Is there anything much more comforting than a tender pot roast with mashed potatoes? In a word: No.
The only thing better about this incredible roast is that it is so easy to prepare and it only requires 6 simple ingredients. Serve over best mashed potatoes and be prepared for a very well-received dinner.
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How To Make Mississippi Pot Roast
We love using our slow-cooker to make this incredible roast.
However, you can also slow cook it in a covered large pot (preferably Dutch oven) at 300°F for 3 to 4 hours, until fork-tender.
EXPERT TIP: We love to prepare the roast in the slow-cooker the night before and then just turn it on the next morning and let it cook low and slow all day…just in time for an amazing dinner.
Choosing the Best Cut of Meat
You’ll find a wide variety of roasts to choose from when pursuing the meat counter at your supermarket.
Cooking a roast low and slow will always allow even a tough cut of meat to break down and become extremely tender.
Go with a chuck roast. It’s inexpensive, flavorful, and will produce an amazing sauce.
EXPERT TIP: We really like to sear the roast before we place it in the slow-cooker. This helps to lock in flavor and add a nice crust to the exterior of the meat. However, if you’re pinched for time, this step can be omitted. You can salt and pepper the roast before searing, or not. There are lots of seasonings in the two packets, so it’s not really necessary.
The Ingredients You Will Need
This roast only requires six ingredients, and you can omit one of them (olive oil), if you’re not searing the roast first.
Here’s what you’ll need to pick up from the supermarket:
- 3 to 4 lb chuck roast
- 1 packet of au jus gravy mix
- 1 packet of Ranch salad dressing mix
- 1 bottle of pepperoncini peppers (in brine)
You’ll also need these ingredients, but chances are you already have them on hand:
- Vegetable or olive oil (if searing)
- 1 stick butter
Add all ingredients on top of the roast and then let your slow-cooker do all the work!
Slow-cook the roast on low for 8 to 10 hours or on high for 4 to 5 hours.
All you will need are a couple of forks to shred the meat.
EXPERT TIP: You may find small chunks of fat when you are shredding the meat. This is normal, just remove them from the pot and discard them.
How To Serve and Store Mississippi Pot Roast
This roast is so filling and so satisfying, it doesn’t require a lot of additional side dishes. Another reason it’s so perfect for a busy weeknight meal.
It does beg for a plate of mashed potatoes, however. These potatoes can easily be made in advance and gently reheated on the stove.
EXPERT TIP: Depending on the size of your roast, you are more than likely going to have plenty of leftovers. Which is great! We honestly think the roast is even better the next day. Simply place leftover roast, mashed potatoes, and any sauce in a large container with a lid and keep in the fridge for up to 5 to 7 days. Easily reheat on the stove, in the oven, or even easier: in the microwave.
As the pepperoncini peppers slow cook with the meat, they lose much of their heat.
We love to cut them up and stir them into the meat mixture, or just leave them whole on top.
EXPERT TIP: This roast creates a nice amount of juice which when stirred, makes a divine sauce. No need to add any water to the slow-cooker before cooking. After plating, allow everyone to spoon more of that delicious sauce over the top.
The Perfect Weeknight Dinner
There are few meals that are this simple to prepare, and this easy on the budget, and yet are this fulfilling and family-pleasing.
It may feel strange opening up a couple of packets to season your roast.
You also may be asking: Why is it called Mississippi Pot Roast? Word is, the woman who developed the recipe many years back lived in Mississippi. Works for us!
Other amazing weeknight winner dishes that we love are our Easy Ravioli with Tomato-Basil Sauce, Chicken Spaghetti, and our Sheet Pan Greek Chicken!
You’ll be hard-pressed to find a more tender roast than this one.
The flavor is amazing and the texture is melt-in-your-mouth delicious.
This has become one of our most favorite meals to prepare, and we have a feeling it will become one of your favorites, too.
Ready to make one of the easiest, yet most delicious roasts in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Mississippi Pot Roast
Video
Equipment
- Slow-cooker
Ingredients
- 4 lb chuck roast
- 2 tablespoon olive oil or vegetable oil
- 1 packet au jus gravy mix See NOTES regarding sodium
- 1 packet Ranch dressing mix See NOTES regarding sodium
- 6 pepperoncini peppers
- ¼ cup pepperoncini brine Juice from the bottle
- 8 tablespoon unsalted butter cut into pieces
- 2 tablespoon parsley fresh, chopped, optional
Instructions
- In a large pot (ie, Dutch oven), heat the oil over medium-high heat. Add the roast and sear on 1 side for about 4 minutes, until nicely browned. Flip the roast over and sear on the other side for another 4 minutes.
- Place the roast in your slow-cooker and cover with au jus gravy mix, Ranch salad dressing mix, pepperoncini brine, pepperoncini peppers, and butter. Cook on LOW for 8 to 10 hours or on HIGH for 3 to 5 hours.
- Shred the meat with the 2 forks. Discard any chunks of fat. Stir the meat to incorporate the juice.
- Serve warm.
Barb says
It’s me again, Barb, a.k.a. “call me lazy.”
I didn’t sear the roast because I didn’t want to dirty a pan!
I actually cooked the roast all night while I slept (8 hours) so it was done in the morning and I could shred it right then and have it all ready to go for supper.
(I was glad my Chuck roast was a little over 3 pounds, or it may have gotten overdone.)
It was perfect and I served it on crusty rolls along with YOUR excellent coleslaw.
My whole family loved it.
Now, I’m about to put together your red/white and blue trifle to take to a Memorial Day cook out tomorrow.
Keep ’em coming guys and I’ll keep putting my lazy little spin on them wherever I can!
(I’m almost 73, so give me a break!)
Kris Longwell says
Barb! You are definitely NOT lazy! You are a wonderful home cook and your family is lucky to have you!!! Keep us posted on future cooking endeavours!!!
Lisa says
Hi, I love this recipe. I added onions and made my own ranch seasoning to it to help cut down with the sodium. This is one of my favorite recipes.
Kris Longwell says
Hi Lisa! The addition of onions is wonderful and we love using your own ranch seasoning! Definitely the best way to control how much sodium you use! Thanks for sharing! Kris & Wesley
Patti says
This looks fab! I don’t have a crock pot but could I just roast it in the same Dutch oven I sear it in? How long and at what temp? Would you have to add more liquid if it’s baked for a long period? I have the exact oval pot you show at the outset. Many thanks!
Kris Longwell says
Hi Patti! Yes! Turn your oven to 275°F. Sear the roast and then mix the seasonings with 3 cups of beef broth. Pour over roast along with the peppers and brine. For a 3 lb roast, cook for about 3 hours. For a 4 to 5 lb roast, cook for about 4 hours, until fall-apart tender. Be sure to cover the Dutch oven. Hope this helps! Let us know if you make roast and how it turns out!!!
Emily says
It was a hit in our household up here in Canada. I used half the packets of gravy and ranch mix because they’re too high in sodium. It tasted amazing and we’ll be making it again!
Kris Longwell says
Hi Emily!! Woo hoo!! That is music to our ears!! We are so thrilled you enjoyed the roast! Leftovers are even better!!! Thanks for letting us know that you had success up there in beautiful Canada! And thank you so much for the wonderful review. That means so much to us!! All the best, Kris & Wesley
Cherri says
Can I use a sirloin tip roast for this recipe? I have one in the freezer.
Kris Longwell says
Hi Cherrie! So very sorry for the delayed response. Absolutely, really any kind of beef roast will work with the recipe. The meat will become fall-apart tender. Let us know if you make it and how it turns out. Best, Kris & Wesley
Vivian says
I made this roast today. It smelled sooooooooooo good and I could hardly wait for it to get done. Hubby loved it. The peppers were a bit too spicy for me though. I know. I’m a wimp. What can I say? The mashed potatoes were awesome though! I will be making it again, but maybe cut the number or peppers or cut them up instead of leaving them whole, maybe even keep the peppers but substitute something for the brine. OR make it as is since it was a big hit with my husband. Thanks for sharing this recipe.
Kris Longwell says
Hi Vivian! So sorry for the delayed response! We are so so happy you (well, your hubby) loved the roast! And we are so happy you made the mashed potatoes. You could just leave the brine out and it will still be amazingly delicious with very little heat. Hope this helps!! Stay in touch!! Kris & Wesley
Jane says
I have a recipe very similar to this I’ve made for years but decided to try this one yesterday and SO glad I did! This will definitely replace my recipe – the butter makes the juices so smooth and buttery tasting it is AMAZING!! I added an sliced onion and a few more pepperoncini’s (my hubby loves those) – can’t wait to eat the leftovers tonight!! So yummy!! 🙂
Kris Longwell says
HI Jane!! We are so so thrilled you loved our version of this roast! And we hope you enjoyed the leftovers! We think it’s even better the next day!! Thank you so much for letting us know and for the wonderful review. That means the world to us!! All the best, Kris & Wesley
pamela marie wetzel says
this was fantastic, thank you for sharing. will be making this again!
Kris Longwell says
Hi Pamela!! That is so wonderful!! We are THRILLED you had such great success with the roast! We love it, too!!! Thank you for letting us know and for the wonderful review. That means so much to us!!! All the best, Kris & Wesley
Terry Dunham says
I made this Mississippi Pot Roast and it was delicious! It’s a bit salty though. I seared the meat with only flour and pepper. The meat falls apart and the flavor is so tasty. I would highly recommend but next time I will use half of each packet instead of the whole packet. I also added cooked chopped celery, onion and carrots to the crock pot and cooked on low for 10 hours.
Yummy!
Thank you for an amazing dinner!
Kris Longwell says
That’s so awesome, Terry! We’re glad you enjoyed the roast. And yes! By all means, cut the packets back. They do carry sodium, so make this to your liking!!! All the best, Kris & Wesley
Maria Bargeron says
I have made this roast and it is delicious. However, it is way over the top with sodium. I wish the packets came in a reduced sodium content; the butter is unsalted ! I love watching your videos, and have made many of your great recipes.
CATHY C TARR says
I liked it better when you showed us how to make recipes from scratch. Thanks