Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini.
CROCK POT MISSISSIPPI POT ROAST
Where has this pot roast been all my life? I had a bunch of folks over on The Country Cook Facebook page telling me that I just had to try this recipe. And y’all were not kidding! Holy cow this was amazingly tender and flavorful. I think I am a huge fan of Mississippi Pot Roast! Note to add: I have since made a CROCK POT MISSISSIPPI PORK ROAST and CROCK POT MISSISSIPPI CHICKEN!
IS MISSISSIPPI POT ROAST LOW CARB/KETO-FRIENDLY?
You can serve the meat by itself, over mashed potatoes or rice. One reader suggested that it is delicious on hard rolls with melted provolone or mozzarella cheese. I can tell you, we had a small amount leftover so I ate it on a sub roll the following day for lunch with a slice of mozzarella cheese on top and some sliced peperonicini peppers and it was heavenly! The meat comes out so tender and buttery by cooking it low and slow in the crock pot. And the flavors are not overwhelming. They really complement the beef just enough.
WHAT DO YOU SERVE WITH MISSISSIPPI POT ROAST?
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 THE BEST GARLIC MASHED POTATOES. And you gotta have some BUTTER DIP BISCUITS
WHAT YOU’LL NEED:
chuck roast
olive oil (or vegetable oil)
salt & pepper, to taste
ranch dressing mix
dry onion soup mix
REAL salted butter, not margarine
pepperoncini peppers
olive oil (or vegetable oil)
salt & pepper, to taste
ranch dressing mix
dry onion soup mix
REAL salted butter, not margarine
pepperoncini peppers
STEP-BY-STEP INSTRUCTIONS 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.
Cook’s Notes: 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. We did not find this recipe salty at all if you use this exact recipe but be sure to adjust to your preferences.
Originally published: April 2015
Updated & republished: April 2019
CROCK POT MISSISSIPPI POT ROAST
Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini.
Print Pin RatePrep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Calories: 214kcal
Ingredients
- 1 3 lb chuck roast
- 2 tbsp olive oil or vegetable oil
- salt & pepper to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- 1/2 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.
- Allow the roast to cook for about 2-3 minutes until it is golden brown.
- Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
- Transfer meat to slow cooker.
- Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
- Top with a stick of butter then place peppers on and around roast.
- Cover and cook on low for 8 hours.
- Take two forks and start shredding the meat.
- Discard any big fatty pieces.
Video
Notes
You can skip the browning step if you are in a rush, or just don’t feel like it. If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor. Serve with mashed potatoes.
Nutrition
Calories: 214kcal | Carbohydrates: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 1054mg | Potassium: 76mg | Vitamin A: 520IU | Vitamin C: 11.2mg | Calcium: 15mg | Iron: 0.1mg
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Want to make your own seasonings for this? Try these!
HOMEMADE DRY ONION SOUP MIX
HOMEMADE RANCH SEASONING
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We doubled the recipe. Turned out perfect (I have a larger roasting crock pot.)
How did the roast turn out? Any tips? I’m thinking of doubling the recipe also.
Best pot roast ever
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.
Love it!! Thanks so much Ginger!!
I made it tonight and it was delicious. What can you substitute the stick of butter with?
Awesome Recipe! My family enjoys this when I make it. Thank you for sharing!
Can i substitute a gravy packet for the Lipton onion soup if I don’t have it?
Yep, works fine. Other sites call for au jus or gravy packet instead of onion soup packet.
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.
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!
Ha! Love it! Thank you SO much Kevin!
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
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!
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!
So good and so easy!
Love hearing that – thank you Ashley!
This is quite a good recipe! I’ve made it quite a few times. Delicious!
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!
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.
Do you add the carrots and other veggies in the beginning or later in the cooking process?
Can you do this in the oven as well?
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. 🙂
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
I hope everyone loves it Philomena – be sure. to let me know! 🙂
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!!
Magnificent flavor in this roast!!!! Not going to be many leftovers.
Woo hoo!! Thanks so much Candace!
We sit the pot roast on two chopped yellow onions in addition to the above recipe. Love it!
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!!
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.
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…
Wonderful!
Has anyone ever used a Rump Roast for this recipe and how did it turn out?