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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.
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.
Table of Contents
Why do they call it Mississippi Pot Roast?
I’m in quite a few Facebook crockpot recipe groups, and this Slow Cooker Mississippi Pot Roast recipe has been the rage for years. Though this is not your traditional pot roast recipe, this will please even the pickiest of eaters.
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!
The famous roast has just 4 ingredients; chuck roast, butter, brown gravy mix (or au jus mix), and ranch dressing mix. If you love easy slow cooker recipes, then get these ingredients ASAP! We also like to make a Slow Cooker 3 Packet Pot Roast!
Recipe Ingredients
- Chuck Roast – This is a highly marbled beef roast that is the key to this recipe.
- 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 such as an au jus packet or onion soup mix packet, see my info below on sodium content.
- 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.
- Unsalted Butter – adds a butter flavor and makes it ultra decadent. Use your favorite brand. You can use salted butter, but it may make the dish even saltier.
- Peperoncini Peppers and Juice – the peppers and juice add a vinegary tang to the roast, don’t skip on this!
Step by Step Instructions
Step One – Add the chuck roast to the slow cooker—no need to brown with my easy version.
Step Two – Sprinkle over the dry Ranch dressing Mix.
Step Three – Sprinkle over the Brown Gravy. Add the jarred pepperoncini peppers and juices.
Step Four – Add the stick of cold butter to the top of the roast.
Step Five – Cover and cook on LOW for 8-10 hours or on HIGH for 6-7 hours.
Step Six – Shred the meat with two forks and serve.
Which packet to use to make this recipe have less sodium:
Many of my fans 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.
- 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.
What goes well with 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.
- Crockpot Mashed potatoes – This is the most popular side for this incredible roast.
- Cauliflower rice -A way to make this meal a little healthier.
- Steamed vegetables
- Gravy – For a thicker gravy, you can make a pot roast gravy by whisking in a cornstarch slurry made from cold water and cornstarch.
Expert Tips and FAQs for this Recipe
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! I do not recommend using margarine for this.
You can use a beef bottom round roast or beef rump roast if desired. Or, you can use pork roast or chicken breasts or thighs with this recipe. Use pork gravy or chicken gravy if you do so.
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.
Yes! Add chunks of potatoes with their skins on and chunks of carrots (or baby carrots) at the beginning of the cooking time.
The chuck roast does not need to be browned before adding to the crockpot. Though it won’t hurt the recipe if you do.
You will need to use pepperoncini peppers for it to have the Mississippi flavor. Though you can use dill pickles and some of the pickle juice for a different twist.
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.
More beef recipes:
- Slow Cooker Mississippi Chicken
- Slow Cooker London Broil
- Slow Cooker Mississippi Pork Roast
- 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 Diethood
- Slow Cooker Mississippi Pork Roast – Recipe from The Country Cook
- Slow Cooker Easy Pot Roast
Slow Cooker Mississippi Pot Roast
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.
How to Video
Sarah’s Notes
- On hoagies, hamburger buns or slider buns
- Steamed white or brown rice
- Mashed potatoes
- 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
- You can use pork roast or chicken breasts or thighs with this recipe.
- Use a pork gravy or chicken gravy if you do so.
- 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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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.