Mississippi pot roast is a comforting dish of tender chuck roast cooked low and slow in a crock pot with pepperoncini peppers and seasonings, easy to make! Make it tonight!
Slow Cooker Mississippi Pot Roast Recipe
We're cooking up a big crock pot full of Mississippi Pot Roast in the Chili Pepper Madness kitchen today, my friends.
If you're a lover of tender, juicy pot roast, you'll love the flavors of this dish.
Where Did Mississippi Pot Roast Come From?
Mississippi pot roast was created when a couple of Mississippi natives put the recipe in their church cookbook and it eventually took off, mostly because it’s so darned tasty.
The combination of ingredients truly melds with beef that is slow cooked until it is deliciously fork tender. Patty and I were practically eating the roast out of the pot.
One of the key ingredients are the pepperoncini peppers. Pepperoncinis adding a wonderful briny flavor along with a touch of heat that we truly love.
Let's talk about how to make Mississippi pot roast, shall we?
Mississippi Pot Roast Ingredients
- Chuck Roast. You can make this with other cuts of meat, but chuck roast is by far the best. Try other beef roasts or pork roast.
- Seasonings. Salt and black pepper.
- Flour.
- Vegetable Oil. To brown the meat.
- Butter. I use unsalted butter and add salt to taste.
- Pepperoncini Peppers. Pepperoncini peppers and their juices are key to this recipe, making it quite unique. You won't get a lot of heat from them, but delicious flavor.
- Beef Broth. You can use other broths or stock, or just use water.
- Homemade Ranch Dressing. Mayonnaise, apple cider vinegar, dried dill, paprika, Worcestershire sauce, hot sauce, and buttermilk.
- Cornstarch Slurry. For the gravy. Use cornstarch and water or milk.
How to Make Mississippi Pot Roast - the Recipe Steps
FOR THE MISSISSIPPI POT ROAST
First you'll season and brown the meat in a hot pan, then add to your crock pot.
Next, mix the ranch dressing ingredients, then pour them into the crock pot.
Add the pepperoncini peppers, beef broth, and a stick of butter.
Cover and cook the pot roast on low for 7-8 hours, or on high for 5-6 hours, or until the meat is melt-in-your-mouth tender. I recommend slow cooking on low.
Look at how tender the meat gets. So tender and juicy!
Shred the meat and return it to the pot.
For your gravy, strain the cooking liquid and reserve the pepperoncinis, if desired. Thicken the gravy in the pan with the cornstarch slurry, the serve it over the Mississippi pot roast.
Boom! Done! Your melt-in-your-mouth, juicy Mississippi pot roast is ready to serve. So easy to make in the crock pot, isn't it? I love this recipe.
This version is very easy and incredibly delicious. Such great flavor. Extra pepperoncinis for me, please!
Serving Mississippi Pot Roast
Serve with your favorite mashed potatoes with gravy. Add extra pepperoncinis if you'd like. My mom always served pot roast with mashed potatoes and carrots. YUM.
Recipe Notes & Tips
- Original Mississippi Pot Roast. The original recipe calls for beef, butter, au jus gravy mix and a package of Hidden Valley Ranch seasoning mix (dry ranch dressing mix and au jus), along with pepperoncini peppers. I like to stay away from the dry packet stuff, so am sharing a slightly altered version that is just as tasty.
- Oven Cooking. You can also make this in a Dutch oven or large pot. Simply brown the meat and make the ranch dressing per the recipe, add everything to a Dutch oven or oven safe pot, then cook in the oven at 250 degrees F for 5-6 hours, or until the meat is fork tender. I should do a pressure cooker version. Cook it up quick!
- Heat Factor. Mississippi pot roast isn't meant to be spicy. I added extra pepperoncinis to my recipe, though feel free to adapt and include as many as you'd like.
Storage & Leftovers
Store any leftover Mississippi pot roast in a sealed container in the refrigerator. It will last up to 5 days. Simple reheat it on the stovetop in a pot to enjoy again.
You can also freeze it for 3 months or longer.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Mississippi Pot Roast Recipe
Ingredients
- 1 boneless chuck roast cubed/cut into large chunks, about 3 pounds
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 tablespoons flour
- 3 tablespoons vegetable oil
- 1 stick butter
- 8 ounces pepperoncini peppers or more to your preference
- 1/2 cup beef broth (or use water)
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried dill
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon your favorite Louisiana style hot sauce
- 1 teaspoon buttermilk optional
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
FOR THE MISSISSIPPI POT ROAST
- Season roast with salt, pepper and flour. Be sure to coat all sides.
- Heat the oil to medium heat in a pan and sear the cubed roast on one side for about 5 minutes, then flip and sear another 5 minutes. Sear the sides of the roast a couple minutes each as well. Add to a crock pot or slow cooker.
- Homemade Ranch Dressing. In a bowl, whisk together the mayonnaise, vinegar, dill, paprika, Worcestershire, hot sauce and buttermilk. Pour into the crock pot and stir.
- Add the butter, pepperoncinis, and beef broth.
- Cook on LOW for 7-8 hours or on HIGH for 5-6 hours, or until the meat is fork tender. Low is recommended for this recipe.
- Transfer the tender meat to a bowl with 1 cup of the cooking liquid and shred with forks.
MAKE GRAVY
- Strain the remaining cooking liquid and add to a sauce pan. Heat to medium heat.
- Stir the corn starch and water together to form a slurry. Pour into the pan and stir, heating, until the mixture thickens into a gravy. Should take a few minutes.
- Serve with your favorite mashed potatoes with gravy.
Notes
Nutrition Information
NOTE: This recipe was updated on 2/21/22 to include new information and photos. It was originally published on 2/19/18.
Ian says
Hello Mike, awhile back I had mentioned that in this recipe, the amount of boneless chuck roast never changed when scaled, and now because I use another site for different cusine recipes, I noticed the same issue. I received a reply back from his site and he did not realize that the software for recipes, only sees what is in the actual quantity field and not the free text field (description) so he just added the starting quantity in the quantity field and it scales with all the serving sizes, so I just wanted to pass that on to you, and as always enjoy the recipes immensely.
Mike Hultquist says
Thanks for the note, Ian.
Ian M says
Hello again Mike, first off the dish came out fantastically, my friends loved it and even after convincing them to try the peppers, which they did like. Now I think I got the scaling worked out, you start with the roughly 3 lb roast and the numbers in the front related to how much of that 3 lbs gets used, at least that is how I read it now, but the main thing is it is a fantastic recipe
Mike Hultquist says
Thanks for letting me know, Ian. Very happy you all enjoyed it. I appreciate it.
Ian M says
Hi Mike, I enjoy your recipes and am making the pot roast this weekend, my comment is in regards to the scaling, it does not matter how many servings I enter, the amount of chuck stays at 3 lbs, but the number at the beginning does change, and not sure what that front relates to.
Mike Hultquist says
Sorry, Ian. I'm not sure why the scaling mechanism isn't working properly, but I will look into that.
JoAnn V says
I made this on Memorial Day with a pot roast I had in the freezer. I used 1 C of my homemade chicken stock from the freezer, layered the bottom of the crock with whole pepperocinis, and put the browned meat on top of the pepperocinis. I then added another layer of pepperocinis on top of the meat and the entire stick of butter. I cooked on low heat for hours until the meat just fell apart. It was delicious. I strained the liquid and made gravy. I served it over baked potatoes. The only problem is that this was way too salty. I think I won't salt the meat next time and I will only use half the butter and will make sure it is unsalted butter. Today, I made up some horseradish sauce and we are having the meat on rolls with horseradish sauce. This is one easy and fabulous recipe. I guess if I didn't add so many pepperocinis it might not have been so salty but OMG, thank you for this easy and wonderful recipe.
Mike Hultquist says
Awesome!! Glad you enjoyed it, JoAnn! Thanks for sharing!
Jeanette Dibbens says
Do you add any liquid? I hat to put some beef broth in it.
Michael Hultquist - Chili Pepper Madness says
Jeanette, yes, you can add 1/2 to 1 cup, as desired. I updated the recipe to make that clearer.
Bill Krumbein says
Michael,
You do know your stuff! I’m really enjoying your site.
Your mention of Chile Pepper Magazine brought back fond memories. Was sad to see it go.
The good news, your blog here is just as good.
Michael Hultquist - Chili Pepper Madness says
Thanks a lot, Bill. I greatly appreciate it. Man, I do miss Chile Pepper Magazine. What an inspiration for me for so many years. It was a THRILL when I got to write/work for them, which lasted a few good years. Sad to see them go, but I'll keep crankin' here, doing what I love. Thanks for your comments. =)
Rob A says
I'm a little unsure about the meaning of 'cubed' for the roast. Sounds like you're browning the top, bottom and edges of the entire roast initially in the recipe, but then there's a mention of cubed. I take 'cubed' to mean cut up into cubes of some dimension. Can you clarify? Thanks. I love the chili pepper focus of your recipes and trying them out. Never disappointing.
Michael Hultquist - Chili Pepper Madness says
Hey, Rob. Really try to cut the roast into roughly square-ish chunks about 3 inches wide. They won't all be perfect, but will help with even cooking. I hope this helps! I made a clarification in the post.
Dave C says
I recently discovered Mississippi pot roast. Gotta say, it's that best pot roast recipe I've ever eaten. The last time I made this I added a few Italian sweet peppers out of a jar. They added another dimension of flavor without adding much heat. Definitely worth trying.
Love your addition of a homemade ranch dressing, and the detailed meat prep instructions, thanks.
Michael Hultquist - Chili Pepper Madness says
Thanks, Dave. I appreciate it. Yes, such an interesting recipe! Simple, too. I love the extra focus on the pepperoncinis. Quite delicious!
Mary L Johnson says
Not a big fan of ranch dressing. If left out, would it make a lrg. difference in the taste? Any other substitutes that one can use?
TU
Michael Hultquist - Chili Pepper Madness says
Hi, Mary. The original recipe calls for a packet of ranch dressing mix, so it's really a part of the recipe and the flavor would be affected without it. That said, of course you can substitute it and still make it delicious. Try the equivalent amount of sour cream mixed with water to thin, maybe a bit of milk, or even just a bit of stock. Let me know how it goes for you.
Pauline says
I am from Australia, just a little unsure of ingredients in the Pot roast. What is a “stick of butter”. Please tell me in ounces or grams.
Thanks.
Michael Hultquist - Chili Pepper Madness says
Pauline, 1 stick of butter = 4 ounces or 8 tablespoons. I hope this helps!
My Name says
How many pepperoncinis are in 8oz? They come in a jar with liquid. Do I use 8 fl oz of liquid or do i drain the liquid and use half of pound of peppers by weight?
REPLY: Just use the whole 8 ounce jar, or to your own preference. You can drain the liquid. -- Mike from Chili Pepper Madness.
RisaG says
I've made this a couple of times in my Instant Pot. 90 min done and shredded. It's fabulousI. It's not spicy like ppl think. Just flavorful.
Yvonne says
Wow this looks so good must try I'll let you all know how it comes out