Mississippi Pot Roast


This fork-tender slow cooker Mississippi pot roast is super easy to make with only FIVE ingredients but boasts of deliciously decadent, buttery, rich and tangy flavors.

I made two mistakes while cooking this. First, I started the pot roast pretty early in the morning which meant we had to deal with eight agonizing hours of tasty smells wafting to all four corners of the house while we worked from home. And second, I made this in advance while we still had leftovers to finish up, so we couldn’t even reward ourselves immediately.

You will need a strong constitution to rally your stomach into ignoring the amazing smells while going about your day and an ironclad will to not lift the lid of the slow cooker to get some of that mouthwatering aroma in your face (don’t do it, you’ll lose 30 minutes of cooking time). Because this buttery roast is quite simply, utterly delicious. So let’s get started.

Shredded Mississippi pot roast in a bowl with pepperoncini peppers.

Quick note on why it’s called Mississippi pot roast. Once upon a time, someone posted a recipe of a pot roast on reddit and it went viral. The end. Today we are making it and its popularity is well deserved. You’ll need 5 ingredients plus carrots and potatoes, if you want to cook them with some veggies. Otherwise, you can try out some lemon pepper asparagus or some smoky green beans as a side and serve the roast with mashed potatoes.

The pepperoncini peppers are not spicy at all if this makes you hesitate. Think of bell peppers that aren’t spicy but still lends some flavor to a recipe. These give a slight tangy taste to the roast, which is balanced out by the fullness of au jus gravy mix and the richness of ranch dressing. Coupled with butter, this roast is absolutely decadent and not your typical pot roast by any means.

Before and after Mississippi pot roast cooking in a slow cooker.


I seared the chuck roast on both sides to lock in the flavor but you can skip this step if you’re feeling lazy, don’t feel like breaking out a pan and washing it or simply want to throw everything in the slow cooker and call it a day. You do not have to pre-season the roast with salt and pepper because there is more than enough sodium and flavor from the flavor packets.

I used the Vigo brand of peppers.  The pepperoncini peppers will be in a jar in the pickle/olive aisle and not in the fresh veggies aisle. For the butter, I used Land O Lakes half sticks butter. Each stick of butter is 1/4 cup so that makes it easy for you to do this recipe. Just slice up the stick and you’re done. No need to break out the measuring cups.

Throw in some baby carrots and  baby potatoes for extra veggies, or skip the potatoes and add the carrots to serve the pot roast with mashed potatoes. I like using the colorful blend but it really doesn’t matter visually since in the slow cooker, all veggies end up coming out the slightly browned from cooking in the meat juices. If you don’t use baby carrots and potatoes and decide to dice up regular ones instead, cut them into big 2″ pieces because they tend to disintegrate slightly in the slow cooker.

Note: Some people have substituted the au just gravy mix with brown gravy mix or onion soup and dip mix. I personally have not tested these yet so I cannot confirm how good/bad they are but these are options available to you.

And that’s it. I cooked mine on low for 8 hours and now we have delicious leftovers for days. Enjoy and happy cooking 🙂


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This fork-tender slow cooker Mississippi pot roast is super easy to make with only FIVE ingredients but boasts of deliciously decadent, buttery, rich and tangy flavors.



  • 34 lb. chuck roast
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 1/4 cup butter, cubed
  • 6 pepperoncini peppers

  1. [Optional Step] Over medium high heat, sear the chuck roast on both sides until browned, about 5 minutes per side.
  2. Place roast in slow cooker and sprinkle evenly with ranch dressing and au jus gravy mix.
  3. Add cubed butter and whole pepperoncini peppers. If adding veggies, see notes.
  4. Cook on low for 8 hours.
  5. Shred the roast with two forks and return meat to the pot to toss in the juices.
  6. Dish and serve hot with mashed potatoes or your own sides.


  • If adding veggies, use 1 lb. baby carrots and 1 1/2 lb. baby potatoes.

Two images of Mississippi pot roast in a plate and bowl.

Mississippi Pot Roast


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