Home » Slow Cooker Recipes » Crock Pot Mississippi Pot Roast (+Video)

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.


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!

a serving of shredded pot roast on a pile of mashed potatoes with a side of green beans and a roll.


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 pepperoncini 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 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.

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.


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


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.

oil shown in slow cooker.

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.

browned chuck roast shown in an oval 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.

uncooked pot roast inside an oval slow cooker topped with ranch and onion seasonings with a stick of butter on the very top.

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.

fully cooked whole pot roast in its juices in a slow cooker 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.

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

Serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese.

serving of shredded pot roast on mashed potatoes with fresh green beans and a roll on a plate.


Originally published: April 2015
Updated & republished: March 2022

Crock Pot Mississippi Pot Roast recipe from The Country Cook

Crock Pot 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.
4.92 from 506 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Crock Pot Mississippi Pot Roast, Mississippi Pot Roast, The Best Mississippi Pot Roast
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Calories: 214kcal


  • 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


  • 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.



  • 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.


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

“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.

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Recipe Rating


  1. 5 stars
    Mississippi Pot Roasts is one of my all time favorites! it’s super easy and always turns out amazing!!

  2. 5 stars
    Yuummmm I love everything about this recipe so much!!! I could eat this every single day. The tang from the pepperoncinis is my fave, and the Kerrygold garlic & herb butter really takes it over the top. I add garlic, onion, and baby carrots to mine, double the pepperoncinis, and serve with mashed potatoes, using another stick of the Kerrygold g&h in the potatoes. *chefs kiss*

  3. 5 stars
    Didn’t have a roast once and tried it with chicken breasts. It came out delicious! I love the flavors the ranch, onion and peppers create in combination. Thank you for a wonderfully versatile recipe.

  4. 5 stars
    This is my favorite variation on Mississippi Pot Roast; you don’t need an artificial au jus or gravy, a nice chuck roast with the other ingredients as Brandie wrote it, is perfect! My family eats this recipe on hard rolls with slices of cheddar of provolone (we live in Wisconsin, cheese goes on almost everything) Thanks again for sharing & I recommend this recipe to everybody!!

    1. Awww Amy – you’re the best! Ha! Love reading your comment – makes my day! I love that you eat it on rolls with cheese – that is perfection if you ask me! I hope you continue to love any other recipes on here you try

  5. If my slow cooker is currently out of commission, can I do this recipe in the oven? Do you have any tips for transferring it over to the oven?

    1. Yes you could do it in the oven. I would brown it first to get some color on it. Then put it in a roasting pan. Add all the seasonings and cut up the butter and evenly spread it around on top. Cover with aluminum foil and bake at 300F degrees for about 2 1/2-3 hours.

  6. 5 stars
    Wow! Delicious! After one bite, my husband said “Twice a week ok?” You had us at Peperoncini! It’s now on our dinner menu, thank you!! (I followed the directions exactly. Next time I need to double the recipe) thank you!

  7. 5 stars
    Prior to finding this recipe, I had made Mississippi Pot Roast twice previously (in the Instant Pot) and just detested the taste of the finished product. Literally one bite in to those two recipes and I had to push the plate away b/c they were either too salty, too spicy or both. But your recipe actually made me a fan of Mississippi Pot Roast! I made my own Ranch seasoning (minus the powdered buttermilk) for the recipe and used a packet of gluten free brown gravy mix (I have celiac) along with the stick of garlic butter you suggested and half of a jar of sliced banana peppers and its brine. What a fabulous dinner! The recipe was not overly salty nor spicy and the flavor of the pot roast and gravy was just scrumptious! I’ll gladly make this recipe over and over again.

  8. I happen to only have beef tenderloin chunks….can I sub this cut of meat instead of chuck roast?

  9. 5 stars
    Best pot roast I have ever made! SO flavorful, followed the recipe exactly except I cut the butter up in pads and spread them over the roast and put in probably about 12 peppers. I did the garlic bread and decided to make my husband a french dip with it, with the drippings as the dipping sauce- said it was the best he’s ever had! They peppers give an added kick to the dipping that he loved. Kids loved it too. Will go in the regular rotation!

  10. 5 stars
    I will only make roast this way from now on. Husband not a big fan of roast till this recipe. He ate 2 helpings. Definitely saving this.

  11. 5 stars
    We absolutely love this!! We like it hot so I use about 3/4 of a tall jar of sliced peperocini peppers. It’s great a a sandwich on large rolls of any kind or wrapper in a tortilla … Add more hot peppers or cheese or what pleases you. My whole family loves it and I’ve definitely passed it on!!

  12. We made this with chuck roast and the meat wasn’t very tender. For what ever reason, our crock pot Low setting seems to be hotter than Low, could it have cooked too high of temp?
    What type of beef do you recommend using in this dish? I’m also thinking it could’ve been the quality of meat.

    1. Hi Edwin! My only guess would be the quality of meat. It definitely sounds like you did everything right. Most times a chuck roast (after being slowly cooked for so long) will just be fall apart tender. However, if it is a particularly rough cut of meat (which sometimes happens) it just won’t get tender no matter what you do. So I don’t think it was your slow cooker. Low and slow for 8-10 hours should’ve done the trick. I’m not suggesting you get a terribly expensive chuck roast but perhaps look for an Angus beef chuck roast. I have had very good luck with those. I hope you give this one another try!

  13. 5 stars
    This is so easy and delicious. Everyone loves it and asks for the recipe. I’m is one of my go to recipes when have extended company because we can throw it in the crock pot and go about our day and return home to a tasty meal. I usually serve as sandwiches and put together a few sides and can feed plenty. Everyone is happy. Also for the sandwiches I serve with a horseradish sauce.

  14. 5 stars
    This recipe is AMAZING. I will eat this for the rest of my life! So good and easy-peasy.