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Just a few pantry ingredients create a tender and juicy Mississippi Pot Roast recipe! Prepare this easy dinner in the oven, Crock Pot, or Instant Pot for a comforting meal any night of the week. With pepperoncini, Ranch dressing mix, and au jus gravy mix, the shredded beef is packed with flavor! Serve it over mashed potatoes, with buttered noodles, or tucked inside sandwich rolls, and add a simple green salad on the side.

Close up side shot of easy Mississippi Pot Roast served over mashed potatoes on a dinner table.

You won’t believe how quickly this tangy Mississippi Pot Roast recipe comes together! Whether or not you consider yourself a cook, I can assure you that it’s virtually impossible to mess up this dish! There are no fancy chef skills or techniques required, and it comes out perfectly every time. Best of all, you can pick the cooking method that best suits your schedule: oven, slow cooker, or Instant Pot!

Chuck roast dredged with flour on a tray.

What is Mississippi Pot Roast?

The original Mississippi Pot Roast recipe 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.

Robin’s recipe included 5 simple ingredients: a chuck roast, a packet of au jus gravy mix, a packet of dry ranch seasoning mix, a stick of butter, and pepperoncini peppers. Sounds like an odd combination, but it works!

Mississippi Pot Roast is not spicy, and it’s not overly tangy. The mild peppers add just a touch of acidic tang to balance the rich, succulent beef. The recipe tastes like a zesty, flavorful classic pot roast. Your dinner guests will wonder about the “secret” ingredients!

Browned chuck roast on a tray.

What kind of roast for Mississippi Pot Roast?

Chuck roast is a very common cut for a juicy pot roast, but you can also use a brisket, bottom round roast, or sirloin tip roast. The boneless chuck roast is my first choice for the Mississippi pot roast because it has great marbling, making the roast tender and succulent when braised. 

Chuck roast is cut from the shoulder just above the short rib, so it’s tougher (and therefore more affordable) than those cut from the front part of the animal, like the sirloin or short loin.

Pouring water into a pot.

Ingredients

This is just a quick overview of the simple ingredients that you’ll need for an easy Mississippi pot roast. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Boneless chuck roast: also called a “Chuck Eye Roast,” “Chuck Pot Roast” or “Chuck Roll Roast,” a chuck roast is a cut of beef that comes from the front portion of the animal. It is a classic pot roast cut, as it becomes moist and tender when cooked at a low temperature over a longer period of time.
  • Flour: for dredging the beef.
  • Water: to deglaze the pot and thin the gravy. You can substitute with low-sodium beef broth — just don’t use a salty liquid, because there’s already plenty of salt in the au jus gravy mix.
  • Au jus gravy mix: I use the packet from McCormick. Au jus gravy mix is not the same as a packet of brown gravy mix. The brown gravy mix will be much thicker and will change the consistency of your dish.
  • Dry ranch seasoning and salad dressing mix: a packet of ranch dressing mix adds extra zesty herb flavor.
  • Pepperoncini: an acidic component that balances the richness of the meat and gives the dish a more complex flavor.
  • Butter: I recommend unsalted butter, since there’s plenty of salt in the seasoning packets.
Sprinkling au jus gravy mix into a pot.

How to Make Mississippi Pot Roast

This pot roast can be prepared in the oven, in the Crock Pot, or in the Instant Pot. No matter which method you choose, the process is largely the same — and it’s really easy!

  1. Dredge the beef in flour.
  2. Brown the meat in oil and butter on both sides; remove to a plate.
  3. Add water or broth to the pot, using a wooden spoon to scrape up any browned bits from the bottom.
  4. Return the roast to the pot.
  5. Add a little bit of the pepperoncini juice, then sprinkle with the au jus gravy mix and the ranch dressing mix.
  6. Arrange pats of butter on top.
  7. Place pepperoncini around the roast.
  8. Cover and cook until the meat is fall-apart tender. This takes about 8-10 hours on LOW in a slow cooker, about 3 hours in a 275°F oven, or about 60-80 minutes on HIGH pressure in an Instant Pot.
Adding pepperoncini to a Dutch oven.

Can I cook a roast from frozen?

Yes! If you start with a frozen roast, use the oven or the Instant Pot. It’s considered unsafe to cook frozen meat in a slow cooker, due to the risk of bacteria over the long cooking time. If starting with a frozen roast, you’ll need to increase the cooking time in the oven to at least 4-5 hours, and in the Instant Pot to at least 90 minutes (or more).

Overhead shot of Mississippi Pot Roast recipe on a wooden table.

What to Eat with Mississippi Pot Roast

This succulent, tender pot roast is delicious on top of sour cream and chive mashed potatoes, but the meat is also excellent alongside au gratin potatoestwice baked potatoes, or Aunt Bee’s 3-ingredient cheesy potato casserole. Alternatively, try pairing the beef with egg noodles, a crusty loaf of breadflaky biscuits or skillet cornbread.

For a lighter vegetable to round out the meal, I recommend a simple green salad with red wine vinaigrette, a classic Caesar saladroasted root vegetablesParmesan roasted cauliflower, or sautéed asparagus.

Storage

  • Make Ahead: If you prepare the roast a day ahead, cover and refrigerate it overnight. The next day, skim off any solidified fat before reheating.
  • Store leftover pot roast in the refrigerator for up to 3 days.
  • Freeze leftover Mississippi pot roast for up to 2 months.
  • How to Reheat: 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).
Overhead shot of a bowl of mississippi pot roast served over mashed potatoes.

Recipe Variations

  • Add potatoes and carrots: For a one-pot meal, try making your Mississippi Pot Roast with potatoes and vegetables. Simply add about 2-3 russet potatoes (peeled and quartered), 6 carrots (peeled and cut into 2-inch pieces) and 1 sweet onion (peeled and quartered) to the pot with the roast.
  • Make a Mississippi Pork Roast using a boneless pork shoulder (or “pork butt”).
  • Mississippi Roast Chicken: use boneless, skinless chicken breast or chicken thighs. You’ll want to adjust the cooking time to accommodate the smaller chicken pieces. Typically, chicken breasts and thighs work best in the Crock Pot on LOW for 4-6 hours or on HIGH for 2-3 hours. In the oven, cook the chicken at 375°F for about 1 hour. In the Instant Pot, cook the chicken on HIGH pressure for 10 minutes, with a quick release.
  • Can you 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.
  • Can you make the roast without pepperoncini? Yes! These peppers don’t add a spicy taste to the dish, though. They have a vinegary, briny flavor that’s very subtle in the dish. 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 if you don’t want them at all.
Side shot of a bowl of Mississippi Pot Roast crock pot with mashed potatoes and pepperoncini garnish.

Tips for the Best Mississippi Pot Roast Recipe

  • This dish has quite a bit of salt, thanks to the au jus gravy mix, the Ranch dressing mix, and the pepperoncini. As a result, I do not recommend adding any extra salt until you taste the finished product. Use water or low-sodium broth, unsalted butter, and unseasoned flour to avoid an overly-salty dish.
  • Dredge the meat in flour before browning. This adds body to the finished sauce and helps to achieve a beautiful browned, crusty exterior on the beef.
  • Sear the beef and get some really nice color on it before you begin the slow braising process. The caramelized surface of the meat will give the dish rich flavor and the browning process will help to lock in the juices.
  • Deglaze the pot with water or low-sodium beef broth after browning the meat. The browned bits on the bottom of the pot will add great flavor to the finished dish!
  • If your beef is still tough at the end of the suggested cooking time, continue cooking for even longer. Undercooked roast will be tough and chewy. When the chuck roast is fully cooked, it should be fall-apart tender so that it shreds very easily with two forks.
  • If you’d like to thin the gravy in the pot at the end of the cooking time, whisk in extra low-sodium beef broth until it reaches the desired consistency.
Mississippi Pot Roast recipe served over mashed potatoes.

More Favorite Pot Roast Recipes to Try

Close up side shot of easy Mississippi Pot Roast served over mashed potatoes on a dinner table.

Mississippi Pot Roast

5 from 3 votes
Prep: 10 minutes
Cook: 3 hours 30 minutes
0 minutes
Total: 3 hours 40 minutes
Servings 4 – 6 people
Calories 508.9 kcal
Just a few pantry ingredients create a flavorful, tender and juicy Mississippi Pot Roast — an easy dinner for the oven, Crock Pot or Instant Pot!

Ingredients
  

  • 1 (3-4 lb.) boneless chuck roast
  • 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 brand)
  • 1 (1 ounce) packet dry ranch dressing and seasoning mix (such as Hidden Valley brand)
  • 6 pepperoncini peppers (from a 12-ounce jar), plus 2 tablespoons of juice from the jar

Instructions

OVEN INSTRUCTIONS:

  • Preheat 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 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.

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 pot or Dutch oven over medium-high heat until hot but not smoking. Place meat in the pot 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.

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, and serve.

Notes

  • This dish has quite a bit of salt, thanks to the au jus gravy mix, the Ranch dressing mix, and the pepperoncini. As a result, I do not recommend adding any extra salt until you taste the finished product. Use water or low-sodium broth, unsalted butter, and unseasoned flour.
  • Dredge the meat in flour before browning. This adds body to the finished sauce and helps to achieve a beautiful browned, crusty exterior on the beef.
  • Sear the beef and get some really nice color on it before you begin the slow braising process. The caramelized surface of the meat will give the dish rich flavor and the browning process will help to lock in the juices.
  • Deglaze the pot with water or another low-sodium liquid (like low-sodium beef broth) after browning the meat. The browned bits on the bottom of the pot will add great flavor to the finished dish!
  • If your beef is still tough at the end of the suggested cooking time, continue cooking for even longer. Undercooked roast will be tough and chewy. If you’re using tougher or bigger cuts of beef (other than a chuck roast), you may need to increase the cooking time to give the meat fibers plenty of time to break down and become tender and juicy. When the chuck roast is fully cooked, it should be fall-apart tender so that it shreds very easily with two forks.
  • If you’d like to thin the gravy in the pot at the end of the cooking time, whisk in extra low-sodium beef broth until it reaches the desired consistency.

Nutrition

Serving: 1/6 of the recipe (based on a 3-lb. roast)Calories: 508.9kcalCarbohydrates: 4.8gProtein: 29.5gFat: 40.2gSaturated Fat: 11.9gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 8.8gCholesterol: 103.6mgSodium: 823.6mgPotassium: 391.4mgSugar: 1gVitamin A: 9.8IUVitamin C: 0.7mg
Keyword: mississippi pot roast, mississippi pot roast crock pot, mississippi pot roast instant pot, oven pot roast
Course: Dinner
Cuisine: American, Southern
Author: Blair Lonergan

This recipe was originally published in September, 2019. The photos were updated in November, 2021.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 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!

    1. 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!

  2. 5 stars
    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!

  3. 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. 🙁

  4. 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

      1. 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.

    1. 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.

    1. 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. 🙂

  5. 5 stars
    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!

  6. 5 stars
    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!

    1. 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. 🙂