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!
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.
This was awesome, family loves it!
Does it taste like Ranch dressing at all? I bought everything but I’m second guessing because my husband hates ranch.
Hi Holly! It doesn’t at all. Just adds to the overall flavor. My husband doesn’t like ranch either and he gobbles this up. 🙂
I love this recipe. It’s my go to meal when I have a busy week.
I made spaghetti squash for the first time last night and LOVED it! I started eating gluten free recently, and my gluten-eating BF was craving pasta I tried spaghetti squash. He tried a bit of mine, and liked it – so it looks like i’ll be searching out more spaghetti squash recipes!
That sounds awesome!!
This is one of my favorite recipes of all time. I add more pepperoncini, large cut onion, and fresh mushrooms just because I love them. I have decided this is going to become one of my go to recipes for company. Every one that eats it loves it.
This is so good! It’s the only way that I cook a pot roast now.
I have changed a couple things though. I use a rump roast and 1/4 cup of butter and I slice the meat rather than shred it. It does not turn out overly salty even with the dressing and soup mixes. I added cut up potatoes that I coated with a little olive oil and it all cooked together. So easy!
Love how you made it your own Bonnie!! Great suggestions!
Brandie, I have this recipe from a person my daughter works with. The only difference is no onion soup mix. The flavor is wonderful and when I serve it the first time, it is with mashed potatoes. After that, we use the leftovers as sandwiches on some nice rolls. It is great with either and I love the simplicity of the recipe.
I also made your Lazy Bars a week ago. I took them as a treat for my co-workers (we are election judges). Everyone loved them as usual, and the leftover bars went home with a teacher who was giving them to her special needs high school class!!! They always turn out great!!!
Thanks for all the recipes, I have made many of them!!!!! Keep them coming!!
That is SO awesome Denise. It absolutely makes my day to hear!! Someone told me they use Au Jus gravy mix instead of the onion soup mix. I think it totally works with or without. So glad to hear this. And yay for Lazy Cookie Bars – ha! You are so wonderful to make treats for everyone. 🙂
Brandie, I also use the Au Jus in place of the onion soup, other than that the recipe is identical. Love your site!!
How would you use chicken for this recipe?
Hi Carol! I’m glad you asked! I actual have a recipe for Crock Pot Mississippi Chicken here on my site. Here’s the link: https://www.thecountrycook.net/crock-pot-mississippi-chicken/
I want to make this! Just waiting on getting a bigger crockpot!
What size do you have? This could work in a 4-quart if you went with a smaller 2-3 lb roast. 🙂
I didn’t salt when searing. Salted Irish butter took care of that. Thank you for the awesome recipe!
Love, love hearing that Brian! I appreciate you taking the time to come back and comment on it!
I had two roasts so I just doubled the recipe but will they both cook in 8 hours on low? One roast was 2.2 lbs and one was 2.5 lbs
So easy to fix and soooo good!! I’ve prepared this several times. Everyone love this dish. The only change I make is doubling up on the pepperchinis. The juices also make a fantastic gravy.
Love hearing that Joe! Thanks for taking the time to come back and review!
My entire, picky family LOVED this roast. The recipe was easy to follow and delicious. I added celery, carrots for garnishments and and a packet of Mccormick’s gravy mix/ture for more gravy.
Lakeisha – love, love hearing this!! I also love the addition of the gravy packet and celery & carrots. Sounds delicious!!
Um..its supposed to be made with a ranch packet and an au jus packet… so it has the brown consistency when done… I mean the onion soup mix makes a good roast too but it doesnt make the consistency correct… Mississippi mud roast is what I’ve seen in called… but like I said it will still taste great but a little less gravyish a little too watery!! ????
Thanks for the recipie! This roast was ro die for. Cuts like butter and taste so good. I will always make my roast this way. Because I am doing keto. I paired it with cauliflower rice
Can I use Giardiniers instead.
Yum!! Can’t wait to try this recipe!
Are we able to cook this in an InstaPot? If so what should be the cook time and directions?
I cook this in my instapot all the time. I sear it in it just as stated then throw everything in + 1/2 cup water. Manual for 30 mintues and it is fall apart.
I would suggest tablespoon of kerrygold butter, too much for a whole stick . add celery, carrots, onion and red potato’s. Also substituted onion soup mix for au ju gravy mix and it was awesome!
I made this with a rump roast in the instant pot , cooked it for 40 minutes on the meat setting after sautéing and it was great.
Your style of cooking is right up my alley and speaks to my heart! Thank you for all the lovely recipes !
Omg..best roast ever..Had to cook it again per request from my family…easy and delish!
If I wanted to add potatoes and carrots to this recipe, when would I put them in the crockpot? At the beginning or a few hours later?
FIVE-PLUS STAR RATING! We made it exactly per your recipe, except for the peppers. It was heavenly. A definite keeper, we’ll make it again and again. Thanks so much for sharing this recipe. Served fresh diced carrots fried in lots of butter, and mashed potatoes. <3 <3 <3
Yay! Thanks so much for coming back to let me know Claudea!
It was delicious and will definitely be added to our dinner rotation. Leftovers were good the next day as well. I would use unsalted butter next time and maybe not even salt the meat. I love salt, but it was almost too much for me. I followed the recipe and also added two chopped russet potatoes , a few more pepperoncinis and a little bit of the juice from the jar of the pepperoncinis.
If I want to add Russet potatoes to this recipe how would I go about doing that? I wanted to chop them into bite size pieces. TIA.