BEST Mississippi Pot Roast
Mississippi Pot Roast is a fork-tender chuck roast that’s full of flavor! This no-fuss “dump and go” pot roast recipe is made with 5 ingredients in a crockpot with only 10 minutes of prep! Slow cooker, instant pot, and oven methods included!
Why you’ll love this Mississippi roast
- Foolproof with minimum effort: it doesn’t get any easier than this! Just throw the ingredients into your crockpot in the morning and come home to a delicious meal that’s ready to serve! It’s the perfect weekday or weekend dinner.
- Super tender and flavorful: the boneless chuck roast is smothered in a delicious gravy, soaking up all the flavors while becoming fork tender. Comfort food at its best!
- Keto: this dish is low carb and you can serve it with cauliflower rice for a keto meal.
- Great for leftovers: you can shred the leftover roast and serve as pulled beef sandwiches for an amazing lunch!
What is Mississippi pot roast?
Mississippi pot roast is a dish using 5 ingredients: chuck roast, au jus gravy mix, ranch seasoning, pepperoncini, and butter.
The reason that it’s called Mississippi pot roast is that the original recipe was created by Robin Chapman from Mississippi. It was inspired by another chuck roast recipe and became a viral sensation on social media.
How to cook Mississippi pot roast in a crock pot
- Place the roast in the crockpot.
- Sprinkle the au jus mix and ranch seasoning on top of the roast. Add the pepperoncini peppers and butter.
- Cover the lid and cook for 8 hours on low.
- Shred the roast with two forks and serve with the rich gravy.
That’s it! Super easy!
Watch the video to see how tender the beef roast gets and how easy it is to make this recipe!
The best cut of beef
The top pick is a boneless beef chuck roast. It comes from the shoulder of the cow with outstanding marbling, making the roast really tender and juicy when braised.
The tougher the cut, the better the pot roast! So other options include bottom round roast, brisket, shoulder steak, and tri-tip. The collagen in the connective tissue will break down during cooking to make the beef fork-tender.
To cook it in a crockpot, you don’t need to sear the roast, and there’s no need to add any liquid either. The slow cooker traps steam generated from cooking, keeping the roast moist.
Can I make Mississippi pot roast without pepperoncini’s?
Yes, your roast will still taste delicious without the pepperoncini peppers. If you’re concerned about them being spicy, don’t worry as they’re quite mild with tangy flavors. You can pass on them or try using other pickled peppers such as jalapeños.
How long to cook Mississippi pot roast on “High”?
If you want it done sooner, just cook it on a high heat setting for 4-5 hours.
Note: Your roast will get more tender when you cook it in the crockpot longer. So if you find the meat is still a little tough, just put the lid back on and cook longer.
What to serve with Mississippi pot roast?
Can I make this recipe using frozen roast?
It’s not recommended to cook frozen roast directly in a slow cooker because of bacteria risks, so you need to thaw the meat first. If you forget to take it out of the freezer the night before, you can defrost it in the microwave or by using the following cold water method:
Place the roast in a resealable bag and cover with cold water. Make sure it’s fully submerged. Change the water every 30 minutes so that it stays cold (below 70°F). It will take about 2 hours if your roast is large in size.
Note: A roast thawed in cold water must be cooked immediately.
More Slow Cooker Recipes
- Slow Cooker Beef Stew
- Slow Cooker Bacon Garlic Chicken Breast
- Crock Pot Cube Steak
- Slow Cooker Honey Garlic Chicken
Mississippi Pot Roast (+Video)
- Place the chuck roast into a 6-quart slow cooker.
- Sprinkle au jus mix and ranch mix on top of the roast.
- Add butter and peppers around the roast.
- Cover the slow cooker. Cook on LOW setting for 8 hours, or HIGH for 4-5 hours, or until the meat is fork-tender.
- Remove cover and shred the roast using two forks.
- Garnish with optional minced parsley and drizzle with gravy. Serve with potatoes, mashed potatoes, rice or noodles.
- Turn the instant pot onto Sauté mode. Add 1 tablespoon oil followed by the meat. Sear the roast on all sides (4-5 minutes each side) until nicely browned.
- Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Cover with the lid and close the steam valve.
- Turn off Sauté mode and set to “Manual” mode for “High” Pressure Cook for 80 minutes.
- After the cooking cycle finishes, allow for a natural pressure release (about 15 minutes). After that, use the quick pressure lever to manually release any remaining pressure and turn off the pot.
- Carefully remove the lid and transfer the roast to a plate and serve.
- Preheat oven to 350°F (175°C).
- Place an oven-proof pot on medium heat and add 1 tablespoon oil. When hot, sear the roast on all sides (4-5 minutes each side) until brown.
- Add the pepperoncini peppers, ranch mix, au jus mix, butter and ¾ cup of water. Bring to a simmer and cover.
- Transfer to the oven and roast for 3-4 hours until the meat is fork-tender.
- Don't add liquid to the crockpot: There's no need to add any liquid to the slow cooker, unlike with the Instant Pot or oven methods. The slow cooker traps steam generated from cooking, keeping the roast moist. In addition, it also draws the juices from the meat. So you will get more flavorful meat and gravy if you don’t add any liquid.
- To add potatoes and carrots: You can add vegetables such as carrots and potatoes (small yukon gold or quartered russet) in the last 2 hours of cooking, making it a complete meal.
- To reheat: Leftover Mississippi roast keeps well in the fridge for up to 4 days when wrapped properly. It’s best to reheat in a skillet for about 10 minutes or until cooked through.
- To freeze: You can also store it in a freezer-friendly container for up to 2 months.
Please read our nutrition disclaimer.
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