If you’ve ever been nervous about cooking an entire chuck roast, this delicious crock pot Mississippi Pot Roast recipe is seriously fail-proof and perfect for beginners! I use 5 simple ingredients to create this meaty, fall-apart tender dish that’s loaded with a tangy, flavorful gravy. The hands-on prep time is minimal, and the slow cooker does most of the work, so I can set it and forget it until dinner time! Yes, pot roasts can get a bit pricey, but this recipe makes a LOT of meat and feeds my family for days (plus it freezes well, too!).
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What is Mississippi Pot Roast?
Mississippi pot roast is a slow-cooked beef dinner made from chuck roast and simple pantry ingredients. While they use the same cut of meat, this recipe differs from a traditional pot roast as it’s flavored with ranch seasoning, tangy pepperoncini peppers, and brown gravy mix (I know it sounds odd, but this recipe is a sum of its parts, I promise!). It’s said to have been invented in the 1990s by Robin Chapman, a mom from Ripley, Mississippi, who was modifying her aunt’s pot roast recipe to make it less spicy for her kids. This recipe had a resurgence in recent years thanks to social media, and I’m so excited to share my take on it with you!
My coworker Marsha is my go-to when it comes to the honest truth about pot roasts because her family LOVES them, and I will tell y’all, this one is Marsha-approved! ;)
Ingredients
Here’s what you’ll need to make a Mississippi pot roast in a crock pot:
- Boneless Beef Chuck Roast: My roast was 2.8 lbs, so I recommend you aim for a 2.5-3 lb. roast to keep the cooking time consistent with mine. It starts out as a tougher cut of meat but becomes buttery, tender, and shreddable when slow-cooked.
- Pepperoncini Peppers & Juice: I add a few pepperoncini peppers and some of the juice they come packed in (it’s a mild pepper, so don’t be afraid! This is not a spicy dish). I think the peppers really bring the flavor and make this recipe shine. If they don’t normally find their way onto your grocery list, consider this a sign to give them a try.
- Unsalted Butter: Be sure to use unsalted butter in this recipe. The pepperoncini juice and packet seasonings already contain more than enough salt.
- Ranch Seasoning & Brown Gravy Mix: I use a packet of each in this recipe. They may seem like an unlikely duo, but they work together in perfect harmony! You can also use homemade ranch seasoning or a packet of au jus mix in place of the brown gravy mix.
- Canola Oil: For searing the chuck roast before adding it to the crock pot. This step adds an extra layer of flavor and helps to lock in the juices.
Budget-Friendly Advice!
Check out the price differences on the seasoning packets, ya’ll! I spent $0.54 for the Walmart store brand “ranch seasoning” packet vs. $2.98 for the brand name Hidden Valley! Then, I only spent $0.34 for the store brand “brown gravy” mix versus $1.56 for “au jus.” Trust me; they end up tasting exactly the same (i.e., incredible in this Mississippi roast recipe! Trust me, I tried them both when testing.) Let me save you 3 bucks and some change! Go for the store brand…no need to spring for the name brands in this recipe.
Recipe Success Tips & Suggestions
- Cook until fork-tender. My 2.8 lb. roast fell apart easily after 8 hours in the crock pot. But if you use a larger roast or yours isn’t quite ready yet, let it cook for another 30 minutes before checking it again.
- Don’t add any more liquid! My recipe stays true to the original Mississippi pot roast recipe by only using the juice from the pepperoncini peppers and butter. You don’t need to add any more liquid than this. The roast will release its juices as it cooks, which mix with the pepperoncini juice and butter to create a simple gravy.
- Dab the roast with paper towels before searing. This is optional, but it helps the Maillard reaction (browning of the meat) occur more quickly and evenly.
- Don’t have a slow cooker? Don’t worry if you don’t have a crock pot or if your crock pot is too small for the roast. You can follow the directions in my pot roast recipe and use a Dutch oven instead!
- Add some veggies! My Dutch oven pot roast recipe has carrots and onions along for the ride, so I’m sure you could do the same with this Mississippi roast if you want to.
What to Serve with Mississippi Pot Roast
I usually serve this homemade Mississippi pot roast with mashed potatoes and green beans. But if you want to try something different, I recommend my mashed potato casserole or our colcannon recipe. They’re both starchy and soak up the gravy from this roast, but they’re a delicious step up from traditional mashed potatoes! Roasted carrots and an easy side salad would also make this a well-balanced meal.
How to Store and Reheat
There’s a good chance you’ll have some leftovers from this tasty roast—it makes a lot! To store, let it cool completely and then transfer it to an airtight container. Keep in the fridge for up to 4 days or freeze for 2-3 months. I recommend letting it thaw in the fridge overnight before reheating. You can either reheat this recipe in the microwave or on the stovetop. Add a little water or beef broth if it’s looking a little dry during reheating.
Mississippi Pot Roast Recipe
Servings 6 servingsIngredients
- ½ Tbsp canola oil ($0.02)
- 2.8 lb. chuck roast ($17.64)
- ¼ cup pepperoncini juice ($0.00)
- 1 packet ranch seasoning (mine was 1 oz) ($0.54)
- 1 packet brown gravy or au jus mix (mine was 0.87 oz) ($0.34)
- ½ a stick of unsalted butter, cubed ($0.49)
- 5 pepperoncini peppers ($0.65)
Instructions
- Swirl canola oil in a sauté pan and heat over medium-high heat.
- Once hot, sear each side of the roast for 3-4 minutes, resisting the urge to wiggle it around in the pan. Leave it be, that will make your sear perfect! Flipping with metal tongs is easiest because the roast is a bit heavy.
- Transfer the chuck roast to your crock pot.
- Using a whisk, deglaze the sauté pan with the pepperoncini juice. Remove the pan from the heat.
- Sprinkle the roast with ranch and brown gravy seasoning (or au jus) packets.
- Pour the pepperoncini juice from the sauté pan over the top of your chuck roast and dot it with butter. Add the pepperoncini on top.
- Cook on low for 8-10 hours. Check the meat at the 8-hour mark with a fork. If it falls apart easily, it's done!
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Equipment
- Crockpot
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Mississippi Pot Roast – step by step photos
Swirl ½ Tbsp of canola oil in a sauté pan and heat it over medium-high heat. Make sure your sauté pan is big enough to fit your roast!
Once the oil is hot, add the 2.8 lb chuck roast and sear each side for 3-4 minutes. Don’t wiggle the roast around in the pan; we want to leave it be! Leaving it to sear undisturbed will create the perfect sear on each side. I like to use metal tongs to flip my roast because it’s pretty heavy. When done, transfer the chuck roast to your crock pot.
Using a whisk, deglaze the sauté pan you seared the roast in with ¼ cup pepperoncini juice (reserved from the jar of pepperoncini). Take the pan off the heat.
Sprinkle the roast with 1 packet of ranch seasoning and 1 packet of brown gravy seasoning (or au jus) mix.
Pour the pepperoncini juice from the sauté pan over the top of your chuck roast.
Dot the top of the roast with ½ a stick of cubed butter and place 5 pepperoncini peppers on top.
Add the crockpot lid and cook the roast on LOW for 8-10 hours. Don’t take the lid off the crockpot for at least 8 hours!
I like to check the meat at the 8-hour mark with a fork. If it falls apart easily, I know it’s done!
