Probably the most popular pot roast recipe around it the Mississippi Pot Roast. It is the quintessential “Dump and Start” Crock Pot recipe. With so much amazing flavor, this Crock Pot Mississippi Pot Roast is a family favorite. With butter, ranch, au jus, pepperoncinis, slow cooked with a nicely marbled chuck roast, this is an absolutely delicious classic pot roast.
Crock Pot Mississippi Pot Roast
The Mississippi Pot Roast is a great example of how something can go viral, and this recipe did. Big time! This was even before we used the term viral, lol! Here’s a recap of the story:
A lady named Robin Chapman made this roast for her family often. Her friend put it in the church cookbook. It started to become popular, and one day a blogger blogged about it.
Then someone pinned it on Pinterest, and eventually a guy from the NY Times tracked Robin down, wrote about it, and the rest is history (Robin, I hope I got that right)! She never called it Mississippi Pot Roast, she just called it roast!
This Crock Pot Mississippi Pot Roast is a true “dump and go” recipe, and couldn’t be easier to make. It’s so nice to come home to an amazing smelling home after this Mississippi Pot Roast has been cooking all day! I love my slow cooker!
I like to remove as much of the fat as possible, and keep the flavor packed juices for gravy, and to keep the roast from becoming dry. LOTS of flavor there!
Here’s the Instant Pot Version: Instant Pot Mississippi Pot Roast
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Probably the most popular pot roast recipe around it the Mississippi Pot Roast. It is the quintessential “Dump and Start” Crock Pot recipe. With so much amazing flavor, this Crock Pot Mississippi Pot Roast is a family favorite.
- 3-6 lb Chuck Roast
- 1/2-1 cup Pepperoncini Juice (from the jar)
- 1 (1 oz) Packet of Dry Ranch Dressing Mix
- 1 (1 oz) Packet of Au Jus (or brown gravy mix)
- 1 Stick of Butter
- 9 Pepperoncinis (from jarred)
Place the chuck roast in the crock pot.
Pour the pepperoncini juice from the jar over the roast.
Sprinkle the Ranch powder over the roast.
Sprinkle the Au Jus powder over the roast.
Place the stick of butter on top of the roast.
Scatter the pepperoncinis over the roast.
Place the lid on the crock pot and set to Low for 8-9 hours, or High for 4-6 hours Cook time will depend on how big the roast is. I often cut larger roasts in half for more even cooking.
When the roast is done it will be so tender it will want to fall apart. At that point you can turn off the crock pot.
I like to use a turkey baster to remove the drippings to a fat separator, then shred the meat using two forks.
Then pour back in as much of the drippings as you like. That juice has a lot of flavor, so don't be shy with it. You could also make a gravy with it.
Serve over mashed potatoes, rice, or even noodles/zoodles.
Adapted from original recipe by Robin Chapman
Resources to make slow cooker Mississippi Pot Roast Recipe and More
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The BEST pot roast I have ever had! So delicious! Everyone loved it!
Yay Helen! I love that you liked this so much! Thank you for your review!
If you don’t have dry ranch dressing can you use 2 of the dry AuJus?
I would try to make a quick ranch blend. I have a simple recipe here:
1/3 cup Dried Parsley Flakes
1 Tbsp Dried Chives
1 Tbsp Dill Weed
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Pepper
1 tsp Salt (or to taste)
I made this tonight, so delicious. My roast was about 5.75#, I cut into pieces and browned the meat. I cooked for 1 hr 15 minutes and then 15 minutes NPR. It was literally falling apart. Even my 6 year old Grandson gave me a thumbs up. Which is saying a lot. Thanks for sharing this recipe.
Hi Jill, I’m so glad you liked the Instant Pot version of this recipe! It is saying a lot when the grandkids love it! Yay Grandma! Thank you for your review!
This roast also makes some of the best sliders that I have ever ate. Saute some onions and add swiss cheese and provolone cheese . My family loves them !
Yum! So glad you liked it!
What can you substitute for the bitter and au jus
You can leave out the butter, and use a brown gravy packet in place of the au jus.
how would you go about making a gravy with the juice? I love your recipe by the way!
Hi Terry, thanks! Mix 1/4 cup flour and 1/4 cup very soft, almost melted butter together until you get a smooth paste. Whisk it into the drippings, put lid on and heat on high until thickened
Would searing the roast first be ok or would it alter it too much?
That wouldn’t be a problem.
I read a lot of these recipes are you sure you add the juice from the peppers to the crockpot? No other recipes did that!
Yes, my recipe does have the juice from the pepperoncini jar. Use mild and not the hot kind.
Why does this not call for water to be add to the pot? Won’t the roast be dry if you do not add water?
Hi Niki, the pepperoncini juice and the butter (as it melts) will be plenty to keep the roast juicy. The roast itself will release juice as well. It makes the best gravy!
Do you have any idea if I could do this with a brisket instead??
I think so! Just cut the brisket in half first.
I smoked my roast until it reached 140°f then placed it in the slow cooker and followed your recipe to the letter.. Except I added half an onion. All I can say is I’ll definitely be making this again.
Had this great pot roast at friends house this weekend. BEST ever!
Awesome! Thank you!
I made this awhile back and added cream cheese to the shredded meat, it was amazing but probably very high in calories! this time I’ll be trying your recipe! (May still add the cream cheese ?)
That’s interesting, Morgan. I hadn’t heard of adding cream cheese to this recipe. You could try the reduced fat cream cheese to spare a few calories!
AMAZING!!! This is definitely our new favorite
Delish! I had never made Mississippi roast before. I will definitely be making this again. It made my families list lol
Make this often as it is a family favorite. Was wondering if I could do two roasts in the same crock pot as we will have several people over. Would I use the same ingredients for two?
Yes you can. I would cut them both in half or quarters so all of the pieces are the same size.
I cut the roast into cubes (1 1/2 – 2 inches), thickened the gravy once the meat was done and served over mashed potatoes – with steamed vegetables as a second side. Will make this again and again!
I cut the roast into cubes (1 1/2 – 2 inches), thickened the gravy once the meat was done and served over mashed potatoes – with steamed vegetables as a second side. Will make this again and again!