Easy Mississippi Pot Roast Recipe You’ll Want to Make Tonight!
Mississippi Pot Roast is the answer when you’re staring at a pack of beef and thinking, what on earth can I make that’s easy, cozy, and guaranteed to be a hit? If you’re like me, weeknights can get chaotic, and the last thing you want is a complicated meal. This recipe is simple, budget friendly, and the flavors are so comforting. I love serving it on a chill evening and following it with something sweet like these peanut butter stuffed brownies. You’ll feel like a kitchen hero without breaking a sweat. Let me walk you through my relaxed, no-fuss way to get it on your table tonight.
What do you need to make Mississippi Pot Roast?
This dish keeps things wonderfully simple. You only need a handful of staples and a slow cooker or oven. A lot of folks ask if they can swap things, and the answer is usually yes. I’ll give you a few smart swaps below, but here’s what I reach for when I want the classic, rich flavor that made this recipe famous.
Core ingredients
- 3 to 4 pounds boneless beef chuck roast, well marbled
- 1 packet dry ranch seasoning mix
- 1 packet au jus gravy mix or brown gravy mix
- 6 to 10 pepperoncini peppers, plus a splash of the brine
- 1 stick unsalted butter, cut into 3 to 4 pieces
- Optional: 1 small onion, sliced, for extra sweetness
- Optional: 2 to 3 cloves garlic, smashed
Why these ingredients work:
Use a chuck roast. It’s got the right fat content so it turns out tender and juicy. The ranch and au jus bring tangy, savory depth without extra work. Pepperoncinis aren’t spicy, they’re mildly tangy and give that signature zip. The butter melts and mingles with the seasonings to create a silky, flavorful sauce.
Smart substitutions
No ranch packet on hand? Use 2 teaspoons dried parsley, 1 teaspoon dried dill, 1 teaspoon onion powder, 1 teaspoon garlic powder, and a small pinch of salt. No au jus? Beef bouillon powder works in a pinch. Low sodium is a good idea if you’re sensitive to salt. Don’t skip the pepperoncinis though. They’re part of what makes it special.
Pro tip: If you’re worried about salt, start with 3 to 4 tablespoons of the ranch mix instead of the whole packet, taste later, and adjust.
How do you make Mississippi Pot Roast?
I’ve made this both in the slow cooker and the oven, and both methods work beautifully. The slow cooker is hands off and perfect for busy days. The oven is great if you want a bit more control and a slightly deeper roast flavor. Either way, you’re aiming for meat that falls apart with a fork.
Slow cooker method
1. Pat the roast dry and place it in the slow cooker. If your slow cooker tends to run hot, layer a few onion slices under the roast to keep it from sticking. Sprinkle the ranch mix and au jus right over the top.
2. Scatter the pepperoncinis on and around the roast, add a splash of pepperoncini brine for more tang, then top with the butter pieces. If using garlic, tuck the smashed cloves near the meat.
3. Cover and cook on low for 8 to 9 hours, or on high for about 4 to 5 hours. Low gives you the most tender texture. You’ll know it’s ready when you can pull it apart easily with a fork.
4. Shred the beef in the cooker, then stir it back into the juices so every bite gets saucy. Taste and add a pinch of salt or extra pepperoncini brine if you want more zip.
Oven method
1. Preheat the oven to 300 degrees F. Place the roast in a Dutch oven, then add the ranch mix, au jus, pepperoncini, and butter on top. If you want, add 1 to 2 tablespoons of water just to moisten the bottom.
2. Cover tightly and cook for about 3 to 3.5 hours, checking around the 2.5 hour mark. Once the meat is easy to shred, it’s done. Shred and return it to the juices in the pot.
Key reminder: You don’t need extra liquid for the slow cooker. The roast releases plenty as it cooks. The butter and pepperoncini brine are enough to create that glossy gravy.
I made this last Sunday and my picky eater asked for seconds. The meat was tender, flavorful, and zero stress for me. This is my new go to comfort dinner. Highly recommend.
If you’ve never tried it before, you’ll be shocked at how much flavor you get with so little effort. Mississippi Pot Roast really shines after a long, slow cook. Be patient, and you’ll be rewarded with juicy shreds and a rich, peppery gravy everyone loves.
Serving Suggestions
Once your pot roast is shredded and ready, it’s time for the fun part. Here are my favorite ways to serve it so dinner feels complete and cozy.
- Classic mashed potatoes: Spoon the Mississippi Pot Roast and juices over fluffy mashed potatoes. It’s a total crowd pleaser.
- Buttered egg noodles: Toss hot noodles with butter and a sprinkle of parsley, then pile on the beef.
- Rice bowls: Add steamed rice, roasted veggies, and a little extra pepperoncini brine for a bright finish.
- Roasted veggies: Carrots, green beans, or Brussels sprouts pair beautifully with the savory gravy.
- Sandwich night: Toast hoagie rolls, melt provolone, and spoon the roast inside for a next level dip sandwich.
- Cauliflower mash: Want it lighter? Cauliflower mash is creamy and soaks up the juices nicely.
Sprinkle with chopped parsley or chives if you like a fresh pop of color. A crunchy side salad adds a nice balance to the richness too. Spoon the Mississippi Pot Roast over mashed potatoes or noodles and watch it disappear fast.
What to Make With Leftover Roast
Leftovers are gold. That savory meat is the base for quick meals later in the week, and I’m all about making life easier. Store leftovers in a sealed container for up to 4 days, or freeze in a zip bag for up to 3 months. Freeze it flat so it thaws quickly.
Quick meal ideas
Cheesy quesadillas: Add shredded beef and cheddar to a tortilla, fold, and toast in a skillet until melty.
Loaded baked potatoes: Split baked potatoes and stuff them with warm roast, sour cream, and green onions.
Beef and veggie hash: Chop potatoes and peppers, crisp in a skillet, then fold in the roast and a few pepperoncini slices.
Hearty soups: Add the beef to a simple veggie soup. The gravy like juices make a quick, tasty broth.
Sliders: Pile the meat onto slider buns with pickles. Brush tops with melted butter and bake until warm and slightly crisp.
Want a festive spin another night? Try a tangy roast with fruit flavors too, like a cranberry twist. It keeps dinner interesting and still incredibly easy.
Hollys Tips
Here are the little things I do that make a big difference.
For the best texture and flavor
Brown if you have time. Quick sear the roast in a hot skillet before slow cooking to deepen flavor. It’s optional but tasty.
Low and slow is your friend. The magic happens after hour six. If it still seems firm, let it go longer.
Butter matters. Use unsalted so you can control salt. If you only have salted butter, cut back a bit on the seasoning.
Adjust the tang. Love a brighter flavor? Add an extra splash of pepperoncini brine at the end. Prefer mild? Use fewer peppers.
Make ahead friendly. Cook the day before, chill, and skim any solid fat if you want a lighter sauce. Reheat gently on the stove or in the slow cooker.
Thicker gravy. Stir in a cornstarch slurry at the end, about 1 tablespoon cornstarch mixed with 1 tablespoon water, and simmer until it thickens slightly.
Common Questions
Do I need to add broth or water?
Nope. The roast releases plenty of liquid. The butter and pepperoncini brine create a rich sauce. If your cooker runs hot, a tablespoon or two of water is fine, but not required.
Can I use a different cut of beef?
Chuck roast is best. If you must substitute, try bottom round or shoulder roast. They may be a bit leaner, so watch the cook time and don’t skimp on the butter.
Is this recipe spicy?
Not really. Pepperoncinis are mild. If you want heat, add a few hot cherry peppers or a pinch of red pepper flakes.
How do I keep it from getting too salty?
Use unsalted butter, low sodium gravy mix if available, and start with half the ranch packet. Taste at the end and add more if needed. Serving it over unsalted sides like rice or potatoes helps too.
Can I make it in advance?
Yes. It reheats beautifully. Store in the fridge and warm on low heat. The flavors actually deepen by the next day.
A Friendly Wrap Up For Tonight
You’ve got everything you need to make a cozy, flavorful dinner without fuss. Mississippi Pot Roast is simple, reliable, and tastes like a hug in a bowl. If you want to compare methods or pick up a few extra tricks, this guide from Belle of the Kitchen is helpful too: Mississippi Pot Roast {The BEST Pot Roast EVER} – Belle of the …. Now grab that chuck roast, toss it in the slow cooker, and let the aroma fill your kitchen. I hope you love every juicy bite and make it part of your regular rotation.
Mississippi Pot Roast
Ingredients
Method
- Pat the roast dry and place it in the slow cooker. Layer onion slices under the roast if your cooker runs hot.
- Sprinkle the ranch mix and au jus right over the top.
- Scatter the pepperoncinis on and around the roast, add a splash of pepperoncini brine, and top with butter pieces. Tuck garlic cloves near the meat if using.
- Cover and cook on low for 8 to 9 hours or on high for about 4 to 5 hours.
- Once done, shred the beef in the cooker and stir it back into the juices.
- Preheat the oven to 300 degrees F. Place the roast in a Dutch oven.
- Add the ranch mix, au jus, pepperoncini, and butter on top; optionally, moisten with 1 to 2 tablespoons of water.
- Cover tightly and cook for about 3 to 3.5 hours. Check around the 2.5 hour mark.
- Once the meat is easy to shred, it’s done. Shred and return it to the juices.
