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
Mississippi pot roast is a slow cooker recipe that is known for its delicious and flavorful combination of beef roast, ranch dressing mix, onion soup mix, butter, and pepperoncini peppers. The ingredients are combined in a slow cooker and cooked on low heat for several hours, resulting in a tender and juicy pot roast that is packed with flavor. It is relatively easy to prepare, as it only requires a few simple ingredients and minimal prep time!
FREQUENTLY ASKED QUESTIONS:
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.
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.
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 about 3 Tablespoons of the onion soup mix for this recipe.
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.
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.
A sirloin tip or rump roast will work. You want a cut of meat that will shred after it is finished cooking.
There is only one answer to this question. It hasn't cooked long enough. 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. i know it’s tempting but just leave it alone.
HERE'S WHAT YOU'LL NEED TO MAKE MISSISSIPPI POT ROAST:
- 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?
Crock Pot Mississippi Pot Roast (+Video)
Ingredients
- 3 pound chuck roast
- 2 tablespoons olive oil or vegetable oil
- 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 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 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. 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.
- 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.
Originally published: April 2015
Updated & republished: March 2022
Rebecca
Awesome!
Angela
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.
Heather
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!
Diana Dale
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!
Brandie @ The Country Cook
It won’t be as tender cooked on high. It’s not enough time to break down the cartilage in the meat. Sorry!
Catina
You will never make a traditional pot roast again!! The best ever and the recipe is so easy!! A+++
J.
Yummy yummy in my tummy!
Lily Alley
Absolutely wonderful ❤
Emily H
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.
Faith mustone
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
Faith mustone
This is the best recipe for the Mississippi pot roast pork roast chicken turkey anything you want to cook
Ryan
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!
Latrecia
Can I use sweet potatoes instead of regular? Would it change the flavor?
Georgia L Munson
This roast leftovers make incredible taquitos and burritos, and tacos.
Like nothing out there already. Fabulous
Brenda D Buck
The best. Hands down!
Sharon
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!
Danielle K
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.
Maggie
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.
Rachael
Absolutely delicious!
Connie Keathley
I love this recipe in the crockpot, but I think it is even better in the oven.
Jessica
I have a question. I don't have ranch dressing mix. Is there something I can substitute that with
Brandie @ The Country Cook
Not really. Not unless you want to make it yourself. I have a do-it-yourself version here on my site if you want to try it. 🙂
Shannon
One of our favorite recipes! Substituted a jar of roasted red peppers when we didn't have the pepperocinis and it was equally delicious!
Daniel J Eckert
Not a pot roast fan, but this recipe is delicious.
Patricia A. Brazil
Can you make this recipe in a dutch oven?
Paisley
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.
Dixie
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. 🙂