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.
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!
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.
- Usalted Butter – Adds a butter flavor and makes it ultra decadent. Use your favorite brand. You can use salted, 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 have said that they think the famous crock pot 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 (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.
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Slow Cooker Mississippi Pot Roast
Equipment Needed:
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 Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More beef recipes:
- Slow Cooker Mississippi Chicken
- 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
Mary Anne Joergens says
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!
Mary Shaw says
Your comnent was very helpful! Mine is cooking now without the peppers. I added baby bella shrooms and small golden potatoes plus an onion
Lorin Schmidt says
Should the roast be thawed or can you use frozen? Do you need to ad any water or juice?
Sarah Olson says
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. 🙂
Mary Ellen says
This looks so yummy! I’ve never tried it and the recipe itself is famous. People swear by it once they make it.
Virginia says
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.
Sarah Olson says
Thanks for letting us know how the recipe worked for you! 🙂
Mary Ann Chambers says
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!!
melody says
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.
Grandma Kc says
Yum! I needed something new to try with pot roast. Wish I had gotten here before I went to the store today!
Leigha D says
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.
Jim Henderson says
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.
Cindy says
Sounds good. Now I’m torn between the onion soup mix or Au jus along with ranch, butter. Not sure which to go. Help!!!
Sarah Olson says
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!
Cindy says
I did decide to use the Ranch Dressing and the Onion Soup. The roast was wonderful!!
Sandra Shaffer says
This sounds delicious! Pinning and I’ll make this for the first time too!!
Rachael says
I love using my crock pot and I love pot roast so this recipe sounds fabulous!
Cindy says
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
Sarah Olson says
I used 1 stick of salted butter. The sticks of butter in our area are short and fat. 🙂 unsalted butter would work just fine if that’s what you have.
Cindy says
Thanks for your quick reply!! Going to try this weekend.
Vicky says
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
Sarah Olson says
That sounds awesome! I love your ideas. I need to put that on the menu this week!