This easy Mississippi Pot Roast Recipe makes the best pot roast! Made with just six ingredients and cooked in the slow cooker. A pot roast the whole family loves!
Looking for more easy beef recipes? I think you’ll also enjoy my classic lasagna, chili, and beef stew.
This easy recipe is one of my favorite types of recipes, especially on busier days. You simply have to add all of your ingredients and go. The results are an incredibly tender and flavorful pot roast that the whole family will love.
Why You’ll Love This Recipe
- Slow Cooker Ease – This recipe requires minimal hands-on time since you just add all of the ingredients, set the timer, and go!
- Few Ingredients to Buy – Requires only six ingredients. This is handy for those evenings when you ask, “What’s for supper?”.
- Multiple Ways to Serve – This is good over mashed potatoes, rice, or noodles and served with vegetables on the side. It is also delicious piled high on a sub roll as a sandwich topped with Provolone cheese.
What is Mississippi Pot Roast?
Traditional Mississippi Roast consists of a beef pot roast, pepperoncini peppers, prepackaged brown gravy mix, and prepackaged ranch seasoning. My recipe doesn’t use prepackaged ingredients and has such incredible flavor!
How to Make the Best Mississippi Pot Roast
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For this recipe, you’ll just need chuck roast, Stone House Seasoning, pepperoncini peppers, ranch seasoning, butter, and cornstarch.
Step-by-Step Instructions
- Add all of the ingredients to your slow cooker. Cook on low setting for 7 to 8 hours. Shred the pot roast with two forks.
- To make the gravy for this pot roast recipe, ladle one cup of the broth from the slow cooker and pour it into a medium bowl. Whisk in the cornstarch until the liquid is smooth and forms a slurry. Stir the slurry mixture back into the juices in the slow cooker and cook until thickened.
Ingredient Notes
Stone House Seasoning – This Stone House Seasoning is my go-to homemade seasoning blend of salt, pepper, and garlic. For this Mississippi Pot Roast recipe, you can use 2 teaspoons Kosher salt, 1 teaspoon black pepper, and 1 teaspoon granulated garlic.
Pepperoncini Peppers – You can adjust the spiciness of your Mississippi Roast by the amount of peppers and juices that you include. Begin with at least 5 pepperoncini peppers and a few tablespoons of the juices in your roast for flavor. If you like your roast spicier, add more peppers and juices. We even love to use the whole jar of peppers and juices!
Ranch Seasoning – I use my homemade Ranch Seasoning Mix in this recipe, but you can substitute it with a packet of store-bought.
Cornstarch – The cornstarch is used to make the gravy in this pot roast recipe. My family enjoys this recipe with and without the gravy.
Recipe Variations
Mississippi Pot Roast can also be prepared in the Instant Pot and in the oven. See the recipe card notes for how to use the variations.
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 served over mashed potatoes, rice, or noodles and served with roasted carrots or other roasted vegetables on the side.
Leftover Makeover
Add leftover Mississippi Pot Roast to sub rolls and top with Provolone cheese. Toast in the oven until warmed throughout and the cheese has melted and is bubbly, about 15 minutes.
Storage Tips
To store – Cook and allow to cool. Store in the refrigerator in an airtight container for up to 5 days.
To freeze – Cook and cool. Store in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw in the refrigerator overnight, reheat, and serve.
More Quick and Easy Dinner Recipes
Here’s the Mississippi Pot Roast Recipe. I hope you enjoy it as much as we do!
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
- 1 tablespoon cornstarch
Instructions
- Add the chuck roast, Stone House Seasoning, pepperoncini peppers, ranch seasoning, and butter 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
Storage Tips
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.Recipe Variations
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!