Deliciously Tender Mississippi Pot Roast You’ll Love!
Mississippi Pot Roast solves the weeknight dinner struggle like nothing else, let me tell ya. Ever get home, look in the fridge, and just sigh? You want a meal that feels special but need it to be easy. That’s why I keep coming back to this cozy, crazy-tender dish. It takes simple ingredients, turns them into something magic, and boy, the smell alone is worth it. If you decide to serve it alongside something fun, like these cheesy mashed potato puffs, you might honestly impress yourself. 
What do you need to make Mississippi Pot Roast?
Let’s be real. The list is comically short. And the results? They taste like something outta a fancy steakhouse (seriously, I’m not exaggerating). You’ll need a chuck roast – about three to four pounds is standard. Next up, a packet of ranch dressing mix. If you don’t have this, buy some, trust me. Same goes for au jus gravy mix, that’s the secret salty goodness.
The quirky bit? A handful of jarred pepperoncini, juice included. They look funny but give just the right twang. Finish things off with a stick of salted butter. Yes, a whole stick. Stop worrying, just toss it in. I don’t bother trimming the fat or getting fancy, just slap it in the slow cooker. That’s basically it – five humble items turn into Mississippi Pot Roast and you’ll never look at Sunday dinner the same way. 
How do you make Mississippi Pot Roast?
Alright. Here’s where folks overthink it, but really: don’t. Put your roast straight into the slow cooker. Sprinkle the ranch packet on top, no need to stir. Follow with the au jus mix, right over everything. Tuck in those pepperoncinis — I always toss in five or six, sometimes with a splash of the juice for more zing.
Lay the butter right on top. I know, it feels a little unhinged. That’s the point. Slap the lid on, set your slow cooker to low, and forget about it for 8 hours. I’ve tried high (impatient, I know), but it’s just not the same. When it’s done, the roast pretty much melts into shreds. Give it a stir, maybe fish out the big blobs of fat (if texture weirds you out). I scrape the crispy bits off the sides, too – those are pure flavor. Now it’s ready and honestly? Practically foolproof.
You’ll never eat pot roast the old way again. I made Mississippi Pot Roast and my family went silent at dinner, except to ask for seconds. That’s how I know it’s a winner!
How to Serve Mississippi Pot Roast
This part is where you get creative, or just lazy (both valid). Here are a few crowd-pleasers:
- Pile it high on a toasted bun with melted provolone for a killer sandwich.
- Spoon it over buttery mashed potatoes – total comfort food. (No judgment if you use instant.)
- Toss with cooked egg noodles for a simple, super-hearty meal.
- Serve next to roasted veggies or even a leafy salad, for balance (sort of).
Sometimes, when I’m feeling extra, I layer it onto those cheesy mashed potato puffs I mentioned earlier. Never gotten a complaint!
How to Store Mississippi Pot Roast
You’re probably gonna have leftovers – and let me tell ya, they’re even better the next day. I wait till everything cools down, then scrape the roast and the juices into an airtight container. Fridge’s good for up to four days. Reheating? Just microwave or gently warm in a pot, splash in a little broth if it seems dry.
If you’re the freeze-for-later type, Mississippi Pot Roast holds up well. Bag it up (juice and all) and freeze for two months, give or take. Thaws overnight, tastes like you made it fresh. Never wasted a bite, ever.
Is Mississippi Pot Roast Keto?
Oh, buddy, yes. No potatoes or rice by itself, but the roast? Total keto superstar. There’s barely any carbs hiding in those seasoning mixes. Just check the packets you use, sometimes they slip in a little sugar, but usually, it’s nothing that’ll mess up your day. If you skip bread and starchy sides, this roast totally fits keto, low-carb, even those carnivore weeks folks love. Make it work for your style.
Common Questions
Q: Can I use a different cut of beef?
A: Absolutely. Chuck roast works best, but I’ve swapped in brisket. Even bottom round in a pinch. Just not as rich.
Q: What if I don’t have pepperoncinis?
A: Skip ’em or try jarred banana peppers! It won’t have the same zing, but it’ll work okay.
Q: Can I use unsalted butter?
A: Go for it, but sprinkle in a bit of salt to make up for it. The flavor’s better with salted, though.
Q: Do I have to brown the meat first?
A: Nope. Toss it straight in. If you have extra time, browning gives more depth, but it’s not a dealbreaker.
Q: Can this go in the oven instead of a slow cooker?
A: Set it in a Dutch oven, low heat (about 275°F), and go for 3 to 4 hours till fork-tender.
Your New Weeknight Hero
Friends, Mississippi Pot Roast is just top-tier comfort food. It’s simple, hearty, goes with almost anything, and never lets me down. I hope you’ll claim this five-star classic for your own kitchen. If you want even more takes or handy ideas, check out these versions at Mississippi Pot Roast {The BEST Pot Roast EVER} – Belle of the … or Mississippi Pot Roast – Spend With Pennies. Give this a try next time you’re hungry, short on time, or just want family to look at you like you’re a dinnertime superhero. You’ll be hooked! 
Mississippi Pot Roast
- Total Time: 495 minutes
- Yield: 6 servings
- Diet: Keto
Description
A cozy, melt-in-your-mouth pot roast made with simple ingredients that delivers a special meal effortlessly.
Ingredients
- 3-4 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 5-6 jarred pepperoncini, juice included
- 1 stick salted butter
Instructions
- Place the chuck roast in the slow cooker.
- Sprinkle ranch dressing mix over the roast, no need to stir.
- Sprinkle au jus gravy mix on top.
- Tuck in the pepperoncini and add a splash of juice if desired.
- Lay the stick of butter on top.
- Cover and set the slow cooker to low for 8 hours.
- Once done, stir and remove any large blobs of fat, if necessary.
Notes
Leftovers can be stored in an airtight container for up to four days in the fridge. It freezes well for up to two months.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
