Name: Crock Pot Mississippi Pot Roast
Prep time: 2 min
Cook time: 480 min
Total time: 482 min
Ingredients: 3 to 5 pound rump or chuck roast; 1 package au jus; 1 package ranch dressing; 1 stick butter; 5 to 10 pepperoncini peppers

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Mississippi Pot Roast is one of those magical recipes that proves simple ingredients can create the most flavorful, melt-in-your-mouth pot roast you’ll ever eat! With just 5 ingredients, this set-it-and-forget-it meal is one you’ll find yourself making on repeat.

A white plate with a bed of creamy mashed potatoes topped with shredded Mississippi pot roast.

When I first discovered this recipe years ago, I wasn’t sure if it would live up to all the hype. After all, it’s so simple and literally takes just 2 minutes to prep—what busy mom doesn’t love a meal like that? But let me tell you, this little recipe packs a big punch of flavor, and my family went absolutely crazy for it! It’s the kind of meal that fills your home with the most irresistible aroma, and by the time it’s ready, everyone is asking, “Is it done yet?”

What I love most about this recipe is how reliable it is. Whether I’m making it on a busy weekday or serving it for a cozy Sunday dinner, it turns out perfectly tender and flavorful every single time. It’s one of those no-fail meals I keep coming back to, and it never disappoints. Plus, there’s just something comforting about knowing you can take a handful of simple ingredients and turn them into something that feels so special with barely any effort.

What is Mississippi Pot Roast?

Mississippi Pot Roast is a simple, flavorful, and downright comforting dish that has taken kitchens by storm. I first came across this recipe a several years ago on Pinterest, but after digging a little deeper, I learned its origins trace back to a brilliant home cook named Robin Chapman.

As the story goes, Robin was given a pot roast recipe by her aunt that used Italian dressing for seasoning. Wanting to tone down the flavor and make it a bit milder, she swapped the Italian dressing for a packet of ranch dressing mix—and just like that, a viral recipe was born!

It’s a perfect “hands-off” meal with rich, savory flavors, made even better by how incredibly easy it is to prepare.

Crock Pot Mississippi Pot Roast Ingredients

A labeled image of ingredients needed to make Mississippi pot roast.

Rump or Chuck roast: These cuts are perfect because of the marbling. All that fat melts down, making the roast fall apart tender as it slow-cooks.
Au Jus Mix: Deepens the savory, beefy flavor. If you don’t have au jus, you can use brown gravy mix. It’ll still be delicious!
Ranch Dressing Mix: This adds a tangy, herby note that balances out the richness of the roast beautifully.
Butter: Adds richness. I use salted butter, but if you have unsalted butter, you can use that. There is plenty of salt in the mixes.
Pepperoncini Peppers: These little guys bring a gentle heat and a pop of acidity that really brings out the flavors. Adjust the amount based on how much spice you like.

How to Make Slow Cooker Mississippi Pot Roast

Step 1 | Season the Pot Roast

Place the roast into the bottom of the crockpot insert. Sprinkle the package of au jus mix on it.

A side-by-side image of a chuck roast and a slow cooker and then Ajou seasoning poured on top.

Then, sprinkle the ranch dressing seasoning mix over the top of the roast. It really doesn’t matter the order!

A side-by-side image of sprinkling on ranch seasoning, and then the roast covered and all seasonings.

Step 2 | Add Butter and Pepperoncini

Place a stick of salted butter right on top of the roast, then arrange 5 to 10 pepperoncinis around the butter. These little peppers add just the right amount of tangy flavor.

Side-by-side image of a stick of butter, added to the top of the roast and then pepperoncini peppers arranged around the butter.

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Step 3 | Add Lid and Cook

Cover the slow cooker with the lid and let it do the work. Cook on low for 8 to 10 hours or on high for 4 to 5 hours, depending on what works for you.

A whole cooked Mississippi pot roast in the slow cooker.

Step 4 | Shred the Roast

Once it’s cooked, shred or slice the roast to your liking.

Two forks shredding the roast in the slow cooker.

Serve it up with mashed potatoes, rice, egg noodles, or even on a sub roll or French bread!

Tongs removing a serving of tender Mississippi beef roast from the slow cooker.

Mississippi Pot Roast Slow Cooker Variations

Variations

Creamy Twist: After the roast is done, stir in ½ cup of sour cream or 4 oz of cream cheese to make a creamy sauce right in the slow cooker. It gives the roast a velvety finish that’s amazing over mashed potatoes or rice.
Veggie Add-Ins: About halfway through cooking, add in veggies like sliced onions, carrots, and potatoes. These will cook down with the roast and absorb all those rich flavors.
Spicy Kick: Want more heat? Add a few spoonfuls of pepperoncini juice to the pot along with the peppers, or even a few sliced jalapeños. This amps up the spice without overpowering the other flavors.
Herb Boost: Add a handful of fresh rosemary or thyme sprigs on top of the roast. These herbs infuse the meat with an earthy aroma that pairs wonderfully with the buttery, savory base.

Substitutions

Pepperoncinis: Out of pepperoncinis? You can use banana peppers or even a few slices of pickled jalapeños. They’ll still give that tangy-spicy contrast to the savory meat.
Ranch Mix: If you’re out of ranch dressing mix, combine 1 tablespoon dried parsley, 1 teaspoon dried dill, ½ teaspoon onion powder, ½ teaspoon garlic powder, and salt to taste.
Au Jus Mix: No au jus mix? Use brown gravy mix or even onion soup mix as a substitute. Each one adds a slightly different flavor, but they all work well with this recipe.

What to Serve With Mississippi Pot Roast

For a classic combo, you can’t go wrong with mashed potatoes. They’re the perfect side because they’re soft, creamy, and soak up all that rich, buttery sauce like a dream. If you’re looking for something different, rice or buttered egg noodles are also great bases for the roast.

When it comes to veggies, roasted broccoli or southern green beans are always a great choice, or for a more hearty choice, go with creamed corn casserole or baked mac and cheese!

And, of course, a loaf of crusty bread or a basket of soft dinner rolls is a must for sopping up every last bit of that delicious gravy.

Overhead shot of roast with pepperoncini peppers on the plate.

Storing leftover Crock Pot Mississippi Pot Roast

Store in Fridge: Once it’s cooled to room temperature, just transfer the roast and any leftover juices into an airtight container to keep it nice and moist. Pop it in the fridge, and it’ll be good for up to 4 days.

Reheat: When you’re ready to enjoy it again, reheat it on the stovetop over low heat or in the microwave. Adding a little broth while reheating can keep it just as juicy as the first day.

Freezer: If you’re thinking long-term, Mississippi Pot Roast freezes beautifully, too. Place the shredded meat and its juices in a freezer-safe container or a heavy-duty zip-top bag, and squeeze out as much air as you can to avoid freezer burn. This way, it’ll stay fresh for up to 3 months. When you’re ready for another delicious meal, let it thaw overnight in the fridge and reheat as usual.

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Mississippi Pot Roast, a new southern classic, is pure comfort on a plate. Packed with a rich, hearty flavor that is slow cooked to perfection.

Ingredients