Beef dinner is here. A Mississippi pot roast recipe prepared in JUST 15 MINUTES; then cook it using your favorite method: SLOW COOKER or INSTANT POT. Your choice; we have both methods below!
The holidays are the good time for a hands-off meal, and that's why we bring a crock pot Mississippi pot roast to the site (and a multi-cooker version too to make things faster).
It is good served over egg noodles or a creamy pile of mashed potatoesalso, you can pair it with steamed vegetables or cauliflower rice if you want a low-carb option.
Mississippi Pot Roast
We spent years making elaborate beef dinners on the weekends, and somehow it convinced that spending hours in the kitchen was the only way to get a meal that tasted good, but discovering a Mississippi roast COMPLETELY changed our mind about cooking meat.
You take five basic pantry items, drop them in a pot, and walk away. Choosing a well-marbled chuck roast for Mississippi pot roast is the secret here; the gentle heat breaks the fat down until the beef falls apart on your fork. It is an easy method that we love to stick on during our busiest weeks. Which is exactly why it is a regular in our kitchen rotation.
What is Mississippi Pot Roast
This dish became so popular because it originally had only FIVE simple ingredients. A classic Mississippi pot roast is comfort food that starts with a beef chuck roast cooked low and slow in a slow cooker/crockpot.
The meat breaks down until it completely falls apart, giving you good texture and a tangy kick from the peppers.
So what is the difference between regular pot roast and Mississippi pot roast?
While a traditional pot roast relies on beef broth, fresh herbs, and root vegetables to build flavor, a Mississippi pot roast recipe takes a COMPLETELY different approach.
The original dish was created by a home cook in Ripley Mississippiwho wanted to adapt her aunt's roast to make it less spicy for her kids. She swapped in ranch seasoning, au jus mix, and pepperoncini peppers. That simple combination is the BIG difference. Instead of a standard beef gravy, the butter and pepper juice melt to give the meat that signature sharp tang you will not find in a regular roast.
a reliable Cut of Meat for Pot Roast
We use beef chuck roast for this recipe. If your grocery store is completely out, a brisket or a bottom round roast are great alternatives.
Keep in mind that a leaner cut like a bottom round might not shred quite as effortlessly with a fork, but it will still soak up all the savory flavors from the peppers and gravy.
On the stove
One of the biggest complaints with traditional Mississippi pot roast is that the store-bought seasoning packets can make the final dish way too salty.
If you are watching your sodium, there is a simple fix:
- Make sure you use unsalted butter instead of regular butter.
- Look for the “low sodium” or “25% less sodium” version of the au jus mix.
- Skip any extra salt when you season the raw meat before searing. The pepperoncinis and the ranch packet have plenty of salt to carry the whole dish.
On the stove
We like to start with the sear. This step is optional, but it is a way to get a reliable taste.
Season the roast all over with salt and pepper, then use a large skillet over high heat to let the cooking oil start to smoke. Sear the pot roast all over until it starts browning (that will take around two to three minutes).
Slow Cooker
For the slow cooker method, place the pot roast in the slow cooker. Add the diced onions, ranch dressing mix, au jus mix, peppers, juice, and butter.
Do not add any extra water or brothas the roast makes enough of its own juice while cooking.
Cover and let it cook on low for 8 hours.
If you are adding vegetables like carrots, mushrooms, diced celery, potatoes, pumpkin, or bell peppers, drop them in during the last 2 to 3 hours of cooking time.
Instant Pot
To use the Instant Pot, combine all the ingredients inside. In this case, you must add 1 cup of beef broth.
Cook on manual high pressure for 1 hourthen let the pressure release naturally for 10 to 15 minutes.
Kitchen tip
- Remove the pepperoncini stems: We pull the little green stems off the peppers before dropping them into the pot. If you leave them on, they will detach during the long cooking process, and you will end up having to catch the stems out of the beef later.
- You do not need a full stick of butter: A lot of traditional recipes call for an entire stick of butter. Because chuck roast is a naturally fatty cut, a full stick usually leaves a lot of grease on top of your gravy. We find that using just two or three tablespoons gives you all the flavor that you need without making the dish too oily.
- Take 10 minutes to sear: You can just drop the raw meat into the slow cooker if you are in a rush. But if you have an extra 10 minutes, sear the chuck roast in a hot skillet with a little oil first.
- How to thicken the gravy: Slow cookers trap moisture, so your gravy might look a bit thin when the cooking time is up. If you prefer a thicker consistency, remove the meat, turn the slow cooker to high, and stir in a tablespoon of cornstarch dissolved in a little cold water. Let it bubble for five minutes before adding the beef back in.
Serve it with
You need a good side dish to soak up all that gravy. We love serving this roast with a bowl of mac and cheese. If you want something a bit lighter, some sweet roasted carrots or a pan of crispy greens are our favorite options to keep the diet. If you end up with leftovers, you can even shred the beef and pile it onto toasted buns to make sliders.
Cook notes
What Are the 5 Ingredients in Mississippi Pot Roast?The five classic ingredients are a beef chuck roast, a packet of ranch dressing mix, a packet of au jus gravy mix, whole pepperoncinis, and butter.
Is Mississippi Pot Roast Better in Crockpot or Instant Pot?It comes down to your schedule. The Crockpot is good if you want to prep in the morning and let it cook all day. The Instant Pot is a reliable choice if you need dinner on the table quickly but still want that fall-apart texture. Both methods deliver the exact same flavor.
Can we Make a Mississippi Pot Roast in the Oven?Yes. Place the seared meat and the rest of the ingredients into a heavy Dutch oven. Cover it tightly with a lid and bake at 275°F for 3 to 4 hours, or until the beef easily shreds with a fork.
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Mississippi Pot Roast Recipe
By Carrel Prep Time: 15 minutes minsCook Time: 8 hours hrsTotal Time: 8 hours hrs 15 minutes minsServings: 10 people Just 15 minutes to prep before the slow cooker or Instant Pot does the rest of the work. The butter, pepperoncinis, and seasonings create the gravy right in the pot. Tender beef that shreds easily with a fork.What you need
- 4 pound Chuck roast
- 1 Onion diced
- 1 packet Ranch dressing mix
- 1 packet Au jus gravy mix
- 8 Pepperoncini peppers
- 1/4 cup Pepperoncini juice
- 1/4 cup Butter sliced
Method
- Season roast all over with salt and pepper. Heat 1-2 tablespoons of cooking oil in a large skillet over high heat until hot and just starting to smoke.
- Sear pot roast all over (about 2-3 minutes each side) until all browned.
- Place the roast in the slow cooker. Add diced onions, ranch dressing mix, au jus mix, peppers, juice, and butter. Cover and cook on low for 8 hours.
- Combine all ingredients in your Instant Pot. Add 1 cup of beef broth. Cook on manual high pressure for 1 hour. Let the pressure release naturally for 10-15 minutes.
- Shred meat with forks or tongs and serve over egg noodles, mashed potatoes or rice. Enjoy!
