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This famous recipe for Mississippi Pot Roast features only 5 ingredients and makes melt-in-your-mouth tender beef, made with a few packets and tangy peppers. A perfect Cozy dinner that isn’t boring!
Recipe Highlights
- I first came across this recipe in my Crockpot Facebook group, where it’s wildly popular.
- Some people refer to the roast as Mississippi Mud Roast, Memphis Roast, or even the forbidden roast because it’s so popular on social media.
- Great for a unique Sunday dinner – everyone in my family looks forward to this!
- This is my most popular and favorite recipe among my readers, with over a million views!
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 Tips & 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!
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
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 Envelope 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!
Fantastic!
Very salty. I will not make this again.
Does anyone know what the serving size would be? I don’t see it anywhere
I do not measure, the people it serves it is just an estimate.
I’m wanting to cook this for a group of 20 people! Would I just double everything for 9-10lbs of meat? And how long do you suggest cooking for?
I think that would work. I would plan ahead; that much meat will take about 12 hours on low or probably 8 hours on high. Make sure to have a starchy side with it.
I know this is a late comment, but in case anyone else reading this wonders the same – my suggestion would be to use two crockpots and cook up to 5 lbs in each. 🙂 If you don’t have two, see if you can just borrow someone’s slow cooker for the day. Might be easier than risking a huge roast.
I’ve made this several times and it’s always amazing. I would not suggest cooking carrots and potatoes for the full low power cook time. They tend to be way over cooked. I put them in half way through and four hours is plenty.
This was excellent! And so very easy. My roast only weighed 2.75 lbs. I cooked it on low about 7 hours. It was perfect. Thank you for sharing.
can you add potatoes and carrots to this will there be enough juice
Yes you can, there will be plenty of juice.
Can you cook this in the oven and at what temperature
I can’t say, I have not tried this in the oven. I apologize.
If I was to put in the oven what temps would you recommend i put my oven on to cook all day. I was thinking 250° for 8 hrs…. what do u recommend if anything, thanks.
I’m unsure if you would need that long, probably half that time. I’m not an expert on converting to an oven.
Can you use ranch dressing in place of packet ?
I have not tried, I apologize.
I was only able to get a 2.5 lb roast today. How long should I cook on high? Excited to try this!
I would do 5 hours on high.
Thank you, it was delicious!