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
Anonymous says
Can you use the ranch dressing from the bottle or does have to be from the packets
Sarah Olson says
The dressing from the bottle may curdle. If you don’t have it you can always use onion powder, garlic powder and salt. Should be just fine.
James D Faller says
Since no one seems to follow the recipe I decided I would add to it as I saw fit. i browned the pot roast then cut slits in the surface and inserted about 4 cloves of minced garlic, I then added a entire jar of Pepperocinis with the juice [ 16OZ ] and sprinkled a package of dry Italian dressing mix over the top. I kept the stick of butter and slow cooked it for 7 hours. Was excellent.
Sarah Olson says
Great tips, thank you James.
Laurel Goodman says
Mississippi chicken can I substitute beef gravy for the offer jus mix or would onion soup mix be better?
Sarah Olson says
I have not tried! Made me think about how I would do it if I did try. Maybe a chicken gravy packet with a ranch packet? Putting it on my must try list. I don’t think you can mess it up though!
Alice F Crouse says
Do you serve the juices created while cooking with the meat?
Sarah Olson says
Yes! They are great over the meat and on top of rice and mashed potatoes.
Nancy says
I’ve made this using ranch mix and au jus mix but only used 1/2 stick of butter and turned out great. Didn’t miss the other half of butter, would like to try adding some red wine next time.
Wendy Jay says
I am trying this I hear it is FABULOUS!!! However, i went to the store they didn’t have spicy ranch; thought I had regular ranch of course I don’t but I do have fiesta ranch has anyone ever used the Hidden Valley Fiesta Ranch in this recipe?
JB says
Today was the 4th time for this ‘easy – full-proof’ recipe. I use unsalted butter to cut down on the salt and add a cup of red wine to add favor and to have extra sauce to serve with the meat, garlic mashed potatoes and roasted carrots w/cardamom. This time served with a red-wine poached pear salad.
Misty Pillaro says
Could I use liquid ranch instead of dry packet? I forgot to grab at the store today and wanted to cook this tomorrow.
Joey says
If the roast is frozen should i add a little water ?
Sarah Olson says
I think it will defrost fine without water. May need to cook longer if it is frozen though. The butter is plenty of liquid.
Kimberly Curtis says
Can I put carrots and potatoes in the crock pot too
Sarah Olson says
Yes! I am actually thinking or doing this again with carrots, potatoes and onion.
Joe Fowler says
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.
Sarah Olson says
I love this recipe, really can’t beat the flavor from the butter and seasonings. Glad you like it too!
Matthew Zovak says
I have the jar of auju how much of that do i use in place of the packet
Sarah Olson says
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.