This post may contain affiliate links. Please read our disclosure policy.

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.

Mississippi pot roast on a plate with mashed potatoes

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.

ingredients for mississippi pot roast on a marble surface and dutch oven with a roast inside

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.

a dutch oven with mississippi pot roast before and after being shredded

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!

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.
Mississippi pot roast sandwich

What to serve with Mississippi pot roast

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!
Mississippi pot roast close-up in a Dutch oven

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 on a plate with mashed potatoes
4.93 from 54 votes

Mississippi Pot Roast

This Mississippi pot roast is fall-apart tender, easy to prep, and incredibly flavorful. This recipe includes oven, slow cooker, and Instant Pot instructions!
Prep: 5 minutes
Cook: 3 hours 45 minutes
Total: 3 hours 50 minutes
Servings: 6

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

Calories: 603kcal, Carbohydrates: 4g, Protein: 44g, Fat: 46g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 21g, Trans Fat: 2g, Cholesterol: 197mg, Sodium: 561mg, Potassium: 800mg, Fiber: 1g, Sugar: 1g, Vitamin A: 559IU, Vitamin C: 14mg, Calcium: 45mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

4.93 from 54 votes (7 ratings without comment)

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

165 Comments

  1. Makenzie says:

    5 stars
    I don’t think I’ve ever left a comment on a recipe. This was so good and so easy. I made it in the instant pot with no modifications. My husband is very picky and a tough critic and loved this. I am so happy to have something new to add to our mix of dinners. Thank you!!

    1. Natasha says:

      Fantastic!! 😀 Thanks for your review!

  2. Adele Bagarella says:

    5 stars
    My sister has raved over this recipe and has many times told me to make it. I’m giving 5 stars because of her reviews! My actual dish didn’t turn out for the 5 stars, and here’s why: 1, I didn’t have unsalted butter so I used what I had and it was too salty for my taste. (however, we’ve eaten twice already). 2, I used my instapot and had less than 3 lb chuck roast and I decreased cooking time by too much, thereby making the roast just a little tough. I’m new at Instapot, and wish I would have used my slow cooker. But we were hangry as we recently moved and have been dining out for last 2 years and my cooking skills are rusty. Still, some leftovers that are going to be on their 3 night and I know it will be pretty darn good.

    1. Natasha says:

      Thank your sister for me! 🙂 I think you should definitely give it a go with the unsalted butter and the slow cooker or oven method and then you’d love it!

    2. Geraldine Almond says:

      My question is: seasonings on the roast or mixed in the deglazing liquid? I’ve been comparing different recipes. One said to mix the dry seasonings to the liquid used to deglaze. Others say to rub (sprinkle) seasonings on roast. Which would make the roast more flavorful? I made MPR a few years ago but don’t have the recipe I used. I am using the largest roast from my deep freeze, a sirloin tip, so will add time.

      1. Natasha says:

        I always sprinkle it on the meat directly. See the step-by-step photos in the blog post. Enjoy! 🙂

  3. Suzanne Lear Sherby says:

    5 stars
    This was great! Super moist. We made taquitos with leftovers next day, and they were also great. Throwing out all my other pot roast recipes. 🙂

    1. Natasha says:

      So pleased you enjoyed it!! 😀 It’s my fav too haha. I am testing another pot roast for the site, and I will always love this one best. Thanks for your review!

  4. Tina says:

    5 stars
    Okay, so I made this recipe tonight for my family in my 8qt instant pot. It was delicious but I didn’t completely follow directions and tweaked it a little bit! I did all the things listed in a 3.5lb piece of beef. The time wasn’t long enough to shred it so I added another packet of ranch(shocker I know) and added another 60min to finish it up. After the time was done I added corn starch and shredded the beef! Absolutely AHmazing!! Put it over garlic mashed potatoes and LAWD!!! Yummy in my and my family’s tummy!!

    1. Natasha says:

      I’m glad it worked out!! 🙂

  5. Katie says:

    Hi! If I needed to double the recipe or use a slightly larger roast (5-6lb) would I keep the cook time the same? I plan on using the crockpot method
    Thanks in advance!

    1. Miranda @ Salt & Lavender says:

      Hi Katie! You might need to add on a little more time. Just make sure it’s easy to shred. Enjoy! 🙂

  6. Jennifer says:

    5 stars
    Hands down the best roast recipe out there. I have used the dutch oven recipe version several times and it never fails, always delicious!

    1. Natasha says:

      Yay!! I’m so glad you like it!! It’s a favorite of mine as well. Thanks for your review!

  7. Allison says:

    I’m trying to decide between oven and crock pot. Do you have a personal preference?

    1. Natasha says:

      I usually do it in the oven or Instant Pot. 🙂

  8. Erin says:

    Is it 606 calories per serving for the meat or is that for the entire 6 servings?

    1. Natasha says:

      It’s per serving (so 1/6 of the recipe).

  9. Joe says:

    I love the Mississippi rost
    I used no salt butter lol I made my own I am careful about the salt in my food but it 116 whith heat index the day I made it here in Mississippi
    So I need a bit more
    I am cooking a shepherd pie
    As I write this from your page
    I used goats meat
    I raise goat’s 70 or so got 12 cows
    N 20 bee hives I make butter n cheese grow lavender spermint n peppermint sunflowers n lemon grass n a few things for bee’s n vegetables for me n the goats love scraps I like cook thanks for your time doing this page

    1. Natasha says:

      Thank you, Joe!

  10. Belen says:

    Thanks for sharing this recipe. It is really good! I did the recipe in the Instant Pot, but I had to add more time #3.2 pounds, and it was too much liquid. What do I need to do the make it better?

    1. Natasha says:

      Hi! It’s hard to say since I wasn’t in your kitchen with you, but I sometimes add more liquid to the oven and Crockpot methods to get more sauce… so personally I don’t see more liquid as a problem (if that’s what you mean)? You could try adding a bit less than the 3/4 cup water, but keep in mind the Instant Pot does need some liquid to properly seal and pressure cook.