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 pot roast with the easiest prep ever. Plus the whole thing is prepped in minutes and added to a slow cooker giving you back your time for more important stuff. No searing necessary.
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Mississippi Pot Roast Ingredients
- 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 if pepperoncini peppers aren’t around.
- Butter: You can substitute with olive oil or even ghee to keep that nutty flavor intact.
How to Make Mississippi Pot Roast
1
Add
the roast to the slow cooker.
2
Next
sprinkle with a ranch dressing packet, gravy mix, and brown sugar.
3
Add
the peppers and then pats of butter.
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
Real deal Mississippi Pot Roast, from ya girl who was born and raised in Mississippi! With 6 ingredients and all the flavor you've got to make this!
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Servings: 6 people
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
Make sure to really decide on the amount of sugar you want to add. If you have a sweet tooth, add it all, It really tastes amazing! If you want, you can totally dial it back so it is very subtle.
How to Store Slow Cooker Mississippi Pot Roast
- 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.
- Freezer: You can freeze it for up to 2-3 months; just make sure to thaw it in the fridge overnight before reheating.
- 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
Calories: 529kcal | Carbohydrates: 30g | Protein: 30g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 145mg | Sodium: 281mg | Potassium: 777mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1005IU | Vitamin C: 111.6mg | Calcium: 64mg | Iron: 3.8mg
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How to Serve Slow Cooker Mississippi Pot Roast
- Classic Comfort Meal: Ain’t nothing like a slow cooker Mississippi pot roast served over some 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 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.
Recipe Help
How should I select a chuck roast for this Mississippi Pot Roast recipe?
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.
Can I make Mississippi Pot Roast in a pressure cooker?
For sure boos! Just cook it on high pressure for about 60-70 minutes then allow for a natural pressure release.
How can I tell if my Mississippi roast recipe is ready?
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!
*Did you make this recipe? Please give it a star rating and leave comments below!*
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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.