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

Remember this recipe.

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

Pin This Recipe

Easy Pot Roast Recipe

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

Categories:

Tags:

You Might Also Like

See All Slow Cooker

Comments

  1. This is spicy. I had a three pound roast with 5 peppers. It is not tangy and has a slow burn. I did not use the ranch packet because it contains MSG. Kids would not like this but adults would. I loved it.

  2. Hi Steph, Google Robin Chapman. She was on "The Kitchen this weekend and on GMA, she is the originator(so to speak of this recipe). Pretty cute story. I too have made it and it is so simple and easy. I love your Blog, especially Meow Mondays. War Eagle from Guntersville AL!!! Noel Brannum

  3. I normally do not like roast. It is too dry for me but I decided to give this a try. It was excellent! I also made mashed potatoes and croissant rolls. My kids said to add this to our menu list!

  4. The first time I made this I followed the recipe. While most flavours were good it was way too salty for us. It seemed less salty the second day? Today, I cut back both of the packages of an jus and ranch and used unsalted butter. I also threw in 3 small potatoes, it may be a wives tale that potatoes absorb salt, but salt definitely complements potatoes!

    We will see how that works.m love the flavours the peppers add. It is no fuss, if I can get the salt under control.

  5. Have it in the crock pot now… my son is home to NC for the holidays from school in Mississippi (go Ole Miss!) so I thought it would be a fitting choice!
    Only recommendation I have is to cut the stems off the pepperoncini peppers. You can also cut back a little (a couple of T) on the butter without altering recipe.
    A definite saver recipe… easy and yummy!!!

  6. Does this roast come out salty? I used unsalted butter and I reserved half of each seasoning mix but I think I'm gonna go ahead and add them.

  7. I have absolutely hated pot roast my entire life… and then I found this recipe. Wow! It's a weekly meal in our household these days. I use a chuck tender roast and it is to die for! My wife is so happy now that after 25 years, we're finally having a weekly roast!

  8. Omg, the roast is AMAZING…taste just blew my taste buds away..my other half loved it as well..so from now on I will be cooking my roast this way.thanks for the recipe.????

  9. I am finally getting around to making this. I am planning to serve it over cheese grits. I am so excited about it!

  10. OH MY GOSH.. we had this tongiht and it was AMAZING!! Ours was a little spicy.. but we LOVE the heat!! Added carrots and potatoes too!! It is a definite keeper as are all your recipes!! thanks!!

  11. Has anyone tried using less butter? Normally, I'm not one to complain about butter, but I'm trying to make healthier choices for myself.

    1. I use half a stick of butter most of the time instead depending on the size of my roast. If it's over the 3 lb quite a bit I may just full stick but usually not if it's under. Didn't notice any big difference! (I'm with you on trying to be healthier in choices!) I did use a little mixing flour at the end to thicken gravy a bit.

  12. Makayla – leaving out the Ranch would change the taste of the roast. You can certainly do that, but that is not the same recipe as above.

  13. I am making this today but I have my crock pot on high because of timing . We won't eat till late if I cook it low . Do you think on high for half the time will be ok ? I've done this with other recipes that call for low for all day or high for half the time cooking and they always turn out just fine . Thank you

  14. I 've added frozen pearl onions and canned mushrooms to this. It was yummy. Tomorrow I'm going to add fresh mushrooms, my hubby didn't like the pearl onions.

    It is just another layer of tasty yumminess

  15. I made this last night for the second time. My neighbor's wife has been out of town so I had him over for dinner. It was AMAZING!! My daughter went back for seconds. I just poured all the juice over the meat after I shredded it up. It was soooo moist and delicious! I will make this again some time next week!!

  16. I tried this today, and it looks and smells wonderful while cooking. However, it was just too salty for my taste. If I try it again, I may cut back to using a half packet of the ranch and au jus.

    1. This recipe has appealed to me for a long time, and while I don't have a sodium intake problem, just reading it tells me it would far too heavily salted for my taste, so I'm glad you mentioned this. Think I'll try with a 1/2 packet of each.

    2. I made this today and it was much too salty. Will make again but will cut back on the Au Jus and the Ranch. I also added a few tablespoons of cornstarch to thicken. Next time I will also cut back on the butter. Made it too greasy.

  17. Would it hurt the recipe if I left out the pepperocini I just don't have them on hand and would prefer to not go to the storeand buy some as no one in my house likes them could we maybe substitute them with something else maybe pickles or green olives anyone tried something else please let me know thanks

  18. I can't wait to try this!!! I'm also drooling over the parmesan risotto…do you have a recipe for that?!

  19. Had this for dinner and it was delicious! Best pot roast I've ever made and I've made a lot! Thanks for a wonderful recipe!

  20. Erin – I would leave everything the same. The roast didn't fill up my crockpot when I made it. So I think you will be fine.

  21. I only have a 4 qt slow cooker. Would you recommend I adjust the cooking time or use a smaller roast?

  22. Cathy – I didn't notice it being too salty. There is a lot of meat, so I think the seasonings weren't overwhelming. You can cut the Ranch in half if you are worried about the salt.

  23. this sounds delicious, but I'm worried that between the soup mix and the ranch mix it will be too salty? Anyone notice if it was?

  24. Lisa – you could make mashed potatoes or white rice to go with it. It is really good. Hope you enjoy it!

  25. Mine has been in since 11 this morning. It's a little smaller than 2lb because we don't need that much. I couldn't find whole peppercinis in a jar so I just used sliced ones that I found. It smells amazing, and my fiance and roommate have been sneaking pieces of pepper for awhile now, and I may have to replenish them..lol. The peppers do taste fantastic though. Just by the smell of this roast and the taste of the peppers I know I'll be making this again!

  26. Made this today and I cannot tell you how good my house smells. I sneaked a couple of bites and soooo good. Come on, dinner time.

  27. I'm making this tomorrow night for my card group. Have been looking forward to this ever since you posted the recipe! ????

  28. Thanks!! Not sure why it says unknown. My name is Leslie. I love your site!! I have pinned tons of your recipes!!! 😉

  29. Unknown – sprinkle each packet over the roast and just place the stick of butter on top of the roast. It will melt as the roast cooks.

  30. Unknown – sprinkle each packet over the roast and just place the stick of butter on top of the roast. It will melt as the roast cooks.

  31. This is delicious!!! Placed in crock pot before work-my husband was standing beside me when I was trying to get it ready for dinner that night. It smelled and tasted so delicious. We had Fazoli's for dinner the next night-all my husband could talk about was this roast that he had the night before! Thank you

  32. Just got this roast prepped for tomorrows dinner. I like to let this sit in the fridge for 24 hours after I slice it up. Okay, I took a bite. It is a bit spicy. (My pepperoncinis exploded in the crock pot.) Not too bad. Just right. I used a cheap roast, if you can count any roast as cheap.?? Anyway, it is good and will make again.

  33. Thank you Stephanie Parker for the tip on the peppers….will be having this roast this week, as my hubby is from Miss!

  34. 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!

  35. 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).

  36. 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.

  37. 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.

  38. 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

  39. 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!

  40. You know this title got my attention being I'm from Mississippi.

    Bet this would be great served over grits!

  41. 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:)

  42. 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…

Leave a Comment

Recipe Rating