Mississippi Pot Roast {Slow Cooker}

Mississippi Pot Roast – only 5 ingredients!! This is seriously THE BEST pot roast I’ve ever eaten! SO good and SO easy to make! Pot roast, ranch, Au Jus mix, pepperoncini peppers, and butter. Serve over grits, noodles, or potatoes. Everyone raves about this pot roast! Freeze leftovers for a quick meal later.

plate of pot roast over risotto

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This pot roast has been all over Pinterest.  I decided to give it a try, and, let me tell you, it is GREAT! It is also SUPER easy to make. Simply throw everything in the crockpot and let it do it’s thing.

To make the pot roast, place the roast in the crockpot and sprinkle with Au Jus mix, Ranch mix, add a stick of butter, and some pepperoncini peppers. That is it. This roast has no liquid added to it.  Don’t worry, I promise it turns out great. It actually makes a ton of its own gravy as it cooks.  

  • Can add more pepperoncini peppers. I like to add some of the juice from the jar.
  • Can substitute banana peppers for pepperoncini peppers. Banana peppers are mild, sweet, and tangy.
  • Is Mississippi Pot Roast spicy? No. Pepperoncini peppers are very mild and slightly sweet peppers.
  • Here is our recipe for Homemade Ranch Dressing Mix: https://www.plainchicken.com/homemade-ranch-dressing-mix/
  • What kind of roast do you use for pot roast? The most popular cut to use is a Chuck roast. You can also use a blade roast or rump roast.
  • Do I need to pan sear the roast before adding it to the slow cooker? You can pan sear the roast a few minutes on all sides before adding it to the slow cooker, but it isn’t necessary.
  • You can freeze leftover pot roast for a quick meal later.
  • If you are short on time, you can cook this roast on HIGH for 4 or 5 hours.
plate of pot roast over rice

What to Serve with Pot Roast

We served this over some parmesan risotto, and we both wanted to lick out plates.  It is also delicious served over mashed potatoes, rice, or noodles. We had the leftovers the next night and this was as good (probably better). I don’t know why it is called “Mississippi Pot Roast”, but who cares?  It was delicious!

Here are a few of our favorite side dishes from the blog that go great with this pot roast:

Teriyaki Broccoli

Teriyaki Broccoli – our favorite broccoli recipe. SO delicious!! Broccoli, shallot, mushrooms, garlic, teriyaki sauce, and sesame seeds. Ready to…

Mississippi Pot Roast

Yield: 8 people
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Mississippi Pot Roast – only 5 ingredients!! This is seriously THE BEST pot roast I've ever eaten! SO good and SO easy to make! Pot roast, ranch, Au Jus mix, pepperoncini peppers, and butter. Serve over grits, noodles or potatoes. Everyone raves about this pot roast! Freeze leftovers for a quick meal later.

Ingredients:

Instructions:

  • In a 6-quart slow cooker, add all ingredients and cook on low for 8-10 hours.

Notes:

  • Can add more pepperoncini peppers. I like to add some of the juice from the jar.
  • Can substitute banana peppers for pepperoncini peppers. Banana peppers are mild, sweet, and tangy.
  • Is Mississippi Pot Roast spicy? No. Pepperoncini peppers are very mild and slightly sweet peppers.
  • Here is our recipe for Homemade Ranch Dressing Mix: https://www.plainchicken.com/homemade-ranch-dressing-mix/
  • What kind of roast do you use for pot roast? The most popular cut to use is a Chuck roast. You can also use a blade roast or rump roast.
  • Do I need to pan sear the roast before adding it to the slow cooker? You can pan sear the roast a few minutes on all sides before adding it to the slow cooker, but it isn’t necessary.
  • You can freeze leftover pot roast for a quick meal later.
  • If you are short on time, you can cook this roast on HIGH for 4 or 5 hours.

Steph

Remember this recipe

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
plate of pot roast over risotto

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Comments

  1. Mine is in the crock pot as I type this. It's only been 3 hours and it already smells amazing! I can't wait til it's done! Thank you for all your recipes! Love every one I have tried and so does my 5yo son, who is the pickiest eater on the planet!

  2. SandyK – you could be over cooking the roast or it could be the cut of meat you are using. Maybe cook it only 6 hours on low (maybe your crockpot runs hot).

  3. Carol – pepperoncini peppers are a sweet Italian pepper. They do not add any heat to the roast because they are put in whole. This dish is not spicy at all.

  4. I cook my roast about 8 hours and it falls apart, but the meat tastes dry. Can anyone tell me why the meat is dry? I have the recommended liquid on any recipe I try. Thanks

    1. I've previously owned 2 Crockpot brand slowcookers that boiled food on low temperature setting. Food should be gently simmering. My meat was always dried out. I switched to a Hamilton Beach when I read reviews on the Crockpot brand and saw other people had the same problem. No, not a HB salesperson, just found a different brand that received good reviews. Anyway, no more dried out meat.

  5. What are pepperoncini peppers ? If I can not find them, can I use another kind…?..can't have hot or spicy as hubby doesn't care for that. This sounds really good and easy.
    Thank you,
    Carol

  6. Mugaroo – I got the blade roast at Publix – it says Blade Roast (Pot Roast) on the label. That is why I picked it – I never know what roast to pick!

  7. I've made this before, and it is now my absolute favorite way to make a roast! I used a chuck roast because that was what the original recipe I saw called for. It is not at all spicy. Oh, also, I am not a big fan of Ranch, so one time I just used two packets of the Au Jus mix, and another time I used one Au Jus and one Pot Roast Seasoning mix – both turned out great.

    1. Thanks for adding that you used au jus and pot roast seasoning..because i'm also not a fan of ranch!! I will be making this sounds delish!! Thank's again:)

  8. This sounds delicious! How spicy is it? My daughter is not a fan of "hot" food. It may be something I need to make when she's at her grandparents.

    1. The peppers used are not hot. The vinegar adds the tang, and is often added to these dishes as plain vinegar. This recipe gets the vinegar from the pickling brine of the peppers…

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