Crockpot Mississippi Pot Roast

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!

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.

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.

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!

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

1. Keep that lid closed! This is a strict “no-peek” recipe for at least 8 hours.
2. 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.
3. 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!
4. 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!
5. 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.
6. 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.
7. 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.

Mississippi Roast Recipe FAQs

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