Best Ever Mississippi Pot Roast
Mississippi Pot Roast is a favorite dinner idea in our house! Tender slow-cooked chuck roast, ranch seasoning, pepperoncini, and butter combine to make a mouthwatering meal that goes with so many delicious sides. Plus, it’s just about the easiest supper you can make!
A Mouthwatering Pot Roast That’s So Easy!
Any time I can find what I call a “dump dinner” I am so excited. To me, this means that all I have to do is dump the ingredients into a Crock-Pot, and walk away. Having a recipe or two like that up your sleeve makes life so much easier! It’s arguably as time-saving as fast food, but homemade. Perfect, right?
Plus, if you use a slow-cooker liner like I do, you can assemble two of these and save one for later in the freezer! The uncooked roast can hang out in your freezer for up to three months, and go directly into the Crock Pot on the day you decide to cook it.
What Does Mississippi Pot Roast Taste Like?
Invented by Robin Chapman of Ripley, Mississippi, this now-famous pot roast is widely loved for its intense and zesty flavor that isn’t spicy. Chapman was trying to tweak a family recipe that was too spicy for her kids, when she hit on the magic combination of ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers. These items create a meaty, garlicky, slightly tangy flavor with plenty of rich gravy.
Here’s a closer look at those ingredients, with a bit more detail about each one. (Note: for the full recipe card with amounts and other info, scroll down to the bottom of this post.)
- Chuck Roast: Hearty chuck roast is my go-to cut of beef for pot roast. It has a ton of flavor, and with a long cooking time, it becomes melt-in-your-mouth tender. Other good choices include brisket and round.
- Ranch Dressing Mix: Dry ranch seasoning is a versatile seasoning blend that packs a punch, without being “spicy” or “hot.”
- Au Jus Mix: For a really meaty gravy taste, a package of au jus mix can’t be beat!
- Butter: Real butter is preferred here, salted or unsalted is up to you. Keep in mind that with two different gravy mixes, the dish can get a bit salty. You can always add a little water halfway through cooking if it’s too salty for your taste.
- Pepperoncini: These tangy pickled peppers are easy to find in the section of your grocery store with the pickles and olives.
How to Make Mississippi Pot Roast in a Slow Cooker
As I mentioned before, one of the best things about this recipe is how easy it is to make! It truly is a “set it and forget it” dinner.
- Combine the Beef and Seasonings. Place the roast in a slow cooker liner (or directly into your Crock Pot insert, if you don’t use a liner). Sprinkle with the ranch seasoning and au jus seasoning.
- Add Butter and Pepperoncini. Cut the butter into pats, and scatter them over the beef. Add the pepperoncini as well.
- Add Brine. Pour in 1/2 cup (or more) of the pepperoncini liquid. At this point, you can tightly close the liner (I use a big clip to keep it closed) and freeze the mixture until you’re ready to cook it.
- Slow Cook. Place the bag of ingredients in your slow cooker, and spread the edges of the liner over the upper edges of the Crock Pot insert. Cook the pot roast on LOW for 8 hours.
- Shred and Enjoy! Once the beef is tender, shred it with two forks, and serve.
Tips for Success
And that’s it! It truly is a super easy meal, one that should definitely be in every busy cook’s rotation. Want to know more about making this simple recipe? Then have a look at these helpful tips and tricks!
- Use a Slow Cooker Liner. I know, I know, I’ve mentioned these already, but seriously, slow cooker liners are my favorite things ever, because you have almost zero clean-up after (just the plates and utensils). When dinner is over, you just take the bag out and toss it in the garbage.
- Watch the Salt! I recommend tasting the sauce halfway through cooking (when the meat is done but not yet tender) for salt. If it’s too salty, and add water as needed. Then the meat can finish cooking in the less-salty sauce and you’ll have a tastier result.
- Tender=Well Cooked. When it comes to chuck roast, the more you cook, the more tender the beef will get. Until it’s falling apart… and then you need to stop cooking it, or it will dry out! So test the meat at about 4 hours and see if it’s tender. From there, check at least every hour. Once the meat is falling apart, turn off the slow cooker, and shred the meat in the sauce.
What Goes Best with Mississippi Pot Roast?
You can do all kinds of things with Mississippi pot roast! It’s wonderful with mashed potatoes, corn on the cob, etc. Or you can pile it onto buns with some Pepper Jack or Swiss cheese, for a fantastic sandwich. I’ve even seen people make nachos with it! Here are some easy sides that go perfectly with this mouthwatering roast:
- The Best Mashed Potatoes: Guys, these are not just any mashed potatoes. Amish Browned Butter Mashed Potatoes take the beloved classic to a whole new level! You’ll love the sweet-salty flavor of browned butter in these creamy, dreamy potatoes.
- Homemade Rolls: Set out a basket of these easy Homemade Whole Wheat Rolls, and watch them disappear! The gentle sweetness of homemade rolls is perfect with tangy Mississippi pot roast.
- Glazed Carrots: Carrots are a no-brainer with pot roast, but I particularly like the way the honey in these Easy Honey Glazed Carrots sets off the pepperoncini in the Mississippi roast!
How to Store and Reheat Leftovers
- To refrigerate leftover pot roast, store the meat and the sauce in an airtight container and place in the fridge. It will keep for up to 4 days.
- To freeze, pack the meat with the sauce into freezer containers or bags. Freeze for up to two months. Thaw before reheating.
- To reheat, just place the desired portion in a covered skillet or saucepan over low heat. Allow to heat until the meat is piping hot all the way through and the sauce has come to a boil.
Mississippi Pot Roast
- 1 slow cooker liner
- 3 lbs. chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus mix
- 6 tablespoons butter
- 6-8 pepperoncini pickled hot peppers
- Place the roast in a slow cooker liner.
- Sprinkle over the ranch mix and the au jus mix.
- Place pats of the butter, and the Peperoncino over the roast.
- Pour in 1/2 cup (or more) Peperoncino brine.
- (At this point, you can tightly close the liner, and freeze for up to 3 months.)
- Place the liner in a slow cooker, and open up the liner to fit over the edges.
- Cook on LOW for 8 hours.
- When the roast is falling-apart tender, shred it with two forks in the sauce. Serve.