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.
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.
What is Mississippi Pot Roast?
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!
The famous roast has just 4 ingredients; chuck roast, butter, brown gravy mix, and ranch dressing mix.
How to make Mississippi Pot Roast in the Crockpot:
Ingredients
- 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. Use your favorite brand.
- 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 roast to the slow cooker—no need to brown with my easy version.
Step Two – Sprinkle over the Ranch Mix
Step Three – Sprinkle over the Brown Gravy
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 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 soduium
- 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.
How should I serve this?
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
- Steamed white or brown rice
- Mashed potatoes
- Cauliflower rice
- Steamed vegetables
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 pork roast or chicken breasts or thighs with this recipe.
Use a 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 meat does not need to be browned before adding to the crockpot. Though it won’t hurt the recipe if you do.
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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
- 1/2 cup salted butter (1 stick)
- 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:
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!
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Other wonderful 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
Has anyone ever used a Venison (deer) roast??? If so, any tips???
I have, just follow the same instructions it’s amazing
Could I use a trip tip roast for this recipe?
Yes! That will work fine.
What about adding cut up- potatoes, carrots, and onions to this Mississippi Pot Roast recipe?
Should work great! I’ve heard of people doing this with great results.
I would add carrots and one quartered onion. If you are going to add potatoes, wait until the last three hours or so, or they will get mushy.
I only used half of each packet and wonder if that will be okay? It seemed like so much.
Yes, it will be great. Some think its way too salty.
I use Knorr Au Jus. 1100 mg sodium per package. Works great.
How does yours have so much juice? I think I got the wrong kind of meat. I got a beef chuck bit doesn’t have any fat in it like at all and it also says tender beef chuck roast. Could that be why? Should I add water or something? Or beef stock? It doesn’t even cover my roast at all
You may not be cooking it long enough. You can add a little water.
Hi chuck roast, is it stew beef? Or a good piece of beef. I am in UK and not sure of the cut, many thanks Mary.
It’s a good whole piece of beef. In the U.S. stew beef is chunks of a roast.
In the U.S., Chuck roast is one of the cheapest cuts of beef. It has a lot of fat marbling in it. It’s from the lower neck- upper shoulder of the cow.
This was one of the most delicious and easiest recipes to make! I am a mom to 2 teenaged boys and the absolutely loved it!
Definitely passing this along to my friends!
How about using tamed jalapenos?
Hi! Are you talking about the jarred ones? I bought some last week for a nacho bar and they seemed hotter than peppercininis to me.
It’s the best pot roast ever! I make it quite often. Makes a great po boy sandwich too!
Not a fan of pepperoncinis. Will it be just as good if I leave those out?
They are part of the recipe, the vinegar in them makes the recipe. You can but it won’t be the same.
I made this but altered it a bit! Used only half the ranch packet, beef consume soup(added 2 Tbls. Cornstarch) and added some better than bouillon(roasted beef base), only half a stick of butter and 5 or 6 peperoncinis(no juice). Cooked it in my Power Cooker(pressure cooker).
It was tender and juicy and so delicious!!
I’m making this recipe right now for the first time. I’ll let you know how it turns out. However…
I’m wondering how much au jus or gravy this makes, and can i do anything to ‘extend’ the sauce if it’s not enough?
It depends on how much juice your roast makes. You can always add extra water if needed.
I found the first time I made this to have some beef broth ready to add at the end if you think you need more. I use the Better than Bouillon in the jar. I sear my beef in my Dutch oven before I put it in the crockpot and at then added some white wine to get all the brown bits and added that to the crockpot. Hope this helps you.
Easy!
I use a label to remove grease floating on top. Also use a whole jar of pepperconis. Have made multiple times, always tasty.
Have made this several times. Also added some potatoes and carrots. Great taste!