Mississippi Pot Roast


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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. 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.

tongs taking out some of the slow cooker Mississippi pot roast.
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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! We also like to make a Slow Cooker 3 Packet Pot Roast!

Recipe Ingredients

ingredients for slow cooker Mississippi pot roast on a table.
  1. Chuck Roast – This is 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 such as an au jus packet or onion soup mix 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. Unsalted Butter – adds a butter flavor and makes it ultra decadent. Use your favorite brand. You can use salted butter, but it may make the dish even saltier.
  5. Peperoncini Peppers and Juice – the peppers and juice add a vinegary tang to the roast, don’t skip on this!

Step by Step Instructions

six images showing how to make slow cooker Mississippi pot roast.

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.

overhead shot of Mississippi pot roast in a slow cooker.

Which packet to use to make this recipe have less sodium:

Many of my fans think the famous crock pot Mississippi Pot Roast recipe is too salty. I have found that when they say that, they are using one of the saltier packets. The packet I use is listed first below.

3 seasonings packets with text overlay showing how much sodium is in each.
  • 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.

overhead shot of slow cooker Mississippi pot roast in a bowl with mashed potatoes.

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.
slow cooker Mississippi pot roast on slider rolls on a plate.

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 to make Mississippi pot roast?

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.

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.

Do I have to brown my meat for Mississippi Pot Roast?

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

What can I use instead of pepperoncini in this?

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.

Do I add liquid?

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.

More beef recipes:

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overhead shot of Mississippi pot roast in a slow cooker.

Slow Cooker Mississippi Pot Roast

4.86 from 99 votes
Prep Time: 15 minutes
Cook Time: 10 hours
Total Time: 10 hours 15 minutes
Servings: 10
Rich and decadent, the internet-famous pot roast that is to die for.

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

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

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.

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Recipe Rating




282 Comments

  1. Sheilla says:

    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!!

  2. SalltV says:

    5 stars
    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?

    1. Sarah Olson says:

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

    2. Dawn says:

      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.

  3. Jill says:

    5 stars
    Easy!

  4. Kathleen says:

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

  5. Colleen says:

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

  6. Patricia Wood says:

    5 stars
    It’s very good and tasty. So tender.

  7. Laura says:

    5 stars
    This is delicious.

  8. Leslie Coffey says:

    5 stars
    Have made with rump roast (because it was on sale) and it turned out delicious!

  9. Cindy says:

    5 stars
    Best pot roast I ever had. Everyone loved it.

  10. Dave says:

    5 stars
    I’ve made it twice. Excellent. Problem with grease on top when refrigerated. To imagine that it’s all in the pot 1st day is a concern. I’ve used brown rice and also on sandwich. Both great. I’ll use a whole jar of peperocini next time rather than half. Lots of salt. I don’t add any but still. Loaded.

    1. Sarah Olson says:

      Hi Dave! Though I do love the butteriness of this recipe, I often take a paper towel and remove some of the grease. You could do that and your leftover won’t be as greasy.