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The Magical Slow Cooker » Recipes » Beef » Mississippi Pot Roast

Mississippi Pot Roast

by Sarah Olson on August 31, 2021 | Updated March 24, 2022 179 Comments

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collage of mississippi pot roast photos for pinterest
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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.

cooked pot roast with peppers in slow cooker.

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

all ingredients still in packaging for Mississippi pot roast
  1. Chuck Roast – This a highly marbled beef roast that is the key to this recipe.
  2. 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.
  3. 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.
  4. Salted Butter – Adds a butter flavor and make it ultra decadent. Use your favorite brand.
  5. Peperoncini Peppers and Juice – the peppers and juice add a vinegary tang to the roast, don’t skip on this!
raw meat, with brown gravy packet, ranch dressing packet, peperoncini peppers and butter

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.

sodium in packets: brown gravy 1360, lipton onion 2800, au jus 3600.

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.

Finished Mississippi Pot Roast before cooking

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
shredded mississippi pot roast ready to serve with a wooden spoon

Expert Tips and FAQs for this Recipe

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! I do not recommend using margarine for this.

Can I use a different kind 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.

Is Mississippi Pot Roast Low Carb or Keto?

Yes, a serving is about 2 grams of carbs per serving.

How can I make this in an instant pot (pressure cooker)?

Yes, though you’ll want to add a cup of beef broth to the pot before starting, or you will get a burn warning.

Can I add potatoes and carrots?

Yes! Add chunks of potatoes with their skins on and chunks of carrots (or baby carrots) at the beginning of the cooking time.

Should I brown my meat for Mississippi Pot Roast?

The meat does not need to be browned before adding to the crockpot. Though it won’t hurt the recipe if you do.

Mashed potatoes in bowl with shredded meat on top

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shredded mississippi pot roast ready to serve

Slow Cooker Mississippi Pot Roast

5 from 101 votes
Rich and decadent, the internet-famous pot roast that is to die for.
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours 15 minutes
Servings: 10
Calories: 418kcal
Author: Sarah Olson

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)
US Customary – Metric

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.
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How to Video:

Recipe Notes:

What are some idea on how to serve this shreded meat?
  • On hoagies, hamburger buns or slider buns
  • Steamed white or brown rice
  • Mashed potatoes
  • Cauliflower rice or with steamed vegetables.
Can I use an Au jus packet or onion soup mix packet?
Yes, but beware they are saltier than the brown gravy mix, see below:
  • McCormick Brown Gravy Sodium (entire packet): 1360mg
  • Lipton Recipe Secrets Onion Soup Mix (entire packet): 2800mg
  • McCormick Au Jus Gravy (entire packet): 3600mg
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 add 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!
Can I add potatoes and carrots?
Yes! Add chunks of potatoes with their skins on and chunks of carrots (or baby carrots) at the beginning of the cooking time.

Nutrition Information:

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.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

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

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    Filed Under: Beef, Dinner

    Comments

    1. Valerie Whitney says

      September 7, 2021 at 5:52 pm

      Has anyone ever used a Venison (deer) roast??? If so, any tips???

      Reply
      • Amanda says

        September 19, 2021 at 6:57 am

        I have, just follow the same instructions it’s amazing

        Reply
    2. Sheila says

      July 16, 2021 at 8:40 pm

      Could I use a trip tip roast for this recipe?

      Reply
      • Sarah Olson says

        July 16, 2021 at 8:52 pm

        Yes! That will work fine.

        Reply
    3. Rachel Marley says

      July 10, 2021 at 7:03 pm

      What about adding cut up- potatoes, carrots, and onions to this Mississippi Pot Roast recipe?

      Reply
      • Sarah Olson says

        July 10, 2021 at 7:42 pm

        Should work great! I’ve heard of people doing this with great results.

        Reply
      • Mike says

        July 28, 2021 at 9:10 am

        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.

        Reply
    4. christine jason says

      July 7, 2021 at 1:42 pm

      I only used half of each packet and wonder if that will be okay? It seemed like so much.

      Reply
      • Sarah Olson says

        July 7, 2021 at 2:28 pm

        Yes, it will be great. Some think its way too salty.

        Reply
        • Alan Kalleberg says

          September 20, 2021 at 8:52 am

          I use Knorr Au Jus. 1100 mg sodium per package. Works great.

    5. Amanda says

      May 25, 2021 at 9:48 am

      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

      Reply
      • Sarah Olson says

        May 25, 2021 at 4:40 pm

        You may not be cooking it long enough. You can add a little water.

        Reply
    6. Mary says

      May 21, 2021 at 8:09 am

      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.

      Reply
      • Sarah Olson says

        May 21, 2021 at 8:40 am

        It’s a good whole piece of beef. In the U.S. stew beef is chunks of a roast.

        Reply
      • Ellen Drake says

        June 19, 2021 at 11:43 am

        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.

        Reply
    7. Dawn Guadagno says

      May 17, 2021 at 4:16 am

      5 stars
      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!

      Reply
    8. Ken Nottingham says

      April 30, 2021 at 7:31 am

      How about using tamed jalapenos?

      Reply
      • Sarah Olson says

        April 30, 2021 at 8:53 am

        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.

        Reply
    9. LCS says

      April 26, 2021 at 7:39 am

      5 stars
      It’s the best pot roast ever! I make it quite often. Makes a great po boy sandwich too!

      Reply
    10. Karla Salsbury says

      March 24, 2021 at 10:09 pm

      Not a fan of pepperoncinis. Will it be just as good if I leave those out?

      Reply
      • Sarah Olson says

        March 25, 2021 at 8:51 am

        They are part of the recipe, the vinegar in them makes the recipe. You can but it won’t be the same.

        Reply
    11. Sheilla says

      March 22, 2021 at 8:11 am

      5 stars
      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!!

      Reply
    12. SalltV says

      February 13, 2021 at 11:10 am

      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?

      Reply
      • Sarah Olson says

        February 13, 2021 at 11:16 am

        It depends on how much juice your roast makes. You can always add extra water if needed.

        Reply
      • Dawn says

        February 19, 2021 at 6:39 pm

        5 stars
        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.

        Reply
    13. Jill says

      January 23, 2021 at 5:45 pm

      5 stars
      Easy!

      Reply
    14. Kathleen says

      January 23, 2021 at 3:54 pm

      I use a label to remove grease floating on top. Also use a whole jar of pepperconis. Have made multiple times, always tasty.

      Reply
    15. Colleen says

      January 21, 2021 at 6:55 am

      5 stars
      Have made this several times. Also added some potatoes and carrots. Great taste!

      Reply
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