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Mississippi pot roast could honestly save your whole dinner reputation. Ever stare at a raw beef roast and think, “I’ve got no time for all-day kitchen drama”? Me too, friend. Craving a meal that doesn’t need babysitting? Listen up. With Mississippi pot roast, you toss a handful of ingredients in a slow cooker, set it, and walk away. That’s it. When you get home, it’s all rich, savory, buttery magic and your kitchen smells like you’ve summoned a professional chef. I promise, this one’s ridiculously simple (yes, even if you always burn toast).

What do you need to make Mississippi Pot Roast?

There’s no way to mess this up, I’m telling you. The ingredients list is shockingly easy, which is wild because the flavor tastes so much fancier. Mississippi pot roast is all about everyday staples — nothing you can’t snag during a regular trip to Kroger or Walmart. Here’s the rundown:

You need a chuck roast, usually about 3-4 pounds. Not the fanciest cut, but trust me, it’ll melt down tender.
Pick up one packet of ranch seasoning mix. The kind for salad dressing. Don’t swap in the bottled kind.

Get a packet of au jus gravy mix too. This helps build those deep, beefy flavors. If you can’t find au jus, onion soup mix will work just fine (but it’s different).
Butter. Not margarine. Really. A whole dang stick, plopped right on top.
Last bit’s a handful of pepperoncini peppers, with a little of their briny juice (don’t worry, it won’t be spicy unless you really overdo it).
Don’t overthink the list. If you need a gluten-free version, check your seasoning packets. Never hurts to read those tiny labels, right?

“I was always scared to try roasts, but Mississippi pot roast made it so easy! My whole picky family begged for seconds.” – Jamie W.

Mississippi Pot Roast – Irresistibly Tender

How do you make Mississippi Pot Roast?

Grab your slow cooker. (If you don’t have one, borrow one or check Facebook Marketplace. It’s worth it.) Plop that chuck roast in. Sprinkle over the ranch mix and the au jus mix. Lay a stick of butter right on top, like a yellow crown. Drop in a good handful of pepperoncini peppers. Pour in maybe a bit of their juice if you dig tangy flavors. Don’t add water! I know, it feels strange, but trust me.

Put the lid on and cook on low for 8 hours or until your roast shreds apart when poked with a fork. About 4-5 hours if you’re doing high. You’ll barely need a knife, honestly. The juices kind of create their own gravy right in the pot. Nice, right?

Want bolder flavor? Toss your roast in a hot pan for a quick sear before slow cooking, but I’ll admit — I skip this hassle more often than not.

How do you make Mississippi Pot Roast in the Instant Pot?

Maybe you’re on the clock. Instant Pot to the rescue! This method is for busy nights, sports practices, whatever you’ve got going.

Season your roast just like the slow cooker version, but use the sauté function first. Sear each side for flavor, then scatter in the mixes, butter, peppers, and a splash of pepperoncini brine. Now, here’s my not-so-secret trick: add about a cup of beef broth, so the pot can get up to pressure with enough liquid.

Seal the lid, set it to high pressure for about 60 minutes, then let it naturally release for 15. When you open it up, get ready for some serious pot roast joy, fast-forward style. Mash it up to soak the flavor all through.

Where Does the Recipe Come From?

So, Mississippi pot roast isn’t some ancient Southern secret. Ready for a plot twist? It was actually created in the 1990s by a home cook named Robin Chapman in Ripley, Mississippi. She wanted to tweak her aunt’s old-fashioned pot roast to make it less spicy for her kids. Instead of the typical ingredients, she simplified it with ranch, au jus, and pepperoncini. The recipe got passed around by word of mouth, probably scribbled on dozens of index cards, then exploded in popularity when bloggers shared it online. It’s now everywhere from Pinterest boards to church cookbooks.

Honestly, it’s become a staple in a lot of Mississippians’ Sunday dinners, but the rest of the country’s caught on, too. You almost feel like it’s cheating when you taste how rich it is, knowing it hardly takes any effort. (If only all “classic” recipes were so easy!)

What to Serve With Slow Cooker Roast Beef

So now you’ve got this Mississippi pot roast all ready and steamy. What on earth do you serve with it? Here are a few of my go-to sidekicks that never disappoint:

Fluffy mashed potatoes (if you don’t, I’ll be disappointed)
Buttery egg noodles just begging to be slathered in gravy
Some roasted carrots or green beans for color and crunch
A chunk of crusty bread to sop up every last drop

There’s honestly no wrong move. It’s also killer the next day on hoagie rolls for sandwiches (strongly recommend adding melty provolone). If you’re trying to go low carb, just pile it over cauliflower mash. Whatever floats your boat.

Common Questions

Can I freeze leftovers?
Twist my arm, but yes — Mississippi pot roast freezes great. Shred it, stash it with its juices in a container, and you’re set for fast weeknight meals.

Is it spicy?
Not really. The pepperoncini give more of a zippy tang than heat. If you want real kick, toss in more peppers or a bit of the juice.

Can I use a different cut of beef?
Sure! Chuck roast is best for that melt-in-your-mouth texture, but brisket or round roast will get you close. Just don’t pick a lean cut or it might turn out dry.

Is this gluten-free?
Sometimes — but check your packets! Some brands sneak in wheat for thickening. Gluten-free versions are out there, just double check so you’re not sorry later.

How do I store leftovers?
Pop ’em in the fridge for up to four days. It reheats like a dream in the microwave or in a pan with a splash of broth.

Time to Try the Easiest (and Tastiest) Pot Roast

There you go — Mississippi pot roast is pretty much the reason the slow cooker was invented, if you ask me! Just a few pantry staples, almost zero actual cooking, and you wind up with meat so tender it basically spoons itself onto your plate. Next time you’re stuck, give it a whirl — there’s no shame in serving something so simple and still hearing people rave. Want more? Read what folks across the internet think about this viral pot roast! Can’t wait for y’all to try it.