This unique recipe for Mississippi Pot Roast is full of flavor and the most tender roast you will ever try.
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.
I’m in quite a few Facebook crockpot recipe groups and this Mississippi Pot Roast recipe has been the rage for years. 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!
How to make Mississippi Pot Roast in the Crockpot:
- Chuck Roast – This 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 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.
- Salted Butter – Adds a butter flavor and make it ultra decadent.
- Peperoncini Peppers and Juice – the peppers and juice add a vinegary tang to the roast, don’t skip on this!
Which packet to use to make this recipe have less sodium:
Many of my fans have said that they think the famous 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 Sodium (entire packet): 1360mg
- Lipton Recipe Secrets Onion Soup Mix (entire packet): 2800mg
- McCormick Au Jus Gravy (entire packet): 3600mg
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.
How long do I cook this?
- Place the lid on the slow cooker.
- Cook on LOW for 10 hours or if you are in a pinch you can do 6-7 hours on low.
Can I use a different type of meat?
- You can use pork roast or chicken breasts or thighs with this recipe.
- Use a pork gravy or chicken gravy if you do so.
Do I have to use the butter?
- 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!
How should I serve this?
Shred the meat with two forks and discard any fatty pieces. Serve with one of these suggestions.
- On hoagies, hamburger buns or slider buns
- Steamed white or brown rice
- Mashed potatoes
- Cauliflower rice or with steamed vegetables.
Other wonderful Mississippi style recipes:
- Slow Cooker Mississippi Chicken
- 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 Simply Happy Foodie
- Slow Cooker Mississippi Pork Roast – Recipe from The Country Cook
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Slow Cooker Mississippi Pot Roast
Equipment Needed:
- Slow Cooker- 6 quart or larger-oval
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
- ½ cup salted butter (1 stick)
- 10 or more peperoncini peppers
- ¼ 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 patty pieces.
How to Video:
Recipe 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!
If the roast is frozen should i add a little water ?
I think it will defrost fine without water. May need to cook longer if it is frozen though. The butter is plenty of liquid.
Can I put carrots and potatoes in the crock pot too
Yes! I am actually thinking or doing this again with carrots, potatoes and onion.
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.
I love this recipe, really can’t beat the flavor from the butter and seasonings. Glad you like it too!
I have the jar of auju how much of that do i use in place of the packet
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.
I forgot to sear my roast will it be ok scared
It will be fine! I often don’t sear my meat.
Can I user margarine instead of butter? It’s all i have…
I don’t see why not Tish!
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?
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.
I mixed the dry season and water with out reading the steps first.. Will it turn out just as good? 🙁
Has anyone used liquid aus jus? (that’s all they had)
I think it will be fine Chelsey! It will have a little more juice to the dish, but the flavor should be good still.
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!!!!
Made this for dinner and it went over big. Next time I ‘ll put in more pepperchinis. Yummy!!!
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?
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! 😉
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.
Can you make this with Brisket?
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!
Ok. I’ll let you know after Christmas dinner.
It tastes diviner ; I would have liked more sauce so I made additional pkg au jus
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.
I’m trying this today with deer roasts. Usually make it with beef
Tracie how did the deer roast turn out with this recipe? I’d love to try it that way
How did it turn out with a deer roast?
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.
Do you use fresh peppers are pickled ones or does it matter?
Thank you
They are in a jar, the vinegar adds the flavor to the meat. 🙂
Any way I can cook this on high rather tha low?
Yep, this type of recipe would do fine on High. I’m thinking 6-7 hours on high.
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.