Get ready to fall head over heels for Mississippi Pot Roast—a dish that delivers fork-tender, flavor-packed beef with practically zero fuss. This crowd-pleasing recipe has a way of turning any busy weeknight into a special occasion, and it’s almost suspiciously simple to make. The beef melts in your mouth, the gravy is rich and savory with just a kiss of tang from pepperoncini, and the scent alone is enough to bring the whole family to the kitchen. Whether you’re new to slow cooking or just need a go-to comfort meal, this one deserves a spot in your lineup.

Why You’ll Love This Recipe

  • Effortless Preparation: Seriously, everything gets tossed into the slow cooker. Set it and forget it—your house will smell incredible hours before dinner.
  • Incredible Flavor: The combination of Ranch seasoning, Au Jus mix, butter, and pepperoncini creates a unique blend that’s savory, buttery, and slightly tangy. There’s just nothing else like it.
  • So Versatile: Enjoy it as a classic pot roast dinner, shred it for sandwiches, or use leftovers in tacos and wraps. It would honestly be a crime to let a single bite go to waste.
  • Perfect for Busy Nights: Whether you work late, have a packed family schedule, or just want dinner to make itself, Mississippi Pot Roast answers the call.

Ingredients You’ll Need

Here’s what makes this dish shine, and why each item matters:

  • Olive Oil: For giving the roast a quick sear, locking in the juices and deepening the flavor right from the start.
  • Pot Roast (Chuck, Rump, or Bottom Round): Chuck roast is hands-down the best choice—ultra-marbled and unbelievably tender after slow cooking. Rump or bottom round will also work if that’s what you have.
  • Ranch Seasoning Mix: Brings creamy, herby, irresistible flavor. Don’t skip this—you won’t believe how much depth it adds.
  • Au Jus Mix: The secret to a luscious, beefy gravy with just the right amount of salty umami.
  • Pepperoncini Peppers: Deliver a signature zesty, mild heat and keep the beef from tasting flat or overly rich. If you’re skeptical, trust the process.
  • Butter: Adds mouthwatering richness that melts into every bite, ensuring the beef comes out moist and flavorful.
  • Cornstarch: Perfect for turning all those gorgeous juices into a silky, crave-worthy gravy.
  • Optional Add-ins: Carrots, baby red potatoes, or any hardy vegetable you want to bulk up your meal.

Tip: Stick with cold water when mixing cornstarch—warm water won’t make a smooth slurry!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Let’s make this recipe your own:

  • Spicy Twist: Add extra pepperoncini or throw in a splash of their brine for a bigger kick.
  • Different Proteins: Try pork shoulder for a similar texture, or even boneless skinless chicken thighs for a lighter take.
  • Veggie Boost: Toss in mushrooms, parsnips, or pearl onions for an earthier profile.
  • Lower Sodium: Use unsalted butter and low-sodium seasoning mixes to dial down the salt if needed.
  • No Ranch Mix? Substitute with a blend of dried parsley, dill, onion powder, garlic powder, and a pinch of dried chives.

How to Make Mississippi Pot Roast

Step 1: Sear the Roast

Start by heating olive oil in a large skillet (cast iron is ideal). Sear your roast for about 3 minutes on each side. This is where your flavor journey begins—don’t skip this step if you want that golden crust!

Step 2: Load the Crock Pot

Transfer the seared roast to your slow cooker. Sprinkle the Ranch and Au Jus seasoning mixes evenly over the top. Add the cubed butter and nestle the pepperoncini peppers all around. If you’re adding carrots or potatoes, tuck them in the sides at this point.

Step 3: Slow Cook to Perfection

Pop the lid on and let it work its magic! Cook on low for 8-10 hours or high for 5-6 hours. The beef should be so tender you can shred it effortlessly with a fork.

Step 4: Make Incredible Gravy

Remove the roast to a plate and cover it with foil to keep warm. Turn your slow cooker to high. Whisk together cornstarch and cold water until smooth, then slowly stir it into the hot meat juices. Let it simmer until thickened to your liking.

Step 5: Serve and Savor

Serve the beef hot, smothered in that homemade gravy, and finish with more pepperoncini if you’re feeling adventurous.

Oven and Instant Pot instructions are just as simple—see Pro Tips for details!

Pro Tips for Making the Recipe

  • Don’t Skip the Sear: Browning the beef makes a huge difference in depth of flavor.
  • Go Big on Butter: Yes, it’s a whole stick. Yes, you need it for that luscious texture and richness.
  • Check for Tenderness: If the roast isn’t falling apart, let it go a little longer. Patience equals perfection.
  • Instant Pot Shortcut: Use the sauté function to brown the roast, add beef broth for extra moisture, and cook on Meat mode for 45 minutes. It’s fast and fabulous.
  • Oven Approach: Ideal if you want this in a Dutch oven—same ingredients, just lower and slower heat for tender results.

How to Serve

This pot roast is all about comfort. Here’s how to enjoy every bite:

  • Classic Style: Spoon roast and gravy over creamy mashed potatoes or fluffy rice.
  • Vegetables: Pair with roasted carrots, baby potatoes, or green beans for color and freshness.
  • Sandwich Night: Shred leftovers onto crusty rolls, add melted provolone, and dip into that gravy.
  • Family Gathering: Serve buffet-style with plenty of sides—cornbread, sautéed greens, or even dumplings.

Make Ahead and Storage

Storing Leftovers

Store roast and gravy together in an airtight container in the fridge. It will keep for up to 4 days, and the flavors only get better by the next day.

Freezing

Pot roast freezes beautifully. Portion into containers (with some gravy), and freeze for up to 2 months. Thaw overnight in the refrigerator to maintain texture.

Reheating

Warm gently on the stove or in the microwave. Add a splash of broth or water if needed to loosen up the gravy—don’t let that meat dry out!

FAQs

  1. Can I use a different cut of meat for pot roast?

    Absolutely! While chuck roast is unbeatable for tenderness, rump roast and bottom round are solid alternatives. Just make sure whichever cut you use has enough marbling; this is what gives the roast its juicy, fall-apart texture.

  2. What if I don’t have a slow cooker?

    No problem! This recipe works beautifully in a Dutch oven or a deep roasting pan. Follow the same steps for searing and seasoning, then bake—covered—at 225°F for 7-8 hours or at 350°F for about 3-4 hours if you’re pressed for time.

  3. How many pepperoncini should I use, and are they very spicy?

    Six is the magic number for balanced flavor and just a mild, tangy heat. If you’re heat-averse, stick with this or remove seeds. For more kick, add extra peppers or a splash of the brine. Either way, pepperoncini bring brightness, not fire.

  4. Do I need to add liquid at the start?

    No extra liquid is required! The beef and butter release plenty during slow cooking. If using the Instant Pot, deglazing with a splash of beef broth after searing helps prevent any sticking and ensures the pot comes to pressure.

Final Thoughts

Mississippi Pot Roast truly checks every box: big flavor, minimal effort, and endless versatility. The ingredients are straightforward, the prep work is a breeze, and you’re rewarded with meltingly tender beef every single time. Serve it up for Sunday dinner, busy weekdays, or any time you want guaranteed smiles around the table. Give it a go, trust the simple process, and get ready to welcome your new favorite comfort food.

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Mississippi Pot Roast Recipe

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  • Author: Jaden Christner
  • Prep Time: 5 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Slow Cooking
  • Cuisine: American (Southern)
  • Diet: Gluten Free
Print Recipe

Description

Mississippi Pot Roast is an ultra-tender, flavorful main-course dish slow-cooked in a Crock Pot, oven, or Instant Pot. With a blend of ranch seasoning, au jus mix, butter, and pepperoncini peppers, this melt-in-your-mouth roast requires minimal prep and delivers maximum comfort. Serve with homemade gravy made from the pot juices for a truly comforting dinner.

Ingredients

Units Scale

Main Ingredients

  • 2 Tablespoons olive oil
  • 3 lb. pot roast (preferably chuck roast, rump roast, or bottom round)
  • 1 oz. packet Ranch seasoning mix
  • 1 oz. packet Au Jus mix
  • 1 stick butter, cut into cubes
  • 6 pepperoncini peppers

For the Gravy

  • 3 tablespoons corn starch
  • 3 tablespoons cold water

Optional Vegetables

  • Carrots, as desired
  • Baby red potatoes, as desired

Instant Pot Deglazing (if using)

  • 1 cup low sodium beef broth or water

Instructions

  1. Prepare and Sear the Roast: Heat olive oil in a large skillet over medium-high heat (or use Sauté mode on the Instant Pot). Sear the roast on each side for about 3-5 minutes until browned. This adds flavor and helps seal in juices. Transfer the roast to the Crock Pot (or Dutch oven/Instant Pot as appropriate).
  2. Season and Add Toppings: Sprinkle the ranch seasoning mix and au jus mix evenly over the roast. Add the cubed butter on top, followed by the pepperoncini peppers. For extra flavor and a complete meal, add carrots and/or baby red potatoes if desired.
  3. Main Cooking (Crock Pot): Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the roast is very tender and shreddable.
  4. Main Cooking (Oven Method): Preheat oven to 225°F (107°C). In a Dutch oven, follow the same seasoning and assembly steps, then cover and bake for 7-8 hours. For a faster version, bake at 350°F (177°C) for 3-4 hours until tender.
  5. Main Cooking (Instant Pot): After browning, deglaze with 1 cup beef broth or water, scraping up browned bits. Return the roast, add seasonings and toppings as above. Seal and cook on Meat/Stew mode for 45 minutes, then allow a natural pressure release for 5-10 minutes before quick releasing.
  6. Rest the Roast: Remove the cooked roast from the pot and cover with foil to keep warm. Leave the juices in the pot for making gravy.
  7. Make the Gravy: Mix 3 tablespoons of corn starch with 3 tablespoons cold water until smooth. Bring the cooking juices to a boil (use high heat or Instant Pot Sauté). Gradually add the cornstarch slurry while stirring continuously. Reduce to a simmer and continue stirring until the gravy thickens to your liking. Serve gravy with the pot roast.

Notes

  • Best cuts for pot roast are chuck roast (most flavorful), followed by rump roast and bottom round.
  • You can add carrots and baby potatoes to the pot for a complete one-pot meal.
  • Use unsalted butter if you prefer more control over the saltiness.
  • Leftovers keep well and are even better the next day; try them in sandwiches!
  • Always allow natural pressure release for at least 5-10 minutes if using the Instant Pot to avoid tough meat.
  • If you want to reduce sodium, use low-sodium mixes and broth.

Nutrition

  • Serving Size: 1/6 recipe (approx. 8 oz cooked roast plus some gravy)
  • Calories: 550
  • Sugar: 1 g
  • Sodium: 1080 mg
  • Fat: 38 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 1 g
  • Carbohydrates: 5 g
  • Fiber: 0 g
  • Protein: 44 g
  • Cholesterol: 165 mg
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Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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