Why make the same old boring pot roast when you can make this zippy Mississippi Pot Roast? Just 5 ingredients and a slow cooker are all you need! The ranch dressing, pepperoncini peppers, and au jus gravy add so much flavor, you may never go back to traditional pot roast again!
Disclosure: Certified Angus Beef® brand reimbursed me the cost of the roast to facilitate this recipe. As always, all opinions are my own.
What is Mississippi Pot Roast?
You may have seen Mississippi Pot roast recipes floating around Pinterest over the past few years, and if you’re like me, you may have disregarded it as just another pot roast. Boy, have I been missing out! I decided to give this variation a try, and I’m not sure I can ever go back to traditional pot roast. To quote my family, “This is the best roast we’ve ever had!” Yes, it’s that good.
So what exactly is Mississippi Pot Roast? Originating from a woman named Robin Chapman, this pot roast variation includes additional flavors from ingredients such as a packet of dry ranch dressing, a packet of dry au jus, a stick of butter, and a jar of pepperoncini peppers. She adapted this variation from her aunt and as the years have passed it’s taken on a life of its own.
What cut of meat can you use to make a Mississippi Pot Roast?
You’ll need a braising beef such as chuck roast or rump roast. Chuck roast tends to be one of the more common cuts of meat and also one of the more affordable cuts of meat for a pot roast. For maximum flavor and tenderness be sure to use Certified Angus Beef® brand beef. Check the store locator the to find a retailer near you.
How to cook a Mississippi Pot Roast
The glorious part of cooking a Mississippi Pot Roast is that it’s a true slow cooker “dump and forget” recipe.
For your Mississippi Pot Roast, you’ll need just a handful of ingredients plus your slow cooker.
- 3 to 5 pound Rump or Chuck Roast (we recommend Certified Angus Beef® brand beef)
- dry ranch dressing
- dry Au Jus gravy
- 1 stick of unsalted butter
- jar of Pepperoncini
Add all of the ingredients to your slow cooker and cook on low for eight to ten hours. Once the Mississippi Pot Roast is finished cooking, simply shred the roast and serve.
Serving Suggestions for Mississippi Pot Roast
This Mississippi Pot Roast is so full of flavor which means it’s the star of the show, however, you can serve it over mashed parmesan potatoes or Irish mashed potatoes and use the drippings from the slow cooker as your gravy.
To thicken up the drippings, simply whisk together two tablespoons of cornstarch or flour to 1/4 cup of water and then add the thickening mixture to the drippings, stirring to combine.
If you’re looking for a quick and easy dinner that’s full on flavor and light on prep time, then add this Mississippi Pot Roast to your regular dinner lineup! It’s perfect for Sunday supper or any night of the week. Simply add your ingredients to your slow cooker in the morning, and it will be ready come supper time.
Roast Beef Dinner Ideas
For more roast beef recipes, try these! Don’t forget the side dishes for roast beef, either!
- Slow Cooker Beef Gravy
- Boneless Prime Rib Roast
- Slow Roasted Prime Rib Recipe
- Standing Rib Roast Recipe
- Whole Beef Tenderloin
- Beef Chuck Roast Recipe
- Instant Pot Pot Roast
- Dutch Oven Pot Roast
- Easy Slow Cooker Roast Beef Recipe
Mississippi Pot Roast
- 3-5 lb Certified Angus Beef® brand rump or chuck roast
- 16 ounce jar of pepperoncini peppers
- 1 stick unsalted butter
- 1 package dry ranch dressing
- 1 package dry Au Jus gravy
- Place the roast into the crock of a slow cooker. Pour the entire jar (peppers and juice) of pepperoncini peppers over the roast. Add the stick of butter, then pour the dry ranch dressing and dry Au Jus over the top. Cover with the lid.
- Cook on low for 8 to 10 hours (or high for 4 to 5 hours).
- Once finished, shred with a fork and serve.
- Serve with the pepperoncini or without.
- To make gravy out of the drippings, add two tablespoons of cornstarch or flour to 1/4 cup water and whisk to create a smooth paste. Pour the thickening paste into the roast drippings and whisk until combined and thickened.