This crazy good Mississippi Pot Roast is the most tender roast you’ll ever make! 15 minutes of prep and no mixes. A healthy slow cooker dinner that will be on repeat! Get my secrets to max flavor below.
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Why You’ll Love This Recipe for Mississippi Pot Roast
Is it weird to say I’m in love with a pot roast? I hope not, because this is the most tender and flavorful pot roast you’ve ever had! It’s so easy and packed with that zesty savory flavor everyone will be asking for seconds. And best of all, no mixes! Fresh ingredients for a healthier dish and only 15 minutes of prep, you can do it!
I’ve always loved the traditional Mississippi Roast recipe for its fall-apart tenderness and big flavor, but I’ve never liked the pre-packaged au jus gravy and Ranch dressing mixes in most recipes. Those mixes are full of additives I don’t want to cook with. So, I set out to make my own. The result is a simple blend of spices and ingredients that eliminates the extras and kicks the flavor up a notch.
I’m so glad to share this recipe because it’s been a hit at my table since the first bite. I’ve made it so many times lately, and every time, my family nearly licks their plates clean (and honestly, so do I). It’s comfort food, satisfying and so easy it feels like you are cheating — but you’re not!
15 minutes of prep, and you’re done. Throw everything in, walk away, and come back to a meal that tastes like you slaved away in the kitchen all day. Serve it over mashed potatoes, on a sandwich, or as the ultimate taco filling. This pot roast will be a family favorite! Plus, it’s budget-friendly! Chuck roast is one of the more affordable cuts of beef, but slow cooking transforms it into a tender, flavorful dish that tastes like it came from a high-end restaurant.
What is Mississippi Pot Roast?
Mississippi Pot Roast is a modern supper started in the South that combines chuck roast with tangy pepperoncini peppers, butter, and savory seasonings. While the original version uses ranch and au jus mix packets, our recipe creates the same incredible flavors using dried herbs and pantry staples. The result is an incredibly tender, buttery pot roast with the perfect balance of tang and richness!
Crockpot Mississippi Pot Roast Ingredients
- Beef Chuck Roast: This budget-friendly cut of beef is great for cooking low and slow in the crockpot! A well-marbled chuck roast = flavor!
- Seasonings: To season up your pot roast, you’ll need dried parsley, garlic powder, onion powder, dried chives, kosher salt, black pepper, and dried dill. These spices are in the packaged Ranch and Au Jus mixes.
- Beef Broth: For some added liquid and flavor! I use organic.
- Pepperoncini Peppers: You will need both the whole peppers and some of the juice from the jar! This is the signature secret ingredient!
- Cornstarch: Cornstarch will thicken up the liquids to turn them into a smooth gravy.
- Low-Sodium Soy Sauce: If you don’t have low-sodium soy sauce, go easy on the salt and add more to taste at the end if needed!
- Worcestershire Sauce: Another secret to a deep, umami flavor here.
- Beef Better than Bouillon: Better than Bouillon also adds a deeper flavor that takes this pot roast to a whole new level!
- Butter: Butter adds moisture and fat for extra flavor and tenderness!
Get the full recipe in the recipe card below.
Best Roast for Mississippi Pot Roast
Chuck roast is the ideal cut for this recipe. This well-marbled cut breaks down beautifully during the long, slow cooking process, resulting in tender, juicy meat that practically falls apart with a fork.
While you can trim excess fat before cooking, leaving some on during the cooking process adds incredible flavor – you can always remove it later.
How to make Mississippi Pot Roast
Step 1 – Season the Pot Roast
Place the roast in the crockpot*. While I normally like to sear my meats before slow cooking, I wanted to keep in line with other dump and go Mississippi Roast recipes. And can I tell you, in this case, I didn’t notice a difference between just plopping it in there and searing it ahead of time.
In a small bowl, combine the parsley, garlic powder, onion powder, chives, dill, salt, and pepper. Sprinkle evenly over the roast.
*If you like to sear your beef first (as I often do), heat 1-2 tablespoons of olive oil in a sauté pan over medium-high heat. Once hot, sear the chuck roast for 2-3 minutes per side, then transfer it to the crockpot.
Step 2 – Add Liquid & Cook
In a small bowl, add the broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce, and Better than Bouillon and whisk to combine well.
Pour the broth mixture over the roast.
Add the pepperoncini and butter to the top of the roast. Cover and cook on low for 8-10 hours. (Do not open that lid!)
Step 3 – Shred the Roast
Shred the meat with two forks and served over mashed potatoes, buttered noodles or on sub rolls.
How long to cook Mississippi Pot Roast in Crock Pot?
This is one of those recipe where you can’t rush the process. I recommend cooking the beef in the crock pot for at least 8 hours on low heat. That way it has enough time to become super tender!
That being said, all slow cookers are not equal! Some run hotter than others so you may need more or less time. Mine cooked perfectly on low for 8 hours. Peek through the glass top, if your liquid is getting too low then add a little more beef broth or even a red wine. But do your best not to open the lid!
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Mississippi Roast Recipe Variations
Cooking Variations
- Use a Dutch Oven: If you don’t have a slow cooker, don’t worry! You can cook this recipe in a large Dutch pot oven on the stove. Keep it over a low flame and add extra liquid if needed! In fact, during one of my test runs, my crockpot was 4 hours into cooking, and we lost power for over 12 hours, so I transferred everything to my Dutch oven and slow-cooked it over the lowest flame (thank God for gas stovetops) and it turned out superb!
- Use the Instant Pot: You can also make this in the Instant Pot if you prefer. Just cut the chuck roast into 3-4 smaller pieces and sauté the meat first. Then, add all the ingredients to the pot and pressure cook for about 60 minutes.
Flavor Variations
- Make it Spicy: While the recipe calls for mild pepperoncini, you can use medium or hot peppers to kick up the heat.
- Add Some Wine: For extra depth of flavor, consider adding a splash of red wine along with the beef broth.
- Seared Version: For additional flavor complexity, sear the roast before placing it in the slow cooker. While optional, this step adds a nice caramelized flavor.
- Low-Sodium Option: Reduce the salt, use unsalted butter, and use low-sodium soy sauce if you’re watching your sodium intake. You can always add a bit more at the end if needed.
- Thickening Options: While the recipe uses cornstarch, arrowroot powder makes a great substitute for those preferring an alternative thickener.
Mississippi Roast Crock Pot Tips
- Keep that lid closed! This is a strict “no-peek” recipe for at least 8 hours.
- Cook on low heat for the most tender results – resist the temptation to speed things up by using the high setting, you won’t get the same results.
- Use whole pepperoncini peppers rather than sliced ones for the best flavor development. You can use mild, medium or hot. I used mild to keep it very versatile, that way I can use it on sandwiches, in tortillas, or over potatoes. It has great flavor that is very adaptable if you want to transform it into a different leftover meals!
- If you notice the liquid getting low (through the glass lid), add a bit more beef broth or wine, but do it quickly since we want to avoid opening the lid as much as possible!
- I like using the Better Than Bouillon paste to add flavor. I would not recommend the dried bouillon cubes as they are packed with preservatives and more sodium. If you don’t have this ingredient or don’t want to purchase it, just leave it out. It really adds a richness to the broth, so I do prefer to use it. There are many other dishes you can use it in, and it keeps in the fridge for a while.
- If you’d like, you can sear the beef before adding it to the crockpot. It will give the meat some extra flavor and a nice browning on the surface. Personally, I did not sear the meat as sometimes I want quick, easy, and convenient. My family devoured this; honestly, they never would’ve noticed, but suit yourself! This roast turned out incredibly juicy and flavorful.
- If desired, you can separate the liquid fat from the meat juice. I removed some of it with a ladle because this piece had a bit more fat than I prefer. However, this is completely optional. If you want to separate the fat from the gravy my favorite way is to strain the liquid and pour it into a fat separator. Then just pour the juices back in and freeze the fat and then toss.
What to serve with Mississippi Pot Roast
Mississippi pot roast is incredibly versatile! Try it in sandwiches or sliders, or use it as a filling for tacos, burritos, or quesadillas. It’s also delicious as a pizza topping, in a baked potato or baked sweet potato, on a bed of mashed potatoes, or tossed into a pasta or casserole dish.
Add it to a hearty salad or stuff it into bell peppers for lighter options. You can even make nachos or turn it into a cozy pot roast soup for a comforting twist.
How to store leftover Crockpot Mississippi Pot Roast
Store your leftover Mississippi roast in an airtight container in the refrigerator for up to 4 days. The flavors often become even better the next day! Make sure to cool completely before refrigerating or freezing.
You can also freeze portions for up to 3 months. When reheating, add a splash of beef broth to maintain moisture.
Mississippi Roast Recipe FAQs
No, when made with mild pepperoncini peppers, this slow cooker pot roast isn’t spicy at all. The peppers add a tangy flavor and subtle warmth rather than heat. You can adjust the spice level to make it more spicy by choosing medium or hot pepperoncini peppers if you prefer!
Traditional pot roast typically features beef cooked with carrots, potatoes, and a beef broth base. This recipe for Mississippi pot roast is a bit different as it contains pepperoncini peppers, butter, and a blend of savory seasonings. While classic pot roast has a straightforward beef flavor, Mississippi Pot Roast offers a more complex taste that’s tangy, buttery, and richly seasoned.
A tender Mississippi Pot Roast takes patience. For best results, cook on low for 8-10 hours to fully break down the meat’s fibers. Avoid opening the lid during cooking to keep in heat and moisture. Use a chuck roast for its ideal marbling, and stick to the low setting for the gentle, slow cooking needed to make the roast perfectly fork-tender. If it’s not shredding easily, it simply needs more time!
Why Is It Called Mississippi Pot Roast?
So you’re wondering, “Why Mississippi? Is there a Southern secret behind the name?” Well, sort of! The name comes from where this recipe first got famous. In the 90s a home cook from Ripley, Mississippi created the original recipe and shared it with a friend who then put it in a church cookbook. And if you’ve ever cooked from a church cookbook you know they’re the ultimate treasure trove of tried and true recipes!
Then this easy, delicious pot roast recipe went viral and spread across the country. The combination of chuck roast, butter and pepperoncini was so good it became a family favorite. The rest is history—this recipe for Mississippi Pot Roast went from local favorite to national comfort food icon! You gotta love stories like that!
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Mississippi Pot Roast (Crock Pot Recipe)
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Print Pin RateEquipment
- 6-7 quart crockpot My favorite programmable slow cooker!
- Measuring spoons Love these magnetic, nesting spoons
- Fat Separator optional
Ingredients
- 3-4 pound beef chuck roast A well-marbled piece of meat
- 1 tablespoon dried parsley
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried chives
- 1 teaspoon kosher salt
- ยฝ teaspoon pepper
- ยฝ teaspoon dried dill
- ยผ cup beef broth store-bought or homemade
- ยผ cup juice from pepperoncini jar
- 2 tablespoons cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon beef Better than Bouillon
- 6-8 pepperoncini peppers
- 6 tablespoons unsalted butter cut into pieces
Instructions
- Place the roast in the crockpot (or see notes if you prefer to sear).3-4 pound beef chuck roast
- In a small bowl, combine the parsley, garlic powder, onion powder, chives, dill, salt, and pepper. Sprinkle evenly over the roast.1 tablespoon dried parsley, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried chives, 1 teaspoon kosher salt, ยฝ teaspoon pepper, ยฝ teaspoon dried dill
- To a small bowl, add the broth, pepperoncini liquid, cornstarch, soy sauce, Worcestershire sauce, and Beef Better than Bouillon. Whisk to combine well.ยผ cup beef broth, ยผ cup juice from pepperoncini jar, 2 tablespoons cornstarch, 1 tablespoon low-sodium soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon beef Better than Bouillon
- Pour the broth mixture over the roast. Add the pepperoncini and butter to the top of the roast. Cover and cook on low for 8-10 hours. (Do not open that lid!)
- Shred the meat with two forks and served over mashed potatoes or on sub rolls.
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Notes
How to store leftover Crockpot Mississippi Pot Roast
Store your leftover Mississippi roast in an airtight container in the refrigerator for up to 4 days. The flavors often become even better the next day! Make sure to cool completely before refrigerating or freezing. You can also freeze portions for up to 3 months. When reheating, add a splash of beef broth to maintain moisture.Cooking Variations
Dutch Oven: No slow cooker? Use a Dutch oven on the stove over low heat. Add extra liquid if needed. I even saved this recipe during a power outage by transferring it from the crockpot to a Dutch oven, and it turned out superb! Instant Pot: Cut the roast into 3-4 pieces and sauté first. Add ingredients, then pressure cook for 60 minutes for a quick version.Flavor Variations
- Make it Spicy: Use medium or hot pepperoncini for extra heat.
- Add Wine: A splash of red wine adds depth to the broth.
- Sear First: Searing the roast adds a caramelized flavor but is optional.
- Low-Sodium Option: Use unsalted butter, low-sodium soy sauce, and reduce salt.
- Thickening: Arrowroot powder works as a cornstarch alternative.
Crockpot Tips
- Keep the lid closed—no peeking for 8 hours!
- Cook on low heat for the best results.
- Use whole mild pepperoncini for versatile flavor.
- Add broth or wine quickly if liquid looks low.
- Better Than Bouillon paste enhances flavor better than dried cubes.
Optional Tips:
- Searing: Adds flavor but isn’t necessary—my family devoured it either way!
- Fat Separation: Use a fat separator for cleaner gravy if desired
Katharine W.
My husband is from Mississippi and he sees โโThis is the real deal.โ Really great stuff and easy too.
Thank you so much, Katherine! So glad you & your husband loved it! That is high praise!
chellie
The meat was perfectly done, not dry at all. Mouthwatering and delicious!
Thank you so much, Chellie! So glad you loved it b