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4 from 2 votes
Close overhead shot of a bowl of Mississippi Pot Roast
Mississippi Pot Roast
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
 

Just a few pantry ingredients create a flavorful, tender and juicy Mississippi Pot Roast -- an easy dinner for the oven, slow cooker or Instant Pot!

Course: Dinner
Cuisine: American, Southern
Keyword: mississippi pot roast, oven pot roast, slow cooker pot roast
Servings: 4 - 6 people
Calories: 508.9 kcal
Author: Blair
Ingredients
  • 1 (3-4 lb.) chuck roast
  • 2 tablespoons olive oil
  • 1 stick (½ cup) butter, sliced into large pats
  • 1 (1 ounce) packet au jus gravy mix
  • 1 (1 ounce) packet dry ranch dressing and seasoning mix
  • 6 pepperoncini peppers (from a 12-ounce jar), plus 3 tablespoons of juice from the jar
Instructions
SLOW COOKER INSTRUCTIONS:
  1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 4-6 minutes on each side, or until browned all over.
  2. Transfer the roast to a large slow cooker. Pour 3 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and dry ranch seasoning. Place the butter on top of the roast. Arrange pepperoncinis around the roast.
  3. Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours.
OVEN INSTRUCTIONS:
  1. Preheat oven to 350 degrees F.
  2. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Place meat in the pot and sear it for about 4-6 minutes on each side, or until browned all over.
  3. Pour 3 tablespoons of juice from the pepperoncini jar over the roast. Sprinkle with au jus gravy mix and dry ranch seasoning. Place the butter on top of the roast. Arrange pepperoncinis around the roast.
  4. Cover tightly with a lid.
  5. Bake roast for about 2-3 hours. The roast is done when it’s fall-apart tender!
INSTANT POT INSTRUCTIONS: (NOTE – if using Instant Pot, you’ll need to add about ½ cup of beef broth or water to the pot before cooking)
  1. Season both sides of the chuck roast with salt and pepper; set aside.
  2. Add 2 tablespoons of olive oil to Instant Pot and set to "Saute."
  3. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side, or until browned all over.
  4. Pour the juice from the pepperoncini jar over the roast, along with the beef broth or water. Sprinkle with au jus gravy mix and dry ranch seasoning. Place the stick of butter on top of the roast. Arrange pepperoncinis around the roast.
  5. Place lid on Instant pot with steam valve closed.
  6. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure.
  7. Do a natural release for at least 10 minutes, then quick release.
  8. Remove roast from pot, shred, and serve.
Recipe Notes
  • 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.
  • 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 braised.
  • Can I cook a roast from frozen? Yes! If you start with a frozen roast, I recommend either using 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 hours, and in the Instant Pot to at least 90 minutes (or more).
  • Is au jus gravy the same as brown gravy? For this recipe, you'll need an envelope of "au jus gravy." This 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.
  • While chuck is a roast beef, you can adapt the recipe to make a Mississippi Pork Roast. Simply use a boneless pork shoulder (or "pork butt") instead of the chuck roast.
  • I haven't tried it myself, but I imagine that the same recipe will also work to create Mississippi Roast Chicken. Instead of the chuck roast, 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 degrees 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 could probably use 1 cup of beef broth, or 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, briney flavor that's very subtle in the dish. That said, you can omit them if you don't want them at all!
  • How to reheat the pot roast: Place shredded beef in an oven-safe pan or pot. Cover with pan juices, and add beef broth (if necessary) to cover. Cover the dish tightly with foil or with a lid, and bake in a 325 degree F oven until warmed through (about 20 minutes).
Nutrition Facts
Mississippi Pot Roast
Amount Per Serving (1 /6 of the recipe (based on a 3-lb. roast))
Calories 508.9 Calories from Fat 362
% Daily Value*
Fat 40.2g62%
Saturated Fat 11.9g74%
Polyunsaturated Fat 1.4g
Monounsaturated Fat 8.8g
Cholesterol 103.6mg35%
Sodium 823.6mg36%
Potassium 391.4mg11%
Carbohydrates 4.8g2%
Sugar 1g1%
Protein 29.5g59%
Vitamin A 9.8IU0%
Vitamin C 0.7mg1%
* Percent Daily Values are based on a 2000 calorie diet.