Mississippi pot roast is the internet-famous crockpot recipe for good reason: just 5 ingredients, no browning, and a tangy, buttery, fall-apart roast that makes its own gravy.
Ranch seasoning and au jus mix season the beef, butter adds richness, and pepperoncini give it a mild, tangy kick.
Why You Will Love This Mississippi Pot Roast
- Only 5 ingredients. All pantry staples.
- No liquid needed. The roast makes its own gravy.
- No browning. Truly dump and go.
- So versatile. Serve over mashed potatoes or on sandwiches.
Ingredients for Mississippi Pot Roast
- Chuck roast: 3 to 4 lb (1.4 to 1.8 kg), boneless.
- Seasoning packets: 1 packet (1 oz) dry ranch mix and 1 packet (1 oz) au jus gravy mix. Brown gravy mix also works.
- Butter: The original uses a full stick; we use 4 tbsp for a less greasy gravy.
- Pepperoncini: 6 to 8 whole peppers plus a splash of brine. They are mild, not spicy.
How to Make Mississippi Pot Roast
Step 1: Add the roast
Place the chuck roast in a 6-quart slow cooker.
Step 2: Season
Sprinkle the ranch mix and au jus mix evenly over the top.
Step 3: Add butter and peppers
Set the butter on top of the roast and scatter the pepperoncini and brine around it. Do not add water.
Step 4: Slow cook
Cover and cook on LOW for 8 to 9 hours, until the roast shreds easily.
Step 5: Shred
Shred the beef in the juices with 2 forks and stir to coat.
Tips for the Best Mississippi Pot Roast
- Do not add water. The roast and butter make plenty of juice.
- Use LOW. HIGH works in 5 to 6 hours, but LOW gives a more tender roast.
- Control the tang. Add more brine for tangier beef or fewer peppers for milder.
- Skim the fat. Spoon fat off the top before shredding if you like.
What to Serve with Mississippi Pot Roast
Serve over crockpot mashed potatoes, rice or egg noodles, or pile onto toasted rolls with provolone for sandwiches.
Easy Variations
- Chicken version. Use 3 lb boneless chicken thighs and cook 5 to 6 hours on LOW.
- Less salty. Use low-sodium au jus mix or half the packet.
- With vegetables. Add baby potatoes and carrots under the roast.
How to Store and Reheat
Refrigerate up to 4 days in the juices, or freeze up to 3 months.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Wooden cutting board with handle: for slicing and serving right at the table.
- 3-piece ceramic serving bowl set: takes food straight from the crock to the table.
- Large airtight food storage container: for leftovers and freezer portions.
Want even more tender meat? The Braised to Perfection guide explains the low-and-slow method step by step.
Mississippi Pot Roast
Ingredients
Method
- Place the chuck roast in a 6-quart slow cooker.
- Sprinkle the ranch mix and au jus mix evenly over the top.
- Set the butter on top of the roast and scatter the pepperoncini and brine around it. Do not add water.
- Cover and cook on LOW for 8 to 9 hours, until the roast shreds easily.
- Shred the beef in the juices with 2 forks and stir to coat.
Notes
Mississippi Pot Roast FAQ
Do you add water to Mississippi pot roast?
No. The roast, butter and pepperoncini brine create plenty of liquid.
Is Mississippi pot roast spicy?
No. Pepperoncini are mild and add tang rather than heat.
Can I use a different cut of beef?
Chuck roast is best. Bottom round or rump roast work but are leaner and less tender.
What can I use instead of au jus mix?
Brown gravy mix or onion soup mix both work.
