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! 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.
- 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
Teresa says
I forgot to sear my roast will it be ok scared
Sarah Olson says
It will be fine! I often don’t sear my meat.
Tish says
Can I user margarine instead of butter? It’s all i have…
Sarah Olson says
I don’t see why not Tish!
Kelly says
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?
Sarah Olson says
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.
Kelly says
I mixed the dry season and water with out reading the steps first.. Will it turn out just as good? 🙁
Chelsey says
Has anyone used liquid aus jus? (that’s all they had)
Sarah Olson says
I think it will be fine Chelsey! It will have a little more juice to the dish, but the flavor should be good still.
Connie Anderson says
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!!!!
Pam K says
Made this for dinner and it went over big. Next time I ‘ll put in more pepperchinis. Yummy!!!
Sheila Pellegrini says
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?
Sheila Pellegrini says
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! 😉
Sarah Olson says
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.
Lindty Hazen says
Can you make this with Brisket?
Sarah Olson says
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!
Lindty Hazen says
Ok. I’ll let you know after Christmas dinner.
Nancy Jackele says
It tastes diviner ; I would have liked more sauce so I made additional pkg au jus
Kim says
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.
Tracie Brooking says
I’m trying this today with deer roasts. Usually make it with beef
Dana says
Tracie how did the deer roast turn out with this recipe? I’d love to try it that way
Sheila Pellegrini says
How did it turn out with a deer roast?