Mississippi pot roast is the ultimate comfort food dinner! With just a handful of ingredients, you’ll have a tender, juicy chuck roast with the most flavorful gravy.
Pick the method that suits your schedule: slow cooker, oven, or Instant Pot. If you’re looking for even more easy, comfort food classics, try this Crock Pot chicken stew or this slow cooker pulled pork, and browse our full collection of slow cooker recipes!
Table of Contents
The Best Mississippi Pot Roast Recipe
The original Mississippi Pot Roast recipe (also called “Mississippi Mud Roast”) first gained popularity in the early 2000’s, when a Mississippi woman named Robin Chapman created this meal as a twist on her aunt’s chuck roast recipe.
This succulent shredded beef is seasoned with butter, ranch, and au jus, and balanced with just a touch of acidic tang from pepperoncini. It’s not spicy, and instead just tastes like a zesty, flavorful classic pot roast (it’s truly the best)!
Before You Get Started
A few quick notes will help you get the best results every time:
- Best cut of beef: Chuck roast (also called a “chuck eye roast,” “chuck pot roast” or “chuck roll roast”) is ideal, but brisket or rump roast can work too.
- Seasonings: Store-bought packets of ranch and au jus are convenient. Use homemade ranch seasoning if you prefer.
- Pepperoncini: These add tang without much heat. Banana peppers are a good substitute.
- Butter: Unsalted butter works best so the dish doesn’t get too salty.
- Tip: Pat the roast dry and dredge in flour before searing. This locks in flavor and helps the cooking liquid thicken into a rich gravy.
How to Make Mississippi Pot Roast
The slow cooker version is the easiest, so let’s walk through that method.
Step 1: Sear the Beef for Flavor
Start by dredging your roast lightly in flour, then brown it in a hot skillet with a little oil and butter. This step adds a deep, savory flavor that you won’t get if you skip it.
** Tip: Don’t move the meat around too quickly. Let it sit still until a nice crust forms.
Step 2: Deglaze the Pan
Once the beef is browned, pour in some broth or water. Use a wooden spoon to scrape up those golden bits from the bottom. These add great flavor to the finished dish!
** Tip: Water works great, but if you prefer broth, make sure that it’s low-sodium or sodium-free. Otherwise the gravy may be too salty at the end.
Step 3: Assemble in the Slow Cooker
Place the roast in your slow cooker, pour the pan juices over top, and add a couple tablespoons of pepperoncini juice. Sprinkle the ranch and au jus seasonings into the pot, arrange pats of butter on top of the meat, and tuck a few pepperoncini peppers around the sides.
Step 4: Cook Low and Slow
Cover and cook on LOW for 8 to 10 hours, until the roast is fall-apart tender.
** Tip: Resist the urge to lift the lid. Every peek lets heat out and slows down the cooking.
Step 5: Shred and Serve
When the beef falls apart easily, shred it with two forks right in the slow cooker. Stir it into the juices, then serve it piping hot.
Serving Suggestions
This roast is so versatile. Pair it with easy sides, such as:
- Starches: sour cream mashed potatoes, easy potato casserole, fluffy rice, or buttered egg noodles.
- Breads: a skillet of cast iron cornbread, a basket of flaky biscuits, or spoon bread to soak up the gravy.
- Vegetables: Southern green beans, Arkansas green beans, roasted root vegetables, or a crisp green salad with red wine vinaigrette rounds it out for a family-friendly meal.
- Desserts: sour cream pound cake or a chocolate bundt cake using cake mix
Variations and Customizations
- Like it spicier? Add extra pepperoncini or a splash of hot sauce.
- Want veggies in the pot? Toss in carrots, potatoes, or onions before cooking.
- Want it lighter? Cut back on the butter or swap half for extra broth.
- Different protein: Make a Mississippi pork roast using a boneless pork shoulder (or “pork butt”) or try this Crock Pot Mississippi chicken.
- No pepperoncini: These peppers have a vinegary, briny flavor that’s very subtle in the dish (not too spicy). It’s an acidic component that cuts through the richness of the meat and adds complexity to the dish. That said, you can omit them.
Blair, I made the slow cooker version of your Mississippi Pot Roast. The taste was so rich, so flavorful. An excellent dish, so much so, we hardly had any leftovers, and they didn’t last another day. Thank you for another excellent dish!
– Russell C.
Preparation and Storage Tips
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Freeze for up to 2 months in freezer-safe containers.
- To reheat, warm gently on the stovetop or in the oven with a splash of broth. The microwave works fine for single portions.
- If you’re cooking ahead, make the roast a day in advance. Chill overnight, skim the fat, then reheat before serving.
Frequently Asked Questions
Can I make Mississippi pot roast without butter?
Yes, but it won’t taste the same! You can probably drizzle the meat with olive oil for a lighter option, but again, it won’t be a classic Mississippi Pot Roast.
What cut of beef works best?
Chuck roast is the traditional choice because it has plenty of marbling and stays moist and tender over the long, slow cooking process. Brisket or rump roast are good substitutes.
Can I start with frozen beef?
It’s best to thaw the meat first. Frozen roasts don’t sear properly and may cook unevenly.
How do I thicken the gravy?
If the juices seem thin, whisk a little cornstarch slurry (cornstarch plus cold water) into the pot and simmer until thickened. Conversely, you can thin the gravy with a little extra broth or water at the end if necessary.
Why is my roast tough?
Most likely it needs more time. Keep cooking until the beef shreds easily with a fork.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Mississippi Pot Roast
Equipment
- Pressure Cooker
Ingredients
- 1 (3-4 lb.) boneless chuck roast
- ⅓ cup all-purpose flour
- 2 tablespoons olive oil
- 1 stick (½ cup) unsalted butter, divided
- 1 cup water or low-sodium beef broth
- 1 (1 ounce) packet au jus gravy mix (such as McCormick)
- 1 (1 ounce) packet dry ranch dressing and seasoning mix (such as Hidden Valley)
- 6 pepperoncini peppers (from a 12-ounce jar), plus 2 tablespoons of juice from the jar
- Optional garnish: chopped fresh parsley
Instructions
SLOW COOKER INSTRUCTIONS
- Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.
- Heat 1 tablespoon of the butter and 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat until hot but not smoking. Place the meat in the skillet and sear it for about 4-6 minutes on each side, or until nicely browned all over. Transfer the roast to a large slow cooker.
- In the same pot that you used to brown the beef, add the water (or broth) and cook over medium heat for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Pour this liquid into the slow cooker with the beef.
- Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the meat is fall-apart tender. Shred the meat with two forks, and then stir the meat back into the juices.
OVEN INSTRUCTIONS
- Preheat the oven to 275°F. Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.
- Heat 1 tablespoon of the butter and 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until hot but not smoking. Place the meat in the pot and sear it for about 4-6 minutes on each side, or until nicely browned all over. Remove the beef to a plate.
- Reduce the heat to medium. Add water and cook for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These add great flavor to the dish!
- Return the roast to the pot with the water. Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning mix. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast. Cover tightly with a lid.
- Bake for 3 hours, or until the roast is fall-apart tender. Shred the meat with two forks, and then stir the meat back into the juices.
INSTANT POT INSTRUCTIONS
- Place the flour in a shallow dish. Pat the beef dry; dredge in the flour. Shake off any excess flour.
- Set the Instant Pot to "Saute," and add 1 tablespoon of the butter and 2 tablespoons of olive oil. Heat until the oil and butter are hot, but not smoking. Place meat in the pot and sear for about 4-6 minutes on each side, or until nicely browned all over. Transfer the roast to a plate.
- Add water and cook for 1-2 minutes, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These add great flavor to the dish!
- Return the roast to the pot with the water.
- Pour 2 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and ranch seasoning mix. Slice the remaining butter into large pats and place on top of the roast. Arrange pepperoncini around the roast.
- Place lid on Instant pot with steam valve closed.
- Switch Instant Pot setting to "Manual" and set for 60-80 minutes on "HIGH" pressure.
- Do a natural release for at least 10 minutes, then quick release.
- Remove roast from pot, shred with two forks, stir the meat back into the juices, and serve.
Notes
- Chuck roast is ideal, but brisket or rump roast can work too.
- Store-bought packets of ranch and au jus are convenient. Use homemade ranch seasoning if you prefer.
- Pepperoncini add tang without much heat. Banana peppers are a good substitute.
- Unsalted butter works best so the dish doesn’t get too salty.
- Pat the roast dry and dredge in flour before searing. This locks in flavor and helps the cooking liquid thicken into a rich gravy.
- If you don’t have time to sear the meat first, that’s fine too. Just place it straight into the slow cooker and proceed with adding the rest of the ingredients (omit the flour, olive oil, and extra 1 tablespoon of butter).
Nutrition
This recipe is so delicious! My husband and even my 3 year old enjoyed it too! I used a 3 lb. portion in the slow cooker. I added just a bit more of the juice and only 3 peppers because I was a bit nervous, but next time I’ll add more peppers because they really do stay mild. It cooked perfectly at 4 hours. Thanks for the amazing recipe!
– Mari
Originally published in September, 2019, this post was updated in October, 2025.
This looks really good! Almost all instant pot recipes say to use at least a half to one cup liquid to create pressure and prevent a burn notice, but I see this only has the liquid of just a bit of pepperoncini juice, so I’m a little hesitant to try it. Shouldn’t it have some water, broth or maybe wine? Or maybe all the liquid from the pepperoncini jar? I am anxious to try it, just hesitant to mess up an expensive roast. I love my instant pot (and air fryer), the only cooking methods besides a bbq I have for cooking in our full time RV. ???? Love your bog and recipes, thank you!
Hi, Catherine! Yes — you’re absolutely right. 🙂 You’ll notice that the Instant Pot instructions for this recipe call for 1/2 cup of beef broth for that exact reason. Definitely use the broth if you choose to go the IP route! Hope that helps, and enjoy!
Just made this and it was delicious!! I LOVE your recipes!! They are easy and flavorful!!!
Thank you so much, Marissa!
Oh Blair this was just so delicious. Thank you so much!
Yay! Thanks, Andrea! I’m so glad that you loved it. So easy too, right?! Hope your family is well! xoxo
This recipe is so delicious! My husband and even my 3 year old enjoyed it too! I used a 3lb portion in the slow cooker. I added just a bit more of the juice and only 3 peppers because I was a bit nervous, but next time I’ll add more peppers because they really do stay mild. It cooked perfectly at 4 hours. Thanks for the amazing recipe!
Awesome! Thank you, Mari! So glad that you all enjoyed it! 🙂
Hi, Linda! I’m not sure — we’ve never found the dish to be too salty, and I’ve never had anyone else complain about that. I’m not sure if it’s just a matter of differences in taste preference or if you accidentally did something different? Sorry that you found it too salty, though. 🙁
My money is on salted butter. It could also be the brand of au jus.
I made this for my family tonight. The meat was tender but I would definitely leave out the pepperoncinis next time. Very very salty, especially adding the extra juice from jar. I would try a small 7 oz can of diced green chillis if I make this again. Still get some mild spiciness but no saltiness
Can you cook this on a burner?
Hi, Kathy! Yes, I think it would work fine that way. You’ll want to prepare it in the same way that you would if you were planning to put it in the oven. Instead of baking it, cover the pot and cook over low heat for at least 2-3 hours, or until the meat is fall-apart tender. If the meat seems tough or doesn’t shred easily, it just needs a little more time.
I couldn’t find au jus mix at the store today, so I’m going to substitute Lipton Beefy Onion soup mix. Wish me luck!
I hope that the substitute works well, Cindy. I’m not familiar with that particular mix, so let us know if it’s a good option!
Can I use a different type of beef roast, like a top round London broil
Hi, Marilyn! Yes, another type of roast like top round should work well. You want a cut of beef that has a lot of fat so that it stays moist, tender and juicy over the long, slow cooking time. Leaner cuts don’t work as well for a pot roast.
Will this recipe work with a brisket? All I can find is BBQ or Texas Style brisket… Thanks!
Hi, Star! Yes, you can use a brisket for pot roast. Just make sure that you slice the meat against the grain when it’s done cooking (perpendicular to those long fibers you see in the meat). Otherwise you’ll end up with chewy beef — not ideal. 🙂
Blair, I made the slow cooker version of your Mississippi Pot Roast. The taste was so rich, so flavorful. An excellent dish, so much so, we hardly had any leftovers, and they didn’t last another day. Thank you for another excellent dish!
Wonderful! I’m glad to know that you all enjoyed it. Thank you for letting me know! 🙂
Delicious and so easy. Hubby is going to love it. Went straight by the directions. Definitely does not need any added salt…..at least for us. I have so many of your recipes in my meal planner notebook. ❤️
Thank you!
Awesome! That makes me so happy to hear, Jane. Thank you!
I am wondering if I only have salted butter would it be to salty to eat?
Hi, Van! I’ve tried it that way, and it’s definitely salty…but it’s really a matter of personal preference. Some might not care for it, but I thought it was okay! I guess it depends on how sensitive you are to salt. 🙂
Fantastic! It’s almost impossible to find a recipe my entire family loves. Definitely add the potatoes and carrots. My oldest said, “came for the pot roast, stayed for the potatoes”. 🙂
Yay! I’m so honored that even your kiddos approved!
I have made this recipe several times and it always comes out perfect. My family loves it
We’re so happy to hear this, Nanette!
Fantastic recipe. Super Easy and kids love it. I like it in the crock pot the best but have also used insta pot. I’ve used several different meats (chuck, elk rounds, cow rounds, antelope rounds) and they all work perfectly. The pepperoncinis are the perfect touch and do not make meat spicy. I use water because the seasoning packets have plenty of salt. Repeat recipe.
Thank you so much, Tamara!
This recipe was part of a freezer meals article but I don’t see directions on how to prep it for the freezer and then cook at a later date. Can you please provide those instructions? Thanks!!
Hi Heidi! To make it a freezer meal, freeze the raw ingredients together in a large Ziploc freezer bag. Thaw the bag in the refrigerator overnight, and then dump everything from the bag into a slow cooker when you’re ready to cook the meat. Hope this helps!
So would I do the step to sear the meat with the flour, butter and olive oil and then put in a plastic bag to put in the freezer? Or do I skip the searing step altogether when making it to put in freezer and then slow cook later?
Hi, Heidi! You can just skip the step of searing the meat. Instead, just put the raw ingredients in a bag in the freezer. Thaw the bag in the fridge overnight and then cook in the slow cooker (without searing first). Hope you enjoy!
I have made. This twice in six weeks. I am amazed. At how tasty, tender, and gourmet this meal turns out. Try it!
Thank you, Pat! We’re so glad you enjoy it.
I wish you would add fiber content to the nuitrition values as I am diabetic and
trying to add great recipes to my menu listings. It looks delicious and I am
going to try it.
Hi Joan! You can find the nutrition information including fiber in the recipe cards at the bottom of any page. We hope you enjoy!
How do you best reheat this?
Hi, Cara! You have a few options! You can place the beef in an oven-safe pan or pot. Add pan juices, and stir in extra beef broth (if necessary) to cover. Cover the dish tightly with foil or with a lid, and bake in a 325°F oven until warmed through (about 20 minutes). You can also reheat the meat and cooking liquid covered on the stovetop over low heat, just until warm. Alternatively, you can reheat individual servings in the microwave for about 1 minute.
This was so delicious! I am an average cook at best and my family absolutely loved this recipe. This was very easy to make and had my house smelling great. Finally, I made something they loved! Thanks for sharing such a great recipe! – Tina G
We’re so glad you enjoyed it, Tina! Thank you for trying it out and taking the time to leave a review.
What size slow cooker do you use? Thanks!
Hi, Marion! I use a 6 or 7-quart slow cooker. 🙂