This classic and delicious Mississippi Pot Roast recipe requires only a handful of ingredients and is easily made in a crock pot. Get ready to enjoy the perfect comfort food dish. This well-seasoned melt-in-your-mouth dish is one of our favorite roast beef recipes.
I love it with creamy mashed potatoes or Amish egg noodles. It also makes great sandwiches with the zesty taste of fall-apart seasoned beef. For a complete guest-worthy meal, I serve it with garlic mashed potatoes, Southern green beans, and butter swim biscuits.
What’s In This Post
This recipe has been a favorite of ours for years. It is quick and easy, and everyone who tries it loves it. After searing the roast, I dump everything in the crock pot and let it slow cook for most of the day. The smell alone will make your mouth water.
Ingredients Needed
- Vegetable oil: or canola oil
- Chuck roast: or rump roast
- Dry ranch seasoning: found in the salad dressing aisle of your local grocery store
- Dry au jus gravy mix: found with the other dry packets of chili seasonings and gravies.
- Pepperoncinis: jarred and whole. You will find them with the pickles.
- Butter: unsalted or salted
How To Make Mississippi Pot Roast
This is the nutshell version; see the recipe card below for the complete list of ingredients and the instructions.
Brown the chuck roast in a bit of oil in a large skillet or Dutch oven. This step is not an absolute must, but it adds flavor to the recipe by caramelizing the meat and searing in the juices.
Place the chuck roast in a crock pot and sprinkle on the packet of dry ranch dressing mix and the packet of dried au jus mix. Pour some pepperoncini peppers and their juice over the top. Place the cut butter on the top of the roast. Cover and cook on low for about 8 hours or high for 5 hours.
Preparation Tips
- If time allows, brown the roast. Caramelizing the meat and searing in the juices adds flavor to the dish.
- This recipe also works well with pork roast and chicken breasts or thighs.
- This recipe does not need any additional seasoning, including salt and pepper. It bakes up well-seasoned.
- To make it keto and low-carb-friendly, serve it over zoodles, cauliflower rice, or mashed cauliflower.
Serving Suggestions
I like to serve mashed or fried potatoes, white or brown rice, egg noodles, or pasta. Sometimes, I serve it with French baguettes or warm baked beer bread. For veggies, I like to serve it with bourbon-glazed carrots or creamed spinach.
Frequently Asked Questions
For a complete meal, add quartered Yukon gold potatoes, quartered sweet onions, and carrot chunks about 3 hours after starting the slow cooker on low or 2 hours after starting the recipe on high.
This recipe can easily be made in a Dutch oven. You can brown the meat on the stovetop and then add the other ingredients as directed to the Dutch oven over the pot roast. Cover and place in the oven at 300 degrees for about 4 1/2 – 5 hours or until fork tender.
More Crock Pot Recipes
Crock Pot Mississippi Pot Roast Recipe
Ingredients
- 2 tablespoons vegetable oil or canola oil
- 3-4 lb. beef chuck roast or rump roast
- 1- ounce dry ranch seasoning
- 1 ounce dry au jus gravy mix
- 1/2 (16 ounce) jar pepperoncini with juice
- 6 tablespoons butter cut in 1 tablespoon increments
Instructions
- Heat oil over medium heat in a heavy skillet or Dutch Oven. Add the chuck roast and sear on both sides.
- Place chuck roast in a slow cooker. Sprinkle with dried ranch seasoning and dried au jus mix. Pour pepperoncini peppers and their juice over the top. No other liquid needs to be added. Place butter on top of the roast.
- Cover and cook on low for about 8 hours or high for 5 hours. Use two forks to shred the meat.
Notes
- If time allows, brown the roast. Caramelizing the meat and searing in the juices adds a lot of flavor to the dish.
- This recipe also works well with pork roast and chicken breasts or thighs.
- This recipe does not need any additional seasoning, including salt and pepper. It bakes up well-seasoned.
- To make it keto and low-carb-friendly, serve it over zoodles, cauliflower rice, or mashed cauliflower.
Nutrition
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Paula
This mississippi pot roast was positively fantastic. The best comfort food and my family loved it.
Beth Pierce
Thanks, Paula!
Vanessa
Yum! Total comfort food, especially with mashed potatoes!
Beth Pierce
Thank you, Vanessa!
Chara
This was just so flavorful and I my family loved it, thanks for sharing this recipe
Beth Pierce
My pleasure, Chara!
Sara W
Enjoyed this for dinner last night and it was a savory success! Easy, hearty and bold; definitely, a new favorite dish!
Beth Pierce
Thanks, Sara! So glad that you liked it!
Mahy
It’s been so long since I made it at home. Can’t wait for the temps to go down – definitely need to save your take on it for later.
Beth Pierce
Thanks, Mahy! Enjoy!
Mike
This is hands down, the easiest and the best pot roast recipe ever. Hard to believe such a simple recipe could be so good. I received high praise for this meal yesterday, had the leftovers today, and an easy to make again! (PS the recipe didn’t say, but I used unsalted butter) 5⭐!
Beth Pierce
Thanks, Mike! So glad that you liked it. You could go either way on the butter.
Caren Gastello
This is a great recipe that I’ve cooked a number of times. However, I tried cooking this same recipe in my dutch oven at 300 degrees as suggested in the notes, and it burned within a couple of hours. I wonder if a broth is needed in the oven recipe? Any thoughts? Thank you
Beth Pierce
Sorry about the delay, Caren. Yes the broth is needed in the Dutch oven recipe.
Judy
I just made this in my Dutch oven.
Had plenty of broth just following the recipe. I did use a rump roast.
We loved it!
Beth Pierce
Thanks, Judy! So glad that you liked it!
Jacquelyn Fessler
I made this recipe almost exactly…I did not have time to sear the roast so I skipped that step and put everything in my crockpot and cooked on low for 8 hours. I served it with mashed potatoes and oven roasted carrots. It was INSANELY good!!!! The flavors were amazing. Can’t wait to make again! Btw, I used a 3 lb roast and it served 3 with leftovers
Beth Pierce
Thanks, Jacquelyn! I am so glad that you liked the Mississippi Pot Roast.