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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Do I sear it first?
You can! To make things easier and less prep, I didn’t include it.
Made this for dinner tonight and it was amazing! I did not substitute or leave anything out and made it according to the directions. I was strapped for time so cooked my roast on high for 5 hours and it was so tender, juicy and flavourful. I will definitely make this again.
Thanks so much, doll!
Made this today. ABSOLUTELY DELICIOUS!!!! Thank you for sharing such an AMAZING recipe!
So glad you liked it! Thank you for making it!
I love this recipe! I am new to using the slow cooker so I wanted to try something yummy but with simple ingredients and this worked! My 8 year old loves this! I took out the brown sugar because we are not fans of the sweet component in any entree and man it’s good! Something about slow cooking that does the meat so much justice!
Thanks so much, doll! Glad it turned out well for you!
Literally my favorite roast to make all year round! The only difference is I make my own Au jus gravy mix. We could eat this for days on end and never get tired of it!
So glad you guys like it! It’s one of my families faves too!
I am making this for the first time tonight for my family. It looks amazing. I did add baby potatoes to the crockpot so I hope it turns out. I am so excited to see how it tastes… never had Mississippi pot roast before. We are a Hispanic family and well I was looking for a recipe that gave us a change other then using the meat for taco’s. I will let you know how it goes… thanks for the recipe
Can’t wait to hear what you think of it!