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! One reader told me that it’s a recipe that’s been around forever and after a bit of discussion, we couldn’t really pinpoint where or how it originated. We figured, most likely, it was a happy accident and was probably brought to many church suppers afterwards where the sharing began. We still couldn’t figure out why it was called a Mississippi Pot Roast. Generally when you talk beef, you’re talking Texas. If anyone knows the answer, I’d love to hear it! But whatever you call it, I know you will call it good!
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.
If you are worried about the peppers in this dish, don’t worry about heat. My nine year old ate this no problem and there wasn’t any heat at all. The peppers just add a background flavor to the overall dish. If you do want a bit more heat, add some of the pepper juice to the mixture, then when it’s all done, slice up the peppers and mix them in with the meat for an extra kick.
Ingredients:
(1) 3-5 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 stick butter (1/2 cup) – REAL salted butter, not margarine
8 peperoncini peppers
2 tbsp. olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) – REAL salted butter, not margarine
8 peperoncini peppers
Directions:
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.
Then 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.
Enjoy!
Crock Pot Mississippi Pot Roast
Prep Time
10 mins
Cook Time
8 hr
Total Time
8 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 615 kcal
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.
Recipe 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 Facts
Crock Pot Mississippi Pot Roast
Amount Per Serving
Calories 615 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 21g 105%
Cholesterol 197mg 66%
Sodium 1054mg 44%
Potassium 821mg 23%
Total Carbohydrates 6g 2%
Dietary Fiber 0g 0%
Sugars 0g
Protein 44g 88%
Vitamin A 11%
Vitamin C 13.6%
Calcium 5.2%
Iron 26.9%
* Percent Daily Values are based on a 2000 calorie diet.
You may also like…Crock Pot Mississippi Chicken
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 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 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 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.
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!
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?
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.
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.
Rebecca @ The Portsmouth Review
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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. 🙂 http://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: http://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!