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This famous recipe for Mississippi Pot Roast features only 5 ingredients and makes melt-in-your-mouth tender beef, made with a few packets and tangy peppers. A perfect Cozy dinner that isn’t boring!
Recipe Highlights
- I first came across this recipe in my Crockpot Facebook group, where it’s wildly popular.
- Some people refer to the roast as Mississippi Mud Roast, Memphis Roast, or even the forbidden roast because it’s so popular on social media.
- Great for a unique Sunday dinner – everyone in my family looks forward to this!
- This is my most popular and favorite recipe among my readers, with over a million views!
Key Ingredients
Let’s break down what goes into this flavor-packed roast.
- Chuck Roast – A well-marbled cut of beef that’s perfect for slow cooking.
- Brown Gravy Mix – This handy little packet thickens the sauce and gives it a hearty beef base.
- Ranch Dressing Mix – It adds garlic and onion flavor without being overpowering.
- Unsalted Butter – Makes the roast extra rich.
- Pepperoncini Peppers – Don’t skip these! They give the roast a vinegary, zesty pop that balances out all the savory flavors. These do add a touch of spicy kick.
How to make Mississippi Pot Roast
- Add everything to the slow cooker—no need to sear the meat.
- Let it cook low and slow until fall-apart tender.
- Shred the beef right in the pot to soak up all the flavor.
Why is Mississippi Pot Roast So Salty?
Many of my readers believe the Mississippi Pot Roast recipe is too salty. I have found that when they say that, they are using one of the saltier packets. Compare the options if you prefer to use Au Jus or Onion Soup mix instead of my recommended brown gravy mix.
- McCormick Brown Gravy (entire packet): 1360mg sodium – This is what I use
- Lipton Recipe Secrets Onion Soup Mix (entire packet): 2800mg sodium
- McCormick Au Jus Gravy Mix (entire packet): 3600mg sodium
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.
Sarah’s Tips & Variations
Here are some easy ways to switch things up:
- Butter: The butter adds a rich flavor, but many people reduce the amount 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 thighs work great too—use pork gravy or chicken gravy mix instead.
- Make it a Complete Meal: Add cubed potatoes and carrots.
- Gravy – For a thicker gravy, you can make a pot roast gravy by whisking in a cornstarch slurry made from cold water and cornstarch
- Not a fan of pepperoncini peppers? You can use jarred pickled red onions or baby dill pickles instead—don’t forget to pour in some of their juice for that tangy kick! (See my Dill Pickle Pot Roast, or Georgia Pot Roast, which have the same recipe concept.)
How to Serve
This roast is very versatile! Serve with one of these options or try a different way to enjoy the leftovers.
- Mashed Potatoes are my go-to. Nothing better than a bite of the roast and mashed potatoes together.
- Steamed white rice – The roast can be on the salty side and rice is one way to tone that down.
- On hoagies, hamburger buns, or slider buns – Don’t forget the French fries!
Featured Comment
“I just love this recipe! This is my 3rd time making it and I used all the same ingredients as you did. Perfection! I placed the shredded meat over roasted garlic potatoes..MMMMM!”
– julia
Mississippi Pot Roast Recipe
Mississippi Pot Roast is rich, decadent, and totally irresistible—the internet-famous recipe that's taken Crockpot lovers by storm.
How to Video
Equipment
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.
Sarah’s Notes
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.
Made this recipe? Leave a comment below!
More Comfort Food Recipes:
- For classic comfort, you can’t go wrong with Crockpot Pot Roast, 3 Packet Pot Roast, or tender London Broil—each one is rich, hearty, and perfect for a filling dinner.
- If you’re in the mood for something tangy and bold, the Mississippi Chicken and Mississippi Pork Roast deliver big flavor with a buttery ranch twist.
- And for a little extra heat, the Spicy Mississippi Pot Roast adds just the right kick!
This is the best roast I have ever had thanks for sharing. The entire family loved it we will make this again and try some of the other variations.
So good! My husband actually loves it!!
Meh. Expected this to be really good. It was greasy and fatty. I’ll use the rest of the meat in enchiladas or tacos(de-fatted) Thought the peppers would up the favor. Nope. I’d use the whole jar of the peppers to up the flavor profile. Not a repeat for us.
Instead of Chuck roast, I’ve used round roast. Not as fatty for those who want a leaner option.
Looking to do this recipe soon I have a pork roast that I can use instead of my beef chuck roast
Yes, many have said that works well.
Can I use an Arm Roast?
Yes, that will work fine!
Going to try this tonight. So excited. How much is one serving?
1/10 of the recipe. I don’t measure these recipes.
Best recipe I’ve had in a long time. Melts in your mouth!!
The only recipe I use for Pot Roast. It’s delicious.
I’ve made this with beef, pork and chicken. All delicious!
Can you add small golden potatoes to the crock pot and cook with the roast
Yes would like to know if small potatoes and carrots could be added 1/2 way through
I would add them at the beginning.
I have made this about 10 times. The first time I followed the recipe and the advice of the person that said only do half the ranch envelope. The second time the roast was still frozen and that’s how I’ve done it since! It comes out as if it’s been pan braised and comes out great!!
So…..frozen roast!! half ranch packet, au jus envelope, stick of butter, and 5 pepperoncinis. Put all in crock pot and it’ll be perfect when done!
Does it matter the size of the roast? I have a 6lb chuck, do I use just 1 packet of each?
Yes. It will be great with that size. Any more and it will be too salty.
How long did it take to cook the roast from frozen? Did you cook it on the low or high setting?