Crock Pot Mississippi Pot Roast (+Video)
Mississippi pot roast is a classic slow cooker recipe that is made with beef roast, ranch dressing mix, onion soup mix, butter, and pepperoncini peppers.
AN EASY, FLAVORFUL POT ROAST RECIPE
This pot roast recipe might be the best you every 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 AND EXPERT TIPS:
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 pepperoncini 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 mashed potatoes, rice, pasta, or vegetables like carrots, green beans, or broccoli. You can also serve it with a side of crusty bread, 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
- olive oil (or vegetable oil)
- salt and pepper
- ranch dressing mix
- onion soup mix (or au jus gravy mix)
- salted butter
- 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 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: March 2022
Crock Pot Mississippi Pot Roast (+Video)
Ingredients
- 2 tablespoons olive oil (or vegetable oil)
- 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)
- 1/2 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 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
- If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.
- 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!)
- 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 so only use the real stuff.
- Rump roast or sirloin tip will also work in this recipe.
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 can vary quite a bit depending on which brands were used.
This was delicious. I followed the recipe and didn’t think the dish was salty. One of my dinner guests, part of our quarantine bubble, said she hadn’t tasted this dish since her grandmother made this over40 years ago!
Can this be frozen after its cooked? This is my go to pot roast recipe. I love this.
Does it need to be “seared” before placing in crockpot?
I do recommend it but it’s not absolutely necessary. 🙂
Amazing! So simple yet so delicious! I don’t always sear the meat and I’ve used frozen pot roast before as well. So yummy this is a staple in our house. Serve it on top of mashed potatoes. You won’t regret it!
I made this today and the flavor was good, a little strong though and it got a little overdone. There was nothing but meat and melted butter, so it really was kind of greasy. I thought there was supposed to be gravy. What could I have done wrong. Should I cut back the time to 6 hours? I know all crockpots are different. I never thought mine cooked faster than average. I even wondered if maybe I accidentally had it on high rather than low, but I am pretty sure it was not on high as I think it would have really burned up! I going to try it again in a couple of weeks. I will pay closer attention to it throughout the day.
Absolutely delicious! I used beef onion dry soup instead of the regular and cooked for 7 hours on low because I couldn’t wait another second, it smelled so good. Served over mashed potatoes, perfect meal!
Yay!! Thanks so much Rachael!!
Making this today for the first time and it smells wonderful in my house! Anyone try to incorporate carrots with their roast? What did you do?
Can I use an instapot
So delicious! believe me you won’t be sorry you made this. Absolutely delicious my whole family loved it!
I love spicy food, but wanted to share this with my young children.
Is it spicy?
We love this recipe! I made it 3 times now and it’s one of our favorites, so easy and delicious. My hubby says that I may only make him pot roast from now on. Thanks so much for your recipe!
I love a good pot roast and this is by far the best one I’ve ever made or eaten! After I browned the roast, I chopped up an onion and let it carmelize in the skillet and put it on top of the roast, then I added everything else (we love onions!) and I also added about 1/4 cup of the brine from the pepperoncini to everything else. It didn’t say, but I cut the stick of butter up and put it on top of the roast, then added the peppers. It was so good that I just don’t have the words! My husband was over the moon! I said to him I thought this would be a good thing to make for Christmas dinner and he thought it was a great idea. I picked this recipe over the tons of other ones on the internet because they all used Au Jus gravy mix and this one used Lipton onion soup and I think it made all the difference. Great recipe. Thanks!
Yum yum yum.
Have you ever substituted a pork tenderloin in the place of roast? Any thoughts comments about that?
It’s GREAT
So delicious!! I like using a rump roast. I also add baby carrots and one onion quartered. I cook in the crock pot overnight. 30 minutes before serving I add mushrooms.
Can you use ranch dressing in bottle?
Hi Jill! No, it needs to be the ranch seasoning only.
Can you add mushrooms and when would you do that?
We substituted the butter for beef broth and it was fantastic!
This was DELICIOUS and very easy! I doubled the amount of peppers because I like spice. My boyfriend said it was better than any barbecue he had ever had. Highly highly recommend.
Finally the perfect pot roast recipe! Amazing! I used brown gravy packet Instead of au ju and it was still so yummy! I made mashed potatoes with southern greens beans and it was perfect. Thank you for sharing!
Can I use an eye round roast for this? That’s all I usually buy.
Yes you sure can. Now, keep in mine sometimes the eye round doesn’t shred quite as easily but it’ll still taste delicious!
So easy & delicious! My husband’s favorite roast EVER and I’ve made many roast dinners in our 33 years of marriage! The only change I made was that I use a stick of Kerrygold Garlic & Herb butter just to add flavor.
OUTSTANDING RECIPE! I had a smaller roast so cooked 4 hours on high and 2 hours on low. Added about 12 peppers total and some of their juice. BOOM! Hubby and I love this and it is now a favorite!
Great!