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!
Pro tip
- 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.
What cut of beef to use
- 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 I've had success using "inside round oven roast" and "cross rib pot roast boneless" as it's hard to find "chuck".
- 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
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
Instructions
Oven Instructions:
- 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.
Crockpot Instructions:
- 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", press the "manual" button, 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.
Notes
- 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.
Anna says
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!!
Natasha says
Yay!! You're very welcome!! 😀
Erin says
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:)
Natasha says
Aww I love that!! Thanks so much, Erin!! 😀
Katie says
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
Natasha says
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.
Kim says
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?
Natasha says
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?
Natasha says
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.
Andrea says
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 🙂
Whitney says
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.
Natasha says
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. 🤷🏻♀️
Natasha says
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. 🙁
sally tuttle says
This is great!! So easy made mine in slow cooker. Used leftovers on buns with slaw. You won't be disappointed.
Natasha says
I'm so pleased you enjoyed it, Sally!! 🙂 Thanks for your review!
Jean says
Really dislike the taste of ranch, is there anything else I could use? Thank you can’t wait to try this
Natasha says
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.
Sabrina says
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!
Natasha says
That makes me so happy!!! I'm so glad it worked out!! 😀 XO
Victoria says
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!
Natasha says
Fantastic!! Thanks for leaving the review and the timing tip! 🙂
Kelli says
Hi Victoria,
Did you keep all of the amounts the same? I have a roast about the same size as yours. Thanks!!
Victoria says
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!
Tiffany says
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!
Natasha says
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. 😀
Sara says
Hi
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!
Tracy says
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!
Juli says
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?
Natasha says
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.
Rahul says
Hi Natasha
I’m not sure that I can source au jus gravy mix packets where I live. Could you please suggest an alternative?
Thank you
Rahul
Natasha says
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?
Natasha says
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!
Rhonda says
This pot roast was superb! Another great recipe! You have a gift!!!
Natasha says
Yay!! Thank you so much. So happy you enjoyed it. 😀
Sam says
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!
Natasha says
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!
Amy says
I have trouble finding “chuck” roasts in Canada. Am I not looking in the right spot or is it maybe labeled something different?? Thanks 🙂
Natasha says
Hi Amy! Try an inside round oven roast. Let me know if you try the recipe! 🙂