Easy slow cooker Mississippi roast recipe made with 5 simple ingredients. It's tender, flavorful and just melts in your mouth.
This melt in your mouth Mississippi roast is always in my meal plan rotations because we absolutely love it. There is something about gathering to eat a homemade meal like this that brings all the feelings of home and memories of family get-togethers. If you are fond of roasts as much as I am, you really need to check out this One Pot Italian Pot Roast Recipe and this Classic Easy Pot Roast Recipe (Stovetop & Oven).
Key ingredients
- Chuck roast- This is the best type to use for this recipe.
- Ranch dressing mix- Packs a lot of flavor with little effort from you.
- Au jus gravy mix- Naturally enhances the beef flavor and keeps it moist.
- Butter- Use unsalted so that the meat isn't overly salty.
- Pepperoncini peppers- Brings color, tanginess, and a bit of sweetness.
Variations
- Make Sandwiches- With this shredded beef and your favorite toppings like lettuce, cheese, coleslaw e.t.c. Use high quality thick bread so it doesn't tear easily when eating like this Loose Meat Sandwich (Tavern Sandwich).
- Use BBQ sauce- Instead of gravy to make something more like my BBQ Shredded Beef (One Pot).
- Add vegetables- Such as potatoes or carrots halfway through cooking.
- Use pork or chicken- Just know that it won't be the original Mississippi roast recipe.
- Use a soup mix- Instead of the gravy mix for different flavor profiles.
- Try different spices- In place of the ranch mix, including salt and pepper, oregano, basil, rosemary, garlic salt, and more.
- Make in the instant pot- For a quicker turnaround, just like this Instant Pot Red Wine Pot Roast. Simply sear, add broth and seasonings, place in the instant pot on high pressure for 60 minutes, then let the pressure release naturally.
How to make Mississippi pot roast recipe?
- Place the roast- In a slow cooker.
- Add in- Gravy mix, ranch mix, butter, and pepperoncinis.
- Cook on low- Then shred and enjoy.
What to serve with slow cooker roast?
- Potatoes- Such as Mashed potatoes or even these quick Microwave Baked Potatoes (One Pot).
- Vegetables- such as boiled or baked broccoli, Roasted asparagus, or Grilled Corn on the Cob.
- Rice- Including this Garlic Rice (One Pot) that can go on the side you can put the meat on top.
- Bread- My favorite is eating dinner rolls alongside this dish. I'll even put the meat inside the roll.
- Salads-Balance this out with a healthy Easy Green Salad (One Bowl).
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Tips for crockpot Mississippi pot roast:
- Use unsalted butter- Since the salted one makes this pot roast too salty.
- Don't add additional water or broth- Because enough liquid will be released from the chuck roast during cooking.
- Don't use liquid based dressings and gravy- You must use the powder form or else there would be too much
- Sear it first- If you like a nice brown top on your roast. Simply heat oil in a large non-stick pan over medium high over the stovetop. Sear one side and continue to flip it until all sides are browned.
- Use 2 forks to shred the beef- Because this is the most simple and easy way and it doesn't require any special tools.
- If adding vegetables- Don't put them in at the beginning or else they will become too soft. Place them in about halfway through cooking.
- To thicken the sauce- Cook for 5-10 minutes without lid to reduce liquid or you can add a corn starch slurry.
- To thin out the sauce- Add water or broth until it reaches desired consistency.
Recipe FAQs
Chuck steak is best.
Yes, but you would have to cook it for a little longer.
Yes, you can cook on high for 4-5 hours until roast is tender and can easily be shredded.
No, it's not spicy but everyone has different tolerance levels.
Storage
- Make ahead- Make and then store in an airtight container for up to 3 days in the fridge or up to 1 month in the freezer. Thaw, reheat, and serve.
- Refrigerate- Store in a sealed container for up to 3 days.
- Freezer- Store in a sealed container for up to 1 month.
- Reheat- This can be warmed up over the stovetop or in the microwave.
Other One Pot Soup Recipes:
- Slow Cooker Minestrone Soup
- One Pot Lasagna Soup
- Easy One Pot Vegetable Soup
- Beef Barley Soup (One Pot)
- Easy Homemade Chicken Noodle Soup (One Pot)
Recipe
Slow Cooker Mississippi Pot Roast
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Ingredients
- 3-4 pound Chuck roast
- 1 packet Ranch dressing mix
- 1 packet Au jus gravy mix
- ¼ cup Butter Unsalted
- 6-7 Pepperoncini peppers
Instructions
- Place the roast in a slow cooker.
- Sprinkle the top with the ranch dressing mix and Aus jus dressing mix.
- Place peppers and the butter on top.
- Cover and cook on low heat for 8 hours.
- Shred with 2 forks and enjoy!
Video
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
jamielyn says
Looks so flavorful and delicious!
Michelle says
I've been meaning to try Mississippi Pot Roast for ages!! Definitely going to soon!
Melanie says
This is so similar to a sandwich recipe that I make but I still want to try this because it looks amazing!
Megan Ancheta says
Slow cooker recipes are the best recipes! I can't wait to try this one!
Erin says
This sounds amazing! I want to dive into my screen! I have to put this on my menu!
Toni says
This looks like a new favorite in my house! Looks delicious!
Sandra says
It looks really good! Would love to give it a try!
Joelle says
I’m not really a beef person but my kids are. OMG, I loved loved loved this. I used mild pepperoncini, for kids, but I will use hot when I make this when they aren’t here! Easiest and only roast I ever liked.
Abeer Rizvi says
That's awesome! Those peppernoncini make all the difference in the world.
Char'Rae says
Do you use fresh peppers or from a jar?
Abeer Rizvi says
I use the ones from the jar.
Musicmovesme says
I consider myself a pot roast conosieur. I don't think there is a pot roast I won't eat. This is my new favorite however. I was afraid the ranch would take over, but all it did was add more flavor. We didn't shred it, we had chunks like you would normally serve it. Next time, we are going to have mashed potatoes to be able to savor that wonderful juice!!! If you have not tried this recipe, you are missing out. It is OMG good!
Abeer Rizvi says
Your feedback put a big old smile on my face! I have a few other pot roast recipes on the blog too but this is my favorite, hands down!!!
Jeanne says
My new favorite..using the ranch and peppercini gave so much enhanced flavor..I was afraid one would overpower but it was fantastic.. thank you..
Cindy says
Looks really good. Can u use a picnic pot roast
Summer Clark says
This is, by far, the BEST pot roast recipe AND I love your tips as well! Thank you for explaining and sharing. If you have not tried this recipe, it is definitely one to save, try and you'll make it over and over again! I promise!
Abeer Rizvi says
Thanks! So happy to hear you found those tips helpful.
Linda C Harrell says
Will this work in an electric pressure cooker?
Abeer Rizvi says
No, you will need to adjust the ratios of the ingredients.
Judy says
Can I use an eye roast in this recipe??
Abeer Rizvi says
Yes, I think that should work well too.
Joan Salinger says
I made this tonight and my husband and I absolutely loved it. I will definitely make this again!
Karen says
How do you think it would work with brisket?
Abeer Rizvi says
It works fine but I just prefer chuck.
Kris says
This is absolutely delicious. My husband isn’t a big roast eater and he asked me to cook this twice in one week. We also put some of the roast in a flour tortilla and it was sooooo good!
Abeer Rizvi says
That makes me so happy! I have even shredded it and used it in soups, lasagnas and pasta and it tastes good every way!
Lori says
I don’t have au jus gravy on hand but I have a packet of brown gravy. Do you know if this would be an okay substitute?
Abeer Rizvi says
I don't think that would work as well. Au jus gravy has a thinner consistency than brown gravy.
Shantell Harp says
Best recipe ever!!! Whole family loves it.
Jeanna says
I’ve made this recipe many times and love it! I’m out of pepperoncinis but was wondering if banana peppers would work.
Abeer Rizvi says
I have never tried that to know how it would affect the recipe.
Granny D. says
Very good. I recently had covid & my taste is so messed up so when I put the peppers in, I couldn't taste them so I put a bunch in and omg it was so hot. I won't make this again until my taste returns... haahahha
Judith says
I’ve made this twice now. The flavor was amazing! But I can’t figure out why my meat did not easily shred. We left it in for an extra hour both times but still nothing. Is there a trick I am missing??
Abeer Rizvi says
Are you using 2 sharp forks? It always shreds really easily for me.
Barbara Cooper says
This was so easy and so good. I'm definitely making it again.
Michael says
I tried this tonight without the peppers. Oh my. I didn’t think it was possible to make a roast better than my mother’s. But Bam. Here it is. Thank you so much. Will repeat and repeat
Katelyn says
Could I use brown gravy mix instead of au jus mix? I don’t have any
Abeer Rizvi says
No, I don't recommend it. The gravy mix has a decent amount of cornstarch and that makes the mixture very lumpy and weird.
Jessica says
Easy and delicious - definitely in the rotation at our house! My husband doesn't like traditional roast but loves the flavor of this. We love it over mashed potatoes or on rolls.
Carly says
Made this for dinner last night & it turned out AMAZING. I took out the peppers after about 4 hours (they were pretty spicy). It was oily (likely from butter) so I added some cornstarch and beef broth to thicken sauce about 30 minutes before serving. I think I’d use half the butter next time. Served over mashed potatoes and EVERY single person (I was feeding 9 people) thought it was superb. There were ZERO leftovers!!!
Sharon says
I have been making this roast for years. Before I didn't care for roast, but now I do beef and pork. The recipe that I found was for fresh peppers, Poblano, Anaheim or Hungarian Wax peppers. These are not hot peppers, just remove after the roast is done.
Abeer Rizvi says
Great idea using all those delicious peppers.
Cynthia W says
This seems like a great keto recipe and I plan to serve it over cauliflower rice.
Yvonne says
Made this last night and it was YUMMY!! Didn't really taste the pepperoncini so might consider adding a few more next time, oh yes, the will be a next time!! There wasn't much "juice" but it was tasty. We had a 3# roast and would serve 4-5 easily with sides of steamed carrots and mashed potatoes. Our roast was very lean and there wasn't much fat so I'm glad for the added butter.
Kathy says
I am going to make this tomorrow for a Bible study group. It looks good so I will see. This will be the first time I’ve made it
Abeer Rizvi says
I hope all of you really enjoy it!
Mary says
If I get up too late to get it in the crockpot could I use an instant pot like a pressure cooker? Would it turn out as good???
Abeer Rizvi says
You can make this in an instant pot but with roasts, I feel like slow cooking always leads to the best "melt in your mouth" results.
Jenna says
I make this with dry onion soup mix instead of Au jus and I’m making it this Sunday for family (a lot of big guy cousins) so I asked the butcher to cut me a bigger slice...he came out with a 6.77 lb piece of chuck roast, I’m so nervous to make it now
Abeer Rizvi says
I think the cook time might be a bit longer but other than that, there shouldn't be any issues.
San Coop says
I make this often, exactly as it is written. Perfect every time!
Lottie says
Made with half pack of au jus and half of ranch powder and it turned out great. Added very little water over top. Was delicious.
Toni says
I don’t have peppers is there anything else I can use. Will it still taste as good without the peppers? Thank you
Abeer Rizvi says
You can add any other peppers of your choice. The taste will be slightly different.
Ann says
Is there another kind of meat you can use? Petite sirloin?
Abeer Rizvi says
I haven't tried that to know how that would affect this recipe. If you give it a shot, I would love to hear your feedback.
Carolyn says
Made this for the first time last week and it was amazing. My husband and son couldn’t get enough of it. This will be my go-to pot roast from now on.
Grammy03 says
I made this for dinner last night, excellent flavor, I used pork roast, just my preference, I used lipton onion soup mix baby carrots & Yukongold potatoes, I love the buttery taste,my hubby loved it.