Mississippi Pot Roast

Name: Mississippi Pot Roast
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Ingredients: 4 pounds beef chuck roast; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon olive oil; 1 cup beef broth; 15 pepperoncini peppers; 6 tablespoons pepperoncini juice (liquid the pepperoncini is in); 1 ounce ranch seasoning (1 package); 1 ounce brown gravy mix (1 package); 3 1/2 ounces butter

by Arman Liew

published on Nov 30, 2024

4 comments

4.95 from 20 votes

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My Mississippi pot roast recipe is easy, hands-off, and made with simple ingredients. The results are buttery, fall-apart meat. Multiple cooking methods included.

Need more mouthwatering beef recipes? Try my air fryer meatloaf, Instant Pot steak, or eye of round roast next.

According to my family, nothing is more satisfying than one of my roast beef dinners. Since I’m all about pleasing my family, I’m inclined to agree!

As much as I love an oven-baked roast (like my Dutch oven pot roast), there’s something special about the tender, buttery texture you get from making a roast in the slow cooker. There’s also something special about not having to lift a finger while dinner takes care of itself!

What is a Mississippi roast?

Similar to a classic roast, this Mississippi roast turns beef chuck into a mouthwatering and tender dish, but with a few twists. Ranch seasoning, pepperoncini peppers, and brown gravy add unique flavors and subtle heat that set this southern variation apart.

Table of Contents

Why I love this recipe
Ingredients needed
How to make Mississippi pot roast
Alternative cooking methods
Arman’s recipe tips
Storage instructions
Frequently asked questions
Easy slow-cooked beef dinners
Mississippi Pot Roast (Recipe Card)

Why I love this recipe

Made with 9 simple ingredients. And they’re all easy to find and key to giving this roast its unique flavor.
Hearty, beefy, and comforting. There is a reason why this dish is a wintertime staple in my household.
A one-pot meal. Throw everything in a crock pot and let it do its thing while you wait to enjoy the fruits of your labor (or lack thereof).
Choose your cooking method. I love making this roast in the slow cooker, but in case you don’t have one, I also tested the oven and Instant Pot methods.
Not your average roast. The peppers add a subtle heat, and the vinegar helps tenderize the meat even more. The ranch seasoning and brown gravy add those extra layers of flavor that will NOT go unnoticed.

Ingredients needed

Beef chuck roast. Also known as chuck eye, boneless chuck roast, or stewing beef, this is my favorite cut of beef for a pot roast. A 4-pound chuck roast takes 8-9 hours to slow cook, but you can use a smaller or larger cut depending on how much time you have and how many people you’re serving.
Salt and black pepper. To season.
Oil. To sear the beef.
Beef broth. Use low-sodium beef broth if you can, as we’re adding salt.
Pepperoncini peppers. Pick up a jar of whole pepperoncini peppers and save the brine—you need it for the pot roast!
Ranch seasoning. A packet of ranch dressing mix is a signature ingredient in Mississippi roast recipes. Don’t skip it!
Brown gravy packet. Use a quality brown gravy mix or au jus gravy mix for the best flavor.
Butter. It gives the gravy a rich mouthfeel and flavor.

How to make Mississippi pot roast

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

raw beef chuck roast with salt and pepper.

Step 1- Season the meat with salt and pepper.

Step 2- Sear it in an oiled skillet until browned on all sides. Remove the meat from it.

seared meat, seasonings, and broth in a slow cooker.

Step 3- Pour the pepper juice and broth into the slow cooker, followed by the beef and remaining ingredients.

Step 4- Cook on low or high heat until it’s fork tender. Shred before serving.

Alternative cooking methods

While I prefer using the stovetop method to make my pot roast, I’ve tested it in the IP and oven too, so choose whichever you prefer.

Instant Pot method. Sear the beef in the Instant Pot using the Sauté function, then add the remaining ingredients. Seal the lid and pressure cook for 70 minutes. Allow the pressure to naturally release for 15 minutes before shredding the beef and serving.

Oven method. Add the seared beef and the rest of the ingredients to a Dutch oven. Cover and roast in a 350ºF oven for 2½ to 4 hours or until the beef is fall-apart tender. Shred the meat, then serve.

Arman’s recipe tips

Swap the protein. If I don’t have a roast, I’ll use 3-4 boneless chicken breasts and make Mississippi chicken.
Pat the meat dry. The dryer the meat, the better it’ll sear and lock in its juices.
Don’t skip the sear! While you don’t HAVE to sear the beef before, I promise it makes all the difference. The sear locks in the juices and creates a crispy crust you can’t get from slow cooking alone.
Make a gravy with the remaining liquid. Once you remove the meat from the slow cooker, add cornstarch slurry (2 tablespoons of cornstarch mixed with 3 tablespoons of water) and whisk until the gravy thickens.
Add vegetables. For an all-in-one dish, toss in some cubed potatoes, onions, and carrots so they cook with the meat.

What to serve this with

I like to keep the base simple and starchy to soak up the incredible flavor from the roast. Here are some family favorites-

Storage instructions

To store: After it cools, store the leftover pot roast in an airtight container in the fridge for 3-4 days.

To freeze: Transfer the cooled leftovers to a freezer bag and freeze for up to 3 months. Let the leftovers thaw in the fridge before reheating.

To reheat: Reheat the leftover pot roast in the microwave for a few minutes or gently simmer it in a saucepan over medium heat until warmed.

Frequently asked questions

What is the difference between pot roast and Mississippi roast?

The main difference between the two pot roasts is that the Mississippi kind utilizes packaged gravies and seasonings. Whereas a classic pot roast is cooked in a homemade gravy and often contains added vegetables.

Why is my Mississippi pot roast not tender?

If your roast isn’t tender, it’s likely because it hasn’t fully cooked. For a pot roast to be deemed fork tender, it should ideally reach an internal temperature of 200F.

How do you know when the beef is done cooking?

A telltale sign that the chuck roast is done cooking is when the meat is fork-tender and practically falling apart or shredding.

Easy slow-cooked beef dinners

Originally published December 2023, updated and republished November 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.