Mississippi Pot Roast Recipe

Name: Mississippi Pot Roast
Prep time: 5 min
Cook time: 225 min
Total time: 230 min
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)

Published: Aug 27, 2021 / Updated: Feb 17, 2023 / 77 Comments

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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.

Mississippi pot roast on a plate with mashed potatoes

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!

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.

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 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

Mississippi pot roast close-up in a Dutch oven

Questions about this Mississippi pot roast recipe? Talk to me in the comments below!