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My family loves a classic roast dinner, and I am always looking for more simple and hearty recipes, that don’t break the budget, and this Crockpot Mississippi Pot Roast delivers big time! I’m breaking down the best secrets to making a super-flavorful roast dinner that I have perfected from making this dish for my family hundreds of times. It is my go-to or new baby meal train dinner, since it makes delicious leftovers and is so simple to prepare.
This roast doesn’t even require pre-browning, so it is lightning quick to prepare – just add to a slow cooker, set it, and go about your day. When you come back at night, simply shred the roast, serve, and enjoy!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Crock Pot Mississippi Roast
Mississippi roast is a simple rich and slightly tangy pot roast that is incredibly quick and easy to prepare – simply add ingredients and set the timer for a delicious dinner.
Crockpot Mississippi Pot Roast Ingredients
First assemble the following ingredients:
- Chuck Roast – A well-marbled chuck roast becomes incredibly tender and flavorful as it slowly cooks, making it the ideal cut for Mississippi Pot Roast.
- Ranch Dressing Packet – Ranch seasoning adds a savory blend of herbs, garlic, onion, and tangy flavor that gives the roast its signature taste.
- Aus Jus Gravy Packet – The au jus mix provides rich beefy depth and helps create a delicious, savory cooking liquid.
- Butter (1 stick) – Butter melts into the roast as it cooks, adding richness and helping create a silky, flavorful sauce.
- Pepperoncini peppers (1 cup) – Pepperoncini peppers add a mild tanginess and subtle heat that balances the richness of the beef and butter.
Steps to Make Mississippi Pot Roast
Combine. Add all ingredients to slow cooker in order listed. Add lid and set to high. Cook 8 hours until roast shreds with light pressure with a fork.
Finish and serve. Shred and serve. If desired, gravy can be blended and thickened with 1 tbsp flour to serve over roast.
Tips and Tricks for Making Mississippi Pot Roast
How to make this Mississippi Roast Recipe in the Instant Pot. To convert this recipe to be a delicious Instant Pot Mississippi Roast, follow these tips:
- Add all ingredients to the instant pot (save the butter for the very top).
- Set instant pot to seal and cook on high pressure for about 80 minutes.
- Let release naturally.
- If your roast is over 4 pounds, I suggest increasing cook time to 90 minutes.
Freeze Mississippi Roast. I like to freeze this roast in large plastic bags and press all the air out of them. To reheat put the bag in the freezer overnight then reheat in the microwave or heat as you like.
Remove Roast. For a richer sauce, remove the roast when finished and whisk the juices together before serving to fully incorporate the butter and seasonings.
Tenderize. If your roast is tough, it likely needs more time—chuck roast becomes tender only after the connective tissue has fully broken down during slow cooking.
Whole Pepper. Use whole pepperoncini peppers for milder flavor, or add a splash of pepperoncini brine for extra tang and a little more kick.
Cook Low and Slow. Cook on low whenever possible for the most tender, fall-apart texture—high heat can sometimes make the roast less juicy. Avoid lifting the lid frequently since each peek releases heat and can extend the cooking time.
Shred in the Pot. Shred the meat directly in the slow cooker during the last 15–20 minutes so it can soak up all the flavorful juices.
What to Serve with Mississippi Roast
Mississippi roast is delicious with classic Sunday roast sides like mashed potatoes, green beans, salad, french fries, and other family loved classics.
Try side dishes like Garlic Chinese Style Green Beans, Slow Cooker Mashed Potatoes, Khachapuri Georgian Cheese Bread, Pan Fried Brussels Sprouts with Ghee, The Best Oven Roasted Garlic Parmesan Asparagus Recipe, and Pan Roasted Butter Carrots.
Try these recipes next:
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Mississippi Pepperoncini Roast
Ingredients
- 3 lb chuck roast, 2-4 pound roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 cup pepperoncini peppers
- 4 oz butter
Instructions
- Add all ingredients to slow cooker in order listed.
- Add lid and set to high.
- Cook 8 hours until roast shreds with light pressure with a fork.
- Shred and serve.
- If desired, gravy can be blended and thickened with 1 tbsp flour to serve over roast.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Southern Pot Roast FAQs
Chuck roast is the traditional and most popular choice because it becomes tender and juicy after slow cooking. Rump roast or brisket can also work well.
For food safety reasons, it’s best to thaw the roast completely before placing it in the slow cooker.
Yes. While pepperoncini peppers add the signature tangy flavor, you can leave them out or substitute banana peppers if preferred.
Yes. Sear the roast using the sauté function, then pressure cook on high pressure for about 60–70 minutes with a natural release
No. Pepperoncini peppers provide a mild tangy flavor rather than significant heat, making this dish family-friendly.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Cook on low when possible and avoid opening the lid frequently. Keeping the roast partially submerged in the cooking juices helps maintain moisture.
Yes. Assemble all ingredients in the slow cooker insert or a storage bag the night before and refrigerate until ready to cook the next day.
I found this recipe this past Sunday, ( instant pot version). I served it over mashed potatoes. It was such a hit, that my family requested it again last night! So simple to make, and so delicious!
Do the peppers have to be fresh
They are actually pickled and come in jars!
Hi Courtney-I’ve been following one particular recipe from you for the past couple of years. It was what to do with a leftover chuck roast-and it was to make carnitas. The link I’ve always used does not take me to it anymore and I can’t find it on your site…I’m so bummed! Can you help me find it? I’m sure people who make this roast (I made it yesterday) would love this leftover recipe too! Thanks!!
Ahhh! Let me hunt around, it looks like something must have gotten messed up on my site – I cant find it either!
I can’t leave well enough alone. Added flour and pepper, seared the meat, diced an onion super fine to deglaze the pan (with a little pepperancino juice), added liquid smoke and smoked paprika to the ow cooker and viola…heaven.
Sounds like awesome additions!
I made it a few days ago. It is delicious. It smelled so good that everyone that came over when it was cooking asked me about it.
Perfect timing too. My daughter was moving into a new house and didnt have time to shop or cook. I put the roast in her crockpot and 8 hours later it was done. No fussing. She simply made rice with it and her picky family loved it. I shared the recipe with a few friends as well. Everyone loves it.
While visiting my son in GA he made this for dinner. It was wonderful. I now have a roast in the crockpot and can’t wait for dinner.
Way too salty!
Disappointed