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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I'll email this recipe to you, so you can come back to it later!
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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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 đŸ™‚ 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