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Crock Pot Mississippi Pot Roast

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!

mississippi pot roast shown plated onto some mashed potatoes with green beans and a roll.

FREQUENTLY ASKED QUESTIONS (FAQ’S):

Why is it called Mississippi Pot Roast?

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.

What is the flavor Mississippi Pot Roast?

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.

Can you cook Mississippi Pot Roast on high?

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.

Do I have to use packet seasonings?

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.

Can I use margarine instead of real butter?

It’s not recommended. The butter adds a lot of flavor to this. Margarine is basically oil. Use the real stuff here.

What can I serve with Mississippi pot roast?

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.

Can I use another cut of meat?

A sirloin tip or rump roast will work. You want a cut of meat that will shred after it is finished cooking.

Do I have to use the pepperoncini peppers?

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.

Do I need to add additional liquid?

No. Do not add additional liquids. The meat itself along with peperoncini and the melted butter will produce enough juices.

Can you add potatoes and carrots?

Yes, you can add them in at the start of cooking.

Why is my Mississippi Pot Roast tough?

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.

Can you freeze Mississippi Pot Roast?

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.

shredded cooked  chuck roast with peperoncini peppers shown in an oval slow cooker.

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.
chuck roast, ranch dressing mix, onion soup mix, salted butter and 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.

collage of two photos: oil in the bottom of a slow cooker; browning a pot roast in the oil int the slow cooker.

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.

collage of two photos: pot roast topped with ranch seasoning, onion soup mix and a stick of butter and peperoncinis; fully cooked pot roast topped with peperoncini peppers.

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.

fully cooked and shredded Mississippi pot roast in a slow cooker with peperoncini peppers on top.

CRAVING MORE DELICIOUS RECIPES?

Originally published: April 2015
Updated & republished: Feb 2024

Crock Pot Mississippi Pot Roast recipe from The Country Cook

Mississippi Pot Roast (+Video)

Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini.
4.93 from 564 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6

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.
    oil shown in slow cooker.
  • 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.
    browned chuck roast shown in an oval slow cooker.
  • 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!
    Slow Cooker Cubed Steak and Gravy
  • After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.
    Crock Pot Mississippi Pot Roast

Video

YouTube 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!)
Course: Main Course
Cuisine: American

Nutrition

Calories: 214kcal | Carbohydrates: 7g | Fat: 20g | Sodium: 1054mg

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.

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Recipe Rating




637 Comments

  1. 5 stars
    I make this all the time. I double it. And use a can of beef broth for more flavor. It’s delicious over mashed potatoes. Mid you remove the meat and stir in a cornstarch slurry and cook another 30 min you will have a nice thicker gravy.
    I also use sliced peperoncinis and some of the juice.

  2. If I used a 4.75lb roast, would I need to cook it longer? How would you suggest I adjust this recipe for use of a larger roast? Thanks!

  3. Can I decrease the cook time if I cook it on high? I don’t want it to affect the taste. I’ve made it as it says, 8 hours on low, & it’s SO GOOD. I got off to a late start today. Thx, if anyone responds!

  4. 5 stars
    Incredible recipe. Perfect for a group I was hosting on game night. Set out some King Hawaiian rolls with it for self serve style right out of the crock pot. I did not sear it before hand and it didn’t need it. I used a 4 pound brisket.

  5. 5 stars
    This is the best recipe for the Mississippi pot roast pork roast chicken turkey anything you want to cook… After the meat is cooked I pull it out shred it all throw it back in the pot and add more water to it to make more juices since the sauce is already pretty potent

  6. 5 stars
    This is the best recipe for the Mississippi pot roast pork roast chicken turkey anything you want to cook

  7. 5 stars
    This was so good! I will definitely be making it again. It turned out great and was perfect with mashed potatoes. The only thing I’ll do different next time is add more peppers, they taste great slow cooked with this roast!

  8. 5 stars
    This roast leftovers make incredible taquitos and burritos, and tacos.
    Like nothing out there already. Fabulous

  9. 5 stars
    Omg!!! Never ever in my life have I ever tasted anything as good as this! I’m poking chunks of meat out of my crockpot, eating it steaming hot, burning my tongue and I can’t stop! The best thing I’ve ever tasted! My roast was very large, barely fit in the crockpot, but I shoved it in. Poured the entire jar of pepperonis in the pot, added a spoonful of better then bullion in a cup of hot water and poured that in with the butter, cut the butter in half, the entire packets of au jus and ranch. It’s been cooking almost 8 hours and it’s amazing!! So I put in a bunch of asparagus and one yellow squash cut up to cook in the amazing liquid. I could eat the entire roast myself it’s that good!

  10. 5 stars
    My mom made post roast my entire life and it was good, nothing that got me super excited for dinner. Well, the roles are reversed now and I found this recipe and I’m never using anything else! I cooked this for my mom and even she agreed that this was the best chuck roast she ever had! It’s so tasty and delicious.

  11. 5 stars
    Hi! Made this recipe just as stated. We loved it! We have had it on warm corn tortillas and also with mashed potatoes and a veg.
    For those who want to change it, go ahead and just don’t comment about it. She took time to type out this recipe, and I am sure her way is the best. No Au ju gravy, carrots etc. then you are just making a pot roast.

  12. 5 stars
    One of our favorite recipes! Substituted a jar of roasted red peppers when we didn’t have the pepperocinis and it was equally delicious!

  13. 5 stars
    Oh great, 10:30 at night and now I’m hungry. Thanks a lot.
    I guess I’ll be going to the store for a roast tomorrow.

  14. 5 stars
    I’ve made this recipe several times and now have my boss making it too. Both of our families LOVE it. It’s so versatile and tastes great on sandwiches later. 🙂