This post may contain affiliate links. Please read our disclosure policy.

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.

Mississippi pot roast on a plate with mashed potatoes

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.

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 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!

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.
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

Mississippi pot roast close-up in a Dutch oven

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 on a plate with mashed potatoes
4.94 from 43 votes

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!
Prep: 5 minutes
Cook: 3 hours 45 minutes
Total: 3 hours 50 minutes
Servings: 6

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

Calories: 603kcal, Carbohydrates: 4g, Protein: 44g, Fat: 46g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 21g, Trans Fat: 2g, Cholesterol: 197mg, Sodium: 561mg, Potassium: 800mg, Fiber: 1g, Sugar: 1g, Vitamin A: 559IU, Vitamin C: 14mg, Calcium: 45mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

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!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

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.

137 Comments

  1. I made this a few times and it was amazing. Today I am adding a bit more liquid and an extra au jus packet instead of the ranch. Gonna make beef dip with it. Hope it turns out good!!

  2. 5 stars
    Absolutely delicious! It was so easy—I used the crockpot method and seared it before placing in the crockpot for 8 hours. It was so tasty and my guests raved. I added a little more pepperoni i juice and a cup of water. Served with mashed potatoes and a salad. It looked and tasted so impressive but was so easy to make! We made sandwiches with the leftovers the next day on Hawaiian rolls.

  3. I’m making this right now but my husband wants veggies like carrots and potatoes in it. Is there any way towards the end of cooking that this will render enough juice for them?

    1. If you add an extra cup of water it should be ok I think, but I haven’t ever made this with veggies. Let me know how it turns out! 🙂

      1. You should definitely try adding potatoes and carrots during the last 45 mins to an hour… it gives the veggies such a good flavor!

  4. 5 stars
    Soooo good! The juices paired with mashed potatoes and gravy are on point!!! It’s super easy to make and I took a little bit of water and deglazed the skillet and added that to the slow cooker. I also added baby carrots to the mix and served with the rest as a one pot wonder. 🙂 Will be making again!

      1. If I had 2 roasts that added up to 7.25 pounds, how long to cook? Do I time the largest piece or time the whole 7 pounds for 1 pound and hour? Want this for dinner.

        1. Hi! If they’re in the same roasting pan/Dutch oven I would time it based on the largest piece or else it won’t be cooked properly/shred easily.

  5. 5 stars
    This recipe definitely lives up to the hype. My wife and I loved it!! I used a smaller roast (a little under 2 lbs) and cooked in the oven for about 2.5 hours. I also added water before putting in the oven so I would have more sauce and I’m glad I did, seriously so rich and so good!! Thanks for another great recipe!

  6. 5 stars
    I’ve never been to Mississippi, but after making this recipe, I may have to go. This didn’t sound like much when I first read it, I’m so happy I tried it anyway. What a wonderful roast, the pepperoncini were a delicious surprise and the meat melted in my mouth. I did this in the crockpot, and will definitely make it again. Thank you for sharing.

  7. 5 stars
    This recipe is one of mine and my husband’s absolute favorites! It is so tender and practically melts in your mouth. It’s definitely going to be on a regular rotation in our house!

    1. I’m thrilled to hear that, Natalie!! 😀 It’s also one of my favorites. I plan on making it again this week since it’s supposed to be a bit cooler weather.

  8. I’ve been dying to make this and realized I only have sliced pepperoncinis. Do you think they will work? Thanks!