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
isa says
will banana peppers work instead
Sarah Olson says
Yes! They are the same thing.
Matt Thornton says
Banana peppers and Pepperoncini’s are NOT the same thing!
Sarah Olson says
They taste the same to me. They both taste like vinegar when canned.
Tammy says
I like banana peppers better
Cheryl D. says
Is there an alternative for peperoncini? My husband doesn’t eat spicy food. And i want to try this at home.
Sarah Olson says
Have you seen my dill pickle roast recipe? It’s really good! Dill Pickle Roast
Jennifer says
I don’t like spicy food either I really enjoyed this recipe and you can omit the juice and add beef broth or water
Tammy says
I just leave them out it’s just as good
Tammy says
Is it this the same recipe posted before but beef broth was added instead
julie says
It’s really not spicy, peperoncini in their juices is close to pickles in flavor
Brandy says
At end just take peppers out the juice won’t make it spicy at all my gbabies eat it
Darlene says
Can you use sliced peppers?
Sarah Olson says
Yes! Works well, I’ve done it before.
gwynn rice says
I love making this roast I use 2 yellow onions cut in rings on the bottom to start.and leave out the onion soup mix !! I have aslo made this with turkey thieghs and use turkey gray turn out very good!!
Clem says
I like cooking with the slow cooker since I’m partially disabled. Just throw everything in the pot in the morning and by 5 p.m. it’s donner time. I use liners so the clean up is so much easier for me and my husbnad.
Zakk says
I made this a bunch the way it’s listed 5 stars as are most of your recipes. Curious if you’ve ever tried this with turkey? I have a 3lb boneless turkey breast I wanted to do something different with for Thanksgiving and I think this is the answer. My worry is whether or not the turkey breast will put off enough of it’s own juices or not? If you’re not sure I’ll update this question with an answer when I try it lol
Sarah Olson says
I believe it will put off about an inch of its own juices. That along with the butter and some pepperchini juices should be perfect1
Gloria says
I made this over the weekend and it was so delicious and so easy to do. My husband, a former chef was very impressed with the roast. I added potatoes and carrots and onion. We will make this again.
Sarah Olson says
That is great to hear! It’s such a special recipe!
Valerie Whitney says
Has anyone ever used a Venison (deer) roast??? If so, any tips???
Amanda says
I have, just follow the same instructions it’s amazing
Sheila says
Could I use a trip tip roast for this recipe?
Sarah Olson says
Yes! That will work fine.
Rachel Marley says
What about adding cut up- potatoes, carrots, and onions to this Mississippi Pot Roast recipe?
Sarah Olson says
Should work great! I’ve heard of people doing this with great results.
Mike says
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.
christine jason says
I only used half of each packet and wonder if that will be okay? It seemed like so much.
Sarah Olson says
Yes, it will be great. Some think its way too salty.
Alan Kalleberg says
I use Knorr Au Jus. 1100 mg sodium per package. Works great.
Amanda says
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
Sarah Olson says
You may not be cooking it long enough. You can add a little water.
Mary says
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.
Sarah Olson says
It’s a good whole piece of beef. In the U.S. stew beef is chunks of a roast.
Ellen Drake says
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.