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This easy Mississippi Pot Roast Recipe comes together deliciously in your oven, slow cooker, or Instant Pot, with a few simple ingredients! Also known as pepperoncini roast, it makes a flavorful beef roast perfect to serve with vegetables or in a sandwich! 

Looking for more easy beef recipes? I think you’ll also enjoy my classic lasagnachili, and beef stew

Photograph of slow cooked roast beef with pepperoncini peppers in a slow cooker. //
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Easy beef recipes, such as this Mississippi Pot Roast, are favorites in my house. I also appreciate recipes where I can choose my method of preparing them according to my schedule. This recipe is easy and convenient since you can make it in any of three ways – oven, slow cooker, or Instant Pot (or pressure cooker).   

Whether you save it for busy weeknights or serve it for casual weekend suppers, it will surely get so many compliments! 

Easy Mississippi Pot Roast

What We Enjoy About Mississippi Pot Roast

  • Multiple Ways to Cook – Easy to make any of the three ways, according to how much time I have to make it.
  • Few Ingredients to Buy – Requires only three ingredients, including my Stone House seasoning I keep mixed and ready. This is handy for those evenings when you ask, “What’s for supper?”. 
  • Multiple Ways to Serve – This is good over mashed potatoes with vegetables on the side and piled high on a sandwich topped with cheese. 
Ingredients for Mississippi Pot Roast - pepperoncini peppers, Stone House seasoning, chuck roast, and measuring spoon //

What is Mississippi Pot Roast?

Traditional Mississippi Roast consists of a beef pot roast, pepperoncini peppers, prepackaged brown gravy mix, and prepackaged ranch seasoning. Some recipes also include a stick of butter. 

Why My Recipe Tastes Better!

I use simple, real ingredients, as you’ll find in my recipe. The results are delicious! I’ve found that since my recipe uses real ingredients, the nutrition of the recipe is so much better for my family.

How to Make Mississippi Pot Roast

My recipe uses three ingredients and three cooking methods – slow cooker, oven, or Instant Pot (pressure cooker). I list the optional ingredients (and my fresh versions) from the more traditional recipe if you want to include those flavors. 

As a busy home cook, this is a definite go-to recipe for me. I add all of the ingredients to my crockpot, set the timer, and then come home to dinner, ready to be served!

Slow Cooker has chuck roast sprinkled well with seasoning and topped with Pepperoncini peppers.   //

Notes about the Ingredients for Mississippi Pot Roast

Chuck Roast – I use a beef chuck roast that is about 3 pounds in weight. Located from the front shoulder area of the cow, the chuck roast is the most classic cut of beef used for pot roast and makes the most tender roast! You’ll also find this under the names of chuck eye roast, chuck steak, shoulder roast, shoulder steak, and even labeled as pot roast. There is no need to sear your roast. You can substitute with rump roast, but you will need to add 1 cup of beef broth to the recipe. You can also substitute a venison roast with the addition of beef broth.

Stone House Seasoning – You’ll need a tablespoon of my homemade house seasoning. I keep it on hand all the time, but if you need to make it, mix the kosher salt, black pepper, and garlic in the amounts directed in the linked recipe. I sprinkle it over the top of the roast.

Pepperoncini Peppers – Use the entire (25.5-ounce) jar of peppers and their liquid. 

Optional Ingredients –

  • Ranch Seasoning – If adding an optional ranch flavor, I use my homemade ranch seasoning instead of the pre-packaged dry ranch dressing mix found in most other recipes for this dish. You can use the store-bought mix if you find that helpful.
  • Cornstarch – If adding an optional gravy, I prefer to make a fresh, simple gravy. To add a quick gravy (great served over potatoes or rice), ladle about ½ cup to one cup of beef broth (the juices from the cooked roast) into a small bowl. Then, add 1 tablespoon of cornstarch to the drippings and whisk together until smooth and combined. The original recipe included using a packet of au jus gravy mix.
Photograph of Mississippi Pot Roast surrounded by peppers, with two forks, in a slow cooker. -

Ways to Serve Mississippi Pot Roast

We love to shred this pot roast with two forks and then serve it straight from the crock pot or Dutch oven! It is melt-in-your-mouth delicious! No instructions for this are really needed! 😉 Just dig in!

It is delicious with mashed potatoes, rice, roasted carrots, or sandwiches. For a low-carb meal, you can also serve it with mashed cauliflower or cauliflower rice.

For the sandwich, add some provolone cheese, layer on the beef with a small bit of the juices, and serve warm. If you want your cheese fully melted, pop it back into the oven for about 3 to 5 minutes or into the microwave for about 30 seconds.

How to Store and Freeze Mississippi Roast

To Store – Prepare as instructed, allow to cool, and then store in the refrigerator for up to 5 days. 

To Freeze – Prepare as instructed, allow to cool, and then store in a freezer-safe container in the freezer for up to 3 months. 

More Quick and Easy Supper Recipes 

White Chicken Chili 

Vegetable Soup 

Potato Soup

Steak Fajitas 

Alfredo Sauce

Pork Roast

Here’s the Mississippi Pot Roast Recipe. I hope you enjoy it as much as we do!

5 from 5 votes

Mississippi Pot Roast Recipe

Dinner 8 hrs 5 mins

Photograph of Mississippi Roast with pepperoncini peppers in a slow cooker.
Prep Time 5 mins
Cook Time 8 hrs
Servings 12 servings
Course Main Course
Cuisine American
Author Robyn Stone
This easy Mississippi Pot Roast Recipe comes together deliciously in your oven, slow cooker, or Instant Pot, with a few simple ingredients! Also known as pepperoncini roast, it makes a flavorful beef roast perfect to serve with vegetables or in a sandwich!


  • 1 (3 pound) chuck roast
  • 1 tablespoon Stone House Seasoning
  • 1 (25.5-ounce) jar Pepperoncinis peppers including juices

Optional Ingredients


Mississippi Pot Roast (Slow Cooker Method)

  • Add chuck roast to the slow cooker. Add Stone House Seasoning and optional Ranch Seasoning to the roast and pour in peppers and their juices.
  • Cook on Low Setting for 8 hours.
  • To serve, shred the beef using two forks and serve with peppers.

Gravy (Optional)

  • To make a gravy, once the roast has been shredded, ladle out one cup of the juices from the slow cooker. Pour the juices into a medium bowl. Whisk in the cornstarch until the liquid is smooth and forms a slurry. Stir the mixture back into the juices in the slow cooker.

Mississippi Pot Roast (Oven Method)

  • Preheat oven to 350°.
    Add chuck roast to a Dutch oven. Add Stone House Seasoning and optional Ranch Seasoning to the roast and pour in peppers and their juices.
    Cover and place in oven for 3 hours, until the roast is fork tender and reaches 202º F when checked with an internal thermometer. Remove and serve as described.

Mississippi Pot Roast (Instant Pot Method)

  • Add the roast and ingredients to the pot as described.
    Seal the Instant Pot and cook on High pressure for 60 minutes. Then, allow the pressure to release naturally for 20 minutes. Carefully release any additional pressure using the quick release method. Remove the lid and serve as described.


How to Store and Freeze:
To Store – Prepare as instructed, allow to cool, and then store in the refrigerator for up to 5 days.
To Freeze – Prepare as instructed, allow to cool, and then store in a freezer-safe container in the freezer for up to 3 months.

Nutritional Information

Calories: 268kcal | Protein: 28g | Fat: 17g | Cholesterol: 94mg | Sodium: 668mg | Potassium: 349mg

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Robyn xo

Slow Cooker Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. 5 stars
    I’ve made this before in my InstaPot, cooking for about 50 minutes, then adding carrots and onions for 20 more minutes. Also, added a package of dry ranch dressing. It’s delish!

  2. There’s a very similar recipe that’s my go-to, especially when my family is craving comfort food. It’s called Mississippi Pot Roast. Instead of Stone House Seasoning, it calls for a packet of ranch dressing mix and a packet of au jus mix. Throw in the pepperoncini and top with 1 stick of butter. Set slow cooker on low for 8 hours. Everyone who tastes it asks for the recipe, but only after dinner is over. All you’re likely to hear during dinner is your guests making yummy sounds. Simply amazing.

  3. 5 stars
    This was a super easy recipe with a surprising amount of flavor. I don’t even like pepperoncini peppers but it gave the meat a great flavor. I’d definitely make it again. I served it on sub rolls with provolone cheese as suggested; delicious!

  4. 5 stars
    I too was doubtful, yet made the recipe. I used a traditional top-of-the-stove cooking method. It was wonderful! Definitely a keeper!

    1. How much pepperoncini do I add the whole bottle all the juice just the peppers

    2. You will use a whole (25.5-ounce) jar of pepperoncini peppers along with their juices.

  5. I’m glad you don’t add the butter. I made the traditional Mississippi Pot Roast before with the ranch packet, the au jus packet, the pepperoni peppers and the stick of butter. It was way too greasy for my taste and I’m usually butter lover. I’m also glad for a recipe without the packaged seasonings.

    1. Thanks, Stephanie! I like to make my own seasonings so I know what is in them. They taste fresher to me.

  6. 5 stars
    Delish & so simple to make! I browned the roast in canola oil before placing in crockpot. Used 12 oz. jar of sliced mild banana peppers. (I’ve made this with the pepperoncinis, but it was too spicy for us yet still delicious). Did not use Ranch seasoning. This is a winner – thanks!!

    1. Thanks, Sheryl. I’ll have to try it with the banana peppers sometime for a different flavor.

  7. Having grown up in central Mississippi, I never came across this recipe before now. I made a similar recipe with roast, onion, pepperoncini peppers, roast, ranch seasoning – it didn’t use corn starch, but I like that idea. We’re going to try your recipe and I’m sure it won’t disappoint. The whole house smells wonderful while it’s in the slow cooker.

    1. Jane, isn’t it funny the name recipes have, especially this one since it is supposed to be from Mississippi. Hope everyone enjoys the roast.