This is the real deal Mississippi pot roast from a gal with Mississippi roots (Me, if ya didn’t know!). My Mississippi pot roast recipe, will get ya a tender, flavorful roast with the easiest prep ever. I make mine a bit different from most online recipes by adding brown sugar to the mix to make the sauce thicken and balance the savory flavors. If you haven’t tried Mississippi pot roast like this before, you’ve been missing out. You can skip the searing if you want; it’ll be just as good! Get into it, boos!
This post may contain affiliate links. Read our disclosure policy.
How to Make Mississippi Pot Roast
These step-by-step photos show how to make Mississippi pot roast in the slow cooker, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Mississippi Pot Roast Recipe
1. Place the chuck roast in the bottom of the slow cooker
Make sure the roast sits flat so it cooks evenly and can soak up all those bomb flavors.
2. Sprinkle the ranch, au jus, and brown sugar over the roast
Spread everything evenly over the top. You don’t need to mix it or add any liquid. The roast will release plenty of juices as it cooks.
3. Top the pot roast with pepperoncini and butter
Scatter the peppers and butter cubes across the roast.
4. Slow cook the roast until fall-apart tender
Cover the crockpot and cook your Mississippi pot roast on low until the meat pulls apart easily. Skim any excess oil from the top, then shred the roast with two forks and toss it right back into the juices.
Recipe Video
PRO TIP: Make sure to REALLY decide on the amount of sugar you want to add. If you have a sweet tooth, add it all. It tastes amazing! If you want, you can totally dial it back so it’s very subtle.
Full Mississippi Pot Roast Recipe
Mississippi Pot Roast Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
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 cut into cubes
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 the butter.
- 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.
Video
Notes
How to Store
- Fridge: Let the roast cool, then transfer it and its juices to an airtight container. Store it in the fridge for up to 3-4 days.
- Freezer: Add the cooled pot roast and some of its juices to a freezer-safe container or storage bag. Freeze for up to 3 months, then thaw it overnight in the fridge.
- Reheating: Reheat the roast with its juices in a covered pan over low heat until warmed through. For smaller portions, microwave in short intervals, stirring between each one. Add a splash of beef broth if it looks dry.
Nutrition
Recipe Tips
- Look for plenty of marbling. Pick a chuck roast that’s bright red with thin streaks of fat running through the meat. That fat breaks down during the long cook and makes the roast extra tender and flavorful.
- Cook it on low when you can. The high setting works when you’re pressed for time, but low and slow is the move for the most tender slow cooker Mississippi pot roast.
- Keep the lid closed! Every time you lift the slow cooker lid, heat escapes and adds more cooking time. Let it do its thang until you’re ready to check the meat.
- Go by tenderness, not just time. Slow cookers and roast sizes vary. Start checking around the suggested time, but keep cooking until a fork slides in easily and the meat practically falls apart.
- Don’t add extra liquid. The roast, butter, and pepperoncini release plenty as they cook. Adding broth at the beginning can water down the sauce.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Ideas
- Classic Comfort Meal: Serve over cream cheese mashed potatoes and glazed carrots soaking up all those juices.
- Side Dish Twist: You can give this roast for real Southern vibes by serving over cheese grits or even buttery grits. Make a pan of honey butter cornbread and a pot of collard greens and serve it up!
- Get Tex Mex with It: This pot roast with pepperoncini is absolutely delicious when you serve it up as tacos. Serve along with some guacamole, chimichurri sauce, and Mexican rice.
Recipe Help
It hasn’t cooked long enough, boo. Even if the timer is up, keep cooking the roast until the connective tissue breaks down and the meat pulls apart easily with two forks. A larger or thicker roast can need extra time.
Yes!! If you can’t find a good chuck roast, grab a brisket or even a rump roast. You will be good to go! Just remember rump roast is leaner, so it won’t be as juicy.
Transfer them to a saucepan and bring them to a simmer. Whisk together equal parts cornstarch and cold water, then add the slurry a little at a time until the gravy thickens to your liking.
You can, but the sauce will be thinner and less concentrated. Use no more than ½ cup of prepared au jus and pour it around the roast so you don’t wash off the seasonings. Don’t add extra salt until the roast is finished. If the sauce is too thin, thicken it with a cornstarch slurry before serving.
For sure, boos! Add the roast and all the ingredients to your pressure cooker, then pour in the minimum amount of low-sodium beef broth required for your model. Cook on high pressure for 60-70 minutes, then let the pressure release naturally. If the roast doesn’t shred easily, cook it for another 10 minutes. The extra broth will thin the juices, so use the sauté setting to reduce them or thicken them with a cornstarch slurry.
pinterest 
facebook 
twitter 
email
My family and I love love loved this recipe. It’s the only way I’ll cook roast from now on. thank you for providing this delicious recipe!
This has become the standard pot roast at our house! Love it’s simplicity and wonderful flavor. I don’t always have pepperocini, but I don’t find that I miss them when I don’t. I usually cook with carrots and that adds a wonderful sweetness to the gravy.
Amazing recipe. A definite keeper on this one that’s for sure. Along with some jasmine rice with the gravy spooned over then placed the roast on top with more gravy of course. Thanks for sharing
Do you think adding potatoes and carrots will add something to it or take away from the flavor…if adding is a good idea how when would be a goos time to add the extra veggies.
Thanks
I would add the carrots and potatoes towards the end of the cook. It would be totally fine.
Can you make it without the peppers? Will it affect the flavor a lot?
I have made it without once because I forgot them when I went shopping and it still was amazing!
I have this in the crock pot right now. I was too lazy to run to the store and didn’t have Aus ju dry mix so am using brown gravy dry mix and only had light brown sugar but hope it still turns out great! Can’t wait for dinner!!
This recipe is really amazing!! I cannot quit making it! It is just my son and I so we have several nights of leftovers and it makes great leftovers too!
This recipe is amazing! Blows the other similar pot roast recipes out of the water. There’s a little sweetness to this one that just works. This is the new standard put roast recipe at our house. So we can have plenty of leftovers I put 2 roasts in at same time and keep all else the same. SO. YUM!!
Fantastic!!! I’m so so glad!
do you use the dry packets or make them into what they actually are, then add to roast?
You use the dry packets.
Looks delicious. I’m planning Sunday’s dinner.
You will love it.
Whenever I’ve used other pot roast recipes it’s always tasted like it was missing something, but not this one!! This recipe is so delicious!!!!
Hooray thank you so much! So glad you enjoyed!