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!
FREQUENTLY ASKED QUESTIONS (FAQ’S):
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 peperoncini 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 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.
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 – 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.
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: Feb 2024
Mississippi Pot Roast (+Video)
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.
- 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.
- 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
- 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!)
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 and other nutritional values can vary quite a bit depending on which brands were used.
I used rump roast and it was outstanding!!!!
I have a question. I only have the ranch dip. Can I use it instead of the ranch salad dressing mix?
Hi Rinna! I haven’t tried it but I think it should work.
For some reason I did not pay attention and I used Bluebonnet butter I didn’t see that it called for real butter my first time making it I surely hope it doesn’t taste too bad do you think it’ll be okay
I really don’t know ! But how did it turn out ?
The only packet of ranch I’ve ever used in this recipe (and I’ve made it at least 7 times over the past year) IS the dip one – not the dressing mix. So incredibly delicious. Best roast ever!!!!!
The dip and dressing packets are the same, you just just use sour cream for dip and mayo + milk for dressing.
I sure wish I had read that before! I just got everything in the crockpot excluding the onion soup cause I couldn’t find a dry onion soup, so I just cut up some onion and garlic and threw that in, however they did have an onion dip (dry packet) maybe next time I will try that! Trying this tonight for dinner for the first time!
I did that My first time as well. It’s great either way.
Hi! This is a great recipe! Love love love it! I will not be making regular pot roast anymore. I’ve made this several times and have had people asking for the recipe. I do add onion and beef broth (just half a can). And still comes out awesome! Thx for sharing!
Hi I’d like to make a double batch…..should I double the ranch & soup packets?
Nikki…. I have the same question Did you double the seasoning packets and butter?
Thanks.
This roast is amazing! My husband loves it and we make it about once a week AND always have leftovers! I put a lot of the pepperocini juice when I put it in the peppers and add potatoes, carrots, and onions in the last 2 hours. Perfect every time.
So glad you are enjoying this recipe. It is always a favorite at our house.
Hi I’m in the uk, where can you get the ranch dressing? I have never seen it here.
I have this in the crockpot for an hour now, come on five o’clock! Looks delicious, can’t wait! Being from Mississippi, it caught my eye. Going to drive me and the dogs crazy today with the aroma! Thank you!! Then I will have extra for lunches and quick dinners.
Hope it was fantastic!
I’m just starting on a gluten-free diet, and was wondering about the ranch dressing mix. I know that liquid is a huge no-no, but is anyone aware if the seasoning packet is ok. Thanks.
I’m sorry – I’m not sure but I bet someone on here might know!
So good!
can you use a pork roast instead of beef???
I haven’t made it that way but I know you can and it turns out just as good.
I Saw this Recipe in the food Network show The Kitchen. They had the woman Robin Chapman who started this recipe on the show. I just thought I would share that with you. I can’t wait to make this. I love so many of your recipes. Keep up the good work:)
Thanks Allison!
I have two chuck roast, as far as seasoning should I double if both are cook together in cooker or will it be enough for what recipe call for on both roast?
It really depends on the size of your roasts. If they equal the 3 – 5 pound range you wouldn’t need to double and even if it is just a little over. Hope that helps.
Absolutely delicious! One of best recipes I’ve ever tried! Thank you!
Brandi, can I make this in a pressure cooker?? OK to add liquid??
Hi Terri! You sure can make this in a pressure cooker. You can add in a cup of beef broth since the pressure cooker will need that additional liquid to work properly. Hope that helps 🙂
Can I use bottom round or top round roast insttead of chuck
You can, I just prefer the chuck roast
Just made this and I will NEVER make plain old pot roast again!! This is so flavorful and I love the kick you get from the peperoncinis! One thing I did change was instead of using dry ranch mix I used Italian. My family hates ranch and I didn’t want to chance them not liking it and wasting all that meat! I also used twice as many peperoncinis but we all like them. It was definitely a hit!!
Hahaha – love it Rachel! Makes my day to hear!!
Brandy can I use pork instead???
Absolutely Sonja! It is great with pork! 🙂
How about lamb?
I made this last Sunday and it was AMAZING!! Everyone loved it and my daughter and fiance are some hard food critics when it comes to dinner. I’m proud to say that there was non left for the next day other than what I sneakily put to the side for me to eat for lunch the next day. 2 thumb up!
So glad everyone loved it! It is certainly one that we enjoy quite often.
Accidentally bought ranch dip mix, will that work?
I made this last night to use for Italian beef sandwiches, using the juice for dipping. WAY too fatty! Next time I would delete the butter and just use beef broth. The beef smelled and tasted fantastic but the juice was geasy! No need for the extra fat for the way I used it
I can’t believe how savory this roast is! I made it exactly like the receipe and it turned out great. I doubt I’ll ever make a pot roast in the oven again!!! I served it with fresh steamed green beans, a choice of yellow rice or red skin mashed potatoes, and crusty French bread for dipping in the juices….AMAZING!!!
This was fantastic! Made it exactly as the recipe called for and served over mashed potatoes. Look forward to making sandwiches out of it too. A keeper!
So glad you enjoyed the recipe and hope you make it for many more years to come!
Can you cook potatoes and carrots in this?
You can, many have said they did and it turned out good
Where did you get the blue ninja cooker?? I love the color.
This roast is so good! I use sliced peppers and pour some of the juice in as well. I also add potatoes and carrots, then take it all out when it's done, leaving the juice in the crock. Turn it on high, mix a little water and cornstarch together, then slowly add it to the juice and stir until it thickens to make gravy. YUM!
I have found a recipe that everyone in my family loves! I've made it once and
making it again today. This is a KERPER!!