pam
Making an 8 lb roast. Do I double the ingredients?
Thank you.
Brandie @ The Country Cook
Hi Pam - I wouldn't double the butter but yes to everything else. 🙂
Ev
outstanding! Didn't have pepperoncini at the local grocery so used sliced banana peppers instead and still came out great. Also added carrots and potatoes so I wouldn't need a separate side dish, no problems there. Even the kids loved it!
Brandie @ The Country Cook
Wonderful! Thank you for taking the time to leave a comment! 🙂
Karen
I followed the directions exactly and mine turned out very greasy. Four of my friends made this and they said it was delicious. What went wrong? The meat was marbled like a chuck roast normally is.
Brandie @ The Country Cook
Hey Karen! Did you use real butter or margarine? I have no problems with margarine at all but in this recipe it wouldn't work because margarine is mostly oil.
Luciana
I made this tonight and loved it! My friend is celiac so, in order to make it gluten-free, I made my own onion 'soup' mix and I used vegan butter. Obviously vegan butter isn't 'real' butter, but it tasted delicious.
Brandie
What an amazing friend you are! So glad you were able to make this work so you both could enjoy it.
Dave George
I used an Amish Butter Log so it was harder to judge the total amount of butter. I went with 1/5th of the Log and the result is very good. The Amish Butter Log is the biggest bang for your buck but hard to measure. As a butter enthusiast, I highly recommend the Amish Butter Log. Thanks!
Breann
Is it 800 calories per serving?? Or the entire entree?
Brandie @ The Country Cook
It's per serving and that is just my best guess at it.
David
Why not margarine? I'm allergic to dairy products and this recipe looked great until I saw that.
Jill
Tried this last night. DELISH!! And so easy!
Katie Komloske
Hi! Have made this roast and it's just fantastic. Do you think I can substitute an elk roast? Thanks!
dana
This roast has made me famous ! Make it just as it says. You will not be disappointed and your friends will demand the recipe
Zane
This looks really nice, although never used peperoncini peppers before.
JOSIE WINCHELL
I used rump roast and it was outstanding!!!!
Rinna
I have a question. I only have the ranch dip. Can I use it instead of the ranch salad dressing mix?
Brandie @ The Country Cook
Hi Rinna! I haven't tried it but I think it should work.
Rebecca
For some reason I did not pay attention and I used Bluebonnet butter I didn't see that it called for real butter my first time making it I surely hope it doesn't taste too bad do you think it'll be okay
Laura
I really don’t know ! But how did it turn out ?
Jenn Marino
The only packet of ranch I’ve ever used in this recipe (and I’ve made it at least 7 times over the past year) IS the dip one - not the dressing mix. So incredibly delicious. Best roast ever!!!!!
RJ
The dip and dressing packets are the same, you just just use sour cream for dip and mayo + milk for dressing.
Beth Berry
I sure wish I had read that before! I just got everything in the crockpot excluding the onion soup cause I couldn't find a dry onion soup, so I just cut up some onion and garlic and threw that in, however they did have an onion dip (dry packet) maybe next time I will try that! Trying this tonight for dinner for the first time!
Georgia L Munson
I did that My first time as well. It's great either way.
Deana
Hi! This is a great recipe! Love love love it! I will not be making regular pot roast anymore. I've made this several times and have had people asking for the recipe. I do add onion and beef broth (just half a can). And still comes out awesome! Thx for sharing!
Nikki Heath
Hi I'd like to make a double batch.....should I double the ranch & soup packets?
Pam
Nikki.... I have the same question Did you double the seasoning packets and butter?
Thanks.
Natasha
This roast is amazing! My husband loves it and we make it about once a week AND always have leftovers! I put a lot of the pepperocini juice when I put it in the peppers and add potatoes, carrots, and onions in the last 2 hours. Perfect every time.
Brandie
So glad you are enjoying this recipe. It is always a favorite at our house.
Carole cooke
Hi I'm in the uk, where can you get the ranch dressing? I have never seen it here.
Judith Johnson
I have this in the crockpot for an hour now, come on five o'clock! Looks delicious, can't wait! Being from Mississippi, it caught my eye. Going to drive me and the dogs crazy today with the aroma! Thank you!! Then I will have extra for lunches and quick dinners.
Brandie
Hope it was fantastic!
rmp2014
I'm just starting on a gluten-free diet, and was wondering about the ranch dressing mix. I know that liquid is a huge no-no, but is anyone aware if the seasoning packet is ok. Thanks.
Brandie @ The Country Cook
I'm sorry - I'm not sure but I bet someone on here might know!
Dee
So good!
Nicole
can you use a pork roast instead of beef???
Brandie
I haven't made it that way but I know you can and it turns out just as good.
Allison O.
I Saw this Recipe in the food Network show The Kitchen. They had the woman Robin Chapman who started this recipe on the show. I just thought I would share that with you. I can't wait to make this. I love so many of your recipes. Keep up the good work:)
Brandie
Thanks Allison!
WENDY
I have two chuck roast, as far as seasoning should I double if both are cook together in cooker or will it be enough for what recipe call for on both roast?
Brandie
It really depends on the size of your roasts. If they equal the 3 - 5 pound range you wouldn't need to double and even if it is just a little over. Hope that helps.
Dr. Kee
Absolutely delicious! One of best recipes I've ever tried! Thank you!
Terri
Brandi, can I make this in a pressure cooker?? OK to add liquid??
Brandie @ The Country Cook
Hi Terri! You sure can make this in a pressure cooker. You can add in a cup of beef broth since the pressure cooker will need that additional liquid to work properly. Hope that helps 🙂
Linda nagri
Can I use bottom round or top round roast insttead of chuck
Brandie
You can, I just prefer the chuck roast
Rachel
Just made this and I will NEVER make plain old pot roast again!! This is so flavorful and I love the kick you get from the peperoncinis! One thing I did change was instead of using dry ranch mix I used Italian. My family hates ranch and I didn't want to chance them not liking it and wasting all that meat! I also used twice as many peperoncinis but we all like them. It was definitely a hit!!
Brandie @ The Country Cook
Hahaha - love it Rachel! Makes my day to hear!!
sonja vlahos
Brandy can I use pork instead???
Brandie @ The Country Cook
Absolutely Sonja! It is great with pork! 🙂
mimi
How about lamb?
Star
I made this last Sunday and it was AMAZING!! Everyone loved it and my daughter and fiance are some hard food critics when it comes to dinner. I'm proud to say that there was non left for the next day other than what I sneakily put to the side for me to eat for lunch the next day. 2 thumb up!
Brandie
So glad everyone loved it! It is certainly one that we enjoy quite often.
kathie
Accidentally bought ranch dip mix, will that work?
Julie
I made this last night to use for Italian beef sandwiches, using the juice for dipping. WAY too fatty! Next time I would delete the butter and just use beef broth. The beef smelled and tasted fantastic but the juice was geasy! No need for the extra fat for the way I used it
Melissa
I can't believe how savory this roast is! I made it exactly like the receipe and it turned out great. I doubt I'll ever make a pot roast in the oven again!!! I served it with fresh steamed green beans, a choice of yellow rice or red skin mashed potatoes, and crusty French bread for dipping in the juices....AMAZING!!!
Chrystle
This was fantastic! Made it exactly as the recipe called for and served over mashed potatoes. Look forward to making sandwiches out of it too. A keeper!
Brandie
So glad you enjoyed the recipe and hope you make it for many more years to come!
Anonymous
Can you cook potatoes and carrots in this?
Brandie (The Country Cook)
You can, many have said they did and it turned out good
icoolkitty
Where did you get the blue ninja cooker?? I love the color.
Lori
This roast is so good! I use sliced peppers and pour some of the juice in as well. I also add potatoes and carrots, then take it all out when it's done, leaving the juice in the crock. Turn it on high, mix a little water and cornstarch together, then slowly add it to the juice and stir until it thickens to make gravy. YUM!
Anonymous
I have found a recipe that everyone in my family loves! I've made it once and
making it again today. This is a KERPER!!
Anonymous
Can you leave out butter or substitute
Anonymous
I think u could. Interested in know 2. Also how would a Boston butt be? I aways brown any meat u put in pressure cooker.
Grammy
Would you recommend pressure cooking this van an instant pot? It's my new toy, and everything turns out terrific. It does have a setting so you can brown the food first, then cover and cook.
Mindy
We are lactose intolerant. What can I use instead of butter?
Emma
I am making my roast . Did it everything the way the recipe says and when I went to open the butter I realized I grabbed the wrong one and it wasn't the garlic and herbs is there something besides the garlic I can add to it what kind of herbs.
Unknown
I want to cook this in my dutch oven and reduce the time. Would it work at 230 degrees in oven for 4 hours? I usually find the dutch oven speeds up slow cooking by the nature of the cast iron.
Rebecca
Stopping by to say I made this today! My normal New England pot roast is made in similar fashion in a slow cooker or my dutch oven. I brown it and add it to the pot with onion soup mix, potatoes and carrots on the bottom. But this time I used this recipe to a tee (except that I did not shred it with a fork - I removed the meat fully and cut against the grain for a better shred and then returned it all to the au jus). I have to say - it might be better than my traditional pot roast. I served it over mashers just as in this recipe. Jesus, Mary, and Joseph - it was really good.
Rebecca @ The Portsmouth Review
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Anonymous
I don't precook my roast, just put it in the crockpot, a stick of butter on top, any 2 seasoning packets you prefer (I like au jus or brown gravy and ranch) and a couple tablespoons sliced peperoncini. If you want more gravy, use liquid ranch instead of powdered. I also make it with pork roast or chicken and complimenting packets. It's more than amazing.
Shelly Skropits
I always brown mine ive been a cook for over 35 years and this is a great thing to me it give it a better taste and you should never put a fork in your meat at any time because it lets the juices out and ive done this roast and made a vegg soup out of it ant turn out great had it this weekend iope you give it a try
Serena
I need help asap I bought a roast weighing 1.85 Oz only. That was the biggest roast they had. I see the instructions say this recipe is for a roast 3-5 lbs so I bought 2 roast but they both look entirely to big in the crock pot together unlike the picture. Is it still ok to cook both. Any help will be greatly appreciated.
Brandie @ The Country Cook
Hi Serena! Did you mean 1.85 lbs? If so, you could do both roasts but it would need to be in at least a 6 or 8 quart oval crock pot (not round.) Hope that helps! You could also certainly just cook the one roast and save the other one for another meal.
Angela Capraro Schultz
Yes, just cut ingredients by half and cook on low for 5hrs.????
Jae
I used a fork to turn it !:,(
3x. Did I ruin my roast?
Kb
Me too- but we use the little pepperoni nips peppers whole. Love this dish! Soo tasty!
dobergirlz
As seniors, my hubby and I must be careful of eating too much sodium and fat. Any suggestions on how to amend this recipe for us to enjoy it? (I never use margarine, but use real butter sparingly.)
DestinyMe
I only used 2 tablespoons butter and it came out just fine!
Anonymous
could you make gravy from the juices?
Gena Maxwell
I sill try this recipe but the one i have used for years is stew beef or the roast cut in chunks. It can be browned or not. Add only 1 pkg. lipton onion soup mix, 1 can cream of mushroom soup, no water or anything else. Cook on low for about 8 hours. Yummy over rice, mashed potatoes or egg noodles. Ready for company when you get home.
Kathy Dunlap Mattsson
I have a similar recipe. I put the roast in a pan, surround it with carrots, quartered potatoes and chunks of onion. Sometimes I add whole mushrooms. I sprinkle the onion soup mix over everything then add the condensed cream of mushroom soup. If the roast is large or I added a good amount of veggies, I might double up on the onion soup mix and mushroom soup. I cover it and put it in the oven at the lowest setting. It is halfway done when the aroma coming from the oven is almost impossible to resist.
Diane
I have made it your way for years and add 1/2-3/4 can (use empty mushroom soup can to measure) of red wine and it is fabulous!
Debra Hayden
We did! It was great w/the mashed potatoes
Ashleu
Yes. I scoop out the juice and make a good gravy to go along with the rest of my meal.
Trisha
Yes and it's delicious!
Georgia L Munson
Absolutely
kyra
Good Morning America did a segment back some time ago with the recipes originator, Robin Chapman, who is from Mississippi. The recipe has taken on a few variations from its original form being pinned over a million times on Pinterest and other social media sites and blogs. The interview can be seen here: http://abcnews.go.com/GMA/recipe/mississippi-roast-robin-chapman-36577072
Anonymous
I've cooked it on high for 4 and turned down to low for 2 more,it was great. Only thing i did different was replaced the onion soup mix with au ju mix. I found the two mixes added almost too much of a salty flavor (and I like salt) so you may not want to preaeason with salt.
Christina
May want to try using unsalted butter or sweet butter instead to reduce the salt.
ccbokc
I added a little bit of champagne vinegar the 2nd time because I found it a bit too salty.----the vinegar will cook out but the acidity will balance out the salt. Just another person trying this recipe...really delicious!
Eleanor
Could you use red wine vinegar?
Gary
Yeah, the original recipe has Au Jus instead of onion soup mix. Been making this for many years, it's great!
Janina Jannotta
Awesome says it all!
Anonymous
I don't see anywhere the amount of servings... anyone?
Mike hArtley
I'm cooking this as we speak. Bought a beautiful, 4 lb chuck roast yesterday that the butcher cut for me. Tweaked an ingredient or two. Used Pink Himalayan salt instead of table salt, in a few hrs I'm going to start on homemade AuGratin potatoes, that I made last week...and they were awesome! Because church is at 6 pm, I'm aiming for a 5pm supper time. So I'm experimenting with the temp. I'm cooking on high for two and half hours, then 4 hrs on low. Let ya know how it turns out. Can't wait until it's done...this recipe sounded fantastic. And...at its core, I'm having MEAT n POTATOES....can't get any better than that!
Janina Jannotta
Mike great minds think alike, I started mine at the same time as you today although I'm going to do the 8hrs-low. Can't wait to see how yours turned out.
Kelley
How did your roast turn out cooking on high and low?
Anonymous
It says cook on low for 8 hrs
Georgia L Munson
4 hours on high works with no issues.
Kdevenyns
Can this be cooked in the oven covered tightly with foil and what temperature would you recommend
Anonymous
Thanks I'm going to try this tomorrow, it looks delicious.
Sandy
I have made this using Italian dressing, pepperoncini peppers and some of the juice. Delicious!
Anonymous
Do you use dry Italian dressing?
Anonymous
Can you cook this in the pressure cooker.
Perry Skates
This is called Mississippi Pot Roast, because it was originally created by a lady in Laurel MS. It is the easiest and best Pot Roast I have ever cooked or eaten. Peperoncini Peppers are not hot, they just have a great flavor. The peppers and the dry ranch dressing are what gives this the fabulous taste it has.
Judy
If you add potatoes,carrots and onions, do you need to add some liquid?
JanattheRanch
There's a video and it shows 8 hours.
Jennifer Michon
Can you use jarred pickled pepper slices? Drained of course.
Brandie (The Country Cook)
Yes, I think you could.
RCA
The onion soup mix came with two packets in one box. Does the recipe call for just one of the packets or both packets in the box? Thanks in advance. Can't wait to try it today!
Brandie @ The Country Cook
Just use one 🙂 Save the other one for the next time you make it! Hope you love it!!
Anonymous
Tried this recipe and it was SO GOOD! It's a new favorite for our household!! Thank you!!!!
Brandie (The Country Cook)
It is certainly one of our favorites. Glad it was a winner for you.
Alice Sedeyn
Eery body talkin about the roast recipe can you print it ??I don't have it
Anonymous
I've made this twice. The 2nd time, I left out the peppers, but I added potatoes & carrots. It came out soooooo good. I love this recipe!
Brandie (The Country Cook)
So glad it was a winning recipe for you.
Nancy
Making this for the third time it is so delicious! This is mouth watering delicious, the peperoncini peppers add a whole new level of taste. Definitely recommend making this!!
Anonymous
Really enjoyed this - delicious even a couple of days later. Browning is essential. Thanks for this - so good.
Brandie (The Country Cook)
So glad you enjoyed it! It is one of our favorites!
Brandie (The Country Cook)
Those peppers are so good I have to grab a few every time I make it. So glad it was a hit for you.
Anonymous
I wasn't sure what the pepperochini was going to add, it seemed like an odd choice. I don't know what it did as far as adding flavor, but I nibbled on one and then popped a few in my mouth whole because they were really yummy!
reda4u2
What if you can't find that certain kinda pepper?What would be a good alternative?
Bruce Thomas
Everybody has pepperoncini peppers
noreen porter
Pepperochini's are every where, Walmart even...all grocery stores, in the pickle section... no worry...
Morgan Keirn
I made this last night. All family members agreed it was so good. I used my crock pot on HIGH for 5 1/2 hours. It was fork tender.
Accountable
This recipe was so divine. I made this over the Christmas Holidays and this was everyone's favorite dish by far. The men folk were in love with it so much that on Sunday my brother wants this as part of his birthday celebration.
Juanita
I prepared this recipe this week, wondering how those pepperoncinis could make a roast beef so incredibly good. Oh. My. Gosh!!!! This is the way roast beef was intended to taste!!!
betty
I made this recipe twice so far. It is really good! It comes out a bit salty though, so don't add any salt, soup and ranch mixes already have a lot of salt in it. I serve it on a bed of garlic mashed potatoes, delicious!
Anonymous
I made this a couple weeks ago and YUM! It's so delicious. I'm making it again tonight. Thanks for the recipe and for sharing. 🙂
Tamara
I made this last weekend for a Sunday dinner. It was ABSOLUTELY delicious!!!! Thank you for the recipe 🙂
Brandie @ The Country Cook
Also, this would serve 4-6 (depending on portion size)
Connie Mercer
Brandie - I want to serve baby red potatoes with this pot roast. Can I put them in with the meat and cook them all together? How long would it take for the potatoes to cook?
Brandie @ The Country Cook
Hi Connie! You can put them into the pot to cook with the roast. Red potatoes hold up well to the longer cooking process so you can put them right in at the beginning. I just wouldn't use russet potatoes as they will fall apart in the slow cooker. Hope that helps! 🙂
Melanie
Do you cut the potatoes up or leave then whole?
Brandie @ The Country Cook
To the folks asking about cooking it on high: You can do that BUT keep in mind it is the low and slow cooking process that makes it super tender.
Lola, I love how you made it your own! Thank you for taking the time to leave a comment about it on here!
Lola
I made this last weekend with a few changes. Half a pork loin, no butter, and some of the pepperocini juice. I made sure the fat cap was up and got covered with the ranch and soup and drizzled some of the juice over it. When it was done I cut up the peppers (had already taken the stems and seeds out)Shredded the pork and put it all back n with the juice in the crockpot. It was SOOOO GOOD!!!! Had more of the bite to it, but wow! I also had enough left over to make pork enchiladas a couple nights later. Love this recipe, love that I can change the meat out for something different and it still tastes great.
Sandy Roffe
How many does it feed please?
Stephanie KL
According to the recipe, it serves 6.
Anonymous
AWH SO THIS IS WHAT THE GUY DOWN AT THE water hole was talking about. he told me several times but I never wrote it down..so here I am. and the next time im grocery shopping I will get the stuff and make it. I can almost smell it 🙂 thanks from keith in Vancouver washington
Brandie @ The Country Cook
This recipe is super delicious! So glad it was a hit for you. Those peppers just add a whole new level of flavor without the heat.
Lola
I made this tonight and it was great. I used a bottom round roast. The peppers gave just a bit of flavoring to the dish and I cut some up and mixed it with the meat. I do not like spicy foods and I was a little worried, but the peppers were fine. Tiny bit warmer than a banana pepper. I added some parsley and dried garlic. I served it with rice and my husband asked for the gravy. there wasn't much after putting the meat back in and tossing it together. But he didn't miss it and he really liked it. I will be making this again.
Sherrie Nackel
I made this for dinner tonight and it was amazing. Definitely being added to my menu rotation.
Russ
This was simply incredible! I did a slightly smaller roast and used a little less of the onion soup mix and ranch dressing. I saw someone who didn't like peperoncini peppers, but in my opinion that is the key ingredient to making this taste so good. If you don't use them you won't get the fullness of this recipe. You don't have to eat them, but the taste they give in this recipe after 8 hours in the crock pot is just unreal. We will be keeping this recipe on the front burner that's for sure. Thank you so much.
nina bowers
It would be a sin to leave out those peppers! Sooo good!
Cassie
OMG, yes it would, those peppers are the flavor that is needed in this recipe, we love it, it is so delish!!! I am making it again today for the second time. I will not cook a roast any different from now on. So glad I found this recipe. I recommend it to everyone, and rememeber to use the peppers, yummy!!!
nina bowers
When she said the BEST she wasn't lying! Made some gravy to go with it with a can of beef stock the roast drippings and flour. I don't think you need to add vegetables. Make something on the side. It would mess up the flavor. And it is Da Bomb!
Marsha
My picky eater at home loves this. I don't use the whole peperocini, I always keep the sliced ones on hand for sandwiches so I just dump a bunch of those in. I've also grabbed an Au Jus packet by mistake and it turned out delish!
Betty
This is, without question, the absolute best roast I have ever eaten AND the easiest recipe to follow. Thank you!! I'm off to forward it to everyone I know. 🙂
Tony
I suspect this recipe originated in Mississippi after all. Camp meetings and church suppers on the ground are quite prevalent there. Seems every time I go there, I attend one. Have enjoyed this recipe there.
Carrera
I love peppers but I'm all out. Also don't keep dry ranch so I made my own. Used a copy cat recipe minus the dry buttermilk (lactose intolerant so I don't have either) Hoping this roast comes out ok.
Sarah
I made this today, omg .... so good!! This recipe is definitely a keeper! Thank you
Farrah
Oh my gosh. This was so good. I made homemade hard rolls and we ate it on buns with chips. Picky eater hubby loved it too. This is the best "new" recipe I have tried in a long time. And it was soooo easy.
M1CAL
If you got a late start like I did, lol, how long in the Crockpot on high? Or high for how long, and low for how long? I've got it in the Crock on high right now, just going to wing it if I don't get an answer today. Hope someone can help.
Marsha, Los Angeles, CA
Unknown
Hi Marsha. I too got off to a late start making the pot roast.
How'd it turn out cooking on high?
Terra Durbin
This is was sooooooo good and easy. Can't believe the taste. I can the meat with a fork like it was soft butter. More recipes like this please.
My Recent Favorite Books
This sounds delicious! Im going to try this soon!
I love using my crockpot year round.
lotta joy
I learned of this recipe from an older gentleman a few years ago, and he said to also add one packet of brown gravy mix. OMG. I don't know if there's something in the packets of seasonings, or what does it, but it is always THE most tender and moist meat we've ever eaten. The only problem with this recipe is that it gives off the most mouth watering aroma while it's cooking that the four - five hours it takes from start to finish is hard to stand.
jessica northcutt
add gravy mix along with dry onion soup mix
Ashanti.
I have a two lb roast so and also just a heavy pot...is it possible for me to use this recipe? I having trouble finding out how long i should cook it, as most recipes online use a 3lb roast.
Jimmytheface
Did this for dinner tonight and will definitely use again. Highly recommend.
roseythemamma
We make it with just the peppers and butter, salt and pepper, and use it for sliders. It's great!
Anonymous
Going to make this in my Ninja today! (Love my Ninja cooker so much I bought one of the new 4 in 1 Ninjas lol )
M. Baron
Can't wait to try this. Been cooking a lot of chicken lately, because of the cost of beef. This will be a good Sunday dinner!
Lauren
This recipe looks wonderful! Thanks so much for sharing.
Terri Schlaiss
Brenda Keller that sounds amazing as well! My husband is from Chicago and if I can get even close to making an Italian Beef like they serve there it would be awesome! Thanks for the tip; now I have to new crock-pot roast ideas and I know what I want to get next...a Ninja Crock!
zoe
I got the pressure cooker, it slow cooks, sears the meat, pressure cooks and I can can with it. its awsome
Brenda Keller
This roast looks wonderful! Sometimes people just don't understand the benefits of a nicely marbled chuck...makes all the difference in the world in both flavor and texture. I have on occasion dumped a jar of giardiniera (pickled vegetables) and a stick of butter on a roast and made the most incredible italian beef for over pasta or on sandwiches! Keep up the great recipes!
Sandy
Wonderful idea, thank you Brenda...I will try this....very, VERY helpful!
Kim Honeycutt
I love my Ninja cooker!! This recipe sounds amazingly good. The hubby loves those peppers. Pinned it to try!
Kellie
That butter looks amazing!! I have never heard of the brand so I had to check out their website...come to find out they sell it at my HEB and Randalls grocery stores. I will definitely be checking it out. This recipe also sounds amazing...I can practically smell it from here lol. Where's the smell-o-vision?? LOL.
Sandra
My family likes potatoes, carrots, onions with gravy with our roasts, could you possibly do this with this roast?
Anonymous
This is a delicious recipe that I wouldn't really even consider a traditional pot roast. I served mine on crusty rolls topped with melted provolone. It's a must try! My family LOVED it! There were sadly no leftovers. 🙂
Anonymous
Unsure of temp. and time to cook this for.
EllenG
She answered the time and temp above "Cover and cook on low for 8 hours"
Dara
I know this is awhile after you posted and I don't know that you'll even see this but I make this roast with potatoes and carrots. I just add in more peppers, the juice out of the jar of peppers, and somega beef broth so they cook easier.
Paula
I plan on adding carrots and potatoes, next time. No onions because of the onion soup mix. Without the vegetables, it was so delicious!
Anonymous
Brandie, got this recipe from the Sweettea and Cornbread site (Kathy Grimes) ages ago and we dearly love it. It has been in her family for years. I use the Au Jus gravy mix instead of the onion soup and do not always use the peppers. We love it with mashed potatoes and could care less if we don't have anything else...it is just that good. Great for guests or family dinners...everyone loves it.
Anonymous
Would it be OK to cook this on HIGH, and for how long?
Anonymous
It will leave the meat tougher on high. The key to roast is low and slow. 🙂
Valerie
Is it OK to put the roast in the crockpot frozen?
Brandie @ The Country Cook
Hi Valerie - I have never cooked it from frozen. You could certainly try that but you are going to have to keep an eye on the cooking time since it will take longer.
Heidi
Could I use a pork roast instead
Lyz and Adam
We serve this over gruyere baked cheese grits and it is so, so yummmy.
Frances Kelling
That sounds amazing!
Kat
That sounds delicious. I’m going go to look up a recipe for the grits so I can incorporate those for dinner too!
Elizabeth
This looks great! Question: I don’t see any mention of water... are we supposed to add any water to the crockpot?
Paula Baldwin
It makes it’s own juice. No liquid except the butter that melts.
Anonymous
I'm wondering the same thing, MelaniE. I don't like the flavor of peppers. Is there a good substitution for the peperoncini?
Anonymous
I too don't like peppers, but these aren't hot, I do use them, but I don't eat them, in fact I don't even serve them with the meat...nobody misses them, but they do add just a hint of flavor.
MelaniE Willard
Can you skip the peppers? Not a big fan of peppers. Substitute some other seasoning maybe? Thanks, Melanie
Brendi Walls
Being allergic to peppers I leave them out or substitute other veggies. I have made this one using fresh tomatoes from the garden in the summer or whole canned tomatoes in winter. The result is a different flavour but still very yummy.
Teri D.
You don't have to eat the pepper ...they give it great flavor but are not spicy at all ....I believe it also tenderizes some what , we just set aside when removing from crockpot and serve in a side dish if anyone wants .....this is so good have made numerous times
Kb
The peppers make this different from other pot roasts. So much so, that I use about 15 of them. They aren't hot, just a lil kick and the flavor they add is marvelous!
PinkLady
I just wanted to add that the reason you brown a roast is that it holds the juices in while it cooks. I would never skip browning it because it keeps the flavors inside and keeps the meat from drying out.
Englebert
Afraid you are wrong there. It's a lie told to us by many TV chefs, but browning meat doesn't seal in juices, all it does is brown the meat.
Now that's not a bad thing as the maillard reaction adds a lot of flavour to whatever you are cooking, and that will seep into the crockpots juices while cooking.
Anonymous
This might be a stupid question but i have a roasting pan that i use to cook roast. What temp to i set it to fir low. It doesent say low or high. I usually cook my roasts on 300 for 6 hrs.
Unknown
A crockpot cooks things at a bare simmer on low. Boiling point of water is 212* F. I've had great luck setting my oven at 215 and following crockpot recipes minute for minute. I always check things after about an hour. If the pot isn't simmering very gently, I turn the heat up 5 or 10 degrees as the boiling point will be slightly higher if your liquid is something other than water.
Anonymous
Sounds Yummy
Marian Cook ☘️
Thanks. I never browned I’ll start browning!