Warm, juicy, and melt-in-your-mouth tender — all with just 5 ingredients.
Whether you’re making a comforting Sunday dinner, prepping meals for the week, or feeding a hungry crowd, this slow-cooked classic is rich, flavorful, and unbelievably simple to prepare.
Why Mississippi Pot Roast Is So Popular
- Only 5 key ingredients
- Set-it-and-forget-it simplicity
- Versatile: serve it with potatoes, rice, buns, or veggies
- Great leftovers that reheat beautifully
- True comfort food: savory, tender, and satisfying
What Is Mississippi Pot Roast?
This famous roast originated in the American South and became a household favorite thanks to its minimal prep and maximum flavor. Unlike traditional pot roast recipes, it skips the carrots and potatoes and relies on ranch seasoning, au jus mix, butter, and pepperoncini peppers for a buttery, tangy, and savory finish.
Ingredients
- 3–4 lb chuck roast (boneless, well-marbled)
- 1 packet ranch dressing mix (or homemade)
- 1 packet au jus gravy mix (or homemade beef seasoning)
- ½ cup (1 stick) unsalted butter
- 6–8 whole pepperoncini peppers
- Optional: ¼ cup pepperoncini juice for extra flavor
Want to go all-homemade? See the FAQ below for DIY seasoning mixes.
How to Make Mississippi Pot Roast (Slow Cooker)
1. Add the Roast
Place the chuck roast in your slow cooker. If needed, cut it in half to fit.
2. Season It
Sprinkle ranch and au jus seasoning evenly over the roast.
3. Add Butter and Peppers
Place the butter on top of the meat. Add the pepperoncini around it. Optional: pour in some of the juice for added tang.
4. Cook Low and Slow
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the meat is fork-tender.
5. Shred and Serve
Remove any large fat pieces, shred the beef directly in the juices, and stir to coat evenly.
Serving Suggestions
- Over mashed potatoes
- In a sandwich or on slider buns
- With egg noodles or rice
- Paired with roasted vegetables
- Stuffed into baked potatoes
Variations
Oven Method:
Preheat to 275°F. Place ingredients in a Dutch oven, cover, and bake for 3–4 hours until tender.
Instant Pot Method:
Use sauté mode to brown the roast (optional). Add ingredients, seal, and cook on high pressure for 60–70 minutes. Let the pressure release naturally for 10 minutes, then quick release.
Spicy Version:
Add extra pepperoncini or a dash of hot sauce for heat.
No Packets?
Make it from scratch. See homemade seasoning blends below.
Pro Tips for Perfect Pot Roast
- Use chuck roast: It shreds easily and stays juicy.
- Don’t skip the butter: It’s key for rich flavor.
- Shred in the juice: It absorbs all the savory goodness.
- Let it rest: Wait 10 minutes after cooking for the best texture.
Frequently Asked Questions
What cut of beef works best?
Chuck roast is the go-to choice. It’s affordable, tender, and packed with flavor when slow-cooked.
Can I make it without pepperoncini?
Yes, but they add great flavor. If skipping them, consider a splash of vinegar or lemon juice to add a similar tang.
Can I use homemade ranch or au jus?
Absolutely. Try these:
Homemade Ranch Mix:
- 1 tsp dried dill
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried chives
- ½ tsp salt
- ½ tsp black pepper
Homemade Au Jus Mix:
- 1 tbsp beef bouillon
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp pepper
- Pinch of cornstarch
Is this freezer-friendly?
Yes! Cool completely, portion into containers, and freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
Mississippi Pot Roast proves that simple ingredients can create something unforgettable. Whether you’re using the slow cooker, oven, or Instant Pot, you’ll end up with a savory, fall-apart tender meal that never disappoints.
Serve it once, and you’ll be adding it to your regular dinner rotation in no time.