Warm, juicy, and melt-in-your-mouth tender—Mississippi Pot Roast is the definition of no-fuss comfort food. in just with 5 ingredients
Whether you’re cooking for Sunday dinner, prepping meals for the week, or feeding a hungry crowd, this slow-cooked classic is rich in flavor and incredibly satisfying.
It’s famous for its ultra-simple ingredient list and foolproof prep. With a beef roast, ranch seasoning, au jus mix, butter, and tangy pepperoncini peppers, this dish turns into a succulent, savory pot roast with just the right amount of zip.
Best of all? You can make it in the slow cooker, oven, or Instant Pot.
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Why Mississippi Pot Roast is So Popular
- Only 5 key ingredients
- Set it and forget it—perfect for busy days
- Versatile—serve with potatoes, rice, buns, or vegetables
- Incredible leftovers
- Comfort food at its best—juicy, flavorful, and satisfying
This dish delivers maximum flavor with minimal effort, making it a weeknight hero or weekend favorite.
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What Makes It a “Mississippi” Pot Roast?
This version of pot roast originated in the South and quickly gained national fame thanks to its rich flavor and easy prep. Unlike traditional pot roast recipes, it skips the usual carrots and potatoes and uses a combination of ranch seasoning, au jus gravy mix, and pepperoncini peppers to create a buttery, tangy, savory masterpiece.
Ingredients You’ll Need for Mississippi Pot Roast
- 3–4 lb chuck roast (boneless, well-marbled)
- 1 packet ranch dressing mix (or homemade)
- 1 packet au jus gravy mix (or substitute with homemade beef seasoning)
- 1/2 cup (1 stick) unsalted butter
- 6–8 whole pepperoncini peppers (mild and tangy)
- Optional: 1/4 cup pepperoncini juice for more zip
Want to keep it homemade? See the FAQ below for scratch-made ranch and au jus options.
How to Make Mississippi Pot Roast (Slow Cooker Version)
1. Choose the Right Cut
Place your chuck roast into the slow cooker. If it’s too large, cut it in half to fit comfortably.
2. Add the Seasonings
Sprinkle the ranch dressing mix and au jus mix evenly over the top of the roast.
3. Top with Butter and Peppers
Add the butter right on top of the roast. Scatter the pepperoncini peppers around it. For more tang, pour in a splash of pepper juice.
4. Cook Low and Slow
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours until the meat is tender and shreds easily with a fork.
5. Shred and Serve
Once done, remove any large fat pieces, shred the meat directly in the juices, and mix well.
Serving Suggestions
- Over mashed potatoes – the classic pairing
- On a toasted bun – makes amazing sandwiches
- With egg noodles or rice – soak up that flavorful juice
- With roasted veggies – for a complete meal
- In a baked potato – southern comfort in a spud
Mississippi Pot Roast Variations
Oven Method:
Preheat oven to 275°F. Add all ingredients to a Dutch oven. Cover and cook for 3–4 hours until fork tender.
Instant Pot Version:
Use sauté mode to sear the roast (optional). Add ingredients and cook on high pressure for 60–70 minutes. Let pressure release naturally for 10 minutes, then manually release the rest.
Spicy Version:
Add more pepperoncini or a splash of hot sauce for extra heat.
No Packets?
Use homemade ranch and au jus (see FAQs below) to keep it clean and customizable.
Pro Tips for the Best Mississippi Pot Roast
- Don’t skip the butter – it adds richness and blends the flavors
- Use chuck roast – the marbling makes it fall-apart tender
- Shred in the juices – it soaks up all that savory goodness
- Let it rest – wait 10 minutes before serving for best texture
Mississippi Pot Roast Recipe
Ingredients
- 3 –4 lb chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- ½ cup unsalted butter
- 6 –8 pepperoncini peppers
- Optional: ¼ cup pepperoncini juice
Instructions
- Place roast in cooker. Sprinkle with ranch + au jus.
- Top with butter and peppers.
- Cook low for 8 hours.
- Shred, mix into juices, and serve warm.
Notes
Nutrition (Approx. per Serving):
- Calories: 450
- Fat: 33g
- Carbs: 2g
- Protein: 35g
- Sodium: 900mg
Frequently Asked Questions
What cut of meat should I use?
The best cut is chuck roast—it’s well-marbled and becomes super tender when slow-cooked. You can also use bottom round roast or brisket, but chuck roast gives the best flavor and texture.
Can I make it without pepperoncini peppers?
Yes, you can leave them out, but the peppers add a subtle tang and depth of flavor. If you skip them, consider adding a splash of vinegar or a squeeze of lemon juice for balance.
Can I make it in the oven or Instant Pot?
Absolutely! The oven method takes 3–4 hours at 275°F in a covered Dutch oven. The Instant Pot method takes 60–70 minutes on high pressure with a natural pressure release.
Can I use a homemade ranch or au jus mix?
Yes! For homemade ranch, mix: 1 tsp dried dill, 1 tsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried chives, ½ tsp salt, and ½ tsp pepper. For homemade au jus, use: 1 tbsp beef bouillon, 1 tsp onion powder, ½ tsp garlic powder, ½ tsp black pepper, and a pinch of cornstarch.
FINALLY !!
Mississippi Pot Roast is proof that the simplest ingredients often create the most unforgettable meals. Whether you slow cook it all day or whip it up in the Instant Pot, the result is always mouthwatering, tender, and flavor-packed. Serve it once and it’ll become a regular in your comfort food rotation.
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Enjoy your Mississippi Pot Roast