Mississippi Pot Roast

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This Mississippi Pot Roast recipe makes one mouthwatering meal! An easy dinner idea made with slow-cooked chuck roast, ranch seasoning and pepperoncini peppers.

Two plates of shredded, slow-cooked roast beef, served with pepperoncini and potatoes.

The Best Mississippi Pot Roast

If you’re a fan of fall-apart tender chuck roast, then you have to try this Mississippi Pot Roast recipe. Made with only 5 ingredients, it is seriously the most delicious pot roast you will ever eat! And best of all, your crock pot does all the work for you.

Why You’ll Love This Mississippi Pot Roast Recipe

  • Easy. This is one of those dinner ideas where you can just put all the ingredients in your slow cooker and walk away. Get your pot roast started in the morning, then come home to a hot dinner and a kitchen that smells like cozy comfort food.
  • Simple ingredients. You’ll only need 5 easy-to-find ingredients to make this delicious beef dinner idea.
  • Flavorful & flexible. Every bite of tender pot roast is bursting with flavor! We love serving it with mashed potatoes, but you could also serve it with carrot mash, brown rice, mashed sweet potatoes or french fries. A buttery biscuit is perfect for sopping up any extra gravy!
From top: A large chuck roast in its packaging, a packet of au jus gravy mix, a packet of ranch dressing seasoning, a stick of butter, and a jar of pepperoncini.

What is Mississippi Pot Roast?

Mississippi Pot Roast is a simple crock pot recipe that’s made with chuck roast. This cut of meat is inexpensive and easy to find at the grocery store. So not only is this recipe super easy, but it’s also super affordable! The finished dish has a meaty, garlicky flavor with a bit of tang from the ranch dressing and a touch of crisp sweetness from the peperoncini peppers.

Recipe Ingredients

Here’s a closer look at those ingredients, with a bit more detail about each one. 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, salted or unsalted. 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 pickled peppers are easy to find in the section of your grocery store with the pickles and olives.

Can I use beef broth instead of au jus?

I wouldn’t use beef broth because it will add a significant amount of liquid to the dish. But a good substitute for the au jus mix is brown gravy mix. You could also use onion soup mix.

Overhead shot of a chuck roast in a slow cooker liner bag, covered with seasonings, pats of butter, and pepperoncini.

How to Make Mississippi Pot Roast

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. Here’s how to make it:

  • 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.
The ingredients for a Mississippi pot roast, in a slow-cooker liner bag closed with a large plastic clip.
Mississippi Pot Roast ingredients in a slow cooker liner, ready to go!

Can I Meal Prep This Recipe?

100%. If you use a slow cooker liner you can prep all the ingredients a few days ahead and then store them in the fridge. This way you can just pop everything in the slow cooker the morning of. If you don’t use a slow cooker liner, you can use a large ziploc bag and then just dump everything into your crock pot when you’re ready to make this meal.

You can also freeze the ingredients after they are prepped in your liner or ziploc bag. They will keep in the freezer for up to 3 months. Thaw overnight in the fridge before using, or adjust the cooking time by adding about 30 min to account for the ingredients being so cold when they start cooking.

Tips for Success

Here are a few of my favorite tricks for the best pot roast:

  • 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.
Close-up shot of shredded Mississippi pot roast sprinkled with fresh herbs and several pepperoncini.

Serving Suggestions

You can do all kinds of things with Mississippi pot roast! It’s wonderful with smashed 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:

  • 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!
A shredded beef sandwich on a large sweet roll, topped with pepperoncini and melted Swiss cheese.

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.

Frequently Ask Questions

Why is it called Mississippi Pot Roast?

This recipe was originally developed by Robin Chapman of Ripley, Mississippi, which is where the name comes from. But she didn’t call it “Mississippi Pot Roast,” she just called it a roast. 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.

How long do I cook Mississippi Pot Roast?

This recipe takes 5 minutes of prep, then the pot roast cooks in your slow cooker on low for 8 hours. Don’t rush it – the low and slow cooking method is what makes the meat so tender.

More Slow Cooker Dinner Ideas

Mississippi Pot Roast on a plate with peppers.
4.93 from 39 votes

Mississippi Pot Roast

Mississippi Pot Roast is a flavor explosion of slow-cooked chuck roast, ranch seasoning, au jus seasoning, pepperoncini, and butter. Plus, it's just about the easiest dinner you can make!
Servings: 8
Prep: 5 minutes
Cook: 8 hours
Total: 8 hours 5 minutes


  • 3 pounds 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.

Last Step:

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  • 1 slow cooker liner


Calories: 393kcal | Carbohydrates: 2g | Protein: 33g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 501mg | Potassium: 588mg | Fiber: 1g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 4mg


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28 comments on “Mississippi Pot Roast”

  1. 4 stars
    My family loved this recipe the only thing my husband and I did not like was all the butter so I will cut that back next time. The daughter said this one was a keeper and my son had seconds. Would definitely make again.

  2. 5 stars
    We had this Mississippi pot roast last night. Absolutely delicious! My only complaint would be the amount of grease. Could you use less butter? Made it for friends, she was skeptical, as wasn’t her go to recipe. She loved it!

  3. 5 stars
    I made this for my husband, brother in law and myself. All three of us agree hands down this is the best pot roast we have ever had. Thanks for sharing!!!

  4. 5 stars
    This was the best dish I have had in a long time. The recipe was very easy. The dish was very flavorful and filling. I served mine with mash potatoes and sweet peas.

  5. 5 stars
    I have made this SUPER DELICIOUS roast many times as it has become a family favorite and is so simple to make.
    EXCEPT I NEVER make it with chuck roast. Chuck roast is too fat. I only use rump or bottom round. Yes a little more expensive to buy, but has more edible meat. I cut off the one slab of fat on the bottom first. My family hates chunky pieces of fat from chuck. Thanks for posting this fabulous recipe!!!

  6. 5 stars
    I made this meal awhile back & everyone loved it. I’m going to make it again tomorrow. Special request from the hubby. Thx!!!

  7. This is the second time I’ve made this recipe and 1st time was too salty so I used a whole pack of au jus mix and 1/2 of ranch seasoning and only 1/2 stick of salted butter(that’s all I had). It turned out perfect except I didn’t have a lot of gravy and it was really greasy! Not sure how to prevent that! Had Bob Evans mashed potatoes and green beans with it and boy was it good

  8. 5 stars
    My entire family of 6 LOVED this meal! Hard to find something everyone loves!

    Just wondering tho, can I use ranch dip instead of ranch seasoning? I happen to have a packet of that handy but not sure how that would work!

    1. Joanne, sure, you can make without the pepperoncini. You can replace the brine with water.

    2. If you don’t use pepperoncinis, what would you need to do different to the recipe? I just realized that I didn’t grab any at the store and have it in the crock pot now.

  9. Vicki Gardner

    This has become a family favorite. I serve it for Christmas Eve dinner. Seldom ever have leftovers.

  10. Michael Nelson

    I’ve eaten many roast beef sandwiches with peperoncini on the side. Can’t wait to try this method