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.

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 560 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




627 Comments

  1. 5 stars
    One of my favorite go to meals. I add pearl onions to mine and adds a lil extra. Oh and I use real unsalted butter. Soo yummy. Great with mashed potatoes, on bread, by itself, as a side to white beans.

  2. I have made this roast numerous times. Hubby says it is by far his favorite and to throw the other recipes out. Now I have one question for you. I just received and instant pot (Cuisinart) for Christmas. Wondering if you know how to adjust this recipe for that if I wanted to do it in that instead of the crockpot?

  3. I’m from Mississippi and I don’t know anyone who has ever cooked a roast like this. But it really looks good and I’ll try it soon!

  4. 5 stars
    I’ve made this several times and it’s delicious. And it was so simple. Everyone who has eaten it loved it. I will try it with chicken soon.
    Thanks for the great recipe.

  5. 5 stars
    Just got mine going in the crockpot and can’t wait to try it tonight! I just noticed the nutritional information that is here. Are there really 46 grams of fat per serving?! If so, how is that calculated? That’s a ton of fat per serving!

  6. I have a 1lb 79oz chuck roast. My question is should I use half of each packet of ranch and onion mix or should I use the whole packets. Also should I use half a stick of butter or the whole stick.

  7. My husband hates ranch and peppers. Do you actually taste any of these in the roast? I want to make this because it sounds amazingly delicious and I know I would love it but concerned about my husband not liking it?

  8. The first time I had this was when one of my grandsons was born. Daughters friend brought it over. Best thing I ever tasted! I’m making it today for my guy’s birthday. Family coming over. Can’t wait for them to try it!

  9. 5 stars
    This is amazing! If you like peperoncini peppers like I do put more in there than just what is added. Next time I would put in a full small bottle. Also put the shredded pork on a cookie sheet and put it in the oven under Broil for 10 min. I would really suggest it as it made it a little crispy and made the peperoncini’s really sweet. Served over a bed of rice with a little lime on top is also a good topper! MUST MAKE!

  10. 5 stars
    Hi everyone, I tried this recipe yesterday, I have my neighbor that I cook for since her husband passed away, but she really enjoyed it but thought it was a bit too salty. I don’t use too much sodium so I don’t know what I could have done wrong since I didn’t even salt and pepper the meat. any advice for me?

  11. I was wondering if you would double the Ranch dressing and the onion soup mix if you cook two roasts in the same crockpot at the same time?

  12. 5 stars
    I made this today for supper. OMG my grandparents, my parents and myself are in LOVE with this recipe!!! I am going to make this weekly!!!!!!! 🙂 Brandie another amazing dish!!! Love your recipes!! A + in my book!

      1. 5 stars
        YAY! I am so happy I made your day Brandie! Keep the yummy, easy and quick recipes coming 🙂 My mom actually requested I made this for Mother’s day dinner 🙂

  13. 5 stars
    Can I cook this on high for 4-5 hours? I made this last time exactly how you did it and it turned out soooo good! This time I need to cook it in a pinch. Just wanted to ask 🙂

  14. 5 stars
    Can’t wait to try this recipe tonight! Do you think it will work in the pressure cooker just as good? I am new with the pressure cooker but loving how moist everything turns out in it!

  15. 5 stars
    I noticed after I cooked the roast I forgot to put the butter. Can I put it in now or does it nake a difference?

  16. 5 stars
    This was unbelievably good. I made a double batch for a small party I had and there was not one scrap left. Everyone raved about it. The only thing I did different was add a large sweet onion. We ate it on french bread with provolone cheese and put the peppers right on the sandwich. The butter really puts it over the top. I will be making this many times in the future. Thanks.

  17. 5 stars
    This roast is amazing! The second time I made it, I used Onion dip mix rather than soup mix, and found that the lower sodium made it even more tender. I just dashed some salt after the roast was cooked, and the taste was the same. The drippings make an excellent gravy. Will definitely be holding on to this recipe.

  18. 5 stars
    Hi, I’m in Australia and have never heard of “DRY RANCH DRESSING” is there anything else I can use instead?

  19. 5 stars
    Yes! I skim off the fat from the crock pot, into a skillet, heat and add a little flour at a time lightly brown that, then carefully add the rest of the liquid from the crockpot, to the skillet, constantly stirring. It will get thick fast and the liquid from the crock pot may not be enough so have a big glass of cold water ready, and slowly add that , until you get it to the thickess you want. No need for more salt. Flour used is self rising. You got to stir or whisk this constantly until you get your desired thickness. T