Mississippi Pot Roast

This famous Mississippi Pot Roast recipe uses just 5 ingredients to make melt-in-your-mouth tender beef with tangy peppers and plenty of flavor. It’s the perfect cozy dinner that isn’t boring!

If you love a good, cozy pot roast recipe, you’re in the right place. You’ll also want to try my Dill Pickle Pot Roast or Worcestershire Pot Roast. Both have a stick of butter as well.

What is Mississippi Pot Roast?

I first came across this recipe in my Crockpot Facebook Group, where it’s wildly popular. A woman named Robin Chapman from Mississippi created the recipe, and we have her to thank for sharing this wonderful creation.

This recipe has a unique blend of flavors, including butter, pepperoncini peppers, ranch, and gravy mix. It’s definitely not your usual pot roast.

Some people call it the Mississippi Mud Roast, Memphis Roast, or even the Forbidden Roast because it's so popular on social media. Here's how I make Robin's famous roast, and I hope you make it in your slow cooker as soon as possible!

How to make Mississippi Pot Roast in a Slow Cooker

1. Place the chuck roast into the slow cooker. No need to sear!

2. Add the seasoning packets on top.

3. Add the stick of butter, peppers, and juice.

4. Cook the roast until it falls apart, then shred and serve.

Sarah's Tips & Variations

Butter: The butter adds a rich flavor, but many people reduce the amount in half 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 chicken thighs work great too. Use pork gravy or chicken gravy mix instead. See my Mississippi Chicken recipe for a change-up!

Add Vegetables: Add potatoes, carrots, and onions to the slow cooker to turn this into a complete one-pot meal. Do this at the beginning of the cooking time.

Gravy: For a thicker gravy, you can make a pot roast gravy by whisking in a cornstarch slurry made from cold water and cornstarch.

Is Mississippi Pot Roast Spicy?

If you can eat a pepperoncini pepper without thinking it's spicy, you will find this recipe mild. Pepperoncini peppers aren't hot peppers; they have more of a vinegary bite than heat.

Why is My Pot Roast Tough?

This is a common question I get from beginner crockpotters. The roast takes a long time to become tender in the slow cooker, often longer than you would think.

If you’ve opened the lid during cooking, add more time, since heat escapes each time you open it. Some slow cookers also cook more slowly than others.

If your roast is still tough, keep the lid on and continue cooking until it’s tender.

How to Store and Reheat

Store leftover pot roast in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat individual servings in the microwave until hot, but don't overheat the meat or it can become tough.

If you tried this Mississippi Pot Roast recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!

Mississippi Pot Roast

4.88 from 114 votes

Prep Time: 15 minutes mins

Cook Time: 10 hours hrs

Total Time: 10 hours hrs 15 minutes mins

Servings: 10

By: Sarah Olson

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Mississippi Pot Roast is rich, decadent, and totally irresistible; the internet-famous recipe that's taken Crockpot lovers by storm.

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How to Video

Equipment

• Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 4 lb. chuck roast, (3-5 lbs will work)
• ▢ 1 oz. ranch packet, (original ranch, ranch dip, or spicy ranch will work)
• ▢ .87 oz. brown gravy packet, (I use McCormick; see substitutions in the notes below)
• ▢ 1/2 cup unsalted butter, (1 stick)
• ▢ 10 or more whole pepperoncini peppers
• ▢ 1/4 cup pepperoncini juice, (optional, but adds more tang 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

Brown Gravy Substitute: You can use a Lipton Onion Soup mix or an Au Jus packet, though both have more sodium.

Butter: Salted butter can be used, but unsalted is preferred since the seasoning packets already contain plenty of sodium.

Does liquid need to be added? 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.

Alternate Cooking Methods:

Instant Pot: Sear the roast if desired right in the instant pot, then add 1 cup of beef broth, and all my ingredients listed. Cook on high pressure for 60 minutes with a 15-minute natural release.

Dutch Oven: Sear the roast, then add the rest of the ingredients. Cover and bake at 300°F for 3½ to 4 hours, or until fork-tender.

Stovetop: Brown the chuck roast in a Dutch oven over medium-high heat. Add remaining ingredients plus ½ cup water or broth. Cover, reduce heat to low, and simmer for 3-4 hours until tender.

Nutrition

Calories: 418kcal | Carbohydrates: 2g | Protein: 35g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 150mg | Sodium: 452mg | Potassium: 607mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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