Prepared in a flash, this tender, flavorful, savory yet sweet Mississippi Pot Roast Recipe melts in your mouth!
The Perks and Highlights of the Best Mississippi Pot Roast
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Slow Cooking
Dietary Info: Gluten-Friendly Options Available
Key Flavor: Savory, Rich, with a Touch of Spice
Skill Level: Beginner Friendly
Sweet Highlights:
- Easy: With a minimal prep time and the magic of the slow cooker, this recipe is perfect for anyone looking to impress without the stress.
- Flavor Galore: The unique ingredients creates a savory, rich flavor profile
- Spice it Right: Those little peppers add just the right amount of heat
- Butter for the Win: Butter ensures your roast comes out tender, juicy, and packed with flavor.
- Serve it Your Way: Whether it’s over mashed potatoes, nestled in a sandwich, or enjoyed all on its own, this pot roast adapts to your cravings.
What Is a Mississippi Pot Roast?
About 15 years ago a woman from Ripley, MS, named Robin Chapman, made a pot roast in her slow cooker. Now known as Mississippi Roast, it eventually became one of the most popular recipes on the internet.
Ingredients
The simplicity of this Mississippi Pot Roast is where its true beauty lies.
The ingredients that come together to make the tastiest, tenderest, most delicious pot roast ever.
- A chuck roast
- ranch dressing mix
- au jus gravy mix
- butter
- pepperoncini peppers
- and my extra trick: brown sugar
How to Make Mississippi Pot Roast
1. Start by placing your roast in the cozy confines of your slow cooker. This is where the magic begins!
2. Sprinkle your roast with a ranch dressing packet, gravy mix, and a touch of brown sugar. This trio works together to create a flavor explosion in every bite.
3. Add a pop of heat with peppers, and then crown your creation with a generous pat of butter.
4. Let your slow cooker work its magic for 8-10 hours on low or if you’re pressed for time, 5-6 hours on high will do the trick. Patience is key here – the longer it cooks, the more tender it becomes.
5. Before serving, use a spoon to skim off any excess oil thatās settled on top. This ensures your pot roast is both delicious and not overly greasy.
6. Once your roast is fall-apart tender, grab two forks and get to shredding. Serve it over a bed of creamy mashed potatoes for the ultimate comfort food experience.
Storage
Transfer any leftovers into an airtight container and put in the fridge. It should stay good to go for up to 3-4 days. For longer storage, you can even freeze it for up to 2-3 months; just make sure to thaw it in the fridge overnight before reheating.
Other Amazing Beef Recipes
If you love this Mississippi Pot Roast Recipe, check out these as well:
- My Italian Pot Roast is seriously my husband’s favorite recipe ever!
- This fall off the bone Pomegranate Braised Short Ribs.
- These Oxtails are necessary in your life!
- If you love pot roast, try your hand at making beef ribs!
- There’s nothing better than braised short ribs!
- This Beef Tips recipe is so wonderful and filled with so much flavor.
- All steak fans seriously rave about my Skirt Steak marinade!
Brown Sugar Mississippi Pot Roast Recipe
Ingredients
- 2-4 lb chuck roast
- 1 ranch dressing packet
- 1 au jus gravy packet
- 1/3-2/3 cup dark brown sugar packed
- 7 pepperocini peppers
- 8 tbsp butter
Instructions
- Add the roast to the bottom of the slow cooker.
- Next pour ranch dressing packet, gravy mix and brown sugar over the top.
- Add peppers on top followed by Land O LakesĀ® Butter with Canola Oil.
- Add everything to slow cooker and cook for 8-10 hours on low or 5-6 hours on high. Use a spoon to remove additional oil on top of pot roast.
- Once completely tender, shred with two forks and serve over mashed potatoes.
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Should I put the au jus gravy in dry from the packet or mix it with water?
You can put it in dry!
I made this and it’s now my go to. Perfect
We made street tacos with the leftovers-delicious, tender, moist and flavorful!
yum
I am making this recipe today – it is already in the slow cooker, with ingredients added as directed. But doesn’t this need some kind of liquid, like unsalted beef or chicken stock?
Nope make the recipe as is.
The recipe sounds delicious but is the pepperoncini peppers very hot? If so I think I will use just maybe 2 or 3. I would just hate to use 7 and find that it was too spicy.
You can also omit them.
This was all the rave when I made it. I actually did it twice because the first time I made it with pork since that’s what I had in hand, and honestly it was better than the beef version. I made your garlic mashed potatoes to go with it, and let me tell you!!!! My kids and I were eating the potatoes and gravy just by itself!
This a a man catching recipe! My husband loved it. I gave some to my girlfriend and she shared a small “taste” with her nephew. He asked if he could buy it from her lol!
My family loved this. I will make it again and again.
Made this today with the garlic mash and cornbread. My family LOVED everything. I substituted the pumpkin for sweet potato. I will definitely make again.