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This Mississippi pot roast is fall-apart tender, easy to prep, and incredibly flavorful. This recipe includes oven, slow cooker, and Instant Pot instructions!
You may also like my Creamy Lemon and Herb Pot Roasted Chicken or Mississippi Chicken.
Why you’ll love it
Ok, so you know how sometimes you’re not quite sure if an internet-famous recipe will actually be good? Same. But I promise you that this Mississippi pot roast more than lives up to the hype, and your kitchen will smell amazing. It’s savory and buttery, juicy, and the peppers provide some tanginess and a hint of spice.
It’s kind of hard to exactly describe the magic that happens as it cooks. Try making the recipe as-is the first time before tweaking anything since it has so few ingredients and each one is important. It’ll be your new favorite dump-and-go pot roast, and it can be made three ways: oven, Instant Pot, or Crockpot!
Who invented Mississippi pot roast?
- The genius behind this simple pot roast is a woman named Robin Chapman who is from a small city in Mississippi. She adapted a recipe that was given to her in the ’90s. Her version took off and became extremely popular, which is not surprising since it’s so delicious.
What you’ll need
- Olive oil – to get a perfect sear on your roast. If you really want to skip the initial searing step, you can, but it does add so much extra flavor to the dish!
- Beef – we’re using beef chuck roast for maximum tenderness and juiciness
- Pepperoncini peppers – the peppers and brine give a tang to this roast and its signature flavor. You’ll find a jar of it in the pickles aisle at your grocery store.
- Au jus mix – be sure to buy au jus gravy. It isn’t the same as your usual gravy packet.
- Ranch seasoning – if you can’t find dry ranch seasoning mix like Hidden Valley or want to make it yourself, try this Homemade Ranch Seasoning recipe
- Butter – it adds moisture and that luxurious buttery quality to the meat. Just make sure it’s unsalted!
Pro tips
- I don’t add extra salt to this recipe since the ranch seasoning and au jus gravy mix are quite salty. Definitely taste before adding more salt, and don’t use salted butter! If salt intake is a consideration, be sure to check the sodium content on the ranch seasoning and gravy packets as it can vary wildly between brands.
- The oven and Crockpot methods don’t make a lot of sauce, so feel free to add up to a cup of water if you prefer a bit more liquid.
What cut of beef to use
- USA readers: Look for a 3-4 pound beef roast labeled as “chuck roast”, but it may also be referred to as chuck shoulder pot roast, shoulder steak, or boneless chuck roast.
- Non-USA readers: Here in Canada, the naming system is different, so I look for “blade roast” or “cross rib pot roast boneless”.
- In general, tough cuts of beef that are fairly fatty (well marbled) are perfect for slow cooking. You can even try it with pork shoulder if you want to try a different variation.
Is it spicy?
I’d say it has a little kick, but to me it’s not very spicy (even when you eat the peppers). Pepperoncini peppers are a milder pepper and taste more tangy and zesty rather than spicy, and they do have a subtle touch of sweetness too. If you want more zip, add more peppers than suggested. I’ve been known to add the whole jar!
How to make Mississippi pot roast
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below, including Crockpot and Instant Pot directions.
In a Dutch oven, sear the roast on all sides until browned. Add in the pepperoncini juice, then place the peppers around the roast. Top the roast with the contents of the au jus mix and ranch seasoning packets, and place the butter pats on top.
Cover and roast until the roast is fall-apart tender. Shred using two forks and toss with the sauce!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I highly recommend a splatter guard when searing the meat.
- I use this Dutch oven, this Instant Pot, and this Crockpot.
- Use cooking tongs to effortlessly turn the meat when searing it.
How long to roast it
- The general rule is one hour per pound at 275F-300F, so if roasting a cut of meat that’s larger than 3-4 pounds, add on extra time based on that rule. For a 3 pound roast, I give it 3.5 hours.
- It should easily come apart with a fork when cooked. If it still seems tough, just pop it back in the oven.
What to serve with Mississippi pot roast
- You can’t go wrong with my Easy Garlic Mashed Potatoes!
- This Stick of Butter Rice, Garlic Butter Egg Noodles, or steamed veggies work great too.
- I’ll never say no to a side salad with my reader favorite Homemade Caesar Dressing.
Leftovers and storage
- The leftovers are really tasty and will keep in the fridge for 3-4 days in a covered container.
- Or they can be frozen for up to 3 months. I like to freeze individual portions.
- Leftovers are absolutely wonderful in a sandwich (I warm it up first then add some mayo and sweet pickles inside the sandwich). Or try it in tacos!
More easy beef recipes
If you made this Mississippi pot roast recipe, please leave a star rating and review below! You can also find me on Instagram.
Mississippi Pot Roast
Ingredients
- 2 tablespoons olive oil
- 3-4 pounds beef chuck roast
- 12 pepperoncini peppers + 1/4 cup of the juice from the jar
- 1 (1 ounce) packet au jus gravy mix
- 1 (1 ounce) packet ranch seasoning mix I use Hidden Valley
- 1/2 cup unsalted butter (1 stick) cut into pieces
Instructions
Oven Instructions:
- Preheat your oven to 275F and move the rack to the middle position.
- Add the olive oil to your Dutch oven over medium-high heat and sear the roast on all sides until nicely browned. If you don't own a Dutch oven, sear the meat in a skillet then transfer it to a covered roasting dish.
- Take the pot off the heat and let it cool down for a couple minutes, then pour in the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then place the butter on top of the roast.
- Cover and roast for 3-4 hours or until it's fall-apart tender, then shred it with 2 forks right in the pot and toss with the juices. I roast a 3 lb. cut of beef for 3.5 hours.
Crockpot Instructions:
- Add the olive oil to a skillet over medium-high heat and sear the roast on all sides until browned.
- Transfer the roast to a slow cooker. Pour in the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then place the butter on top of the roast.
- Cover and slow cook on low for 8 hours or until it's fall-apart tender, then shred it with 2 forks.
Instant Pot Instructions:
- Cut the roast into 3-4 pieces.
- Add the olive oil to your Instant Pot and press the sauté button. Sauté the meat until browned on all sides (you'll likely need to do two batches).
- Turn the sauté button off. Add all the meat to the Instant Pot, plus 3/4 cup of water and the pepperoncini juice. Place the peppers around the roast, sprinkle the roast with the au jus and ranch packets, and then add the butter on top of the roast.
- Close the lid, ensure the valve is on "sealing", and set the timer to cook for 60 minutes on high pressure.
- Let the pressure release naturally for 15 minutes then quick release the rest. Shred the meat with two forks.
Notes
- The general rule is one hour per pound at 275F-300F, so if roasting a cut of meat that’s larger than 3-4 pounds, gauge it with that rule.
- Be sure to use a tougher, fattier cut of beef (don’t use something lean) or it’ll end up dry. You could make this a pork roast instead using boneless pork shoulder.
- I do not recommend cooking the roast any faster at a higher heat. It won’t end up as tender.
- If you really need to, you can skip the searing step, but the overall dish will be less flavorful.
- This recipe also can be found on page 35 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So great, as always! My roast was about 2.4 lbs and I cooked it for about 3 hours, 20 minutes. And it was perfect!
Fantastic!! Thanks for leaving the review and the timing tip! 🙂
Hi Victoria,
Did you keep all of the amounts the same? I have a roast about the same size as yours. Thanks!!
I know I’m too late, but if anyone else is wondering-
Yes, I kept all other ingredients the amount shown in recipe. If I did it again, I might just cut down on butter!
Oh my heavens, giving this a 5 star rating isn’t enough! I made this in our crockpot today, but I did not skip the searing step. It was so easy to put together; the kind of recipe that many of us busy folks need in our lives. Our house smelled amazing. The end result is absolutely divine! My favorite pot roast ever. Love your blog, thank you for sharing all of these yummy recipes!
Hi Tiffany!! Thanks so much for your kind review. I’m so happy you liked it!! I love it too… I can’t wait to make it again myself. 😀
Hi
Thank you SO much for this amazing recipe. I followed the directions exactly for the slow cooker version & it was superb!!!
I’m not a cook & was so happy how this turned out, best slow cooked pot roast
(I didn’t sear it 1st & it was still perfect)
Thrilled to hear that, Sara!! You’re welcome. Thank you so much for your review!
I loved this recipe! I did it in the crockpot. It was so easy and it was so flavorful. So so so delicious. Thank you for sharing it
You’re welcome, Tracy! So glad you enjoyed it. Thanks for commenting!
I’m making it this weekend. I’m curious about the amount of pan juices there are in the end with so little liquid in recipe. Are my mashed potatoes going to get enough love?
Hi Juli! There isn’t a *lot* of pan juices, no. It’s quite rich/buttery, though… so I found that a little does go a long way.
Hi Natasha
I’m not sure that I can source au jus gravy mix packets where I live. Could you please suggest an alternative?
Thank you
Rahul
Hi Rahul! I am not sure, to be honest. This particular recipe is quite specific in the ingredients that it uses to produce the flavors. My first thought is some sort of bouillon cube/powder maybe? You could try Googling alternatives to au jus gravy mixes and see if you can source the individual ingredients. Or maybe try Amazon? I live in Canada and I’ve had success buying ingredients that seem to be US-only on there before.
Hi- Can I add baby yukons and carrots like a traditional pot roast, or do you think it would water it down?? If yes, how long do you think they need to cook for a slow cooker?
Hi Meredith! I haven’t tested it with adding potatoes or carrots so this is purely a guess, but I think it would probably be ok. Typically slow cooker pot roasts add everything in at the same time, so I’d just go with the suggested 8 hours. Let me know if you try!
This pot roast was superb! Another great recipe! You have a gift!!!
Yay!! Thank you so much. So happy you enjoyed it. 😀
So flavourful! Made this for my family and they loved it. It has just the right amount of spice and the meat was so tender. I tried the exact recipe in the crockpot and I wouldn’t change a thing!
That’s awesome!! I’m so happy you guys all enjoyed it. I can’t wait to make it again myself, and I am not usually a big roast person. 😀 Thanks for writing me a review!
I have trouble finding “chuck” roasts in Canada. Am I not looking in the right spot or is it maybe labeled something different?? Thanks 🙂
In Canada, Chuck roasts are called Blade Roasts.