If you're looking for more family favorite recipes, you NEED to try this Slow Cooker Mississippi Pot Roast. It's tender, delicious, and packed with flavor – all with just 7 ingredients!
It cooks slow and low in the Crock Pot, making for a satisfying and simple dinner that's easy enough for any night of the week.
This Mississippi pot roast is one of our new favorite slow cooker meals, but we haven't always been fans of this popular crock pot meal. In fact, you could say we were straight-up haters!
We tried it many times, but honestly, we never got the hype.
But I kept trying, thinking I was doing something wrong, especially since nearly everyone on the internet seemed to be obsessed with how easy, tender, and delicious it was.
Even after several tries, I didn't understand why people loved it so much. Frankly, I found it kind of acidic and greasy. So I decided I was going to make some adjustments based on what we liked (and disliked). After many rounds of testing, I finally found one we loved!
And honestly, love is an understatement! After many years of being a Mississippi pot roast hater, my husband (and top recipe tester) told me it was his favorite roast EVER! Well, that's how I knew I had the winning ticket.
Why You'll Love It:
- Flavorful. Well seasoned and juicy, this easy slow cooker roast has the perfect balance of flavors.
- Simple ingredients. With just 7 ingredients and no chopping required, this meal is super easy to pull together with minimal effort.
- Set it and forget it. Perfect for busy weeknights, this recipe can be prepped in the morning and enjoyed when you get home. We love it with mashed potatoes (instant is an easy choice for any night of the week).
Ingredients
Key Ingredients
- Beef roast: I recommend using a 3-pound chuck roast with minimal fat. A low and slow cooking method tenderizes the meat, meaning you can use less expensive cuts with good results.
- Ranch dressing mix: You will need one packet, or about 3 tablespoons of homemade ranch seasoning.
- Au jus mix: This can be found along with other seasoning packets in your spices and seasonings aisle. I've used brown gravy mix in a pinch, but it just doesn't compare to the flavor of au jus mix, so if you can find it, be sure to use it.
You Will Also Need:
- Pepperoncini peppers: Many recipes call for the peppers AND pepperoncini juice, but this one does not! Only use the peppers, and keep in mind that some brands have more heat than others – we like Mezzetta best.
- Butter: Other recipes call for a whole stick of butter, but I determined from multiple rounds of testing that a smaller amount yields much better results.
- Beef broth: This is for deglazing the pan if you choose to brown the roast. Even if you add the roast without browning, you'll still need about ½ cup of beef broth. We love to use a concentrate (like Better Than Bouillon) for ease and to save money.
- Oil: We use avocado oil because of its high smoking point. You can use whatever moderate-smoke-point oil you have (like olive oil).
Equipment
- Slow cooker
- Large skillet (optional)
- Tongs (optional)
How to Make Mississippi Pot Roast in a Crock Pot
This is a fun twist on a traditional pot roast! Featuring a buttery au jus and a hint of heat from the peppers, it's a great way to enjoy an inexpensive cut of meat.
- (Optional) Brown the roast: Heat 1 tablespoon of oil in a stainless steel skillet set over medium heat. Brown the roast on all sides, for about 3-5 minutes, or until it releases easily from the pan.
- Deglaze the pan with 1 cup of beef broth.
- Place the roast into the insert of a slow cooker, along with the beef broth.
- Sprinkle the roast (on all sides) with 1 packet of ranch seasoning and 1 packet of au jus mix.
- Add ½ cup of pepperoncini peppers (without the juice), and cut the butter into 5-6 pieces. Place the butter on top of the roast and around the sides.
- Cook for 8-10 hours on LOW heat.
- The roast is done when it shreds easily with two forks, and reaches a minimum internal temperature of 145ºF (63ºC), although the temperature will usually be much higher.
- Shred the roast, then return it to the crock to soak up the juices for 5-10 minutes before serving.
What to Serve With Mississippi Pot Roast:
- Mashed potatoes
- Egg noodles
- Rice (try my baked rice or instant pot rice)
- Potatoes and carrots (add in during the last 3-4 hours)
- Steamed green beans
- Roasted potatoes (try my yummy ranch potatoes!)
- Steamed or roasted broccoli (I have a recipe for ranch broccoli too!)
- Cauliflower rice (for a low-carb meal)
- Served as a sandwich with toasted brioche buns.
Expert Tips
- Brown the roast...if you want to. It's completely optional, but browning the roast first adds a depth of flavor. It will result in some crispier bits, so it's not quite as "tender" as a roast that is not browned first.
- Don't open the lid. Add 30 minutes of cooking time for every time you do. When it comes to slow cooking, you want to keep all of the moisture and heat trapped inside the crock. Leave the lid on, and only begin checking for doneness towards the end of the cooking time.
- Drain the pickling liquid. Pepperoncini peppers are pickled in a vinegar-based brine, which can make for a sour-tasting roast. We recommend adding JUST the peppers – leave the brine behind.
Substitutions
- Au jus mix: If you can't find this, you can use brown gravy mix or onion soup mix instead.
- Ranch dressing mix: This can be hard to find in some countries, which is why I shared my recipe for homemade ranch seasoning. Use 3 tablespoons in place of one ranch packet.
- Pepperoncini peppers: If you can't find pepperoncini peppers, you can use banana peppers instead – just be sure to drain off the pickling liquid!
- Lower sodium: If you find the salt level of processed ingredients to be high for your tastes, you can use lower-sodium versions if available (they can be hard to find). Swap the ranch seasoning for homemade (reduce the salt), use unsalted butter, and no-salt-added broth.
More Ways to Make It:
- With carrots and potatoes: If you want to make this recipe with some veggies, add 12 ounces (¾ pound) of baby carrots and 1 ½ pounds of baby potatoes to the slow cooker about halfway through the cooking time.
- Sandwiches: The meat makes delicious sandwiches! Toast up some brioche buns and fill them with the shredded roast. You could even add a little horseradish mayo for a spicy kick.
- Mississippi chicken: Use 2-3 pounds of boneless, skinless chicken breast instead of the roast, and swap the beef broth for chicken broth. Do not brown first. Cook for 5-6 hours on low, or 2-3 hours on high. Shred the chicken, then add it back to the liquid to soak up the juices before serving.
This recipe was adapted and inspired by the original Mississippi Roast, which was published in a church cookbook by Robin Chapman. It made its way to the internet and has been praised by millions ever since!
More Crock Pot Dinners:
If you loved this recipe for Crock Pot Mississippi Pot Roast, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Slow Cooker Mississippi Pot Roast
This Slow Cooker Mississippi Pot Roast is sure to become a family favorite! It's tender, delicious, and EASY – and just 7 ingredients!
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Servings: 8 servings
Calories: 405kcal
Ingredients
- 3 pounds chuck roast trimmed of excess fat (or beef roast of choice)
- 1 tablespoon oil (optional)
- 1 cup beef broth use just ½ cup if you do not brown the roast
- ½ cup pepperoncini peppers drained of their juices
- 1 packet (1 oz/28 grams) ranch dressing mix or 2-3 tablespoons homemade ranch dressing mix
- 1 packet (1oz/21-28 grams) au jus mix
- 5 tablespoons butter
Instructions
- Prepare the roast. Use a sharp knife to remove any obvious strips of fat on the outside of the roast; they should come off very easily.
- Optional: To create extra flavor, brown the roast on all sides in a medium-sized skillet over medium heat. Add the oil to the skillet, then place the roast into the skillet, browning for 3-5 minutes, or until the meat releases from the pan. Flip and brown the other side for 3-5 minutes. Finally, use tongs to brown the thinner sides of the roast.
- Deglaze the pan. Remove the roast from the skillet and pour in 1 cup of beef broth to deglaze the pan, scraping up any browned bits with the bottom of a wooden spoon. Remove from heat.
- Seasoning. Place the roast into the slow cooker and sprinkle it on all sides with the ranch dressing and au jus mixes. Pour in the liquid from deglazing (or ½ cup of beef broth if you did not brown the roast first).
- Add pepperoncini peppers (without the juices/pickling liquid).
- Cut the butter into 5 pieces and scatter them over the top of the roast.
- Cook on low. Place the lid on the slow cooker and cook on low for 8-9 hours.
- Once the meat is fully cooked (with a minimum internal temperature of 145ºF/63ºC), remove it from the crock and set it on a large platter or cutting board.
- Shred and soak. Shred the meat, then return it to the liquid to soak up the juices for 5-10 minutes.
- Serve with your choice of mashed potatoes, rice, cooked noodles, or your favorite side dishes. It also makes for fabulous sandwiches!
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
If you can't find ranch dressing mix, use my recipe for homemade ranch seasoning instead.
This recipe was adapted and inspired by the original recipe, which was submitted to a church cookbook by Robin Chapman. It has become world-famous ever since!
- Au jus substitute: If you can't find au jus mix you can use brown gravy mix or onion soup mix.
- With potatoes and carrots: Add 1 ½ pounds of baby potatoes and 12 ounces of baby carrots to the slow cooker about halfway through the cooking time. Stir well to ensure they are covered in juices. They should cook for 4-5 hours along with the roast.
- Sandwiches: Shred the meat and serve on a toasted brioche bun or sourdough bread. Serve with prepared horseradish (or horseradish mayo) for extra zing!
Nutrition
Calories: 405kcal | Carbohydrates: 4g | Protein: 33g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 570mg | Potassium: 636mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 312IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 5mg
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Dorothy Bigelow
We finally found the recipe we like best! This one has the perfect amount of flavor with minimal heat. It's very tender and great for work nights.