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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 or Mississippi Chicken.
Why you’ll love it
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.
What you’ll need
- 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
- 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 aisle at your grocery store.
- Au jus mix – be sure to 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.
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). Pepperoncini peppers are a milder pepper and taste more tangy and zesty rather than spicy, and they do have a subtle touch of sweetness too. If you want more zip, add more peppers than suggested. I’ve been known to add the whole jar!
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 for 3-4 hours or until the roast is fall-apart tender. Shred using two forks and toss with the sauce!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- 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.
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.
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 easy beef recipes
If you made this Mississippi pot roast recipe, please leave a star rating and review below! You can also find me on Instagram.
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", 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve made this recipe a few times and LOVE IT. I need to do a x1.5 or x2. When you select x2 it multiplies everything except the liquid from the peppers. This should go up in accordance with the doubling too yes?
Hi Lacey! That’s right – it’s just a glitch because of the way I have to type the juice in there so the software doesn’t recognize it as its own thing. But yeah, every ingredient doubles. Sorry about that!
Thanks Natasha! I’m worried I won’t have time to slow roast a 5.5-6 lb roast. I’ve only ever done the 3-4 lb. Everything I’ve read said 10 hours! Is that necessary? Thoughts?
Hi not sure if you saw this note in the recipe card, but I’d try this: “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.”