One Pot Recipes

Slow Cooker Mississippi Roast

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Easy slow cooker Mississippi roast recipe made with 5 simple ingredients. This crockpot Mississippi pot roast is best served over mashed potatoes or can be used as roast sandwiches.

This melt in your mouth Mississippi roast is always in my meal plan rotations and we LOVE it!

If you are fond of roasts as much as my family, you really need to check out this One Pot Italian Pot Roast Recipe and this Classic Easy Pot Roast Recipe (Stovetop & Oven)

What is Mississippi roast? How to make Mississippi roast?

It’s made by placing a chuck roast in a slow cooker and cooking it on low heat with gravy mix, ranch mix, butter and some pepperoncinis. Then, it’s shredded and enjoyed.

What is the best cut of meat for a pot roast?

Chuck steak is best.

Can I make a pot roast with frozen meat?

Yes, but you would have to cook it for a little longer.

What does Mississippi pot roast taste like?

It’s tender, flavorful and just melts in your mouth.

Mississippi Roast Recipe

Can you cook Mississippi pot roast on high?

Yes, you can cook on high for 4-5 hours until roast is tender and can easily be shredded.

Is Mississippi pot roast spicy?

No, it’s not spicy but everyone has different tolerance levels.

How to serve Mississippi pot roast?

Serve it with:

Crockpot Mississippi Roast Recipe

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

-If you like a nice brown top on your roast, SEAR it first: Heat oil in a large non-stick pan over medium hight heat on the stovetop. Sear one side. Then, flip it over and sear the other side. Sear and brown the sides of the roast too.

Other flavor variations:

-Make Mississippi pot roast 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.

-To make Mississippi pot roast with vegetables, add potatoes or carrots halfway through cooking.

-You can also make this roast with pork or chicken but it won’t be the original Mississippi roast recipe.

Slow Cooker Mississippi Pot Roast Recipe

Other One Pot Soup Recipes:

Slow Cooker Mississippi Roast/ Mississippi Pot Roast Recipe
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Slow Cooker Mississippi Pot Roast

Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Easy slow cooker Mississippi roast recipe made with 5 simple ingredients. This crockpot Mississippi pot roast is best served over mashed potatoes or can be used as roast sandwiches. 
Yield: 8 Servings


  • 3-4 pound Chuck roast
  • 1 packet Ranch dressing mix
  • 1 packet Au jus gravy mix
  • 1/4 cup Butter, Unsalted
  • 6-7 Pepperoncini peppers


  • 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!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 



Calories: 368kcal, Carbohydrates: 2g, Protein: 32g, Fat: 25g, Saturated Fat: 12g, Cholesterol: 132mg, Sodium: 452mg, Potassium: 583mg, Vitamin A: 225IU, Vitamin C: 6.2mg, Calcium: 31mg, Iron: 3.6mg
Course: Main Course
Cuisine: American
Calories: 368
Author: Abeer

I will be sharing a stovetop Mississippi pot roast recipe and Mississippi roast in oven recipe soon. It’s just as easy but quicker. Stay tuned for that.

Happy cooking everyone!

53 comments on “Slow Cooker Mississippi Roast”

  1. Looks so flavorful and delicious!

  2. I’ve been meaning to try Mississippi Pot Roast for ages!! Definitely going to soon!

  3. This is so similar to a sandwich recipe that I make but I still want to try this because it looks amazing!

  4. Slow cooker recipes are the best recipes! I can’t wait to try this one!

  5. This sounds amazing! I want to dive into my screen! I have to put this on my menu!

  6. This looks like a new favorite in my house! Looks delicious!

  7. It looks really good! Would love to give it a try!

  8. 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.  

  9. Do you use fresh peppers or from a jar?

  10. 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!

  11. 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.. 

  12. 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!

  13. Can I use an eye roast in this recipe??

  14. I made this tonight and my husband and I absolutely loved it. I will definitely make this again!

  15. How do you think it would work with brisket?

  16. 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!

  17. Best recipe ever!!! Whole family loves it.

  18. I’ve made this recipe many times and love it! I’m out of pepperoncinis but was wondering if banana peppers would work. 

    • I have never tried that to know how it would affect the recipe.

    • 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

  19. 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??

  20. This was so easy and so good. I’m definitely making it again.

  21. 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

  22. 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.

  23. 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!!! 

    • 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.

  24. This seems like a great keto recipe and I plan to serve it over cauliflower rice.

  25. 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. 

  26. 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 

  27. 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???

  28. 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

  29. I make this often, exactly as it is written.  Perfect every time!

  30. 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. 

  31. I don’t have peppers is there anything else I can use. Will it still taste as good without the peppers? Thank you

  32. 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. 

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