Mississippi Pot Roast is a simple, flavorful slow cooker dinner made by combining a few pantry staples with a beef roast. The result is tender meat and a rich, savory gravy that’s perfect for busy weeknights or a cozy Sunday supper.
MISSISSIPPI POT ROAST RECIPE
This classic recipe is easy to prepare and deserves a spot in your regular rotation. It’s an excellent alternative to a traditional pot roast and happens to be low-carb-friendly. Prepare it in a crock pot for an effortless, comforting meal.
INGREDIENTS
A Mississippi pot roast uses just a few simple ingredients that combine for big flavor.
- Beef chuck roast – A 3–5 lb chuck roast works best because it becomes tender and shreds easily. Pork butt or rump roast can be substituted if needed.
- Packet of au jus gravy mix – Au jus mix creates a savory, beefy gravy. It’s preferred here over onion soup or brown gravy mixes.
- Packet of ranch dressing mix – Adds depth and a hint of tangy seasoning.
- Butter – Placed on top of the roast to melt into the meat and juices. This version uses less butter than some traditional recipes.
- Pepperoncini – Whole pepperoncini peppers add a mild tangy heat. Use fewer peppers or less jar juice if you prefer a milder flavor.
HOW TO SERVE THIS DISH
This roast is versatile and pairs well with many sides. Try serving it over:
- egg noodles
- regular pasta
- baked potato
- mashed potatoes
- cooked rice
- cauliflower rice
- on rolls topped with Provolone for sandwiches
IS THIS SPICY?
You can easily adjust the heat. Reduce the number of pepperoncini or omit some of the jarred pepperoncini juice to make the dish milder.
ARE BANANA PEPPERS AND PEPPERONCINI THE SAME?
They’re similar but not identical. Banana peppers are typically a bit sweeter and more yellow, while pepperoncini are tangier and often slightly wrinkled. They can generally be substituted for one another without a major change in the final dish.
CAN YOU FREEZE THIS?
Yes. Store leftovers in an airtight container or freezer bag for up to three months. Thaw in the refrigerator before reheating gently on the stove or in a slow cooker.
CAN YOU COOK THIS IN THE INSTANT POT?
Yes. Cook on high pressure for about 65 minutes, then allow a natural pressure release. The roast should be fork-tender and easy to shred.
OTHER SLOW COOKER RECIPES
- Crockpot Butter Chicken
- Slow Cooker Chicken Caesar Sandwiches
- Easy Crockpot Fiesta Chicken
- Slow Cooker Cashew Chicken
- Cheesy Bean Chicken Salsa
- Slow Cooker Chicken Parmesan
- Creamy Mashed Potatoes
Mississippi Pot Roast
Christy Denney
Ingredients
- 3–5 lbs beef chuck roast
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- 1/4 cup butter
- 6 whole pepperoncini peppers
- 1/4 cup juice from pepperoncini jar
Instructions
- Place the roast in a 6–8 quart slow cooker. Sprinkle the au jus and ranch mixes over the top. Add the butter, pepperoncini, and the pepperoncini jar juice.
- Cook on low for 6–8 hours or on high for 4–6 hours, until the meat is fork-tender and falls apart. Shred the roast with two forks, return the meat to the juices, and serve over noodles, rice, mashed potatoes, baked potatoes, or on rolls with Provolone cheese.
Notes
This version uses less butter than some traditional recipes. For Instant Pot: cook on high pressure for 65 minutes and allow a natural pressure release; the roast should be fork-tender.
