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

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.


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.


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.


  • 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.


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.


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 561 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6


  • 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


  • 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


YouTube video


  • 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


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


  1. 5 stars
    Delish dish! My Father in law told me about this recipe. He didn’t remember the details so I found this one & read it to him over the phone. He said sounds very good like his! So I’ve made it twice and my family loves it! Now I share this recipe with others. Thank you for sharing this recipe with me.
    Always looking for delicious recipes to cook & eat!
    Jennifer S.

    1. What an absolutely wonderful comment! Thank you SO much and thank you for taking the time to come back and comment Jennifer! You made my day!

    1. 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) 🙂

  2. 5 stars
    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!

  3. 5 stars
    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.

  4. 5 stars
    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!

  5. 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!

  6. 5 stars
    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!

  7. Any recommendations for doubling the recipe? Should I just double the ingredients, or what is your recommendation?

  8. 5 stars
    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!

  9. 5 stars
    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!

  10. 5 stars
    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!!

  11. 5 stars
    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.

  12. 5 stars
    This is our family favorite recipe from you. We absolutely love this recipe.

    Have you tried making this in an InstaPot?

    1. 5 stars
      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.

  13. 5 stars
    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?

  14. 5 stars
    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.

  15. 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!

  16. 5 stars
    Your version seems better. The other versions with the 3 packets made the roast too salty. I’ll try this. Thanks!