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Mississippi Pot Roast

January 16, 2015 by Sarah Olson 82 Comments

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.

Mississippi Pot Roast

Mississippi Pot Roast

Mississippi Roast

Mississippi Pot Roast
 
Save Print
Prep time
15 mins
Cook time
8 hours
Total time
8 hours 15 mins
 
Author: Sarah Olson
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the ranch packet and onion soup packet on top of the roast.
  3. Add the stick of butter, and peppers on top of the seasonings.
  4. Cover and cook on LOW for 8-10 hours. Do not open the lid while the roast cooks.
  5. Shred and serve on rice or mashed potatoes.
  6. Enjoy!
3.5.3208

ย 

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

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Reader Interactions

Comments

  1. Cindy says

    January 16, 2015 at 7:01 am

    the recipe includes one stick of butter but I think the photos show one half stick of butter. Not sure which to go by. Is the butter salted or unsalted? Enjoy your recipes I have tried many and always turn out wonderful. Looking forward to your reply

    Reply
    • Sarah Olson says

      January 16, 2015 at 8:52 am

      I used 1 stick of salted butter. The sticks of butter in our area are short and fat. ๐Ÿ™‚ unsalted butter would work just fine if that’s what you have.

      Reply
      • Cindy says

        January 16, 2015 at 9:14 am

        Thanks for your quick reply!! Going to try this weekend.

        Reply
    • Vicky says

      January 18, 2016 at 1:26 am

      It’s 1 stick of unsalted butter (I have used both and it still came out amazing, no difference in taste). I have made this roast dozens of times, always perfect. Making one tomorrow. I’m using 2 roasts that are a little over 5 lbs so I’m using 2 packs of au jus (I never use the onion soup mix – way too salty) After the meat is cooked, I take it out and wrap it in foil on a plate, then add baby carrots, quartered red potatoes, sliced onions and some celery (chopped in large pieces). ENJOY

      Reply
      • Sarah Olson says

        January 18, 2016 at 7:05 am

        That sounds awesome! I love your ideas. I need to put that on the menu this week!

        Reply
  2. Rachael says

    January 16, 2015 at 10:59 am

    I love using my crock pot and I love pot roast so this recipe sounds fabulous!

    Reply
  3. Sandra Shaffer says

    January 16, 2015 at 6:03 pm

    This sounds delicious! Pinning and I’ll make this for the first time too!!

    Reply
  4. Jim Henderson says

    January 17, 2015 at 7:44 am

    I make this all the time, but instead of the onion soup packet, I use Au Jus. I still use the packet of ranch. I also use a whole stick of salted butter. As my grandma would say about unsalted- “you might as well be eatin’ paste” lol. The MPR is always a hit at our house. Thanks for sharing.

    Reply
    • Cindy says

      January 17, 2015 at 11:55 am

      Sounds good. Now I’m torn between the onion soup mix or Au jus along with ranch, butter. Not sure which to go. Help!!!

      Reply
      • Sarah Olson says

        January 19, 2015 at 6:43 am

        It was so hard for me to choose too. I love the onion soup mix, it added flecks of onion to the sauce and tasted great!

        Reply
        • Cindy says

          January 19, 2015 at 7:43 am

          I did decide to use the Ranch Dressing and the Onion Soup. The roast was wonderful!!

          Reply
  5. Leigha D says

    January 18, 2015 at 4:37 am

    Saw this recipe this morning and I have already changed my dinner plans! I hope my family is just as excited when they find out I substituted this yumminess for their Sunday pasta. Something tells me they aren’t going to be too upset…lol.

    Reply
  6. Grandma Kc says

    January 19, 2015 at 10:09 am

    Yum! I needed something new to try with pot roast. Wish I had gotten here before I went to the store today!

    Reply
  7. melody says

    January 19, 2015 at 11:42 am

    Made this last night. It was so good. I added portabella mushrooms to the top.the next time. I may try to cut down on the amount of butter by 1/4 stick. Adding a package of onion soup sounds great too, why not all 3? I served it over noodles and we loved it.

    Reply
  8. Mary Ann Chambers says

    January 22, 2015 at 1:12 pm

    Cooking right now. Halved butter and added splash of red wine. Will serve over ww noodles. Thank u 4 what will b a great meal!!

    Reply
  9. Virginia says

    January 22, 2015 at 3:49 pm

    I made it today. The taste was wonderful! A little on the salty side. I used unsalted butter and did not salt the mashed potatoes. I will definitely make it again, but I may cut down to half on either the onion soup mix or the ranch.

    Reply
    • Sarah Olson says

      January 22, 2015 at 3:57 pm

      Thanks for letting us know how the recipe worked for you! ๐Ÿ™‚

      Reply
  10. Mary Ellen says

    January 24, 2015 at 7:47 am

    This looks so yummy! I’ve never tried it and the recipe itself is famous. People swear by it once they make it.

    Reply
  11. Lorin Schmidt says

    January 27, 2015 at 1:23 pm

    Should the roast be thawed or can you use frozen? Do you need to ad any water or juice?

    Reply
    • Sarah Olson says

      January 27, 2015 at 1:34 pm

      I used thawed meat, I personally never use frozen meat in the slow cooker. And if you use all the butter, no other liquid needs to be used. ๐Ÿ™‚

      Reply
  12. Mary Anne Joergens says

    February 3, 2015 at 5:51 am

    This was definitely “to die for”. I used 3/4 stick of butter, added a splash of wine, prepped the meat with ground pepper and thyme, and left out the peppers. When it was finished cooking there was a delicious sauce. I made the mistake of cooking it on high. I noticed my error after four hours, but everything was fine. I just needed to cook it on low for one more hour. So, if you don’t have 8 hours it cooks well on high. My husband grew up eating a lot of pot roast dinners and he said this was the best he’s had!

    Reply
    • Mary Shaw says

      September 17, 2017 at 2:04 pm

      Your comnent was very helpful! Mine is cooking now without the peppers. I added baby bella shrooms and small golden potatoes plus an onion

      Reply
  13. DONNA says

    March 19, 2015 at 8:11 am

    TRY IT WITH PORK ROAST. AWESOME.

    Reply
    • Sarah Olson says

      March 19, 2015 at 8:26 am

      Great idea! ๐Ÿ™‚

      Reply
  14. Carey Kornwise says

    March 24, 2015 at 2:17 pm

    Trying this recipe for a surprise dinner for my wife. I added beef stock and some whiskey to the mix of ranch powder and onion soup mix. 2 more hours to go, and my mouth is watering!!

    Reply
  15. patty says

    March 29, 2015 at 5:55 am

    Carey, interested to know how it turned out with the whiskey!

    Reply
  16. Shelly gutierrez says

    April 10, 2015 at 10:48 am

    You don’t need to add water with the powdered packets of ranch and au jus?

    Reply
    • Sarah Olson says

      April 10, 2015 at 11:06 am

      No, the butter will add liquid, as will the roast as it cooks. ๐Ÿ™‚

      Reply
  17. Jessica M. says

    April 21, 2015 at 1:52 pm

    I am going to use a pork roast. Does anyone know if the cook time needs adjusted?

    Reply
    • Kristi Failla says

      August 17, 2015 at 10:40 am

      Jessica, just curious how this turned out with pork? My husband can’t eat red meat and I am dying to try this recipe. Any suggestions?

      Reply
  18. Sherri Volkert says

    April 21, 2015 at 9:07 pm

    OMG! This was so good my husband wants me to make it again! The only changes I made were because my roast was frozen I put some of the juice from the peppers and some Shiraz wine on the bottom of the pot so it wouldn’t crack (which also meant I couldn’t brown it, but it was still delicious) and I used Lipton Onion Mushroom Soup (it’s what I had in the pantry). My English Cut Roast was only 2.5 lbs. but I still used a full stick of butter (unsalted, we try to watch our salt intake). Eight hours on low and it was falling apart. The “gravy” was awesome. We ate it over No Yolk Noodles one night and shredded on buns with a little raw onion another night. I left the peppers in for the sandwiches (removing the stems and cutting them up). Sent this recipe to my brother who made it and claimed it to be delicious! P.S. I put frozen meat in the slow cooker all the time – just make sure there is some liquid in the pot to avoid cracking.

    Reply
  19. Celeste Potter says

    April 23, 2015 at 6:49 am

    Just curious, do the pepperoncini’s make this dish spicy? Everything about it, along with the variations sound delicious and my 12 year old loves pot roast. Just don’t want to make a big roast and he won’t eat it.

    Reply
    • Sarah Olson says

      April 23, 2015 at 9:58 am

      I don’t think it’s spicy. I think it adds a layer of flavor to the roast. If you are worried, you could add just a few of the peppers. ๐Ÿ™‚

      Reply
  20. Deana says

    July 19, 2015 at 10:52 am

    Made this today, and followed the recipe to a tee and it turned out amazing. I totally recommend this recipe! !!! 2 thumbs up!

    Reply
  21. Mark says

    August 6, 2015 at 10:20 am

    I slice an onion thickly and place the slices under the roast. When the roast is finished I use an immersion (stick) blender to blend the very soft onion pieces into the liquids in the crock pot and then thicken with corn starch for gravy.

    I’ve used both the brown gravy packet and an au jus packet and can’t tell much difference. The pepperoncini add a really nice mild flavor, not hot at all.

    Reply
  22. Amy says

    September 8, 2015 at 11:02 am

    Any way I can cook this on high rather tha low?

    Reply
    • Sarah Olson says

      September 8, 2015 at 11:16 am

      Yep, this type of recipe would do fine on High. I’m thinking 6-7 hours on high.

      Reply
  23. Karen says

    October 28, 2015 at 2:16 pm

    Do you use fresh peppers are pickled ones or does it matter?
    Thank you

    Reply
    • Sarah Olson says

      October 28, 2015 at 3:08 pm

      They are in a jar, the vinegar adds the flavor to the meat. ๐Ÿ™‚

      Reply
  24. Kristi says

    October 29, 2015 at 8:10 am

    Made this with a pork roast a few weeks ago and it was absolutely fantastic! My husband and I ate the whole thing in two days! Ate it with mashed potatoes the first night, then made BBQ sandwiches with it the 2nd night! The only thing I would suggest is to use unsalted butter; it was really, really salty to me.

    Reply
  25. Tracie Brooking says

    November 1, 2015 at 7:57 am

    I’m trying this today with deer roasts. Usually make it with beef

    Reply
    • Dana says

      November 17, 2015 at 8:01 am

      Tracie how did the deer roast turn out with this recipe? I’d love to try it that way

      Reply
    • Sheila Pellegrini says

      January 21, 2016 at 6:57 pm

      How did it turn out with a deer roast?

      Reply
  26. Kim says

    December 10, 2015 at 11:36 am

    I use only half a stick of unsalted butter and ranch and au jus packet. It turns out just as good with half a stick! Note: I cut the butter into pats and place all over the roast after I sprinkle on the ranch and au jus packets.

    Reply
  27. Nancy Jackele says

    December 15, 2015 at 9:31 am

    It tastes diviner ; I would have liked more sauce so I made additional pkg au jus

    Reply
  28. Lindty Hazen says

    December 22, 2015 at 6:41 pm

    Can you make this with Brisket?

    Reply
    • Sarah Olson says

      December 22, 2015 at 6:53 pm

      Brisket would be amazing with this since it is a better cut of meat. Here in Oregon I have a hard time finding brisket, when I do I grab it!

      Reply
      • Lindty Hazen says

        December 22, 2015 at 7:05 pm

        Ok. I’ll let you know after Christmas dinner.

        Reply
  29. Sheila Pellegrini says

    January 21, 2016 at 6:55 pm

    Sounds great & want to try with an Elk roast…rather then serving over rice or mashed potatoes can you serve it up with potatoes on the side rather then shredding the meat, serve it like a roast basically or does it fall apart too much so needs to be over something? Maybe if I cooked a little less it wouldn’t fall apart as much?

    Reply
    • Sheila Pellegrini says

      February 24, 2016 at 10:05 am

      To answer my own question – The wild game roast (Elk) did not fall apart, stayed together like a oven roast, I guess because its so lean…it was wonderful! Served to company & everyone wanted the recipe! I have made this recipe 3 times now (when I used tri tip the meat fell apart btw) and the last time I only used 3 table spoons of butter with the wild game. To be honest could not tell one way or the other so give it try with less butter next time if you are looking for less calories etc. Thanks for this recipe, its heavenly! ๐Ÿ˜‰

      Reply
      • Sarah Olson says

        February 24, 2016 at 10:50 am

        Thanks for the feedback and the information about elk. I do want to try this with less butter. In fact I have some meat I was going to use for a teriyaki crock pot meal today, this sounds better! Going to make this instead.

        Reply
  30. Pam K says

    January 31, 2016 at 6:05 pm

    Made this for dinner and it went over big. Next time I ‘ll put in more pepperchinis. Yummy!!!

    Reply
  31. Connie Anderson says

    February 8, 2016 at 7:07 am

    Made 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!!!!

    Reply
  32. Chelsey says

    February 24, 2016 at 8:34 am

    Has anyone used liquid aus jus? (that’s all they had)

    Reply
    • Sarah Olson says

      February 24, 2016 at 9:33 am

      I think it will be fine Chelsey! It will have a little more juice to the dish, but the flavor should be good still.

      Reply
  33. Kelly says

    February 29, 2016 at 8:02 am

    I mixed the dry season and water with out reading the steps first.. Will it turn out just as good? ๐Ÿ™

    Reply
  34. Kelly says

    February 29, 2016 at 8:07 am

    I 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?

    Reply
    • Sarah Olson says

      February 29, 2016 at 9:21 am

      Kelly 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.

      Reply
  35. Tish says

    March 6, 2016 at 6:50 am

    Can I user margarine instead of butter? It’s all i have…

    Reply
    • Sarah Olson says

      March 6, 2016 at 7:05 am

      I don’t see why not Tish!

      Reply
  36. Teresa says

    April 2, 2016 at 7:14 am

    I forgot to sear my roast will it be ok scared

    Reply
    • Sarah Olson says

      April 2, 2016 at 7:43 am

      It will be fine! I often don’t sear my meat.

      Reply
  37. Matthew Zovak says

    April 3, 2016 at 10:34 am

    I have the jar of auju how much of that do i use in place of the packet

    Reply
    • Sarah Olson says

      April 3, 2016 at 1:43 pm

      That’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.

      Reply
  38. Joe Fowler says

    April 11, 2016 at 10:52 am

    I’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.

    Reply
    • Sarah Olson says

      April 12, 2016 at 12:54 pm

      I love this recipe, really can’t beat the flavor from the butter and seasonings. Glad you like it too!

      Reply
  39. Ashlee says

    September 26, 2016 at 10:49 pm

    Which one has less of a salty taste the auju packet or the onion soup packet. I am trying to cut back on the salt.

    Reply
    • Sarah Olson says

      September 27, 2016 at 7:18 am

      Hi 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.

      Reply
  40. Kimberly Curtis says

    October 3, 2016 at 10:37 am

    Can I put carrots and potatoes in the crock pot too

    Reply
    • Sarah Olson says

      October 3, 2016 at 10:42 am

      Yes! I am actually thinking or doing this again with carrots, potatoes and onion.

      Reply
  41. Joey says

    August 17, 2017 at 8:31 am

    If the roast is frozen should i add a little water ?

    Reply
    • Sarah Olson says

      August 17, 2017 at 10:58 am

      I think it will defrost fine without water. May need to cook longer if it is frozen though. The butter is plenty of liquid.

      Reply
  42. Misty Pillaro says

    October 17, 2017 at 6:12 pm

    Could I use liquid ranch instead of dry packet? I forgot to grab at the store today and wanted to cook this tomorrow.

    Reply
  43. JB says

    December 29, 2017 at 11:04 am

    Today 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.

    Reply
  44. Wendy Jay says

    January 12, 2018 at 5:39 pm

    I am trying this I hear it is FABULOUS!!! However, i went to the store they didnโ€™t have spicy ranch; thought I had regular ranch of course I donโ€™t but I do have fiesta ranch has anyone ever used the Hidden Valley Fiesta Ranch in this recipe?

    Reply
  45. Nancy says

    January 27, 2018 at 12:50 pm

    I’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.

    Reply
  46. Alice F Crouse says

    February 24, 2018 at 9:17 am

    Do you serve the juices created while cooking with the meat?

    Reply
    • Sarah Olson says

      February 24, 2018 at 9:27 am

      Yes! They are great over the meat and on top of rice and mashed potatoes.

      Reply
  47. Laurel Goodman says

    March 1, 2018 at 11:27 am

    Mississippi chicken can I substitute beef gravy for the offer jus mix or would onion soup mix be better?

    Reply
    • Sarah Olson says

      March 1, 2018 at 11:36 am

      I 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!

      Reply
  48. Jo Anna says

    April 3, 2018 at 4:22 pm

    Can you use a brown gravy packet instead of the a jus packets?

    Reply
    • Sarah Olson says

      April 3, 2018 at 4:31 pm

      yes!

      Reply

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