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This unique recipe for Mississippi Pot Roast is full of flavor and the most tender roast you will ever try. Filled with butter and tangy peppers for a surprisingly comforting meal. Great over mashed potatoes or steamed rice.
Table of Contents
- Why do they call it Mississippi Pot Roast?
- Key Ingredients
- Mississippi Pot Roast Video
- How to make Mississippi Pot Roast
- Which packet to use to make this recipe have less sodium:
- More Variations
- How to Serve Mississippi Pot Roast
- Recipe FAQs
- More Comfort Foods to Make in your Crockpot
- Reader Reviews ⭐⭐⭐⭐⭐
- Slow Cooker Mississippi Pot Roast Recipe
Why do they call it Mississippi Pot Roast?
This recipe was originally created by a woman named Robin Chapman from Ripley, Mississippi. She adapted it from her aunt’s version, which used an Italian dressing packet instead of ranch.
I first came across it in my Crockpot Facebook group, where it’s wildly popular—some people even call it Mississippi Mud Roast or the forbidden roast because members keep posting photos of it over and over again!
Key Ingredients
Let’s break down what goes into this flavor-packed famous roast. Find the full ingredient amounts in the recipe card below the images.
- Chuck Roast – A well-marbled cut of beef that’s perfect for slow cooking. It gets super tender and soaks up all the good flavors.
- Brown Gravy Mix – This handy little packet thickens the sauce and gives it that rich, beefy taste. Want to swap it for something else like au jus or onion soup mix? Just check out my note below about sodium below.
- Ranch Dressing Mix – Yep, ranch! It brings in the garlic and onion flavor without being overpowering. Any 1-ounce packet works—even the kind labeled “dip.” There’s also a spicy version if you want to kick things up.
- Unsalted Butter – Makes the roast extra rich and flavorful. You can use salted butter too, but it might push the salt level a little high depending on your other ingredients.
- Pepperoncini Peppers + Juice – Don’t skip these! They give the roast a tangy, zesty pop that balances out all the savory flavors.
Mississippi Pot Roast Video
How to make Mississippi Pot Roast
Step One – Add the chuck roast to the slow cooker—no need to brown with my easy version. Sprinkle over the dry Ranch dressing Mix. Add the jarred pepperoncini peppers and juices.
Step Two – Cover and cook on LOW for 8-10 hours or on HIGH for 6-7 hours.
Step Three – Shred the meat with two forks and serve. That’s it, it’s just that easy!
Which packet to use to make this recipe have less sodium:
Many of my readers think the famous crock pot Mississippi Pot Roast recipe is too salty. I have found that when they say that, they are using one of the saltier packets. The packet I use is listed first below (brown gravy mix).
- McCormick Brown Gravy (entire packet): 1360mg sodium
- Lipton Recipe Secrets Onion Soup Mix (entire packet): 2800mg sodium
- McCormick Au Jus Gravy Mix (entire packet): 3600mg sodium
Look at the differences in sodium content. If you want to use onion soup mix or au jus, I recommend using half a packet or serving over something plain like white rice.
More Variations
Here are some easy ways to switch things up:
- The butter adds a rich, buttery flavor that makes this dish ultra decadent. That said, many people either leave it out or cut the amount in half with no issues. If you’re worried it’ll be too rich, feel free to skip it! I don’t recommend using margarine as a substitute.
- You can swap the chuck roast for a beef bottom round or rump roast if you prefer. Want to try something different? Pork roast or even chicken breasts or thighs work great, too—just use pork gravy or chicken gravy mix instead.
- Toss in cubed potatoes and carrots to make it a full meal in one pot.
- If you have the time, browning the meat before adding it to the crockpot adds extra depth and flavor—but it’s totally optional.
- Not a fan of pepperoncini peppers? You can use jarred pickled red onions or baby dill pickles instead—just don’t forget to pour in some of their juice for that tangy kick!
How to Serve Mississippi Pot Roast
Shred the meat with two forks and discard any fatty pieces. Serve with one of these suggestions. This melt-in-your-mouth pot roast is great served any way!
- On hoagies, hamburger buns or slider buns – Don’t forget the french fries!
- Steamed white or brown rice – The roast can be on the salty side and rice is one way to tone that down.
- Mashed Potatoes are my go-to. Nothing better than a bite of the roast and mashed potatoes together.
- Gravy – For a thicker gravy, you can make a pot roast gravy by whisking in a cornstarch slurry made from cold water and cornstarch
Recipe FAQs
Yes, a serving is about 2 grams of carbs per serving.
Yes, though you’ll want to add a cup of beef broth to the pot before starting, or you will get a burn warning. You can use this recipe for Instant Pot Mississippi Pot Roast from Diethood.
The unsalted butter will melt and will be the liquid for the flavorful pot roast recipe. Do not add water or broth. The meat will also cook down and make more liquid.
Place the leftover meat in airtight containers or ziplock bags. Refrigerate for up to 4 days or freeze for up to 3 months (this freezes well!).
More Comfort Foods to Make in your Crockpot
- For classic comfort, you can’t go wrong with Crockpot Pot Roast, 3 Packet Pot Roast, or tender London Broil—each one is rich, hearty, and perfect for a filling dinner.
- If you’re in the mood for something tangy and bold, the Mississippi Chicken and Mississippi Pork Roast deliver big flavor with a buttery ranch twist.
- And for a little extra heat, the Spicy Mississippi Pot Roast adds just the right kick!
Reader Reviews ⭐⭐⭐⭐⭐
“This recipe for Mississippi Pot Roast is delicious. My husband and family love it. Thank you.” – Tina S.
“I just love this recipe! This is my 3rd time making it and I used all the same ingredients as you did. Perfection! I placed the shredded meat over roasted garlic potatoes..MMMMM!” – Julia
“Made this with friends last autumn for the first time and it was such a hit it’s always in our rotation. Fabulous, everything about it. We like ours served over mashed potatoes and we also like it spicy so we did a spicy ranch packet with the peppers as well! Thank you!!” – Gabrielle
Slow Cooker Mississippi Pot Roast
How to Video
Equipment
Ingredients
- 4 lb. chuck roast, 3-5 lbs will work
- 1 oz. ranch packet, (can use original packet, dip packet or spicy packet)
- .87 oz. brown gravy packet, (I use McCormick) See substitutions in notes below
- 1/2 cup unsalted butter, (1 stick) can use salted
- 10 or more peperoncini peppers,
- 1/4 cup peperoncini juice, (optional but adds more tanginess and flavor)
Instructions
- Add the roast to the slow cooker. You can brown the meat in a skillet on the stovetop if desired but I do not.
- Add the ranch packet and brown gravy packet on top of the roast.
- Add the stick of butter, peppers and pepper juice.
- Cover and cook on LOW for 8-10 hours or HIGH for 6-7 hours. Do not open the lid while the roast cooks.
- Shred with two forks right in the slow cooker. Remove any fatty pieces.
Sarah’s Notes
- On hoagies, hamburger buns or slider buns
- Steamed white or brown rice
- Mashed potatoes (my favorite!)
- Cauliflower rice or with steamed vegetables.
- McCormick Brown Gravy Sodium (entire packet): 1360mg
- Lipton Recipe Secrets Onion Soup Mix (entire packet): 2800mg
- McCormick Au Jus Gravy (entire packet): 3600mg
- The butter adds a rich, buttery flavor that makes this dish ultra decadent. That said, many people either leave it out or cut the amount in half with no issues. If you’re worried it’ll be too rich, feel free to skip it! I don’t recommend using margarine as a substitute.
- You can swap the chuck roast for a beef bottom round or rump roast if you prefer. Want to try something different? Pork roast or even chicken breasts or thighs work great, too—just use pork gravy or chicken gravy mix instead.
- Toss in cubed potatoes and carrots to make it a full meal in one pot.
- If you have the time, browning the meat before adding it to the crockpot adds extra depth and flavor—but it’s totally optional.
- Not a fan of pepperoncini peppers? You can use jarred pickled red onions or baby dill pickles instead—just don’t forget to pour in some of their juice for that tangy kick!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I have made this recipe for both the Roast and Skinless Chicken Thighs! It is my go too from now on. Amazing… Wonderful recipe! I can’t use the peppers because of Acid Reflux but it still tastes great! I am sure it is even better with the peppers!
If I cut the recipe in half, will it be okay with only half the liquid as well?
I have not tested it, I apologize, but I think it would do fine if your roast is marbled well, otherwise I would add a splash of broth.
I made this recipe and my family loved it. They want me to make it again but my GrandSon will be here this time and he is allergic to milk. What can I substitute the Ranch seasoning packet with? Plus I will have to leave the butter out. What do you suggest?
If it were me, I would do an onion soup mix (make sure it does not have dairy). Then instead of butter, I would do a can of broth. The meat has so much fat in it, you won’t miss the butter.
This Mississippi Pot Roast was delicious but I used the Lipton Beefy Onion soup, mix, and added a can of Cream of Mushroom soup as well as 1/4 a cup of unsalted beef broth. I added bite size baby red potatoes and baby carrots about 4 hours in. My chuck roast was about 3 pounds and I had to cook it on low for 13 hours before it was able to be shredded with the forks so next time I will definitely start it earlier.
The best! A friend told me about this and your recipe is easy and delicious. I like a lil extra Flava. So when it’s almost done I add a bit of beef broth and Tony’s Brown Gravy Mix!! Yummy!
That does sound good! You will love it.
This recipe for Mississippi Pot Roast is delicious. My husband and family love it. Thank you
I made this recipe and it was AWESOME!!! Both my husband and I said “this is a keeper!!”
This is a good recipe, but please don’t cook your potatoes & carrots for 10 hours. I put mine in about 2 hours before cooking time is over.
I think everyone’s crock pot is different because I added by potatoes and carrots about 4 hours in and they were perfect by the time the meat was done and able to be shredded and that was about 13 hours on low.
Should i cut the net off? Or leave it on? Going to cook it in a Dutch Oven.
I usually cut the net off, it’s going to shred anyway.