• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salt & Lavender logo
  • Recipes
  • 30 Minute Meals
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • 30 Minute Meals
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Beef

    Mississippi Pot Roast Recipe

    Published: Aug 27, 2021 / Updated: Jun 14, 2022 / 52 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    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

    • 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.

    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.
    Mississippi pot roast sandwich

    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

    • Beef Stew
    • Shepherd's Pie
    • Hamburger Stew
    • Easy Salisbury Steak
    • Crockpot Red Wine Braised Short Ribs
    • Easy Hamburger Soup
    Mississippi pot roast close-up in a Dutch oven

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

    Mississippi pot roast on a plate with mashed potatoes

    Mississippi Pot Roast

    This Mississippi pot roast is fall-apart tender, easy to prep, and incredibly flavorful. This recipe includes oven, slow cooker, and Instant Pot instructions!
    4.82 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 3 hrs 45 mins
    Total Time 3 hrs 50 mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 603 kcal
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 603kcalCarbohydrates: 4gProtein: 44gFat: 46gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 197mgSodium: 561mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 559IUVitamin C: 14mgCalcium: 45mgIron: 5mg
    Keyword Mississippi pot roast recipe
    Author Natasha Bull
    « Easy BLT Pasta
    Honey Garlic Slow Cooker Chicken Thighs »

    Loved this recipe? Share it:

    • Facebook
    • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Erin says

      August 14, 2022 at 6:47 AM

      Is it 606 calories per serving for the meat or is that for the entire 6 servings?

      Reply
      • Natasha says

        August 14, 2022 at 11:19 AM

        It's per serving (so 1/6 of the recipe).

        Reply
    2. Joe says

      July 31, 2022 at 3:32 PM

      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

      Reply
      • Natasha says

        July 31, 2022 at 5:36 PM

        Thank you, Joe!

        Reply
    3. Belen says

      June 14, 2022 at 5:59 AM

      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?

      Reply
      • Natasha says

        June 14, 2022 at 11:39 AM

        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.

        Reply
    4. Anna says

      March 29, 2022 at 7:08 PM

      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!!

      Reply
      • Natasha says

        March 29, 2022 at 7:21 PM

        Yay!! You're very welcome!! 😀

        Reply
    5. Erin says

      March 6, 2022 at 6:23 PM

      5 stars
      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:)

      Reply
      • Natasha says

        March 6, 2022 at 6:29 PM

        Aww I love that!! Thanks so much, Erin!! 😀

        Reply
    6. Katie says

      February 21, 2022 at 10:05 AM

      5 stars
      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

      Reply
      • Natasha says

        February 21, 2022 at 10:35 AM

        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.

        Reply
    7. Kim says

      February 12, 2022 at 11:52 AM

      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?

      Reply
      • Natasha says

        February 12, 2022 at 12:37 PM

        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!

        Reply
    8. Lori Broman says

      February 9, 2022 at 9:58 AM

      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?

      Reply
      • Natasha says

        February 9, 2022 at 10:28 AM

        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.

        Reply
    9. Andrea says

      January 17, 2022 at 2:51 PM

      5 stars
      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!

      Reply
      • Miranda @ Salt & Lavender says

        January 17, 2022 at 3:28 PM

        So happy you enjoyed the recipe, Andrea! Your variation sounds fun 🙂

        Reply
    10. Whitney says

      January 9, 2022 at 5:37 PM

      3 stars
      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.

      Reply
      • Natasha says

        January 9, 2022 at 7:10 PM

        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.

        Reply
        • Whitney Warlick says

          January 10, 2022 at 9:16 PM

          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. 🤷🏻‍♀️

          Reply
          • Natasha says

            January 11, 2022 at 10:19 AM

            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. 🙁

            Reply
      • Sam says

        July 15, 2022 at 10:43 PM

        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.

        Reply
        • Miranda @ Salt & Lavender says

          July 16, 2022 at 11:49 AM

          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! 🙂

          Reply
    11. sally tuttle says

      December 11, 2021 at 8:18 AM

      5 stars
      This is great!! So easy made mine in slow cooker. Used leftovers on buns with slaw. You won't be disappointed.

      Reply
      • Natasha says

        December 11, 2021 at 2:46 PM

        I'm so pleased you enjoyed it, Sally!! 🙂 Thanks for your review!

        Reply
    12. Jean says

      December 3, 2021 at 10:51 PM

      Really dislike the taste of ranch, is there anything else I could use? Thank you can’t wait to try this

      Reply
      • Natasha says

        December 4, 2021 at 10:26 AM

        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.

        Reply
    13. Sabrina says

      November 14, 2021 at 4:31 PM

      5 stars
      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!

      Reply
      • Natasha says

        November 14, 2021 at 6:30 PM

        That makes me so happy!!! I'm so glad it worked out!! 😀 XO

        Reply
    14. Victoria says

      October 3, 2021 at 6:48 PM

      5 stars
      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!

      Reply
      • Natasha says

        October 3, 2021 at 7:01 PM

        Fantastic!! Thanks for leaving the review and the timing tip! 🙂

        Reply
      • Kelli says

        October 30, 2021 at 11:50 AM

        Hi Victoria,

        Did you keep all of the amounts the same? I have a roast about the same size as yours. Thanks!!

        Reply
        • Victoria says

          January 10, 2022 at 8:51 AM

          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!

          Reply
    15. Tiffany says

      October 3, 2021 at 6:05 PM

      5 stars
      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!

      Reply
      • Natasha says

        October 3, 2021 at 6:08 PM

        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. 😀

        Reply
    16. Sara says

      September 24, 2021 at 9:46 AM

      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)

      Reply
      • Miranda @ Salt & Lavender says

        September 24, 2021 at 2:55 PM

        Thrilled to hear that, Sara!! You're welcome. Thank you so much for your review!

        Reply
    17. Tracy says

      September 21, 2021 at 8:36 PM

      5 stars
      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

      Reply
      • Miranda @ Salt & Lavender says

        September 21, 2021 at 9:09 PM

        You're welcome, Tracy! So glad you enjoyed it. Thanks for commenting!

        Reply
    18. Juli says

      September 21, 2021 at 6:17 PM

      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?

      Reply
      • Natasha says

        September 21, 2021 at 6:32 PM

        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.

        Reply
    19. Rahul says

      September 19, 2021 at 2:21 PM

      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

      Reply
      • Natasha says

        September 19, 2021 at 2:25 PM

        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.

        Reply
    20. Meredith Mulhern says

      September 19, 2021 at 9:14 AM

      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?

      Reply
      • Natasha says

        September 19, 2021 at 9:30 AM

        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!

        Reply
    21. Rhonda says

      September 10, 2021 at 6:06 AM

      5 stars
      This pot roast was superb! Another great recipe! You have a gift!!!

      Reply
      • Natasha says

        September 11, 2021 at 8:11 AM

        Yay!! Thank you so much. So happy you enjoyed it. 😀

        Reply
    22. Sam says

      August 29, 2021 at 2:52 PM

      5 stars
      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!

      Reply
      • Natasha says

        August 29, 2021 at 3:12 PM

        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!

        Reply
    23. Amy says

      August 28, 2021 at 9:45 PM

      I have trouble finding “chuck” roasts in Canada. Am I not looking in the right spot or is it maybe labeled something different?? Thanks 🙂

      Reply
      • Natasha says

        August 28, 2021 at 9:49 PM

        Hi Amy! Try an inside round oven roast. Let me know if you try the recipe! 🙂

        Reply

    Primary Sidebar

    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

    Get new recipes in your inbox weekly!

    BROWSE RECIPES:

    Footer

    • Contact
    • FAQ
    • Site Policies
    • For Bloggers
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    · Copyright © 2022 Salt & Lavender Inc ·