This is the real deal Mississippi Pot Roast from a gal with Mississippi roots. In my recipe, you are going to get a tender and flavorful roast with the easiest prep ever. I make mine a bit different from most online by adding brown sugar into the mix to make that sauce thicken and balance the savory. Plus the whole thing is prepped in minutes and added to a slow cooker so you can reclaim your time. No searing necessary.
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Tutorial Video
Ingredient Notes
- Chuck Roast: If you can’t find a good roast, grab a a brisket or even a rump roast. You will be good to go!
- Ranch Dressing and Au Jus Gravy: You can totally sub in some dry herbs and spices to mimic these flavors.
- Dark Brown Sugar: You can add in a little honey or maple syrup if you are out of brown sugar. Or just leave it out all together.
- Pepperoncini Peppers: Sub in banana peppers, cubanelle peppers, chopped fresh jalapeno or mild green peppers.
- Butter: Salted or unsalted or even ghee will work.
How to Make Mississippi Pot Roast
Step 1: Add the roast to the slow cooker.
Step 2: Next sprinkle with a ranch dressing packet, gravy mix, and brown sugar.
Step 3: Add the peppers and then pats of butter.
Step 4: Cook in your slow cooker for about 8-10 hours on low or 5-6 if you are pressed for time. You can also use a pressure cooker. Once your roast is fall-apart tender, grab two forks and get to shredding then serve it up!
Mississippi Pot Roast Recipe
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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 Slow Cooker Mississippi Pot Roast
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- Fridge: Transfer any leftovers into an airtight container and put in the fridge. It should stay good to go for up to 3-4 days.
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- Freezer: You can freeze it for up to 2-3 months; just make sure to thaw it in the fridge overnight before reheating.
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- Reheating: You can heat it up on the stovetop in a pan by adding a splash of liquid if it looks a little dry. The microwave is all good too.
Nutrition
Recipe Tips
- Grab a Quality Roast y’all: Make sure you get a well-marbled chuck roast that’s bright red. That’s gonna give you that good tender and flavorful roast.
- Take Your Time: I know it’s tempting to set that slow cooker to high but seriously the low setting is the move. It will take about 8 hours but the results are insane y’all. It makes that roast beyond tender.
- Let it Rest: After the crockpot Mississippi roast is done cooking, let it chill so it stays super juicy.
- Remove the Fat: Before serving, use a spoon to skim off any excess oil that’s settled on top.
- Make a Gravy: You can remove some of those juices to create a thicker gravy. Just whisk in a slurry of cornstarch or flour mixed with water and thicken on the stovetop.
Serving suggestions
- 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 cornbread and a pot of collard greens and serve it up!
- Get Tex Mex with It: This roast is absolutely delicious when you serve it up as tacos. Serve along with some guacamole and Mexican rice.
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Recipe Help
Make sure you pick a chuck roast that has great marbling throughout the meat without a ton of fat. It should also be bright red with little discoloration.
For sure boos! Just cook it on high pressure for about 60-70 minutes then allow for a natural pressure release.
After 8 hours, your roast should be ready to go. You can test it by taking two forks and shredding the meat. If you can do this easily, that roast is ready baby!
Other Beef Recipes
- Italian Pot Roast
- Pomegranate Braised Short Ribs.
- Oxtails
- Braised short ribs!
- Beef Tips
- Skirt Steak marinade!
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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!