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!
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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
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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.
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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.
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Absolutely the best roast I have ever made and my husband and I think it is the best we have EVER had!!!
The sandwiches the next day were in point!
I want to give it a try as a cheesesteak sandwich next time.
I need to mention, I am normally not much of a roast person and we will be making a MUCH bigger roast next time!!!!
Thanks, boo!
I made this a couple of weeks ago and it was sublime! Yesterday, I asked my husband what he was in the mood for for dinner, and he asked if it was too soon to have another Mississippi pot roast. It’s in the crock pot right now.
I cooking the meat for the first time, how much oil do you add?
Hi Rita, you just added the butter in chunks over the meat.
I cooked your pot roast tonight low and slow in the oven for my elderly mom. It was the best! We both thought this is way to make it from here out. Thanks for sharing this recipe.
Wow so so glad you enjoyed it!
I’ve cooked this pot roast many many times. Never heard of adding brown sugar to the mix. That sounds delicious.
This pot roast is amazing! I’ve made it several times and it’s a huge hit with the fam. The leftovers even are eaten which is not always the case at my house 🙂 LOVE IT!
Thanks doll, so glad you liked it!!
Does it makes it own juice? Do I add water or beef broth? Seems like it will dry out.
Oh it definitely makes its own juice as you can see from the images. If you feel like that doesn’t make enough of a juice, you could add a little broth.
I do not have a crock. can it be cooked in the oven, and if so, what temp and how long?
Absolutely! You can add to a dutch oven and bake on 300 F for 3-4 hours.
A lot of mississippi pot roast recipes don’t include the au jus packet, but it makes all the difference for the luscious gravy it produces. I’ve served this with real mashed potatoes that are nice and dense to hold up to the gravy as well as on sweet roll sliders with a little melted MOZZARELLA cheese and some thinly sliced pepperocinis. Oh my! HEAVENLY.
That sounds so yummy!
This is the best recipe ever. I have even used it with chicken. Did I say I love this recipe. I use the light brown sugar instead and the spicy ranch. Baaaaaaby