Mississippi Pot Roast Recipe
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This Mississippi Pot Roast Recipe is a delicious slow cooker classic made with just six ingredients. Tasty chuck roast, pepperoncini peppers, and flavorful ranch seasoning create a melt-in-your-mouth, easy dinner perfect for weeknights or cozy family meals.
The aroma of this Mississippi Pot Roast simmering in the slow cooker is pure deliciousness! This family-favorite recipe creates a flavorful dish from a simple chuck roast and savory ingredients with little effort. Whether served over mashed potatoes or piled on a sub roll with melted Provolone, it’s a crowd-pleaser that’s sure to become a go-to in your kitchen.
Why You’ll Love This Mississippi Pot Roast Recipe
- Easy Prep: Add ingredients to the slow cooker, set it, and forget it til dinner.
- Few Ingredients: Just six ingredients for scrumptious flavor.
- Versatile Serving Choices: Enjoy over noodles, rice, potatoes, or as a tasty sandwich.
- Adjustable Heat: Change the number of pepperoncini peppers to control the spice level.
- Family-Friendly: Kid-approved and perfect for easy dinners or meal prep.
Ingredients for Mississippi Pot Roast
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Chuck Roast: 3-4 pounds, perfect for slow cooking to tender deliciousness.
- Stone House Seasoning: My homemade blend of salt, pepper, and garlic, perfect for savory flavor.
- Pepperoncini Peppers: Start with 5 peppers, plus a few tablespoons of the juice, and add more for additional heat.
- Ranch Seasoning: I use homemade ranch seasoning; a store-bought packet can be used.
- Butter (optional): Gives additional rich flavor; omit for a lighter roast.
- Cornstarch: Makes a thick, rich gravy for drizzling over roast.
Ingredient Swaps
- Peppers: Substitute banana peppers for pepperoncini for a milder flavor.
- Seasoning: Use 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp granulated garlic instead of Stone House Seasoning.
- Ranch: Make Homemade Ranch Seasoning or use a store-bought packet.
How to Make the Best Mississippi Pot Roast
This pot roast is incredibly simple to make, with three cooking methods available: slow cooker, Instant Pot, or oven. The slow cooker is the classic choice for set-it-and-forget-it ease!
Step by Step Instructions
Slow Cooker Method:
- Place chuck roast in a 6-quart slow cooker. Sprinkle with seasonings, add pepperoncini peppers and juice. Top with butter, if using. Cover and cook on Low for 7-8 hours until the roast is tender.
- Shred the roast with two forks. Prepare the optional gravy with broth from the slow cooker as directed. Serve.
Instant Pot Method:
- Add Ingredients and Cook: Place chuck roast in a 6-quart Instant Pot. Add seasonings, peppers, and juice. Top with butter, if using. Seal lid and cook with High Pressure for 60 minutes. Allow natural pressure release for 20 minutes. Carefully release any additional pressure using the quick-release method.
- Shred, Make Optional Gravy, and Serve: Use two forks to shred the cooked roast. For gravy, whisk 1 cup broth with cornstarch, add back to pot, and use Saute mode until thickened, about 5 minutes. Serve as desired.
Oven Method:
- Preheat, Prep, and Cook: Preheat oven to 350°F. Place chuck roast in a Dutch oven. Add seasonings, peppers, and juice. Top with butter, if using. Cover and bake for 3 hours, until tender (internal temp 202°F).
- Shred, Thicken, and Serve: Shred the roast. For gravy, whisk 1 cup broth with cornstarch, add to pot. Serve as desired.
Recipe Variations
- Increase Spicy Taste: Use the entire jar of pepperoncini peppers and juice for extra heat.
- Savory Sandwich: Pile roast on sub rolls, top with Provolone, and toast in oven until bubbly.
- Low-Carb: Serve over cauliflower mash or zucchini noodles.
- Boost the Veggies: Add carrots or potatoes to the slow cooker to cook a one-pot meal.
Recipe Success Tips
- Choose the Right Roast: Chuck roast is best for the most juicy, tender meat.
- Adjust the Spice: Begin with 5 pepperoncini peppers and add more for stronger spice flavor.
- Made Sure to Shred: Shredding allows the meat to soak up more of the rich juices.
- Check Seasoning: After cooking, taste broth before adding gravy to add salt if needed.
Storage Tips
- Store: Cool and store in an airtight container in the refrigerator for up to 5 days.
- Freeze: Cool completely, place into freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm in a microwave, slow cooker, or oven at 300°F until heated throughout.
- Meal Prep: Make ahead and portion for easy weeknight dinners.
Frequently Asked Questions
It’s a delicious combination of chuck roast, pepperoncini peppers, and ranch seasoning, that creates a tangy, savory flavor different from a traditional pot roast.
You can, but they add the roasts signature flavor. You can try banana peppers with a couple of tablespoons of vinegar instead if you wish.
No. Butter is optional. The roast is very flavorful without it, but the butter adds another rich depth to the dish.
While a chuck roast is best, a bottom roast will work – just adjust cooking time as needed.
More Favorite Beef Recipes
Why This Mississippi Pot Roast Is a Winner
With just a few ingredients and easy cooking, this Mississippi Pot Roast delivers the best flavor. It’s a comforting dish that’s perfect for busy nights. There are many ways to serve this dish, making it a much-requested favorite!
Mississippi Pot Roast Recipe
Equipment
Ingredients
- 1 (3 pound) chuck roast
- 1 tablespoon Stone House Seasoning
- 5 pepperoncinis peppers, add more as desired
- 1 1/2 teaspoons ranch seasoning mix
- 4 tablespoons butter, optional
- 1 tablespoon cornstarch
Instructions
- Add the chuck roast, Stone House Seasoning, pepperoncini peppers, ranch seasoning, and butter, if using, to the slow cooker. Cook on low for 8 hours.
- Shred the beef using two forks.
- 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.
Notes
- Store: Cool and store in an airtight container in the refrigerator for up to 5 days.
- Freeze: Cool completely, place into freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm in a microwave, slow cooker, or oven at 300°F until heated throughout.
- Meal Prep: Make ahead and portion for easy weeknight dinners.
- Oven Method: Preheat oven to 350° F. Add all of the ingredients except the cornstarch to a Dutch oven. Add the cover to the Dutch oven and cook for 3 hours, until the roast is fork tender and reaches 202º F when checked with an instant-read thermometer. Prepare the cornstarch slurry as described in the recipe and serve.
- Instant Pot Method: Add all of the ingredients except the cornstarch to the Instant Pot. 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, make the cornstarch slurry, and add as described.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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!!
Thanks, Sheryl. I’ll have to try it with the banana peppers sometime for a different flavor.
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.
Thanks, Stephanie! I like to make my own seasonings so I know what is in them. They taste fresher to me.
I made this in my crockpot and was a hit!!!
How much pepperoncini do I add the whole bottle all the juice just the peppers
You will use a whole (25.5-ounce) jar of pepperoncini peppers along with their juices.
I notice you didn’t add butter…? Is that right?
I don’t add butter to my recipe, Karen. Hope you enjoy!
Thank you for omitting the butter 🙂
Our family LOVES this!! So simple !! Thanks for sharing!
Thanks, Mitzi. So glad your family likes this recipe.
I too was doubtful, yet made the recipe. I used a traditional top-of-the-stove cooking method. It was wonderful! Definitely a keeper!
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!
I’m so glad you gave it a try and enjoyed it, Laura! Thanks so much! xo
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.
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!
Looks perfect. I’ll try it with the sliced pepperoncini ’cause I hate pepper stems! Thanks for sharing!