This slow cooker Mississippi pot roast recipe is easy to make and yields the most hearty beef dinner with very little prep. Crockpot, oven, and instant pot options.
There is nothing more satisfying than a roast beef dinner. If I could have some roast beef any night of the week, I’d be a happy camper.
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What is Mississippi pot roast?
Just like classic pot roast, this crock pot Mississippi pot roast makes beef chuck roast the star of the show. But it’s the ranch seasoning, pepperoncini peppers, and brown gravy that set this Southern variation apart from the rest.
It’s a quick and easy dinner that’s bursting with comforting flavors, all thanks to a handful of simple ingredients! Here are a few more reasons why my family and I cannot get enough:
- 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 for a few hours! The process is that easy. It’s so easy, I often make it on busy weeknights.
- Choose your cooking method. I love making pot roast in the slow cooker but I’ve tested this recipe both in the Instant Pot and the oven.
This epic slow cooker recipe is known for its simple ingredients and comforting flavors. Here are the ingredients you’ll need:
- Beef chuck roast. Boneless chuck roast (AKA stewing beef) is my favorite cut of beef for pot roast. A 4-pound chuck roast takes between 8 and 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 pepper. To season the beef.
- Oil. To sear the beef.
- Beef broth. Use low-sodium beef broth if you can, as this recipe already calls for 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 pot 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.
Find the printable recipe with measurements below.
How to make Mississippi pot roast in the slow cooker
Step 1 – Season and sear the beef. Season all sides of the chuck roast with salt and pepper. Sear it in a hot, oiled skillet until it’s browned on all sides.
Step 2 – Slow cook. Add the beef broth, pepperoncini peppers and juice, seared beef, ranch seasoning, gravy mix, and butter to the slow cooker. Cook on Low for 8 to 9 hours.
Step 3 – Shred, then serve. Use two forks to shred the beef before serving the pot roast. Enjoy!
Alternative cooking methods
I believe the slow cooker is the best tool when making Mississippi pot roast because it allows the flavors to meld and develop over time, yielding a much tastier dinner. But if you don’t want to wait an entire day for it to finish cooking, I’ve tested it in the Instant Pot and oven for you:
Instant Pot. Sear the beef in the Instant Pot using the Saute function before adding in the rest of the ingredients. Seal the lid on top and pressure cook for 70 minutes. Allow the pressure to naturally release for 15 minutes before shredding the beef and serving.
Oven. 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.
Recipe tips and variations
- Pat the meat dry. Use paper towels to pat the beef dry before adding the seasonings and searing. It makes ALL the difference to trap the juices.
- Preheat the oil before searing. For perfectly browned meat, make sure the oil is shimmering and slightly smoking in the skillet before searing the beef.
- Don’t skip the sear! Searing the beef in a hot skillet seals in the natural meaty flavors and makes your pot roast much more flavorful.
- Thicken the gravy. I sometimes find the gravy a little thin, so it’s a quick fix to thicken it up. Just stir two tablespoons of cornstarch with three tablespoons of water then stir the slurry into the mixture when it’s done cooking.
- Add vegetables. If I don’t make a veggie side dish or salad, I’ll add some root vegetables to the pot to cook with the beef.
To store: After it cools, store the leftover pot roast in an airtight container in the fridge for up to 1 week.
To freeze: Transfer the leftovers to an airtight container or freezer bag and freeze for up to 3 months. Let the leftovers thaw in the fridge before reheating.
To reheat: You can reheat leftover pot roast in the microwave for a few minutes or gently simmer it in a saucepan over medium heat until warmed through.
I highly recommend saving the leftover beef roast because it’s the best filling for beef sandwiches. Serve a scoop on a sub roll with melted mozzarella, then dig in!
Frequently asked questions
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 also often contains added vegetables in it.
A telltale sign that the chuck roast is done cooking is when the meat is fork-tender and practically falling apart or shredding. There is no need to use a meat thermometer as the beef will be well cooked.
I like to keep the base simple and starchy to soak up the incredible meaty juices. White rice, brown rice, or mashed potatoes are all family favorites. To keep the carbs down, mashed cauliflower is a fantastic idea.
More mouthwatering beef dinners to try
- Keto Beef Stew – The ultimate comfort food that’s full of flavor but zero carbs.
- Beef Short Ribs – The ribs are braised low and slow in a red wine sauce until they fall off the bone.
- Beef Tips and Gravy – A comforting dinner that braises beef in a rich and savory gravy.
- Grilled Beef Tenderloin – An impressive beef dinner that’s perfect for serving a crowd.
- Dutch oven beef stew– A mostly hands-off recipe that sticks to your ribs.
Mississippi Pot Roast
- Generously season the meat with salt and pepper from all sides.
- Heat the oil in the skillet until smoking hot. Sear the meat from all sides until brown.
- Pour the beef broth and pepperoncini juice into the slow cooker. Add beef to the pot, followed by peppers, ranch seasoning, gravy, and butter.
- Cook on low heat for 8-9 hours or high for 3-4 hours.
- Shred the meat with two forks before serving.
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