This Mississippi pot roast uses only 5 ingredients, is made in your slow cooker, and is packed with tons of flavor! It's completely effortless as all you have to do is place the ingredients into your crockpot and then set it and forget it! Pair it with some mashed potatoes and bread for an unforgettable and shockingly easy meal!
Crockpot Mississippi Pot Roast Recipe
Ever since I first tried this pot roast, I can't seem to stop making it! It only takes a few minutes of preparation and then just cooks in the crockpot all day. It's just so easy and so delicious that it almost immediately became one of my go-to dinner recipes.
What makes this Mississippi so special is that it uses only 5 ingredients and has such a unique flavor! It is tangy and zesty and super tender. You can enjoy it as-is or add it to a nice hoagie roll for a tasty sandwich!
Jump to:
If you love roasts, make sure you take a look at all of my roast recipes as well as these tasty slow cooker recipes!
🥘 Mississippi Pot Roast Ingredients
This recipe uses 5 ingredients in total. There's nothing fancy or extravagant here (but it will still taste outstanding!)
- Chuck Roast - A 3-4 pound chuck roast. You'll need one that fits in your slow cooker!
- Ranch Dressing Mix - 1 packet of ranch dressing mix.
- Au Jus Gravy Mix - 1 packet of au jus gravy mix.
- Butter - ¼ cup of butter.
- Pepperoncini Peppers - 4-5 pepperoncini peppers.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Mississippi Pot Roast
I really don't think there's a roast out there that is easier to make than this! All you need is your slow cooker! Of course, a cutting board and knife will be helpful for serving.
This recipe is for 8 servings so you can easily serve the whole family (and have some tasty leftovers!)
- Season. Place a 3-4 pound chuck roast into your crockpot and sprinkle 1 ranch dressing mix packet and 1 au jus gravy mix packet over the top.
- Add. Set 4 pepperoncini peppers and ¼ cup of butter on top of the seasoned roast.
- Cook. Cook on low for 8 hours then serve immediately.
Serve your Mississippi with a side of yellow mashed potatoes and honey-glazed carrots! Add some butter herb Rhodes rolls, too, if you like! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- There's no need to add any broth or water to your slow cooker as the meat will create enough liquid as it cooks!
- When there is only about an hour or two left of cooking time, feel free to add in some baby carrots and quartered russet potatoes!
- Make sure to save some of the drippings to make some delicious pot roast gravy!
🥡 Storing & Reheating
Make sure to let your pot roast cool completely before transferring it to an airtight container for storage. You can tightly wrap it in some aluminum foil or place it into a sealed container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Reheating Pot Roast
Add your leftover pot roast to a baking dish with a splash of broth and tightly cover it with aluminum foil. Then pop it in the oven at 325°F (160°C) until heated through.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Mississippi pot roast has a flavor that is more tangy and zesty than your traditional roast. This is due to the addition of au jus seasoning, ranch seasoning, and pepperoncini peppers!
If your meat is not tender then it simply has not been cooked long enough! In a slow cooker, your roast needs to cook for 8-10 hours on low heat, or 6-7 hours on high.
Nope! The butter will melt down in addition to the juices from the meat. You don't need to add any extra liquid, trust me!
🐮 More Beef Recipes
- Baked T-Bone Steak - This tender and juicy steak is super easy to make as it is baked in the oven!
- Big Mac - This homemade Big Mac is so much better than the one you'll get at McDonald's!
- Veal Short Ribs - These ribs are dry-brined and seared to perfection for juicy fall-off-the-bone ribs!
- Instant Pot Corned Beef - An easy, all-in-one dinner that is great for any occasion!
- Hamburger Helper Beef Stroganoff - A simple homemade copycat recipe that tastes way better than the original!
- Beef Enchilada Casserole - Everything you love about beef enchiladas in an easy and delicious casserole!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Mississippi Pot Roast
Ingredients
- 3-4 lb chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ¼ cup butter
- 4 pepperoncini peppers
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Place your chuck roast into your crockpot and sprinkle the ranch and au jus packets over top.
- Set the pepperoncini peppers and butter on top of the seasoned roast.
- Cook on low for 8 hours then serve immediately.
Notes
- There's no need to add any broth or water to your slow cooker as the meat will create enough liquid as it cooks!
- When there is only about an hour or two left of cooking time, feel free to add in some baby carrots and quartered russet potatoes!
- Make sure to save some of the drippings to make some delicious pot roast gravy!
- To store: Make sure to let your pot roast cool completely before transferring it to an airtight container for storage. You can tightly wrap it in some aluminum foil or place it into a sealed container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- To reheat: Add your leftover pot roast to a baking dish with a splash of broth and tightly cover it with aluminum foil. Then pop it in the oven at 325°F (160°C) until heated through.
Anonymous says
Delicious and easy to make!