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.
Why it's so special
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, extremely 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 insanely delicious.
Ingredients you'll need
- Olive oil - use good-quality 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. It's also very affordable.
- 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 and olives aisle at your grocery store.
- Au jus mix - be sure to specifically 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!
- 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.
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 at 275F for 3-4 hours or until the roast is fall-apart tender. Shred using two forks and toss with the sauce!
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.
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), and I'm not exactly great with most spicy foods! Pepperoncini peppers are a mild pepper and taste more tangy and zesty rather than spicy, and they do have a subtle touch of sweetness too.
Tools for this recipe
- I highly recommend a splatter guard when searing the meat.
- I use this Instant Pot and this Crockpot.
- Use cooking tongs to effortlessly turn the meat when searing it.
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!
What to serve with Mississippi pot roast
- You can't go wrong with Easy Garlic Mashed Potatoes!
- Rice, egg noodles, or steamed veggies work great too.
- I'll never say no to a side salad with homemade Caesar dressing.
More comforting beef recipes
Questions about this Mississippi pot roast recipe? Talk to me in the comments below!
Mississippi Pot Roast
- 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
- 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.
- 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.
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
I have a question, has anyone made this recipe using chicken breasts instead of chuck roast? trying to cut back on red meat but love the original recipe.
I made this with venison and it turned out amazingly! The whole family enjoyed it thoroughly.
Love that idea!!
Your recipes are sooo good and easy, this one was phenomenal!
I only had a pound of meat so I had to adjust times, I think I put it in too long, almost two hours at 250, it wasn't fall apart but still so delicious. Next time I will get at least 3 pounds.
I'm so glad you enjoyed it!! You're very welcome. 🙂
Do you cover it if using a Dutch Oven?
Jackie B. says
You’ve ruined dinner for me! I don’t think I can top this dish! My husband literally said he would eat this every night! Lol I seared the roast and then cooked it in the crock pot. Used beef gravy because the store didn’t have Au jus. It was so delicious!! Love all your recipes-thanks for sharing them!
Hahha I love that. Thank you!!
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!!
Fantastic!! 😀 Thanks for your review!
Adele Bagarella says
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.
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!
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.
I always sprinkle it on the meat directly. See the step-by-step photos in the blog post. Enjoy! 🙂
Suzanne Lear Sherby says
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. 🙂
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!
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!!
I'm glad it worked out!! 🙂
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!
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! 🙂
Hands down the best roast recipe out there. I have used the dutch oven recipe version several times and it never fails, always delicious!
Yay!! I'm so glad you like it!! It's a favorite of mine as well. Thanks for your review!
I’m trying to decide between oven and crock pot. Do you have a personal preference?
I usually do it in the oven or Instant Pot. 🙂
Is it 606 calories per serving for the meat or is that for the entire 6 servings?
It's per serving (so 1/6 of the recipe).
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
Thank you, Joe!
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?
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.
I never leave reviews because I always forget but my husband’s favorite meal on earth is pot roast and he said this was better than our standard pot roast recipe. THANK YOU!!
Yay!! You're very welcome!! 😀
You have made me love cooking! This is by far one of the most amazing roasts I’ve ever had.
Thanks for all your kitchen inspiration! There is not one recipe of yours I haven’t enjoyed:)
Aww I love that!! Thanks so much, Erin!! 😀
I had seen similar recipes around the internet but I was nervous as I don't do well with spicy things.
The fact that the spicy factor was called out in this recipe made me try it. And I don't regret it.
My boyfriend is a picky one and only really eats beef when it's burgers or tacos...that being said, he ASKED me to make the roast again this weekend. This time I threw some carrots in (his favorite veg) and I DO NOT REGRET MY DECISION LOL
Omg I love that!! Thanks so much for letting me know. 😀 I am not a big roast person, but there's something magical about this one haha.
Hi there! This recipe looks amazing!! Definitely trying tonight but I accidentally got hidden valley ranch dip instead of the seasoning! Would it still work?
Hi Kim! I just went on their website, and I think it should be fine by the looks of it. I hope you enjoy the recipe. 🙂 Let me know how it goes!
Lori Broman says
I have a question - I have a 2lb chuck roast and was going to try the Instapot version. Should I keep the time the same?
Hi Lori! I would, yes. You also could probably get away with using less butter unless you want tons of sauce. It is a pretty rich sauce and with only 2 pounds of meat it may be a little too much/too greasy.
So delicious and a huge hit in this house!
I’m making a pork loin variation tonight and added a packet if Italian dressing mix as well to try something different and it smells heavenly!
Miranda @ Salt & Lavender says
So happy you enjoyed the recipe, Andrea! Your variation sounds fun 🙂
Great flavor but the roast was way too salty! I followed the recipe exactly - used unsalted butter and did not salt the roast before cooking. Where did I go wrong? Using the whole packets of ranch and au jus did seem like a LOT - was I not supposed to use the entire packets? My roast was 3.75 pounds.
Hi Whitney! I'm sorry it wasn't a runaway hit for you. 🙁 I am assuming each of the packets were about 1 ounce and not larger? It's possible that you're simply more sensitive to salt.
Whitney Warlick says
They were 1 oz packets. The whole family agreed it was way over salted and I know my husband and I both woke up completely parched in the middle
of the night. 🤷🏻♀️
I wonder if perhaps the packets you bought just happened to have more sodium than others out there since brands vary. That or you just simply found it too salty, which I can understand. I come from a family of salt lovers, and it's rare I find something too salty haha. Also, when I serve it with a veg and potatoes (or in a sandwich with a little mayo), the less seasoned sides balance it out for me. I just did a little bit of Googling, and the top complaint of this style of roast in general is that it's too salty for some, so I get it! In any case, I am sorry that it wasn't a winner. 🙁
I did the same and followed exactly and It was extremely too salty! My husband thought so too and he loves salt. 🙁 I thought the same that maybe the packets were too much but it was as described.
Miranda @ Salt & Lavender says
Sorry it wasn't a hit, Sam! It's true this kind of roast isn't to everyone's tastes. Our kitchen found the flavors balanced, but maybe your brand of seasoning just had too much salt? You could always try a low sodium variety or even making your own to control the sodium levels. There's a recipe for homemade ranch seasoning linked within the blog post. Hoping you'll give it another go! 🙂
sally tuttle says
This is great!! So easy made mine in slow cooker. Used leftovers on buns with slaw. You won't be disappointed.
I'm so pleased you enjoyed it, Sally!! 🙂 Thanks for your review!
Really dislike the taste of ranch, is there anything else I could use? Thank you can’t wait to try this
Hi Jean! I'm not really sure what to suggest since I haven't tested anything different (in the blog post I explain how this is how the woman who originally came up with the recipe made it). The flavor combo is what makes the recipe what it is. To me once all the flavors combine, it doesn't taste like ranch dressing or anything.
Wow! Wow! Wow! I’m the worst cook, I hate to cook (poor hubby). We only did 2lbs because I knew it would be another roast fail (despite all your amazing comments). No leftovers and my husband won’t stop commenting about it being the best roast ever. And it truly is! I just discovered you this week. Thank you for your talent!
That makes me so happy!!! I'm so glad it worked out!! 😀 XO
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! 🙂
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. 😀
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)
Miranda @ Salt & Lavender says
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
Miranda @ Salt & Lavender says
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.
I’m not sure that I can source au jus gravy mix packets where I live. Could you please suggest an alternative?
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.
Meredith Mulhern says
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.