Mississippi Pot Roast (+Video)
Mississippi pot roast is a classic slow cooker recipe that is made with beef chuck roast, ranch dressing mix, onion soup mix, butter, and peperoncini peppers.
AN EASY, FLAVORFUL POT ROAST RECIPE
This Mississippi pot roast recipe might be the best you ever try! If you haven’t tried this recipe before, you absolutely must give it a chance. The meat comes out so tender and incredibly flavorful! Over the years, it has become my family’s go-to pot roast recipe! If you are looking for a serious comfort meal, then this Mississippi Pot Roast is for you!
FREQUENTLY ASKED QUESTIONS (FAQ’S):
The recipe is believed to have originated in Mississippi, hence its name. It has become a popular dish in the United States and is a comforting and hearty meal.
Mississippi pot roast has a savory and slightly tangy flavor, thanks to the combination of ranch dressing mix, onion soup mix, and peperoncini peppers. The butter adds richness and depth of flavor to the dish.
No. Absolutely not. The meat comes out so tender and buttery by cooking it low and slow in the crock pot. Cooking it too quickly will result in a tough cut of meat that does not shred easily.
Of course not! Try making your own Homemade Ranch Seasoning and your own Homemade Dry Onion Soup Mix. You’ll need about 2 Tablespoons of the ranch seasoning and about 3 Tablespoons of the onion soup mix for this recipe. This will also help you control the amount of sodium in the recipe as well.
It’s not recommended. The butter adds a lot of flavor to this. Margarine is basically oil. Use the real stuff here.
Mississippi pot roast is delicious served with Crock Pot Mashed Potatoes, rice, pasta, or vegetables like carrots, green beans, or broccoli. You can also serve it with a side of crusty bread, Butter Swim Biscuits or rolls to sop up the flavorful cooking juices.
A sirloin tip or rump roast will work. You want a cut of meat that will shred after it is finished cooking.
They really add a lot of flavor to this dish so I wouldn’t skip them. It doesn’t add spiciness like you think it would. If you absolutely insist on substituting you can try using some dill pickles and a bit of pickle juice.
No. Do not add additional liquids. The meat itself along with peperoncini and the melted butter will produce enough juices.
Yes, you can add them in at the start of cooking.
It hasn’t cooked long enough or you opened the lid while cooking. Refer to my answer above about cooking this low and slow. Trust me, you just cannot rush this or you’ll be severely disappointed. And do not open the lid while cooking as this also disrupts the cooking process.
Leftovers can be frozen. Just place in a freezer safe bag and remove all of the air. It will keep frozen for up to 2 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chuck roast – the chuck roast needs to be fresh and not frozen. So if yours is frozen, you will need to defrost it first.
- salt and pepper – I will leave this up to your tastebuds. I lightly season both sides but if you don’t like the additional salt then leave it out.
- ranch dressing mix – if you are sensitive to salt or have dietary concerns about sodium, use a lower sodium option. If you really want to have full control over the salt levels, try making the Homemade Ranch Dressing Mix.
- onion soup mix (or au jus gravy mix) – the same applies for this mix. Go for a lower sodium option if necessary. You can also make Homemade Onion Soup Mix so you can control the amount of salt.
- salted butter – unsalted butter can be used. If you can find the Kerrygold garlic and herb butter, give that it try, it adds even more flavor. Do not use margarine – it has to be real butter.
- peperoncini peppers – these do not add spice, just flavor. If you want a bit of a kick of heat, try adding a bit of the juice from the 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 the 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. But a regular 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. DO NOT remove the lid while cooking.
Now all you need to do is take two forks and start shredding the meat. Discard any big fatty pieces. If you want, you can cut up the peppers and stir those into the meat mixture. I ate mine with the peppers but didn’t cut them up into the meat to serve. Serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese.
CRAVING MORE DELICIOUS RECIPES?
Originally published: April 2015
Updated & republished: Feb 2024
Mississippi Pot Roast (+Video)
Ingredients
- 2 Tablespoons olive oil (or vegetable oil)
- 2-3 pound chuck roast
- salt and pepper (to taste)
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix (or au jus gravy mix)
- ½ cup (1 stick) salted butter
- 8 peperoncini peppers
Instructions
- Heat up a large skillet on high. Add 2 Tablespoons olive oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. This can also be done in your slow cooker if you have the sear or saute option.
- Take a paper towel and make sure you dry both sides of the 2-3 pound chuck 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 1 packet ranch dressing mix and 1 packet dry onion soup mix over pot roast. Top with 1/2 cup (1 stick) salted butter then place 8 peperoncini peppers on and around the roast.
- Cover and cook on low for 8 hours. DO NOT open the lid. It’s tempting but leave it alone!
- After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Do not rush this recipe. Do not cook on high. This will only work when cooked slowly on low. And definitely do not open the lid (trust me, this makes a difference!)
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Could I use my meat mallet on my roast first before I sear it?
Why exactly are you wanting to do that? This meat gets perfectly tender since you’re cooking it low and slow (just don’t open the lid while cooking) 🙂
I am probably the last person on earth to find out about this recipe but I finally made it. This was so good, I don’t think I’ll make pot roast any other way again. Your instructions and tips were so helpful for someone who doesn’t cook much so I really thank you for being so detailed and thorough. I have made two other recipes from your site and I am definitely now a huge fan of your recipes!
I don’t recommend it. I am sure you could but in general you aren’t supposed to cook anything from frozen in the crock pot (this is manufacturers instructions)
Absolutely amazing! I’ve made this so many times now, shared the recipe with so many people. I usually serve over egg noodles, and sometimes with polenta and charred broccoli on side.
Thank you for this delicious, easy recipe! It is so nice to come home to a slow cooker meal after a long day. And this one comes out perfect every time!
Very easy and delicious!
Trying it now. Looks good girl! We buy our beef from the neighbor and I have an abundance of roasts. Never tried this one. If it’s a keeper I’ll try it with my deer harvests, or maybe a goat. I raise the goats. Let go!
Great recipe. I make this every year for the holidays. My family loves it. Thank you for a great and easy recipe
I’ve been making this recipe for a few years and always forget to leave a review. But… last night I was in a hurry and opted for the instapot. I seared the roast first, put a tablespoon of the butter in the pot under the roast, added the other stuff, and cooked that baby on high pressure for 20 minutes per pound. It came out fall apart perfect!
Wonderfully delicious — a family favorite in the “comfort food category.
Any recommendations for doubling the recipe? Should I just double the ingredients, or what is your recommendation?
never making pot roast another way! I seared that baby at 7:30 this morning before work and it was fall apart perfect at dinner time! I served with some homemade red mashed potatoes and fresh green beans. thank you!
I added carrots to my crockpot do you think they will turn out OK with this?
I’ve never tried it but it should work – let me know how it goes for you!
Wow this is just as amazing as the Mississippi Chicken. Made with venison and served over mashed potatoes. Side of steamed carrots, doesn’t get any better! Thank you!
Hey Amanda! So happy you love this one! I have never made it in the oven though so I can’t advise on how to do it – so sorry!
BEST POT ROAST EVER!! Honestly, I don’t even enjoy pot roast & this has changed my mind. I made it with your million dollar mashed potatoes. Absolute perfection all made in my crock pots!!
Literally my family’s favorite meal of all time!!
We love this recipe sooooo much. It is so simple and comes out perfect every time. I don’t sear the meat because I’m lazy and it still turns out amazing. I usually serve with roasted potatoes and carrots.
Hahaha – I love it – at least you’re honest! Thanks so much Olivia!
This is our family favorite recipe from you. We absolutely love this recipe.
Have you tried making this in an InstaPot?
Hi Jody, thanks so much! You can certainly make it in the instant pot but I personally didn’t think it came out as tender but I could’ve just had a bad cut of meat 🙂
This was a perfect meal; my husband raved about it and wants me to make another one next week. The meat was so tender and made the best sandwiches on fresh Cuban bread. I added portabella mushrooms. and all I can say is thanks for this incredible recipe. We are addicted to crock pot meals, and this was so easy.
Hi I have a question… (I haven’t made it yet)….but all I could find in the store was a 2.33lb chuck roast, should i adjust any of the ingredients?
Hi Michelle, no adjustments needed. It should work just fine!
This is honestly the best pot roast ever! So easy and it turns out like butter!
I made this tonight for my family who have a mixed bag of likes and dislikes. And this was a huge hit!! So flavorful and easy. I did add a clove of garlic and a white onion because I had them available. I will be making this again.
I made this and will make it again.
Delicious! and so easy.
Thank you for sharing.
Thanks so very much Marla!!!
We make this often, but was wondering was the protein amount was on the nutrition facts.
Hi, I’m making this Friday.
If I double the recipe, should it cook longer? I changed recipe to 12 servings and cook time stays the same….
Many thanks for your help!
Hey Marla! What size slow cooker are you using? You shouldn’t have to increase the time unless you’re trying to pack them in a smaller slow cooker. 🙂
Your version seems better. The other versions with the 3 packets made the roast too salty. I’ll try this. Thanks!