As a new mom, my days have become more unpredictable than ever, especially the evenings. So my slow cooker has become my life saver! It seriously sometimes feels like having a nanny and private chef all in one because of how much time it saves and how delicious the meals can be. My version of Mississippi Pot Roast puts my slow cooker to work!
This recipe is only slightly more involved than the original classic that was super popular a couple decades ago, but it’s still really simple. I just add everything to the slow cooker in the morning when I have literally just 10 minutes to spare. Eight hours later, I have a hearty, comforting, filling meal for the whole family. It really is the perfect dinner.
What is Mississippi Pot Roast?
Ingredients and Substitutions
How to Make Mississippi Pot Roast
Kitchen Favorites
Storing and Reheating
The Mississippi Pot Roast was originally invented by Robin Chapman of Ripley, Mississippi in 2001 as a bit of a clean-out-the-fridge moment for her family. It has since made its way onto the internet and into our hearts and kitchens as somewhat of a cult classic recipe. The original recipe included just 5 ingredients, making it every home cook’s dream dinner. The OG Mississippi Pot Roast is made by placing chuck roast in the slow cooker along with a packet of ranch dressing mix, a packet of gravy mix, a whole stick of butter, and a TON of pepperoncini (like half a jar).
My version uses chuck roast, ranch mix (or my fav, Harmony Ranch Blend), and pepperoncini. But, I use way less butter and pepperoncini and add mustard, beef broth (instead of the gravy packet), and veggies to make it a complete meal with a little extra something-something. I promise my version is still super easy, though!
I’m not gonna lie, it’s a big hunk of meat. If you can’t find chuck roast, round roast or sirloin tip roast work great, too. If you have the time, you could brown the meat in a pan before popping it in the slow cooker, but I don’t have time for that and it’s still delicious!
Baby yellow potatoes or fingerlings require the least amount of chopping, but medium-size Yukon gold potatoes or russets are good, too. Just cut them to roughly the same size as the carrot chunks.
Carrots aren’t in a traditional Mississippi Pot Roast, but it’s such an easy way to add vegetables for a more nourishing meal with very little effort.
The packet of Hidden Valley Ranch seasoning is partly what makes the Mississippi Pot Roast what it is. I obviously love using my brand Harmony’s Ranch Blend, but a ranch packet also works great!
Pepperoncini are a key ingredient to the classic Mississippi pot roast, lending incredible tangy flavor. I add however many I’m in the mood for, plus a couple tablespoons of juice from the jar. You could alternatively use banana peppers if you prefer less heat.
Choose whichever sodium level you prefer, but just taste and adjust the seasoning when it’s fully cooked to make sure it sings! You could use water instead of broth, but the final flavor won’t be as beefy and rich.
I like adding dijon mustard to make the flavors a little more complex, but you could leave it out if you’re not a mustard person. You could also use whole grain mustard, which is a little more mild, or spicy brown mustard for even more of a punch.
I love the subtle richness that butter adds to this roast, but an equal amount of olive oil also works here.
Optional for added flavor: Sear the roast in a well oiled pan over medium high heat for 4 minutes per side before adding to the slow cooker.
Add the chuck roast to the slow cooker then place the carrots and potatoes around it.
Add the remaining ingredients to the slow cooker, placing the pepperoncini peppers and butter on top.
Cook for 7-8 hours on low or 4–5 on high or until the roast shreds easily with two forks and the veggies are tender.
Shred the meat with two forks and toss it in the juices before serving.
Serve warm. You can also serve this over mashed potatoes or over egg noodles if you want to skip the potatoes and carrots!
For this Mississippi Pot Roast and so many other quick and easy dinners, I love using my crockpot. It is seriously such a life saver and I have been using it much more now that my life is even busier than it used to be pre-kids.
Storing and reheating the Mississippi Pot Roast is just as easy as making it. The easiest option is just to store it in the fridge in the inner crockpot dish with the lid on top, which should keep for 3-5 days. Or, transfer to an air-tight container and it’ll last a little longer.
If you’re reheating the leftovers for a crowd and had stored it in the crockpot dish, just pop it back in the slow cooker on the warm setting, stirring it occasionally until it’s warmed through. The microwave also works great for a single portion.
You can also serve this over mashed potatoes or egg noodles if you want to skip the potatoes and carrots.
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.
SO SO good, honestly even better leftover! I think next time I would add celery but other than that it was perfect!! Cannot wait to make again.