I have been doing this blog for 2 years and I can’t believe this was my first time to make this famous Mississippi Pot Roast. I bet I’ve seen variations of this recipe thousands of times on pinterest.
Now before you judge about how fattening this recipe is, I’m not forcing you to make it. And I do not recommend anyone eat this way everyday. That being said, THIS WAS TO DIE FOR! I will probably only make this rich dish once a year, but I will be drooling every time I think about it.
I had planned to put this shredded meat on buns for serving. But after I shredded up the meat and tasted the buttery sauce that was self made, I knew I had to serve this on rice. If you grew up eating butter on rice as a kid, you will understand the need to serve this dish on rice.
- 3.5-5 lb. chuck roast
- cooking oil
- pepper
- 1 ranch packet
- 1 onion soup packet (or au jus packet)
- 1 stick butter (1/2 cup)
- 7-10 peperoncini peppers
- Season the meat with pepper (I wouldn't salt it, plenty of salt in this recipe already). Set a large skillet to medium-high heat. Add the oil, when the oil is hot, add the roast. Brown on all sides. Add the roast to a 4-quart or larger slow cooker.
- Add the ranch packet and onion soup packet on top of the roast.
- Add the stick of butter, and peppers on top of the seasonings.
- Cover and cook on LOW for 8-10 hours. Do not open the lid while the roast cooks.
- Shred and serve on rice or mashed potatoes.
- Enjoy!
Connie Anderson says
February 8, 2016 at 7:07 amMade this Saturday for my family….ALL of them went crazy over it….my daughter was eating it out of the crock pot…this is definitely a keeper!!!!
Chelsey says
February 24, 2016 at 8:34 amHas anyone used liquid aus jus? (that’s all they had)
Sarah Olson says
February 24, 2016 at 9:33 amI think it will be fine Chelsey! It will have a little more juice to the dish, but the flavor should be good still.
Kelly says
February 29, 2016 at 8:02 amI mixed the dry season and water with out reading the steps first.. Will it turn out just as good? 🙁
Kelly says
February 29, 2016 at 8:07 amI also, used a cup of water….. Epic fail!!!! I was looking at two recipes, and confused the two… Anything I should do to correct it?
Sarah Olson says
February 29, 2016 at 9:21 amKelly I think this recipe is fool proof. It should be fine! Even with the added water. I made it the other day with water and less butter, and it was still to die for.
Tish says
March 6, 2016 at 6:50 amCan I user margarine instead of butter? It’s all i have…
Sarah Olson says
March 6, 2016 at 7:05 amI don’t see why not Tish!
Teresa says
April 2, 2016 at 7:14 amI forgot to sear my roast will it be ok scared
Sarah Olson says
April 2, 2016 at 7:43 amIt will be fine! I often don’t sear my meat.
Matthew Zovak says
April 3, 2016 at 10:34 amI have the jar of auju how much of that do i use in place of the packet
Sarah Olson says
April 3, 2016 at 1:43 pmThat’s a hard question, I’ve never bought that kind before. I do have to say this recipe is hard to screw up, so your best judgement.
Joe Fowler says
April 11, 2016 at 10:52 amI’ve made this a few times and the family can’t get enough of it. The last time we made this we used bone in pork country ribs instead of pot roast and all I can say is OMG! Oh my goodness! The extra fat content in the pork ribs took this over the top. Fantastic over mashed potatoes.
Sarah Olson says
April 12, 2016 at 12:54 pmI love this recipe, really can’t beat the flavor from the butter and seasonings. Glad you like it too!
Ashlee says
September 26, 2016 at 10:49 pmWhich one has less of a salty taste the auju packet or the onion soup packet. I am trying to cut back on the salt.
Sarah Olson says
September 27, 2016 at 7:18 amHi Ashley! I would check that out when your at the store (I am out of both, so I can’t check), you can always use half a packet and it would still taste great.
Kimberly Curtis says
October 3, 2016 at 10:37 amCan I put carrots and potatoes in the crock pot too
Sarah Olson says
October 3, 2016 at 10:42 amYes! I am actually thinking or doing this again with carrots, potatoes and onion.
Joey says
August 17, 2017 at 8:31 amIf the roast is frozen should i add a little water ?
Sarah Olson says
August 17, 2017 at 10:58 amI think it will defrost fine without water. May need to cook longer if it is frozen though. The butter is plenty of liquid.
Misty Pillaro says
October 17, 2017 at 6:12 pmCould I use liquid ranch instead of dry packet? I forgot to grab at the store today and wanted to cook this tomorrow.
JB says
December 29, 2017 at 11:04 amToday was the 4th time for this ‘easy – full-proof’ recipe. I use unsalted butter to cut down on the salt and add a cup of red wine to add favor and to have extra sauce to serve with the meat, garlic mashed potatoes and roasted carrots w/cardamom. This time served with a red-wine poached pear salad.
Wendy Jay says
January 12, 2018 at 5:39 pmI am trying this I hear it is FABULOUS!!! However, i went to the store they didn’t have spicy ranch; thought I had regular ranch of course I don’t but I do have fiesta ranch has anyone ever used the Hidden Valley Fiesta Ranch in this recipe?
Nancy says
January 27, 2018 at 12:50 pmI’ve made this using ranch mix and au jus mix but only used 1/2 stick of butter and turned out great. Didn’t miss the other half of butter, would like to try adding some red wine next time.
Alice F Crouse says
February 24, 2018 at 9:17 amDo you serve the juices created while cooking with the meat?
Sarah Olson says
February 24, 2018 at 9:27 amYes! They are great over the meat and on top of rice and mashed potatoes.
Laurel Goodman says
March 1, 2018 at 11:27 amMississippi chicken can I substitute beef gravy for the offer jus mix or would onion soup mix be better?
Sarah Olson says
March 1, 2018 at 11:36 amI have not tried! Made me think about how I would do it if I did try. Maybe a chicken gravy packet with a ranch packet? Putting it on my must try list. I don’t think you can mess it up though!
Jo Anna says
April 3, 2018 at 4:22 pmCan you use a brown gravy packet instead of the a jus packets?
Sarah Olson says
April 3, 2018 at 4:31 pmyes!
James D Faller says
June 24, 2018 at 7:54 pmSince no one seems to follow the recipe I decided I would add to it as I saw fit. i browned the pot roast then cut slits in the surface and inserted about 4 cloves of minced garlic, I then added a entire jar of Pepperocinis with the juice [ 16OZ ] and sprinkled a package of dry Italian dressing mix over the top. I kept the stick of butter and slow cooked it for 7 hours. Was excellent.
Sarah Olson says
June 25, 2018 at 8:38 amGreat tips, thank you James.
Anonymous says
September 29, 2018 at 9:01 pmCan you use the ranch dressing from the bottle or does have to be from the packets
Sarah Olson says
September 30, 2018 at 5:24 pmThe dressing from the bottle may curdle. If you don’t have it you can always use onion powder, garlic powder and salt. Should be just fine.
Anonymous says
November 4, 2018 at 4:57 pmThe roast is awesome. But there is not enough juice when done. Do I add beef broth when I take out the roast
Thank you
Andrea says
December 22, 2018 at 7:48 amCan I use a frozen roast? I didn’t take it out of the freezer and was just wondering.
Sarah Olson says
December 24, 2018 at 7:30 amI would cook it on high if it was frozen
Anonymous says
March 11, 2019 at 4:16 pmI have a 12-oz jar of Classic Beef Gravy but not the packet. I do have the Ranch Seasoning Mix. I’m concerned about the beef gravy though. What do you think?
Sarah Olson says
March 11, 2019 at 4:49 pmI think it will be just fine! there will be so many juices that it won’t be very thick at the end, which is fine.