This Mississippi pot roast is so easy to make, but it tastes like you’ve spent hours in the kitchen!
The recipe only calls for five ingredients, and your Crockpot does all the hard work for you!
This decadent pot roast is an unbelievably tender and moist roast swimming in a rich and flavorful gravy. It’s so soft, you won’t even need a knife.
Plus, while it’s cooking, the house will smell so heavenly!
It is also a fool-proof dish! Just place all the ingredients in a slow cooker and then forget about it!
You can go about your day and enjoy a delicious, home-cooked dinner with the family.
Don’t let your hectic schedule get in the way of making a hearty dose of comfort food. This roast recipe is all you’ll need.
Mississippi Pot Roast
This Mississippi roast is a southern favorite that combines chuck roast, ranch dressing, au jus, and pepperoncini peppers.
It’s cooked in a Crockpot for several hours to achieve that melt-in-your-mouth tenderness and insanely delicious flavor.
This popular dish all started with a home cook from Mississippi.
She actually never called the dish Mississippi pot roast! Instead, she simply called it a roast.
Her recipe was such a huge hit with her family and friends that it eventually spread to other southern regions!
It wasn’t until it became popular on the internet that “Mississippi” was added to the name.
- Chuck Roast – For extra flavor, you can brown the beef before cooking it in the slow cooker.
- Au Jus Gravy Mix – You can use either regular or low-sodium au jus.
- Buttermilk Ranch Dressing – Hidden Valley is a good brand, but you can pick whatever you prefer. You can make your own ranch mix too.
- Salt and Pepper – to taste. Don’t overdo the seasoning! This recipe is already full of flavor from the peppers, au jus, and ranch dressing.
- Pepperoncini Peppers and Juice – For maximum pot roast flavor! Many are iffy about adding the peppers for fear that the roast will be too hot to handle. But, don’t worry, it won’t make the roast spicy.
Plus, pepperoncini peppers come in different levels of heat.
So if you’re still worried about it, you can always opt for mild pepperoncini. Besides, you don’t need to eat them!
Don’t forget to skip the juice! Without it, the flavor just won’t be the same.
Tips for Making the Best Pot Roast
- Go light on the salt when seasoning the roast. You’ll already have the ranch dressing and au jus gravy mix to take care of the flavor, so there’s no need to put too much.
- You can use either whole or sliced pepperoncini for this recipe.
- This recipe calls for the slow cooker to cook the roast, but you can also use the oven. Place the roast in a roasting pan or a Dutch oven, add the rest of the ingredients and cover with aluminum foil. Bake at 325 degrees Fahrenheit for 3 to 4 hours, and voila.
- You can also use the Instant Pot for a quicker roast, but you won’t get the same flavors as you will with slow cooking.
What Cut of Beef Should I Use?
The best one is chuck roast, which comes from the shoulder of the cow. When cooked, it becomes ultra-tender that it falls apart.
Best of all, a beautifully marbled chuck roast is super affordable and easy to find.
Your next best option is round roast – bottom or the top round. These cuts are both lean and easy to cut.
You can also use beef brisket. It’s very fatty, which means it’s very tender.
Lastly, pork butt, pork roast, or shoulder roast also make good alternatives.
How to Serve Mississippi Pot Roast
Mississippi pot roast is outstanding on its own, but for a more flavorful and colorful feast, go wild on the sides!
There are tons of side dishes for pot roast that will work well.
Pot roast and mashed potatoes are the ultimate pair! Their flavors and textures are perfect together, and you can also use the roast’s gravy for the potatoes. It’s a match made in heaven.
Pan-fry or roast some carrots, onions, and potatoes and add them to the chuck for a classic pot roast meal.
If you’re feeling particularly hungry, pair your roast with a starchy side, such as rice or noodles.
If you want something lighter, a bright and crisp salad is always a great option.
A rich and creamy green bean casserole also pairs beautifully with pot roast! It adds a wonderful crunch to the tender meat and gives the meal a pop of color, too.
Roasted Brussels sprouts glazed with maple also make a fine candidate. They’re rich, creamy, nutty, earthy, and downright delicious.
If you have any leftovers, make a sandwich for a hearty breakfast or lunch the next day.
Storage and Reheating of Pot Roast
Place leftover roast in an air-tight container or cover it in plastic wrap. Refrigerate it for up to 3 days.
Reheat it in a skillet over medium-low heat until warmed all the way through.
For a speedier reheating, just pop it in the microwave for a minute.
To prevent the meat from drying out, you can add a bit of water to the sauce and cover the container with a paper towel.
Pot roast also freezes well. Just place the leftover meat and the gravy in a freezer-safe bag.
Flatten the bag and squeeze out as much excess air as you can before sealing. Label the bag accordingly and freeze for up to 3 months.
To serve, thaw the roast in the fridge overnight. Reheat using the same instructions as above.
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