Get ready to discover your new favorite set-it-and-forget-it meal. This Mississippi Pot Roast recipe delivers incredibly tender, juicy, and flavorful beef with just five simple ingredients and a slow cooker. It’s the ultimate comfort food, perfect for busy weeknights, family dinners, or any time you crave a ridiculously delicious meal with minimal effort. You’ll wonder how you ever lived without this one!
What Exactly Is a Mississippi Pot Roast?
The Mississippi Pot Roast is a modern culinary legend, born from the kitchen of a home cook in Ripley, Mississippi. It became a viral sensation for its unbelievable flavor and foolproof simplicity. The magic comes from a unique combination of five ingredients: a beef roast, a packet of ranch seasoning, an au jus gravy mix, a stick of butter, and tangy pepperoncini peppers. When slow-cooked, these components meld into a savory, zesty, and utterly addictive gravy that makes the beef fall-apart tender.
The 5 Magic Ingredients You’ll Need
The beauty of this recipe is its simplicity. You don’t need a long list of complicated ingredients. Here’s everything you’ll need to create this masterpiece:
- Chuck Roast: This is the star of the show. A 3-4 pound beef chuck roast is ideal due to its marbling, which breaks down during cooking, resulting in exceptionally tender meat.
- Ranch Seasoning Mix: A one-ounce packet of dry ranch dressing mix adds a creamy, herby, and zesty flavor base.
- Au Jus Gravy Mix: A one-ounce packet of au jus mix provides a deep, savory, and beefy flavor that forms the backbone of the gravy.
- Unsalted Butter: A stick of butter adds richness and a silky texture to the final dish, balancing the other flavors perfectly.
- Pepperoncini Peppers: These pickled peppers are the secret weapon. They add a mild, tangy kick that cuts through the richness of the beef and butter without making the dish spicy. You’ll use a few peppers and a splash of their brine.
How to Make The Perfect Mississippi Pot Roast (Step-by-Step)
Making this iconic pot roast is as easy as 1-2-3. Just follow these simple steps for a perfect result every time.
- Place the Roast: Put the chuck roast in the bottom of your slow cooker. No need to add any oil or liquid.
- Add the Seasonings: Sprinkle the entire packet of ranch seasoning and the entire packet of au jus gravy mix directly on top of the roast.
- Top with Butter and Peppers: Place the stick of butter on top of the seasoned roast. Arrange 5-6 pepperoncini peppers around the butter. Pour in about 1/4 cup of the pepperoncini brine for extra flavor.
- Cook Low and Slow: Cover the slow cooker and cook on low for 8 hours. Do not open the lid while it’s cooking! The low, slow heat is crucial for breaking down the connective tissue in the beef, making it incredibly tender.
- Shred and Serve: Once cooked, the meat will be falling apart. Use two forks to gently shred the beef directly in the slow cooker. Stir it into the delicious gravy, and serve hot.
Tips for the Best-Ever Pot Roast
While this recipe is incredibly straightforward, a few expert tips can elevate it from great to absolutely unforgettable.
Choosing the Right Cut of Beef
Chuck roast is the most popular and recommended choice for a reason. Its fat content melts over the long cooking time, self-basting the meat and making it succulent. Other cuts like a rump roast or bottom round can work, but they are leaner and may not become as tender.
To Sear or Not to Sear?
Many traditional roast recipes call for searing the meat before slow cooking. For this Mississippi Pot Roast recipe, it’s completely optional. Searing can add another layer of browned, caramelized flavor, but the beauty of this recipe is its dump-and-go nature. It’s fantastic without the extra step, so if you’re short on time, feel free to skip it.
Managing the Salt Level
The ranch and au jus packets contain a significant amount of sodium. To control the saltiness, always use unsalted butter. If you are sensitive to salt, you can look for low-sodium versions of the seasoning packets. The resulting dish is rich and savory, a perfect pairing for simple, unsalted sides like our favorite Amish White Bread.
What to Serve with Your Roast
This versatile roast pairs wonderfully with a variety of sides that can soak up its amazing gravy. Our top recommendations are creamy mashed potatoes, fluffy white rice, or egg noodles. It’s also incredible served on toasted buns for hearty sandwiches. For a complete meal, add a simple green vegetable like roasted broccoli or green beans. It makes a fantastic main dish, similar in comfort level to our classic tater tot casserole.
Recipe Variations to Try
Want to mix things up? This recipe is a great starting point for experimentation.
- Add Vegetables: Add quartered onions and carrots to the bottom of the slow cooker for a complete one-pot meal.
- Instant Pot Version: To make this in a pressure cooker, cook on high pressure for 60-75 minutes, followed by a natural release.
- Spicier Kick: If you like more heat, use hot pepperoncini peppers or add a pinch of red pepper flakes.
If you’re looking for another incredibly savory beef dish, check out our Crockpot Beef Tips.
How to Store and Reheat Leftovers
Leftover Mississippi Pot Roast is just as delicious the next day, if not more so! Store the shredded beef and gravy in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply warm it gently in a saucepan on the stove or in the microwave until heated through.
Frequently Asked Questions
Absolutely! Hearty vegetables like quartered onions, carrots, and celery can be added to the bottom of the slow cooker before you place the roast on top. They will cook beautifully in the savory juices.
Yes. The easiest way to control the salt level is to use unsalted butter. You can also look for low-sodium versions of the ranch and au jus seasoning packets if you are sensitive to salt.
No, it is not considered spicy. The pepperoncini peppers add a mild tanginess and zesty flavor that cuts through the richness of the beef, but they do not add significant heat.
A 3-4 pound beef chuck roast is the best choice. Its fat marbling breaks down during the long, slow cooking process, which makes the meat incredibly tender and juicy. Other cuts like rump or bottom round roast can be used, but they may not be as moist.
The recipe was created by Robin Chapman, a home cook from Ripley, Mississippi, in the 1990s. It gained widespread popularity through the internet and became known by the name of its state of origin.
The Ultimate Mississippi Pot Roast Recipe
Mississippi Pot Roast: The Easiest, Juiciest Slow Cooker Recipe
Ingredients
Equipment
Instructions
- Place the chuck roast into the basin of a 6-quart slow cooker.
- Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top of the roast.
- Place the stick of butter on top of the seasonings. Arrange the pepperoncini peppers around the butter and pour the pepperoncini brine over the roast.
- Cover the slow cooker and cook on the LOW setting for 8 hours. Avoid removing the lid during the cooking process.
- After 8 hours, the beef will be fall-apart tender. Use two forks to shred the meat directly in the slow cooker, allowing it to soak up the juices. Stir well and serve hot.
Notes
Always use unsalted butter to better control the final saltiness of the dish.
Do not add any extra liquid to the slow cooker; the roast will create its own delicious gravy as it cooks.
Share Your Creation!
We are certain this will become one of your family’s most requested recipes. It’s savory, tender, and impossibly easy. If you make this Mississippi Pot Roast, we would love to see it! Please leave a comment below and share your masterpiece on Pinterest. Your creations inspire us!
