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 THIS EASY DINNER MEAL LOW CARB/KETO-FRIENDLY?
- Yes it is! You can serve the meat by itself or over cauliflower rice. 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.
- 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 (but obviously not low carb.)
- 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.
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.
WANT TO TRY MAKING YOUR OWN SEASONINGS? CHECK OUT THESE RECIPES!
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
- ½ cup salted butter 1 stick
- 8 peperoncini peppers
Instructions
- Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly.
- Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast.
- Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
- Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
- Top with a stick of butter then place peppers on and around roast.
- Cover and cook on low for 8 hours.
- 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.
- 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.
- 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.
- 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
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
Nutritional Disclaimer
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Originally published: April 2015
Updated & republished: October 2020
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.
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 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!
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!
This looks great! Question: I don’t see any mention of water... are we supposed to add any water to the crockpot?
It makes it’s own juice. No liquid except the butter that melts.
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.
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.
I plan on adding carrots and potatoes, next time. No onions because of the onion soup mix. Without the vegetables, it was so delicious!
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