Mississippi pot roast is a classic slow cooker recipe that is made with beef chuck roast‚ ranch dressing mix‚ onion soup mix‚ butter‚ and peperoncini peppers. AN EASY‚ FLAVORFUL POT ROAST RECIPE This Mississippi pot roast recipe might be the best you ever try! If you haven’t tried this recipe before‚ you absolutely must give it a chance. The meat comes out so tender and incredibly flavorful! Over the years‚ it has become my family’s go-to pot roast recipe! If you are looking for a serious comfort meal‚ then this Mississippi Pot Roast is for you! FREQUENTLY ASKED QUESTIONS (FAQ’S): Why is it called Mississippi Pot Roast? The recipe is believed to have originated in Mississippi‚ hence its name. It has become a popular dish in the United States and is a comforting and hearty meal. What is the flavor Mississippi Pot Roast? Mississippi pot roast has a savory and slightly tangy flavor‚ thanks to the combination of ranch dressing mix‚ onion soup mix‚ and peperoncini peppers. The butter adds richness and depth of flavor to the dish. Can you cook Mississippi Pot Roast on high? No. Absolutely not. The meat comes out so tender and buttery by cooking it low and slow in the crock pot. Cooking it too quickly will result in a tough cut of meat that does not shred easily. Do I have to use packet seasonings? Of course not! Try making your own Homemade Ranch Seasoning and your own Homemade Dry Onion Soup Mix. You’ll need about 2 Tablespoons of the ranch seasoning and about 3 Tablespoons of the onion soup mix for this recipe. This will also help you control the amount of sodium in the recipe as well. Can I use margarine instead of real butter? It’s not recommended. The butter adds a lot of flavor to this. Margarine is basically oil. Use the real stuff here. What can I serve with Mississippi pot roast? Mississippi pot roast is delicious served with Crock Pot Mashed Potatoes‚ rice‚ pasta‚ or vegetables like carrots‚ green beans‚ or broccoli. You can also serve it with a side of crusty bread‚ Butter Swim Biscuits or rolls to sop up the flavorful cooking juices. Can I use another cut of meat? A sirloin tip or rump roast will work. You want a cut of meat that will shred after it is finished cooking. Do I have to use the pepperoncini peppers? They really add a lot of flavor to this dish so I wouldn’t skip them. It doesn’t add spiciness like you think it would. If you absolutely insist on substituting you can try using some dill pickles and a bit of pickle juice. Do I need to add additional liquid? No. Do not add additional liquids. The meat itself along with peperoncini and the melted butter will produce enough juices. Can you add potatoes and carrots? Yes‚ you can add them in at the start of cooking. Why is my Mississippi Pot Roast tough? It hasn’t cooked long enough or you opened the lid while cooking. Refer to my answer above about cooking this low and slow. Trust me‚ you just cannot rush this or you’ll be severely disappointed. And do not open the lid while cooking as this also disrupts the cooking process. Can you freeze Mississippi Pot Roast? Leftovers can be frozen. Just place in a freezer safe bag and remove all of the air. It will keep frozen for up to 2 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) chuck roast – the chuck roast needs to be fresh and not frozen. So if yours is frozen‚ you will need to defrost it first. salt and pepper – I will leave this up to your tastebuds. I lightly season both sides but if you don’t like the additional salt then leave it out. ranch dressing mix – if you are sensitive to salt or have dietary concerns about sodium‚ use a lower sodium option. If you really want to have full control over the salt levels‚ try making the ranch dressing mix from scratch. onion soup mix (or au jus gravy mix) – the same applies for this mix. Go for a lower sodium option if necessary. You can also make onion soup mix from scratch so you can control the amount of salt. salted butter – unsalted butter can be used. If you can find the Kerrygold garlic and herb butter‚ give that it try‚ it adds even more flavor. Do not use margarine – it has to be real butter. peperoncini peppers – these do not add spice‚ just flavor. If you want a bit of a kick of heat‚ try adding a bit of the juice from the peppers. HOW TO MAKE MISSISSIPPI POT ROAST: Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or “sear” the beef quickly. Note: I have one of the Ninja slow cookers that has a “stovetop” option‚ which means I can brown the meat all right in my crock pot and not dirty up any other dishes. However‚ if you are in a rush‚ just skip the browning step altogether. Take a paper towel and make sure you dry both sides of the pot roast (drying the meat helps it brown easier.) Then season with a little bit of salt and pepper. Once the skillet is nice and hot‚ add the roast. Allow the roast to cook for about 2-3 minutes until it is golden brown. The browning of the outside of the meat just adds flavor. Using tongs‚ flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter. Then place peppers on and around roast. Note: This butter is a Kerrygold garlic &; herb butter. The sticks were on sale at Kroger so I had picked up a bunch. But a regular stick of salted butter (not margarine) will still work perfectly in this. Cover and cook on low for 8 hours. You don’t add any other liquid to this. The meat will create it’s own juices at it cooks. DO NOT remove the lid while cooking. Now all you need to do is take two forks and start shredding the meat. Discard any big fatty pieces. If you want‚ you can cut up the peppers and stir those into the meat mixture. I ate mine with the peppers but didn’t cut them up into the meat to serve. Serve on mashed potatoes‚ rice or on a roll with a slice of provolone or mozzarella cheese. CRAVING MORE DELICIOUS RECIPES? Crock Pot Mississippi MeatloafCrock Pot Mississippi Pork RoastCrock Pot Mississippi Turkey BreastCrock Pot Mississippi Whole Roast ChickenCrock Pot Mississippi Country Style RibsCrock Pot Mississippi ChickenCrock Pot Mississippi Pork ChopsCrock Pot Mississippi MeatballsCrock Pot Chicken &; GravyCrock Pot Beef Tips &; GravyCrock Pot Mac and CheeseCrock Pot Pork Chops and Gravy Originally published: April 2015Updated &; republished: Feb 2024 Print Crock Pot Mississippi Pot Roast (+Video) Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix‚ onion soup mix‚ butter and peperoncini. Course Main CourseCuisine American Prep Time 10 minutes minutesCook Time 8 hours hoursTotal Time 8 hours hours 10 minutes minutes Servings 6 Calories 214kcal Author Brandie @ The Country Cook Equipment4-6 quart slow cooker Ingredients2 Tablespoons olive oil (or vegetable oil)3 pound chuck roastsalt and pepper (to taste)1 packet ranch dressing mix1 packet dry onion soup mix (or au jus gravy mix)½ cup (1 stick) salted butter8 peperoncini peppers InstructionsHeat up a large skillet on high. Add 2 Tablespoons olive oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. This can also be done in your slow cooker if you have the sear or saute option. Take a paper towel and make sure you dry both sides of the 3 pound chuck roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot‚ add the roast. Using tongs‚ flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle 1 packet ranch dressing mix and 1 packet dry onion soup mix over pot roast. Top with 1/2 cup (1 stick) salted butter then place 8 peperoncini peppers on and around the roast. Cover and cook on low for 8 hours. DO NOT open the lid. It’s tempting but leave it alone! After it has cooked‚ take two forks and start shredding the meat. Discard any big fatty pieces. Then serve. Video Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. If you prefer‚ you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor. Do not rush this recipe. Do not cook on high. This will only work when cooked slowly on low.  And definitely do not open the lid (trust me‚ this makes a difference!) NutritionCalories: 214kcal | Carbohydrates: 7g | Fat: 20g | Sodium: 1054mg