Mississippi Pot Roast Recipe

5 from 2 votes

Mississippi Pot Roast is genuinely one of my favorite comfort foods. The savory, rich flavor of the beef, along with the deliciously tangy au jus, is a family favorite, and after one bite, you’ll understand why.

Shredded MIssissippi pot roast on a white plate with a fork.

Our slow-cooker Mississippi Pot Roast recipe couldn’t be easier to make. With just five simple ingredients and just a few minutes of prep work, it’s the perfect recipe for a busy weeknight dinner, game day, or Sunday supper.

Mississippi pot roast in the slow cooker.

This delicious roast may not be a traditional pot roast, but I guarantee you’ll love this delightfully delicious beef roast recipe.

If you love beefy slow cooker recipes, try our slow cooker beef brisket and slow cooker Guinness beef ribs.

Table of Contents:

Ingredients to make Mississippi Pot Roast

Let’s start by gathering the ingredients we need to make our slow cooker Mississippi Pot Roast recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

Can I use homemade seasonings?

Yes, you can. Use the seasonings from my homemade buttermilk ranch dressing instead of the ranch mix. For the au jus mix, use beef bullion or beef base paste along with corn starch, garlic powder, onion powder, and black pepper to taste.

Some people like to use French onion soup mix instead of the au jus packet.

What can I Substitute for Pepperoncini?

If your local grocery doesn’t stock, pepperoncini you can use banana peppers, cherry peppers, or other types of jarred peppers. Poblano, jalapeno, Anaheim peppers, and even pickles can be used. Just about anything jarred in a vinegar brine can be used.

Can I add beef broth to the slow cooker?

Yes, you can, but you don’t shouldn’t need it unless you want to make extra au jus. You can also add half a cup of dry red wine for a more robust flavor.

For a spicer flavor, add some juice from the jar of pepperoncini peppers.

How to Make Mississippi Pot Roast

Place the chuck roast in the slow cooker.
Sprinkle the packet of dry ranch seasoning and a packet of au jus gravy mix over the top of the roast.
Place the unsalted butter and pepperoncini peppers on top of the seasoned beef roast.
Cook on the low heat setting for 8 hours until the roast beef is fork tender. Cook time may vary depending on your slow cooker and the size of the roast.

Shredded MIssissippi pot roast on a white plate.

Slow cooking lets the roast’s natural juices mingle with the au jus mix, ranch mix, and pepperoncini juice to create an exceptionally flavorful, tender, juicy roast beef every time.

Shredded MIssissippi pot roast on a bed of mashed potatoes on a white plate.

Serve the Mississippi Pot Roast with mashed potatoes or egg noodles, along with your favorite green vegetable, and watch the smiles around your dinner table!

Leftovers should be stored in an airtight container for 4-5 days. They can also be frozen in a freezer-safe container or ziplock freezer bag for up to two months.

Recipe FAQ’s

Why is it called Mississippi Pot Roast?

Robin Chapman of Ripley, Mississippi, is credited with creating the Mississippi Roast recipe. In an interview with the Seattle Times, she said the famous recipe was born from necessity. She used ingredients she had on hand to create a recipe that met her family’s taste preferences.

Why is my Mississippi Pot Roast tough?

That’s a simple question to answer. It didn’t cook long enough.

Can I use a different cut of meat for the recipe?

Yes, you can, but a chuck roast is really the best choice. It has good marbling and is relatively inexpensive compared to other cuts. You can also use a bottom round or brisket, rump roast, or sirloin roast, but they may not be as tender as a chuck roast.

Can I make a Mississippi Pot Roast in the oven?

Absolutely. Use a covered Dutch oven and roast in a preheated 275-degree F oven for 3-4 hours or until the beef is fork-tender.

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5 from 2 votes