Do you like food with a spicy kick? Then you will LOVE this Slow Cooker Spicy Mississippi Pot Roast. This recipe has spicier peppers and spicy ranch!
One of the greatest recipes for the crockpot is the Mississippi Pot Roast. I shared a mild version of this recipe a few years ago. It’s been a few years since I first tried this magical mix of ingredients and recently I thought about how much I enjoy the spicier version of peppers and why not try them in this roast recipe.
Not only did I use the hot peppers for this recipe, but I also used a spicy ranch. This pot roast has a nice kick to it, but it’s not overwhelming Habanero pepper hot.
This meal has the easiest prep, probably the easiest I’ve posted in a while. Just dump and go!
I like to use a chuck roast for this recipe, I often use bottom round in my recipes, but the marbling of fat in the chuck roast makes this meal even more decadent.
Love the flavors in this roast? You will love Crockpot Mississippi Pork Roast and Crockpot Chicken Legs Mississippi Style too!
Shred and serve after cooking for 9-10 hours. My favorite way to serve this is with white rice, rarely do I stray from that. The white rice goes well with the saltiness of this recipe. You can serve this with mashed potatoes OR even on buns.
I hope you all have a great week! I will have a new recipe for you soon. Thank you for following along!
Slow Cooker Spicy Mississippi Pot Roast
- 4 lb. beef chuck roast
- 1 oz. packet dry spicy ranch mix
- 1 oz. packet Lipton onion soup mix
- 20 hot chili peppers from a jar
- 1/4 cup juice from above peppers
- 1/2 cup salted butter (1 stick) unsalted works fine too
- Add the roast to the slow cooker.
- Sprinkle over the spicy ranch mix, and lipton soup mix over the roast.
- Add the peppers and the 1/4 cup of juices.
- Lay the stick of butter on top.
- Cover and cook on LOW for 9-10 hours.
- Shred and remove any fatty pieces.
- Serving possibilities are endless! My favorite is white rice, but serving on mashed potatoes or buns is a great idea!
How to Video:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can I make this on the stove top I don’t own a crock pot or instant pot? Would I brown the meat first then season it with the mixes and would I add water?
Sarah Olson says
Hi! That’s hard to say without testing it. I think you’d have more luck in the oven.
Could you cook this on high if your in a pinch? Would this reduce the time in half?
Sarah Olson says
I would do 5-6 hours on high to get the meat tender.
This recipe is amazing! But when I made it my local store didn’t have the right peppers so I used orange and yellow bells which is also fantastic!! I also took an extra step and replaced the pepper juice with beef stock and hand blended the peppers with a little corn starch which made a to die for gravy! Thank you for sharing! ❤️
Clyde Barrett says
Very nice recipe. Not hard to prepare. Excellent taste and tenderness from the slow cooker.
Christine Henry says
Would carrots and potatoes taste good in this roast?
Sarah Olson says
Yes! I think they will do well.
We put potatoes and carrots in this every time we make and they turn out good
Maureen Kashishian says
This is absolutely THE BEST and the easiest Slowcooker recipe ever.
Valerie Smith says
The regular Mississippi Pot Roast is my guaranteed successful dinner for company. I always serve it with MY mashed potatoes.
ALWAYS a hit. Thank you!
My sister sent me this recipe and I made it for dinner tonight. It was a MEGA hit! The hubby said this is how we make Roast from now on. Instead of spicy ranch I used regular, and pepperocinis instead of spicy peppers. Thanks for a great dinner! We will for sure make this again!!!!
Funny, that’s exactly what the original recipe calls for. The “non spicy” version is ranch packet + perpperoncini
Ooh Sarah. I love your recipes. I made this today and we just finished eating. I couldn’t eat all of mine because my mouth was on fire. I followed the recipe to the T. Next time, if I do attempt it again, I’ll settle for maybe five (instead of 20) of the peppers and perhaps not do the spicy ranch either.
My husband and I generally like spicy, but this was too much for the both of us. We didn’t get any flavor, it was just SPICY.
As always, keep your recipes coming!
Nancy Hall says
I make the traditional one with the pepperonicinis, and I knew the first time I read the recipe the onion soup mix, ranch mix and brown gravy mix would be way too salty a finished product so I made all my “packet ingredients” homemade, way less salty tastes way better too. Then you can add your own salt to your own taste.