Mississippi Pot Roast
Mississippi pot roast is a classic slow cooker recipe that is made with beef chuck roast, ranch dressing mix, onion soup mix, butter, and peperoncini peppers.
AN EASY, FLAVORFUL POT ROAST RECIPE
This Mississippi pot roast recipe might be the best pot roast recipe you ever try! If you haven’t made this yet, you absolutely must give it a chance. The meat comes out so tender and incredibly flavorful! Over the years, it has become my family’s go-to pot roast recipe! If you are looking for a serious comfort meal, then this Mississippi Pot Roast is for you. It really is a warm, belly-filling meal that even the pickiest pot roast eaters love!
I have been making this recipe for years, thank you for providing such an easy, delicious recipe! It is a staple in our household!
– Monica
FREQUENTLY ASKED QUESTIONS:
No. The meat comes out so tender and buttery by cooking it low and slow in the crock pot. Cooking it too quickly will result in a tough cut of meat that does not shred easily. Also, keep the lid on while cooking. Don’t keep lifting it and messing with the meat. This will result in tough meat that is hard to shred.
Of course not! Try making your own Homemade Ranch Seasoning and your own Homemade Dry Onion Soup Mix. You’ll need about 2 Tablespoons of the ranch seasoning and about 3 Tablespoons of the onion soup mix for this recipe. This will also help you control the amount of sodium in the recipe as well.
It’s not recommended. The butter adds a lot of flavor to this. Margarine is basically oil. Use the real stuff here.
Mississippi pot roast is delicious served with Crock Pot Mashed Potatoes, rice, pasta, or vegetables like carrots, green beans, or broccoli. You can also serve it with a side of crusty bread, Butter Swim Biscuits or rolls to sop up the flavorful cooking juices.
A sirloin tip or rump roast will work. You want a cut of meat that will shred after it is finished cooking.
They really add a lot of flavor to this dish so I wouldn’t skip them. It doesn’t add spiciness like you think it would. If you absolutely insist on substituting you can try using some dill pickles and a bit of pickle juice.
No. Do not add additional liquids. The meat itself along with peperoncini and the melted butter will produce enough juices.
Yes, you can add them in at the start of cooking.
It hasn’t cooked long enough or you opened the lid while cooking. Refer to my answer above about cooking this low and slow. Trust me, you just cannot rush this or you’ll be severely disappointed. And do not open the lid while cooking as this also disrupts the cooking process.
Leftovers can be frozen. Just place in a freezer safe bag and remove all of the air. It will keep frozen for up to 2 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chuck roast – the chuck roast needs to be fresh and not frozen. So if yours is frozen, you will need to defrost it first.
- salt and pepper – I will leave this up to your tastebuds. I lightly season both sides but if you don’t like the additional salt then leave it out.
- ranch dressing mix – if you are sensitive to salt or have dietary concerns about sodium, use a lower sodium option. If you really want to have full control over the salt levels, try making the Homemade Ranch Dressing Mix.
- onion soup mix (or au jus gravy mix) – the same applies for this mix. Go for a lower sodium option if necessary. You can also make Homemade Onion Soup Mix so you can control the amount of salt.
- salted butter – unsalted butter can be used. If you can find the Kerrygold garlic and herb butter, give that it try, it adds even more flavor. Do not use margarine – it has to be real butter.
- peperoncini peppers – these do not add spice, just flavor. If you want a bit of a kick of heat, try adding a bit of the juice from the peppers.
HOW TO MAKE MISSISSIPPI POT ROAST:
Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or “sear” the beef quickly. Note: I have one of the Ninja slow cookers that has a “stovetop” option, which means I can brown the meat all right in my crock pot and not dirty up any other dishes. However, if you are in a rush, just skip the browning step altogether.
Take a paper towel and make sure you dry both sides of the pot roast (drying the meat helps it brown easier.) Then season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2-3 minutes until it is golden brown. The browning of the outside of the meat just adds flavor. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter. Then place peppers on and around roast.
Note: This butter is a Kerrygold garlic & herb butter. The sticks were on sale at Kroger so I had picked up a bunch. But a regular stick of salted butter (not margarine) will still work perfectly in this. Cover and cook on low for 8 hours. You don’t add any other liquid to this. The meat will create it’s own juices at it cooks. DO NOT remove the lid while cooking.
Now all you need to do is take two forks and start shredding the meat. Discard any big fatty pieces. If you want, you can cut up the peppers and stir those into the meat mixture. I ate mine with the peppers but didn’t cut them up into the meat to serve. Serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese.
CRAVING MORE DELICIOUS RECIPES?
Originally published: April 2015
Updated photos & republished: May 2025
Mississippi Pot Roast (+ Video)
Ingredients
- 2 Tablespoons olive oil (or vegetable oil)
- 2-3 pound chuck roast
- salt and pepper (to taste)
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix (or au jus gravy mix)
- ½ cup (1 stick) salted butter
- 8 peperoncini peppers
Instructions
- Heat up a large skillet on high. Add 2 Tablespoons olive oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. This can also be done in your slow cooker if you have the sear or saute option.
- Take a paper towel and make sure you dry both sides of the 2-3 pound chuck roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
- Transfer meat to slow cooker. Sprinkle 1 packet ranch dressing mix and 1 packet dry onion soup mix over pot roast. Top with 1/2 cup (1 stick) salted butter then place 8 peperoncini peppers on and around the roast.
- Cover and cook on low for 8 hours. DO NOT open the lid. It’s tempting but leave it alone unless you want tough meat.
- After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Do not rush this recipe. Do not cook on high. This will only work when cooked slowly on low. And definitely do not open the lid (trust me, this makes a difference!)
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
very delicious and moist. I used my instant pot and it cooked the roast beef perfectly.
Never had a roast so tender and flavorful! So simple to do. Great for hot beef sandwiches as leftovers. Combined with spetzele and this is a full meal. Thank you.
I got this recipe from a coworker and this is soo good. I’ve made it a few times and did use the Kerrygold Garlic and Herb butter. My wife liked it but wasn’t fond of the peperoncini peppers so I opted for dill pickles instead. She is a huge fan now. So is the rest of my family. So if the peppers aren’t your thing, try a few pickles instead.
Yummy. This is so good. I love this over mashed potatoes. I have served this with green beans on the side or a salad. also great adding carrots with the roast.
The best roast!
I’m going to be making a larger amount so I’m going to cook it in my Nesco roaster instead of a crockpot. I’m guessing the time and temp to be 6 hours at 275? Does that sound like a good guess?
I don’t have a roaster so I’m not familiar, I’m sorry and I’d hate to give you the wrong directions. Perhaps someone on here who has one can jump in and help answer 🙂
If I want to add carrots and potatoes to this roast, do I need to add any water?
I make this with carrots and potatoes all the time and I never add any liquid
Thank you! When do you add the veggies??
Great
I have made this and many of your other recipes and every recipe I have ever made of yours is amazingly delicious! This roast is my family favorite go to recipe. Oh my goodness and your Coca Cola Cake? Absolutely out of this world delicious, my grandchildren get their own every Christmas by special request.
Oh my goodness, thank you so much Stephanie! This made me so happy to read! Thanks so very much for taking the time to come back and let me know. And that cake is my FAVORITE!! Ha!
This turned out like butter! So tender! I’m never making it another way again!!
I love this recipe! I just put it in the crockpot about 10 minutes ago. The only thing that I change is that I use banana peppers and juice and I make my own ranch seasoning. My hubby requested this yesterday and he loves it.
very good
I have made this probably 20 times now. It is so easy and amazingly delicious. I buy the meat when it is on sale or clearance. I freeze it until I’m ready to use it. I plop it in the slow cooker still frozen. I don’t defrost, sear, or change the cooking time. I also use an entire jar of hot chili peppers with the juice in place of the pepperchini. I also omit the butter. The meat is so tender and silky after it renders down. Thank you for this amazing recipe.
Easy to make and delicious!
This recipe tastes great and couldn’t be easier. Just a warning about finding the Kerrygold garlic and herb butter if you are wanting to use that instead of regular butter: In some stores, Kerrygold garlic and herb-flavored butter isn’t sold with the regular Kerrygold butter. It’s in with the gourmet cheeses, especially if your store stocks Kerrygold cheese. I was in a rush and didn’t see the garlic & herb flavor with the regular brands of butter. I wound up buying a different product that was twice as expensive. I wish I had asked if that product was located somewhere else, but it never occurred to me. I thought they were out of stock since the other, more expensive brand was there.
I have been making this recipe for years, thank you for providing such an easy, delicious recipe! It is a staple in our household!
THIS is the only roast I will make. It’s so easy and so delicious. The peppers are what seal it for me. They add such an incredible flavor.
Love hearing that so much Karen – thank you!!
Absolute BEST way to make pot roast! Thank you for taking the time to take all those pictures on how to make it and the video. Your website is my go-to! I wasn’t taught how to cook and so I am learning. I really appreciate all the effort you put into it to help people like me learn how to make things. This was excellent – thank you Brandie!
Yours was the very first mississippi pot roast recipe I used. I know a million people have copied it since but yours was the first I tried when it came out over 10 years ago. It will always be our favorite!
Best pot roast ever!!
delish!!
If I use baby carrots should I put them in towards the end of the cook time since they are so much softer than regular carrots? I don’t want them to turn to mush. Also, have you every tried adding sliced mushrooms? Do you think that would be good?
The meat turns out fall apart tender every time with so much flavor! This is a great meal to make in the morning and let cook all day in the slow cooker when I have company over. Thank you!!
Can I make this in a dutchoven in the oven?
So so good. Thank you! Everyone loves this!
My family laughs but absolutely loves this dish. I have never cooked and I’m 68yo. I make myself a frozen dinner each night. So if I can make this it tells you how simple it is to make!
I am going to add carrots
Should I add at about two hours till done. This is my first time using
Onion soup mix. Everyone loves this and thanks for the tip on adding juice.
I make this a lot and add the carrots at the beginning with everything else. They are delicious!
Make a sauce or gravy. Can you add some beef broth?
You could but you would need to thicken it. It would end up being very thin after the meat releases all its juices and the butter melts from this. 🙂
Can I use a rump roast?
I actually talk about other types of meat that can be used in the frequently asked questions above. Hope that helps! 🙂
I made this and it is delicious! I am trying to added to my dietary fitness app. I need to know what is considered a serving in grams if possible so I can input it.
I put all the ingredients in. I just need what one serving is thank you.
Generally the rule of thumb is about one cup 🙂
Best pot roast I ever had. I’m making it again tomorrow. I live alone so only use a pound or pound and a half of Chuck but it works fine. I throw in some onions, carrots potatoes so so good.
awesome recipe. so simple and delicious. only raves from guests and family.
can you put on hugh for 4 hours?
I talk about this in the post – it will not come out as tender when cooked on high. It needs to be low and slow.
This is unbelievably good!!
I’m so excited to make this! My small kids are pretty spice averse, should I just leave the peppers out? Thank you!
They really don’t add spice. Just don’t add any extra juice from the peppers and make sure to leave the peppers whole and you should be fine. They really do add so much flavor without adding heat.
if I put 6 lbs of roast in crock pot should I double the rest of the ingredients?
My only concern with doubling ingredients is that it would make it pretty salty
This is absolutely delicious! I have made it several times. I’ve served it with mashed potatoes and wide egg noodles.
One of our faves!! So easy… I used a couple of tablespoons of Kinders brand toasted onion seasoning/ dip mix in place of onion soup packet and it was perfect!
one of our absolute favorite, easiest meals! even our kids love it! we serve over rice with two veggies. So good!
hi.
i have mad this several times, but not in while. i forgot you are dupposed to get whole peperoncini peppers. i inadvertently got sliced. how much sliced peppers should I use. 1 cup? maybe. thanks for the help
I think a cup might be a bit much. I think you’d be fine with a 1/4. Try not to add the juice unless you want a spicy kick (some folks do). The more you add of the peppers and the liquid, the more of a kick (spiciness) you get. The sliced ones are gonna pack a bit more of a punch than whole.
TY.
My son loves this recipe for the pepper kick! I will be adding a little juice.
Have a great day!
Depends on your tastes. I use a 16-oz. jar of Mezzetta sliced golden Greek peperoncini (medium heat). I add 2/3 of the jar at the beginning, with a fork, so if the brine gets added, it’s a bit at a time. After I shred the beef I add the rest of the peppers and place the beef on top, on High for 20 mins or so. Adjust this suggestion to your liking.