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Why make the same old pot roast when you can make this zippy and delicious Mississippi Pot Roast instead? Your family is in for a treat with this easy slow cooker recipe!
My original Mississippi pot roast recipe uses only five ingredients: ranch dressing, pepperoncini peppers, au jus gravy, butter, and chuck roast. That's it! The combination makes the creamiest, most flavorful beef you've ever tasted.
Butter truly does make everything better, and this pot roast proves it. It's so good my family always says, "This is the best roast we've ever had!"
If you're tired of the usual pot roast, give this Mississippi Pot Roast a try. It's rich, tangy, and so simple to make - just set it in the slow cooker and let it do all the work.
Ingredients for Mississippi Pot Roast
- Rump Roast: Chuck roast may also be used.
- Dry Ranch Dressing Mix: One of the key ingredients to great flavor in a Miss. pot roast.
- Dry Au Jus Gravy Mix: Normally, I would recommend using homemade au jus, but in the case of this Mississippi pot roast recipe, you want to use a packet.
- Butter: I recommend using unsalted butter. If you use salted, taste test before adding more salt.
- Pepperoncini: These little peppers are a significant component of the flavor of this pot roast.
How to Make Mississippi Pot Roast (3 Steps)
- 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 seasoning and dry Au Jus mix 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.
Isabel's Top Tips for Making MS Pot Roast
- You can use a packet of brown gravy mix instead of au jus if desired. This will create a thicker gravy.
- The rump roast is slightly more tender than the chuck roast, so I recommend trying it. However, you can use either rump roast or chuck roast for this dish.
- This recipe makes the perfect pot roast sandwiches.
- I have tried this recipe using chicken breasts and pork roast, which is delicious.
Top Reviews
This recipe is super easy and very popular at my house. - Nicole
My sons been away at school for a few weeks. Missing home cooking this is his favorite pot roast and what he has requested!!! - Grace
I could not get over how easy this recipe was to prepare and the flavor was just amazing! It is a keeper! - Mary on Pinterest
See them all here→ or keep scrolling to the comments section below! I appreciate all of the amazing reviews on this recipe.
How to Make Gravy from the Drippings
- Remove the pot roast from the slow cooker.
- Measure 1 cup of the drippings at the bottom of the slow cooker.
- Whisk together 2 tablespoons of cornstarch with ¼ cup of water.
- Add the mixture to the drippings, stirring vigorously to combine.
- Cover and cook on high for an additional 30 minutes.
- This is the perfect time to shred your beef and then reunite the two!
Storing Mississippi Pot Roast
- Let it cool: Allow the pot roast to cool to room temperature before storing it. This helps prevent condensation inside the storage container.
- Portion for storage: Divide the roast into individual servings or store it as a whole, depending on your preference.
- Type of container to use: Place the roast, along with any gravy or liquid, into an airtight container. You can use a plastic container, a glass dish with a tight-fitting lid, or even a resealable freezer bag.
- Store the container in the refrigerator. Mississippi pot roast can be safely stored in the fridge for up to 3-4 days.
Reheating Mississippi Pot Roast
- Microwave: This is the quickest way to reheat small portions. Place the desired amount of pot roast on a microwave-safe plate, cover it with a microwave-safe cover or plastic wrap to prevent splattering, and reheat in 30-second intervals, checking the temperature until it's heated to your liking.
- Oven: For larger portions or to reheat the entire roast, preheat your oven to 325°F (163°C). Place the pot roast in an oven-safe dish, cover it with foil to retain moisture, and reheat for about 15-20 minutes or until it's warmed through.
- Slow cooker: If you have time and want to maintain the flavors and tenderness, you can reheat the pot roast in a slow cooker. Place the roast and its juices into the slow cooker, set it on low heat, and let it warm up for 1-2 hours. Stir occasionally to ensure even heating.
- Stovetop: Place the pot roast in a saucepan or skillet over low to medium-low heat to reheat on the stovetop. Add a little water or beef broth to prevent it from drying out. Stir occasionally until it's heated through.
FAQ
To reduce the saltiness of Mississippi pot roast, dilute it by adding more unsalted ingredients like unsalted butter or unsalted broth, or carefully replace some salty cooking liquid with unsalted broth. You can also add extra vegetables to absorb salt.
What to Serve with MS Pot Roast
Mississippi Pot Roast is the perfect Sunday Dinner Idea or easy weeknight dinner! Simply add your ingredients to your slow cooker in the morning, and it will be ready come supper time.
Original Mississippi Pot Roast
Video
Ingredients
- 4 lb rump or chuck roast - approximately
- 16 ounce jar of pepperoncini peppers
- 1 stick unsalted butter
- 1 package dry ranch dressing
- 1 package dry Au Jus gravy
Instructions
- 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.
Notes
- You can serve with the pepperoncini or without, depending on your taste.
Nicole says
This recipe is super easy and very popular at my house. I just got a bigger slow cooker for Christmas so I need to know: Can this be doubled and how would that affect the cooking time? THANK YOU!
Isabel Laessig says
Hi Nicole! Thank you so much for your wonderful review and question! You can definitely double the ingredients. As for the timing, I would say about 10-12 hours. Really you just want it shredding easily with a fork.
Karen Perry says
I’ve heard a lot about MI Pot Roast but haven’t made it yet. I don’t think I would like the peppers. If I leave them out, will it change the taste that much?
Isabel Laessig says
Hi Karen! It would definitely change the taste significantly, but if you really don't like the peppers you could always go ahead and try it without. But, you will need to add liquid, since we're pouring the juice from the peppers into the pot, too. I recommend taking a look at my beef chuck roast recipe or slow cooker chuck roast, and maybe seasoning it similarly while following those instructions instead.
Grace says
My sons been away at school for a few weeks. Missing home cooking this is his favorite pot roast and what he has requested!!!
Isabel Laessig says
This makes me so happy, Grace! Thank you!