Mississippi Pot Roast Recipe
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There’s nothing more comforting than a serving of warm Mississippi pot roast for dinner. It has all the goodness of traditional pot roast, without the extra work. With just 5 ingredients, you can enjoy flavorful, fall-apart tender beef that pairs perfectly with mashed potatoes or rice.
While we all love the classic pot roast, Mississippi pot roast is made for nights when you want something just as special but way easier. This version is made more convenient by using a packet of ranch dressing mix, a packet of au jus gravy mix, and pepperoncini peppers. No wonder why this version has become such a viral favorite.
With minimal prep and a handful of simple ingredients, your slow cooker does all the heavy lifting. It’s weeknight-friendly but also impressive enough for a Sunday dinner with family, game day spread, or even a cozy holiday meal.
Why My Recipe Works
- Effortless dinner: Just mix, slow cook, shred, and serve.
- 5 ingredients only: Simple pantry staples turn into a comforting, flavor-loaded dinner.
- Bold flavors: Ranch, au jus, butter, and pepperoncini create that signature tangy-savory kick you can’t get from regular pot roast.
- Keto and low-carb friendly
- Leftovers get better: The flavors deepen overnight, making it perfect for next-day sliders, wraps, or meal prep.
- Great for serving a crowd
How to Make Mississippi Pot Roast
You only need 5 minutes of prep to get this Mississippi pot roast started. Simply layer the roast with seasonings, butter, and pepperoncini in your slow cooker, then let it cook low and slow until the beef is fall-apart tender and full of flavor. A hearty dinner you can easily pair with your favorite sides!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Chuck roast: I use boneless beef chuck roast. The marbling in chuck roast melts into the meat during cooking, which is why it’s the gold standard for pot roasts. If unavailable, shoulder roast is the next best option.
- Ranch seasoning mix: Use a low-salt ranch packet if preferred.
- Au jus gravy mix
- Butter: I use unsalted butter.
- Pepperoncini peppers: The secret ingredient that gives Mississippi pot roast its signature flavor. I use jarred peppers for convenience.
- Water or broth: Optional, use only if your slow cooker runs hot and you need to keep the ingredients from burning. If using, try homemade beef bone broth for better flavor.
Step-By-Step Instructions
Ready to bring it all together? Follow the simple steps below and you’ll have melt-in-your-mouth beef with incredible flavor on the table in no time.
Step 1: Season the meat
Place the meat in the slow cooker.
Sprinkle the ranch seasoning and au jus mix evenly over the top. Add the butter chunks on top of the beef.
Step 2: Add pepperoncini and brine
Place the pepperoncini on and around the meat. Pour in 2 tablespoons of the brine.
Step 3: Slow cook
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the roast is fall-apart tender.
Step 4: Shred and serve
Tip out some of the juices and shred the meat. Serve warm.
Substitutions
Mississippi pot roast requires just a few ingredients, but if you don’t have them or prefer use alternatives, I suggest you try these easy swaps:
- Chuck roast: No chuck or shoulder roast? Use round or rump roast, or beef brisket instead.
- Ranch seasoning mix: Make homemade ranch seasoning with dried dill, garlic powder, onion powder, parsley, and salt or substitute with Italian seasoning blend.
- Au jus gravy mix: Swap with onion soup mix or mushroom gravy mix.
- Pepperoncini peppers: Replace with banana peppers or mild pickled jalapeños.
Expert Tips
- Don’t skip the peppers: Even if you’re not into heat, pepperoncini add the bright, tangy flavor that we love in Mississippi pot roast. For less spice, use whole peppers instead of sliced.
- Sear the meat before cooking: Optional, but browning the meat in a large pot or a Dutch oven on the stovetop before putting it into the slow cooker can take its flavor to the next level.
- Low and slow wins: Cooking on low heat for 8 hours makes the meat fall-apart tender. High heat will cook it faster but can leave it tougher.
- Butter placement matters: Put the butter right on top of the meat so it melts slowly and self-bastes the roast for maximum flavor.
- Don’t stir too soon: Let the roast cook undisturbed for the first few hours. This helps lock in the juices before shredding later.
- Thicken the juices: Want a gravy-like sauce? After shredding, whisk in a cornstarch slurry or reduce the cooking liquid on the stove for a richer finish.
How to Store This Recipe
Once your pot roast has cooled, transfer it to an airtight container and refrigerate for up to 4 days. It also freezes beautifully; just portion it into freezer bags and store for up to 2 months.
When you’re ready to dig in again, let it thaw overnight in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if needed to keep the meat juicy and tender.
What to Serve with Mississippi Pot Roast
Mississippi pot roast is comfort food at its finest, and it shines even more with the right sides. Pair it with creamy mashed potatoes, fluffy rice, or buttered noodles to soak up all that rich, savory gravy. For a low-carb option, pair with steamed greens, cauliflower mash, or cauliflower rice.
A side of roasted or steamed veggies, like green beans or carrots, adds balance, while keto biscuits or keto crack biscuits are great for soaking up all the juices. For a heartier spread, try serving it with mac and cheese or a side of fresh salad like Italian chopped salad or avocado and tomato salad.
More Easy Slow Cooker Recipes To Try
5-Ingredient Mississippi Pot Roast
Ingredients
- 3 pounds chuck roast trimmed of excess fat
- 1 ounce packet ranch seasoning mix
- 1 ounce packet au jus gravy mix
- ½ cup unsalted butter cut into chunks
- 6 whole pepperoncini peppers plus 2 tbsp of the juice
- ½ cup water or broth, optional if your slow cooker runs hot and you need to keep the ingredients from burning
Instructions
- Place the meat in the slow cooker.
- Sprinkle the ranch seasoning and au jus mix evenly over the top. Add the butter chunks on top of the beef.
- Place the pepperoncini on and around the meat. Pour in 2 tablespoons of the brine.
- Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the roast is fall-apart tender.
- Tip out some of the juices and shred the meat. Serve warm.
Notes
- Pepperoncini give Mississippi pot roast its bright, tangy flavor. For less spice, stick with whole peppers instead of sliced.
- Browning the meat in a pot or Dutch oven before slow cooking adds extra depth of flavor.
- Cooking on low for 8 hours makes the roast melt-in-your-mouth tender. High heat cooks faster but can be tougher.
- Place the butter directly on top so it melts slowly and keeps the roast juicy and flavorful.
- Resist lifting the lid for the first few hours. This helps seal in the juices before shredding.
- For a thicker sauce, whisk in a cornstarch slurry or simmer the cooking liquid on the stove after shredding.
Nutrition & Macros
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