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

Slow Cooker Spicy Mississippi Pot Roast

by Sarah Olson on October 17, 2017 | Updated December 18, 2022 15 Comments

6709 shares
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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.

shredded meat in a slow cooker with peppers on top.

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!

chuck roast, spicy ranch, onion soup mic, hot peppers and butter on a wooden table.

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.

pot roast with spicy peppers on top and butter.

Love the flavors in this roast? You will love Crockpot Mississippi Pork Roast and Crockpot Chicken Legs Mississippi Style too!

close up of raw chuck roast, peppers and butter

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.

done cooking spicy mississippi pot roast in a slow cooker
spicy pot roast on white rice

I hope you all have a great week! I will have a new recipe for you soon. Thank you for following along!

shredded pot roast with spicy peppers on top.

Slow Cooker Spicy Mississippi Pot Roast

4.94 from 16 votes
The classic Mississippi Pot Roast stepped up a notch with spicier peppers and spicy ranch.
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 hours
Total Time: 10 hours 5 minutes
Servings: 8
Calories: 531kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 5 quart or larger

Ingredients:

  • 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
US Customary – Metric

Instructions:

  • 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!
  • Enjoy!
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Nutrition Information:

Calories: 531kcal | Carbohydrates: 4g | Protein: 44g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 187mg | Sodium: 845mg | Potassium: 779mg | Fiber: 1g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 5mg

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

You will also love these other recipes:

  • Slow Cooker Mississippi Pot Roast (less spicy)
  • Slow Cooker Beer, Onion and Ketchup Pot Roast
  • Slow Cooker Easy Pot Roast
  • Slow Cooker Horseradish Pot Roast
  • Slow Cooker Mississippi Pork Roast
  • Slow Cooker Mississippi Chicken

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    6709 shares
    • 1442

    Filed Under: Beef, Dinner

    Comments

    1. shar says

      October 22, 2022 at 2:26 pm

      4 stars
      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?

      Reply
      • Sarah Olson says

        October 22, 2022 at 3:22 pm

        Hi! That’s hard to say without testing it. I think you’d have more luck in the oven.

        Reply
    2. Justin says

      September 25, 2022 at 6:06 am

      Could you cook this on high if your in a pinch? Would this reduce the time in half?

      Reply
      • Sarah Olson says

        September 25, 2022 at 8:13 am

        I would do 5-6 hours on high to get the meat tender.

        Reply
    3. Bethany says

      March 28, 2022 at 4:36 pm

      5 stars
      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! ❤️

      Reply
    4. Clyde Barrett says

      January 3, 2021 at 5:08 am

      5 stars
      Very nice recipe. Not hard to prepare. Excellent taste and tenderness from the slow cooker.

      Reply
    5. Christine Henry says

      June 26, 2020 at 2:45 pm

      Would carrots and potatoes taste good in this roast?

      Reply
      • Sarah Olson says

        June 26, 2020 at 3:29 pm

        Yes! I think they will do well.

        Reply
        • Anonymous says

          January 15, 2023 at 7:24 pm

          5 stars
          We put potatoes and carrots in this every time we make and they turn out good

      • Anonymous says

        August 28, 2021 at 10:47 pm

        Of course

        Reply
    6. Maureen Kashishian says

      May 5, 2020 at 10:37 am

      5 stars
      This is absolutely THE BEST and the easiest Slowcooker recipe ever.

      Reply
    7. Valerie Smith says

      February 29, 2020 at 12:35 pm

      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!

      Reply
    8. Michelle says

      February 19, 2020 at 5:27 pm

      5 stars
      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!!!!

      Reply
    9. Laura says

      January 7, 2018 at 5:25 pm

      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!

      Reply
    10. Nancy Hall says

      October 21, 2017 at 8:07 am

      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.

      Reply

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