Mississippi Pot Roast
294 Comments Apr 08, 2025
Updated Jun 18, 2025
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This famous recipe for Mississippi Pot Roast is full of flavor and features melt-in-your-mouth tender beef made with a few packets and tangy peppers. It’s a surprisingly comforting meal that you must try.
I first came across it in my Crockpot Facebook group, where it’s wildly popular. Some people even call it Mississippi Mud Roast, Memphis Roast, or the forbidden roast because members keep posting photos of it repeatedly. Whatever you call it, this recipe is a keeper!
Key Ingredients
Let’s break down what goes into this flavor-packed roast.
- Chuck Roast – A well-marbled cut of beef that’s perfect for slow cooking.
- Brown Gravy Mix – This handy little packet thickens the sauce and gives it a hearty beef base.
- Ranch Dressing Mix – It adds garlic and onion flavor without being overpowering.
- Unsalted Butter – Makes the roast extra rich.
- Pepperoncini Peppers – Don’t skip these! They give the roast a vinegary, zesty pop that balances out all the savory flavors. These do add a touch of spicy kick.
How to make Mississippi Pot Roast
- Add everything to the slow cooker—no need to sear the meat.
- Let it cook low and slow until fall-apart tender.
- Shred the beef right in the pot to soak up all the flavor.
Why is Mississippi Pot Roast So Salty?
Many of my readers believe the Mississippi Pot Roast recipe is too salty. I have found that when they say that, they are using one of the saltier packets. Compare the options if you prefer to use Au Jus or Onion Soup mix instead of my recommended brown gravy mix.
- McCormick Brown Gravy (entire packet): 1360mg sodium – This is what I use
- Lipton Recipe Secrets Onion Soup Mix (entire packet): 2800mg sodium
- McCormick Au Jus Gravy Mix (entire packet): 3600mg sodium
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.
Sarah’s Notes & Variations
Here are some easy ways to switch things up:
- Butter: The butter adds a rich flavor, but many people reduce the amount or skip it entirely without issue.
- Meat Swap: Instead of chuck roast, consider using a beef bottom round or rump roast. Pork roast, chicken breasts, or thighs work great too—use pork gravy or chicken gravy mix instead.
- Make it a Complete Meal: Add cubed potatoes and carrots.
- Gravy – For a thicker gravy, you can make a pot roast gravy by whisking in a cornstarch slurry made from cold water and cornstarch
- Not a fan of pepperoncini peppers? You can use jarred pickled red onions or baby dill pickles instead—don’t forget to pour in some of their juice for that tangy kick! (See my Dill Pickle Pot Roast, or Georgia Pot Roast, which have the same recipe concept.)
How to Serve
This roast is very versatile! Serve with one of these options or try a different way to enjoy the leftovers.
- Mashed Potatoes are my go-to. Nothing better than a bite of the roast and mashed potatoes together.
- Steamed white rice – The roast can be on the salty side and rice is one way to tone that down.
- On hoagies, hamburger buns, or slider buns – Don’t forget the French fries!
Alternate Cooking Methods
Instant Pot: Sear the roast if desired right in the instant pot, then add 1 cup of beef broth, seasonings, pepperoncini, and butter. Cook on high pressure for 60 minutes with a 15-minute natural release.
Dutch Oven: Sear the roast, then add the seasonings, pepperoncini, and butter. Cover and bake at 300°F for 3½ to 4 hours, or until fork-tender.
Featured Comment
“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
Mississippi Pot Roast Recipe
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
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Comfort Food Recipes:
- 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!
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.