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? Holy cow this Mississippi Pot Roast is 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
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
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
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.
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.
Want to make your own seasonings for this? Try these!
HOMEMADE DRY ONION SOUP MIX
HOMEMADE RANCH SEASONING
CRAVING MORE DELICIOUS RECIPES? YOU GOTTA TRY THESE POPULAR RECIPES!
CROCK POT CHICKEN & GRAVY
CROCK POT BEEF TIPS & GRAVY
CROCK POT PEPPER STEAK
CROCK POT PULLED PORK BBQ
INSTANT POT POT ROAST
CROCK POT CHICKEN TATER TOT CASSEROLE
CROCK POT PORK CHOPS & GRAVY
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.
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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.
- 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.
- Then serve!
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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Originally published: April 2015
Updated & republished: October 2020
Hi Colleen! Cover and cook on low for 8 hours 🙂 Hope you love it!
I have a question. I only have the ranch dip. Can I use it instead of the ranch salad dressing mix?
Hi Rinna! I haven’t tried it but I think it should work.
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
I really don’t know ! But how did it turn out ?
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!!!!!
The dip and dressing packets are the same, you just just use sour cream for dip and mayo + milk for dressing.
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!
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!
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?
How long did you cook it for?
Is the serving size a cup?
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??
I add carrots all the time. Still delicious! 🙂
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!
Hi I made pot roast some 60 years ago in TEXAS, I did not use peppercorn but potatoes and carrots IT WAS Great.
Omg..best roast ever..Had to cook it again per request from my family…easy and delish!
Are we able to cook this in an InstaPot? If so what should be the cook time and directions?
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.
I didn't see how long to cook this for, and also want to know if a rump or round roast would work as well. I'm making this for Easter dinner and will post again how it all turns out. Happy Easter, everyone!
There's a video and it shows 8 hours.
It says cook on low for 8 hrs
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.
May want to try using unsalted butter or sweet butter instead to reduce the salt.
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!
Could you use red wine vinegar?
Yeah, the original recipe has Au Jus instead of onion soup mix. Been making this for many years, it’s great!
could you make gravy from the juices?
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.
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.
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!
We did! It was great w/the mashed potatoes
Yes. I scoop out the juice and make a good gravy to go along with the rest of my meal.
Yes and it’s delicious!
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.
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
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.
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.
Yes, just cut ingredients by half and cook on low for 5hrs.????
I used a fork to turn it !:,(
3x. Did I ruin my roast?
Me too- but we use the little pepperoni nips peppers whole. Love this dish! Soo tasty!
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.
I used rump roast and it was outstanding!!!!
Chuck roast is the best. It will literally fall apart.
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.
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.
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.
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.
Sounds Yummy
So true. I was running late this morning, but skipping that browning step just is a mistake.
Thanks. I never browned I’ll start browning!
Can you skip the peppers? Not a big fan of peppers. Substitute some other seasoning maybe? Thanks, Melanie
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.
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
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!
I'm wondering the same thing, MelaniE. I don't like the flavor of peppers. Is there a good substitution for the peperoncini?
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.
We serve this over gruyere baked cheese grits and it is so, so yummmy.
That sounds amazing!
That sounds delicious. I’m going go to look up a recipe for the grits so I can incorporate those for dinner too!
Would it be OK to cook this on HIGH, and for how long?
It will leave the meat tougher on high. The key to roast is low and slow. 🙂
Is it OK to put the roast in the crockpot frozen?
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.
Could I use a pork roast instead
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.
My family likes potatoes, carrots, onions with gravy with our roasts, could you possibly do this with this roast?
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. 🙂
Unsure of temp. and time to cook this for.
She answered the time and temp above "Cover and cook on low for 8 hours"
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.
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.
I love my Ninja cooker!! This recipe sounds amazingly good. The hubby loves those peppers. Pinned it to try!
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!
Wonderful idea, thank you Brenda…I will try this….very, VERY helpful!
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!
I got the pressure cooker, it slow cooks, sears the meat, pressure cooks and I can can with it. its awsome
This recipe looks wonderful! Thanks so much for sharing.
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!
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 )
We make it with just the peppers and butter, salt and pepper, and use it for sliders. It's great!
Did this for dinner tonight and will definitely use again. Highly recommend.
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.
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.
This sounds delicious! Im going to try this soon!
I love using my crockpot year round.
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.
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
Hi Marsha. I too got off to a late start making the pot roast.
How'd it turn out cooking on high?
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.
I made this today, omg …. so good!! This recipe is definitely a keeper! Thank you
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.
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.
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. 🙂
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!
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!
It would be a sin to leave out those peppers! Sooo good!
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!!!
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.
I made this for dinner tonight and it was amazing. Definitely being added to my menu rotation.
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.
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.
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
How many does it feed please?
According to the recipe, it serves 6.
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.
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!
Also, this would serve 4-6 (depending on portion size)
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?
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! 🙂
Do you cut the potatoes up or leave then whole?
I made this last weekend for a Sunday dinner. It was ABSOLUTELY delicious!!!! Thank you for the recipe 🙂
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. 🙂
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!
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!!!
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.
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.
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!
What if you can't find that certain kinda pepper?What would be a good alternative?
Everybody has pepperoncini peppers
Pepperochini's are every where, Walmart even…all grocery stores, in the pickle section… no worry…
Those peppers are so good I have to grab a few every time I make it. So glad it was a hit for you.
Really enjoyed this – delicious even a couple of days later. Browning is essential. Thanks for this – so good.
So glad you enjoyed it! It is one of our favorites!
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!!
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!
So glad it was a winning recipe for you.
Tried this recipe and it was SO GOOD! It's a new favorite for our household!! Thank you!!!!
It is certainly one of our favorites. Glad it was a winner for you.
Eery body talkin about the roast recipe can you print it ??I don’t have it
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!
Just use one 🙂 Save the other one for the next time you make it! Hope you love it!!
Can you use jarred pickled pepper slices? Drained of course.
Yes, I think you could.
If you add potatoes,carrots and onions, do you need to add some liquid?
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.
Can you cook this in the pressure cooker.
I have made this using Italian dressing, pepperoncini peppers and some of the juice. Delicious!
Do you use dry Italian dressing?
Thanks I'm going to try this tomorrow, it looks delicious.
Can this be cooked in the oven covered tightly with foil and what temperature would you recommend
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!
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.
How did your roast turn out cooking on high and low?
I don't see anywhere the amount of servings… anyone?
Awesome says it all!
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
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.)
I only used 2 tablespoons butter and it came out just fine!
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.
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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.
We are lactose intolerant. What can I use instead of butter?
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.
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.
Can you leave out butter or substitute
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!!
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!
Where did you get the blue ninja cooker?? I love the color.
Can you cook potatoes and carrots in this?
You can, many have said they did and it turned out good
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!
So glad you enjoyed the recipe and hope you make it for many more years to come!
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!!!
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
Accidentally bought ranch dip mix, will that work?
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!
So glad everyone loved it! It is certainly one that we enjoy quite often.
Brandy can I use pork instead???
Absolutely Sonja! It is great with pork! 🙂
How about lamb?
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!!
Hahaha – love it Rachel! Makes my day to hear!!
Can I use bottom round or top round roast insttead of chuck
You can, I just prefer the chuck roast
Brandi, can I make this in a pressure cooker?? OK to add liquid??
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 🙂
Absolutely delicious! One of best recipes I’ve ever tried! Thank you!
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?
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.
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:)
Thanks Allison!
can you use a pork roast instead of beef???
I haven’t made it that way but I know you can and it turns out just as good.
So good!
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.
I’m sorry – I’m not sure but I bet someone on here might know!
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.
Hope it was fantastic!
Hi I’m in the uk, where can you get the ranch dressing? I have never seen it here.
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.
So glad you are enjoying this recipe. It is always a favorite at our house.
Hi I’d like to make a double batch…..should I double the ranch & soup packets?
Nikki…. I have the same question Did you double the seasoning packets and butter?
Thanks.
This looks really nice, although never used peperoncini peppers before.
This roast has made me famous ! Make it just as it says. You will not be disappointed and your friends will demand the recipe
Hi! Have made this roast and it’s just fantastic. Do you think I can substitute an elk roast? Thanks!
Tried this last night. DELISH!! And so easy!
Why not margarine? I’m allergic to dairy products and this recipe looked great until I saw that.
Is it 800 calories per serving?? Or the entire entree?
It’s per serving and that is just my best guess at it.
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!
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.
What an amazing friend you are! So glad you were able to make this work so you both could enjoy it.
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.
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.
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!
Wonderful! Thank you for taking the time to leave a comment! 🙂
Making an 8 lb roast. Do I double the ingredients?
Thank you.
Hi Pam – I wouldn’t double the butter but yes to everything else. 🙂
Made it with a pork shoulder roast. It was delicious!
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.
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
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
Made this, this week. OMG! So delicious! Will definately make it again!
Thanks for coming back to let me know Diane!!
A friend shared this on FB. Looks amazing, can’ wait to try it!
Omg this was beyond the BEST ROAST recipe ever!
So glad you enjoyed it Denise 🙂
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!
I want to add celery onion potatoes and carrots should I still NOT add liquid?
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!
So glad you enjoyed it.
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.
Woo hoo! Thanks so much Terri!!
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!
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.
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. 🙂
I used a pork roast and every one in the family loves it❤❤❤❤❤
TY
Yes! Love hearing that Cheryl – thank you!
This recipe was amazing! Thanks so much!
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
Hi, I’m in Australia and have never heard of “DRY RANCH DRESSING” is there anything else I can use instead?
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/
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.
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.
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?
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!
Hi Sheri! Absolutely!
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 🙂
You can cook on high, the meat just may not be as tender.
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!
Hi Jen! What an incredibly sweet comment! Thank you so very much! You made my day 🙂
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 🙂
If I leave this cooking for an extra 2 hours in the crock pot, will it hurt?
Nah. I think you’ll be fine! 🙂
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?
BTW I love The Mississippi Pot Roast recipe so so much!! I will make it as often as I can!!
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?
Alot of people are saying to use an au jus packet instead of onion soup mix to cut sodium
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!
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!
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?
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.
My crockpot has both temperature and time. What temp should I set it on for the 7-8 roast?
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!
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!
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. 🙂
Made this recipe this past weekend and it is soooo good. My husband loved it too. Will definitely make again.
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.
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!
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?
I gave this 5 stars not sure why it didn’t show up.
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.
Can I do this on high for 4 hours?
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!
Angela, that is a fantastic idea!!
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?
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.
Very tasty! My husband loved it. Used a 4.5 pound roast and I did not think it was too salty.
Hello, how much are the serving sizes?
Has anyone made this in an Instant Pot and if so, what was the timing and settings you used? Thanks
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.
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!
Love that Hannah!! 🙂 You might want to try this one next then: https://www.thecountrycook.net/crock-pot-shredded-beef-tacos/
Hey, can I use savory herb with garlic dip mix instead of dry onion mix
I’ve never tried it Damon but if you do, I’d love to know how it turns out for you!
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
I also have another question. I have the baby pepperoncini’s, how many of those should I use?
The peperoncini will give it a bit of a kick so start with 4 or 5 and add more for more of a kick! 🙂
Absolutely! Or just use regular ole salted butter!
I made this Brandie and I thought it was very good. My husband liked it too.
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 ) 🙂
Mississippi girl here. The recipe originated in Riokwy, Mississippi, although it wasn’t called “Mississippi Roast” until later.
Where is Riokwy, MS? I’m from Biloxi and I’ve never heard of that town. Thanks!
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.
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! 🙂
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!
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?
The roast recipe comes from a woman who is from Mississippi, Robin Chapman.
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!
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?
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.
How do I cook this using a regular oven?
Has anyone served this as a sandwich on rolls?
We do this all the time!
When I add the ranch and onion mixes do I need to stir them ir mix or do they just sit in top?
No need to stir. Let it cook first then you can stir it all together when you shred it. 🙂
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.
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.
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
Yay! Thanks so much for coming back to let me know Claudea!
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?
Your style of cooking is right up my alley and speaks to my heart! Thank you for all the lovely recipes !
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.
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!
Yum!! Can’t wait to try this recipe!
Can I use Giardiniers instead.
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
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!! ????
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.
Lakeisha – love, love hearing this!! I also love the addition of the gravy packet and celery & carrots. Sounds delicious!!
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.
Love hearing that Joe! Thanks for taking the time to come back and review!
I didn’t salt when searing. Salted Irish butter took care of that. Thank you for the awesome recipe!
Love, love hearing that Brian! I appreciate you taking the time to come back and comment on it!
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
I want to make this! Just waiting on getting a bigger crockpot!
What size do you have? This could work in a 4-quart if you went with a smaller 2-3 lb roast. 🙂
How would you use chicken for this recipe?
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/
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!!
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. 🙂
Brandie, I also use the Au Jus in place of the onion soup, other than that the recipe is identical. Love your site!!
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!
Love how you made it your own Bonnie!! Great suggestions!
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.
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!
That sounds awesome!!
I love this recipe. It’s my go to meal when I have a busy week.
Does it taste like Ranch dressing at all? I bought everything but I’m second guessing because my husband hates ranch.
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. 🙂
This was awesome, family loves it!
How long should this be Cooked on high?
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.
I really really do not like ranch flavor. What would you suggest as a good substitute? Italian? Nothing? Thanks!
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
You can’t taste it – at all. It adds to an overall flavor but you don’t taste it as a separate ingredient.
Making this now!! So excited. I love crockpot roast and was bored with my traditional recipe.
We just love this roast. We also make Mississippi Chicken and Crack Chicken.
Love it!! Thanks Diane!
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
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. 🙂
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.
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!
I am going to try this with a leg of lamb roast. I will report back with the outcome!
Don’t know about lamb but it is wonderful with chicken.
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.
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
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!
If I use a smaller cut of meat 1.8lbs per say would the time be less?
I’ve never seen the Kerrygold garlic and herb butter, but it sure looks tasty. This meal looks fantastic!
Thank you Julie!
Can you sear the roast, put everything in the crockpot the night before and cook the next day?
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. 😉
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
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.
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.
So juicy and tender, full of flavor! Definitely needs the full 10 hours or more to make. Worth the wait.
So awesome to hear!! Thank you so much!!
Hi I want to cook this dish in the oven. What would be the time and temp for making this in The oven?
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.
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.
Let me know how it turns out for you! 🙂
Best pot roast ever!! Quick and very easy my whole family loved it
That’s so wonderful to hear! Thank you Pamela!
So delicious, even my picky teens loved it!
Woo hoo!! Thank you Leslie!
Will pork ribeye roast work too?
Hey Angela! I don’t see why not! I’ve made it with pork and chicken. Turns out great!
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?
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!
Ive made a few times and always a hit…. Love it!!!!!
It was delicious. I love pot roast.
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
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!
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!
Yay!! It took me some time too. It still messes me up occasionally but I am a lot better at it. LOL!
If I cook two roasts in one crockpot, about 6 pounds. Do I double the ingredients ?
Yes you would double the ingredients. You need full favor.
I have onion dip and ranch dip on hand…think I can sub that instead of the soup mixes?!
Hi Amy! I haven’t tried those. If you give it a try, I’d love to know how it turns out for you!
How did this turn out? I’m in the same predicament
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????
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!!!
Hey there, would an inside round roast work instead of chuck?
Thanks.
Delicious! Didn’t change a thing. Can’t wait to try the chicken and pork version. Thanks!
Awww – thank you Madelynn!! Hope you love those versions as much as this one!!
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!
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
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!
Thanks for the information.
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?
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.
Could I make this with a rump roast?
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.
If I need to feed a large group can I just double all the ingredients? Should I adjust the cook time?
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.
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:)
Hi, do you use the juice from the jar of peppers?
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.
My family LOVES this and it is simple with only a small amount of preparation!
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
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!
My husband really loved this ….my guess is he would have bathed in the gravy as he raved so much about it.
BestDamn Roast East of the Mississippi River
Ha – love it – thank you Tim!
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.
Thank you so much Kathie!
Great!
I am so glad I found this recipe for pot roast it is delicious by far the best roast I’ve ever made ❤️
is it possible to cook on high to get done quicker than 8 hours? or will that ruin the roast?
Hi Amanda! No, I don’t recommend that. The meat won’t come out as tender and buttery.
Do you have any suggestions on a substitute for the butter?
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.
How many people did the 3lbs feed? Cooking for 7
Hi Tricia, about 5-6. Depends on how much fat is on the cut of meat. 🙂
Unbelievably delicious!!????
Thanks so much Cheryl!!
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?
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.
Could you use pork roast instead of chuck roast?
You sure can! Check it out here: https://www.thecountrycook.net/crock-pot-mississippi-pork-roast/
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.
Oh wow!! That is so awesome to hear! Thank you so very much Rhiannon!
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!!
I just realized I don’t have Peppercinis, I have cherry peppers or can I just skip the peppers altogether?
Fantastic! I grew up making roast and this is now my go to!
Love it! Thank you Jo!
Has anyone tried this in a pressure cooker? I have a 2.8lb roast.
Are there any alternatives to using butter? You mention not using margarine. I’m lactose intolerant 🙁
Had anyone done this in the oven on low?
Hands down….THE BEST EVER! I share this with anyone who will listen! Lol
!
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!!!
Thank you so very much Hannah! I really love hearing when a recipe turns out good!!
Can you use a sirloin tip roast instead of chuck roast?
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. 🙂
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.
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?
What oven temp would you cook this??
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.
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?
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?
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?
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?
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!
I add mushrooms. This is the best slow cooker pot roast recipe I have ever tried.
Do you use the fresh mushrooms or the jar?
I don’t have pepperoni I, can I use banana peppers?
Definitely will try
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.
One of my favorites. We have it at least once a month and serve with grilled sweet potatoes. The Ninja works great with this.
This is one of the easiest and most delicous recipes for a roast, and the preparation process isnt long at all!!
This is the best recipe for beef ever!
This was an easy delicious meal! Next time, I would try unsalted butter though
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.
We don’t make this often but when we do, it’s always a hit! So delicious and easy to make!