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Home » Beef » Mississippi Pot Roast

Mississippi Pot Roast

by Sarah Olson on February 23, 2020 130 Comments

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collage of mississippi pot roast photos for pinterest
Slow Cooker Mississippi Pot Roast

This unique recipe for Mississippi Pot Roast is full of flavor and the most tender roast you will ever try.

If you have not tried the Mississippi roast fad, it is time. This is one of my most requested recipes and I have two other versions, a Spicy Mississippi Roast, and Chicken Mississippi recipe.

cooked pot roast with peppers in slow cooker.

I’m in quite a few Facebook crockpot recipe groups and this Mississippi Pot Roast recipe has been the rage for years. Some people call it Mississippi Mud Roast and some even call it the forbidden roast for the group members are tired of everyone posting photos of it!

all ingredients still in packaging for Mississippi pot roast

How to make Mississippi Pot Roast in the Crockpot:

  1. Chuck Roast – This a highly marbled beef roast that is the key to this recipe.
  2. Brown Gravy Mix – This little packet thickens the sauce a bit and adds a great beefy flavor. If you want to use a different kind of packet see my info below on sodium content.
  3. Ranch Dressing Mix – Why ranch mix? This has great onion and garlic flavor. You can use any one-ounce packet, even the packet labeled “dip”. There is also a spicy version that works great in this recipe.
  4. Salted Butter – Adds a butter flavor and make it ultra decadent.
  5. Peperoncini Peppers and Juice – the peppers and juice add a vinegary tang to the roast, don’t skip on this!
sodium in packets: brown gravy 1360, lipton onion 2800, au jus 3600.

Which packet to use to make this recipe have less sodium:

Many of my fans have said that they think the famous Mississippi Pot Roast recipe is too salty. I have found when they do say that they are using one of the more salty packets. The packet I use is listed first below.

  • McCormick Brown Gravy Sodium (entire packet): 1360mg
  • Lipton Recipe Secrets Onion Soup Mix (entire packet): 2800mg
  • McCormick Au Jus Gravy (entire packet): 3600mg

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.

raw meat, with brown gravy packet, ranch dressing packet, peperoncini peppers and butter

How long do I cook this?

  • Place the lid on the slow cooker.
  • Cook on LOW for 10 hours or if you are in a pinch you can do 6-7 hours on low.
Finished Mississippi Pot Roast before cooking

Can I use a different type of meat?

  • You can use pork roast or chicken breasts or thighs with this recipe.
  • Use a pork gravy or chicken gravy if you do so.

Do I have to use the butter?

  • The butter adds a buttery flavor to this dish which makes it ultra decadent.
  • Many people do leave it out or cut the butter in half without issues. If you think it will be too rich, definitely leave it out!
shredded mississippi pot roast ready to serve

How should I serve this?

Shred the meat with two forks and discard any fatty pieces. Serve with one of these suggestions.

  • On hoagies, hamburger buns or slider buns
  • Steamed white or brown rice
  • Mashed potatoes
  • Cauliflower rice or with steamed vegetables.
Mashed potatoes in bowl with shredded meat on top

Other wonderful Mississippi style recipes:

  • Slow Cooker Mississippi Chicken
  • Slow Cooker Creamy Mississippi Beef – Recipe from Recipes that Crock
  • Mississippi Pot Roast Soup (Slow Cooker or Instant Pot) – recipe from Plain Chicken
  • Slow Cooker Spicy Mississippi Pot Roast
  • Instant Pot Mississippi Pot Roast – Recipe from Simply Happy Foodie
  • Slow Cooker Mississippi Pork Roast – Recipe from The Country Cook

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.

shredded mississippi pot roast ready to serve

Slow Cooker Mississippi Pot Roast

5 from 67 votes
Rich and decadent, the internet-famous pot roast that is to die for.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Mississippi Pot Roast
Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours 15 minutes
Servings: 10
Calories: 418kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger-oval

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 salted butter (1 stick)
  • 10 or more peperoncini peppers
  • 1/4 cup peperoncini juice (optional but adds more tanginess and flavor)
US Customary – Metric

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 patty pieces.

How to Video:

Recipe Notes:

What are some idea on how to serve this shreded meat?
  • On hoagies, hamburger buns or slider buns
  • Steamed white or brown rice
  • Mashed potatoes
  • Cauliflower rice or with steamed vegetables.
Can I use an Au jus packet or onion soup mix packet?
Yes, but beware they are saltier than the brown gravy mix, see below:
  • McCormick Brown Gravy Sodium (entire packet): 1360mg
  • Lipton Recipe Secrets Onion Soup Mix (entire packet): 2800mg
  • McCormick Au Jus Gravy (entire packet): 3600mg
Can I use a different type of meat?
  • You can use pork roast or chicken breasts or thighs with this recipe.
  • Use a pork gravy or chicken gravy if you do so.
Do I have to add the butter?
  • The butter adds a buttery flavor to this dish which makes it ultra decadent.
  • Many people do leave it out or cut the butter in half without issues. If you think it will be too rich, definitely leave it out!

Nutrition:

Calories: 418kcal | Carbohydrates: 2g | Protein: 35g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 150mg | Sodium: 452mg | Potassium: 607mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 4mg
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

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    Filed Under: Beef, Dinner Tagged With: butter, comfort food, Crock pot, dinner, pot roast, roast, slow cooker

    Comments

    1. Patricia Wood says

      January 9, 2021 at 2:56 pm

      5 stars
      It’s very good and tasty. So tender.

      Reply
    2. Laura says

      January 3, 2021 at 4:22 pm

      5 stars
      This is delicious.

      Reply
    3. Leslie Coffey says

      December 22, 2020 at 10:35 am

      Have made with rump roast (because it was on sale) and it turned out delicious!

      Reply
    4. Cindy says

      December 22, 2020 at 9:57 am

      Best pot roast I ever had. Everyone loved it.

      Reply
    5. Dave says

      December 13, 2020 at 10:39 am

      5 stars
      I’ve made it twice. Excellent. Problem with grease on top when refrigerated. To imagine that it’s all in the pot 1st day is a concern. I’ve used brown rice and also on sandwich. Both great. I’ll use a whole jar of peperocini next time rather than half. Lots of salt. I don’t add any but still. Loaded.

      Reply
      • Sarah Olson says

        December 13, 2020 at 5:34 pm

        Hi Dave! Though I do love the butteriness of this recipe, I often take a paper towel and remove some of the grease. You could do that and your leftover won’t be as greasy.

        Reply
    6. Angela Daye says

      December 6, 2020 at 4:37 pm

      5 stars
      This is the best roast I have ever had thanks for sharing. The entire family loved it we will make this again and try some of the other variations.

      Reply
    7. Dawn Nguyen says

      October 26, 2020 at 5:20 am

      5 stars
      So good! My husband actually loves it!!

      Reply
    8. Tamara says

      October 21, 2020 at 4:52 pm

      Meh. Expected this to be really good. It was greasy and fatty. I’ll use the rest of the meat in enchiladas or tacos(de-fatted) Thought the peppers would up the favor. Nope. I’d use the whole jar of the peppers to up the flavor profile. Not a repeat for us.

      Reply
      • Lisa says

        November 12, 2020 at 7:03 am

        Instead of Chuck roast, I’ve used round roast. Not as fatty for those who want a leaner option.

        Reply
    9. Teresa Goldstein says

      October 15, 2020 at 8:49 am

      Looking to do this recipe soon I have a pork roast that I can use instead of my beef chuck roast

      Reply
      • Sarah Olson says

        October 15, 2020 at 9:03 am

        Yes, many have said that works well.

        Reply
    10. Angela says

      October 7, 2020 at 7:51 am

      Going to try this tonight. So excited. How much is one serving?

      Reply
      • Sarah Olson says

        October 7, 2020 at 10:32 am

        1/10 of the recipe. I don’t measure these recipes.

        Reply
    11. Laura Elliott says

      September 21, 2020 at 10:03 am

      5 stars
      Best recipe I’ve had in a long time. Melts in your mouth!!

      Reply
    12. C says

      August 14, 2020 at 7:27 am

      5 stars
      The only recipe I use for Pot Roast. It’s delicious.

      Reply
    13. Jody Forte says

      August 13, 2020 at 8:52 am

      5 stars
      I’ve made this with beef, pork and chicken. All delicious!

      Reply
    14. Theresa says

      July 28, 2020 at 5:03 pm

      Can you add small golden potatoes to the crock pot and cook with the roast

      Reply
      • Erin says

        January 11, 2021 at 6:05 am

        Yes would like to know if small potatoes and carrots could be added 1/2 way through

        Reply
        • Sarah Olson says

          January 11, 2021 at 7:04 am

          I would add them at the beginning.

          Reply
    15. Stephanie S says

      July 1, 2020 at 6:56 pm

      5 stars
      I have made this about 10 times. The first time I followed the recipe and the advice of the person that said only do half the ranch envelope. The second time the roast was still frozen and that’s how I’ve done it since! It comes out as if it’s been pan braised and comes out great!!

      So…..frozen roast!! half ranch packet, au jus envelope, stick of butter, and 5 pepperoncinis. Put all in crock pot and it’ll be perfect when done!

      Reply
      • Chris says

        December 24, 2020 at 5:13 am

        Does it matter the size of the roast? I have a 6lb chuck, do I use just 1 packet of each?

        Reply
        • Sarah Olson says

          December 24, 2020 at 6:21 am

          Yes. It will be great with that size. Any more and it will be too salty.

          Reply
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