Easy Mississippi Pot Roast Recipe for Beginners

Immerse yourself in the heartwarming flavors of the South with the Ultimate Mississippi Pot Roast. This dish is a marvel of simplicity and taste, combining tender, slow-cooked beef with a unique blend of seasonings that create an unforgettable flavor profile. A modern classic, the Mississippi Pot Roast has won over the hearts (and stomachs) of countless families with its easy preparation and delectable results. Perfect for busy weekdays, cozy weekends, or any time you crave the comfort of a delicious, home-cooked meal, this recipe promises to become a cherished addition to your culinary repertoire.






Why You’ll Love Mississippi Pot Roast:

  • Effortless Cooking: Slow cooker magic does all the work, allowing you to enjoy rich flavors with minimal effort.
  • Flavorful and Juicy: The unique combination of ingredients results in a roast that’s bursting with flavor and fall-apart tender.
  • Versatile: Serve it over mashed potatoes, rice, or in sandwiches – the possibilities are endless.
  • Crowd-Pleaser: Guaranteed to satisfy even the pickiest eaters, making it perfect for family dinners or gatherings.

Ingredients Notes For Mississippi Pot Roast:

  • Chuck Roast: Ideal for slow cooking, this cut becomes incredibly tender and flavorful.
  • Ranch Dressing Mix: Adds a tangy, creamy depth of flavor without the need for actual dressing.
  • Au Jus Gravy Mix: Provides a rich, savory base that complements the beef beautifully.
  • Pepperoncini Peppers: These mildly spicy peppers add a unique tang and a touch of heat to the dish.
  • Butter: A stick of butter enriches the sauce, making it irresistibly velvety and rich.
  • Optional Additions: Some variations include adding carrots, potatoes, or onions for a more complete meal in one pot.

Recipe Steps:

  1. Prepare the Roast: Place the chuck roast in the slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix over the meat.
  2. Add Flavor Boosters: Place the whole pepperoncini peppers and a stick of butter on top of the roast. There’s no need to add water or broth—the roast will cook in its own juices and the added ingredients.
  3. Slow Cook to Perfection: Cover and cook on low for 8 hours or on high for 4-5 hours, until the roast is tender and falls apart easily with a fork.
  4. Serve and Enjoy: Shred the meat with two forks, removing any large pieces of fat. Mix the meat with the juices in the slow cooker. Serve hot over your choice of side or as a filling for sandwiches.

Storage Options:

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
  • Freeze: Freeze portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.


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Easy Mississippi Pot Roast Recipe for Beginners


  • 1 beef chuck roast (about 3 to 4 pounds)
  • 1 packet of ranch dressing mix (about 1 ounce)
  • 1 packet of au jus gravy mix (about 1 ounce)
  • 6 to 8 whole pepperoncini peppers
  • 1/4 cup unsalted butter (half a stick)
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 to 3 tablespoons olive oil (if browning the roast before slow cooking)
  • Optional: 1/2 cup beef broth or water (only if you prefer more liquid in the pot)


  1. Prepare the Roast: If you choose to brown your roast (optional), season it with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until golden brown, about 3-4 minutes per side. This step adds flavor but is not necessary for the overall cooking process.
  2. Slow Cooker: Place the seared or raw beef chuck roast into the slow cooker.
  3. Add Seasonings: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the roast. Place the unsalted butter on top of the roast, and scatter the pepperoncini peppers around and on top of the meat.
  4. Cook: Cover and cook on low for 8 hours or on high for 4-5 hours, until the roast is tender and easily pulls apart with a fork.
  5. Serve: Once cooked, remove the roast from the slow cooker, and shred the meat using two forks. You can either mix the shredded meat back into the juices in the slow cooker for extra flavor or serve it separately with the cooking juices spooned over the top.
  6. Optional Liquid: If you prefer more liquid in your pot roast, you can add 1/2 cup of beef broth or water to the slow cooker before cooking. This is not necessary but can be done according to personal preference.
  • Author: Maria

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