Mississippi Pot Roast

Yes, pot roasts can get a bit pricey, but this recipe makes a LOT of meat and feeds my family for days (plus it freezes well, too!). All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “I made the Mississippi Pot Roast this past weekend and it was delicious!

In addition to tasting great, it in addition made the house smell so good all day long. This recipe was easy to follow and had very little clean up.

I added extra pepperoncini peppers since I’m a fan of them and served this with green beans and mashed potatoes. Mississippi pot roast is a slow-cooked beef dinner made from chuck roast and simple pantry components. While they use the same cut of meat, this recipe differs from a traditional pot roast as it’s flavored with ranch seasoning, tangy pepperoncini peppers, and brown gravy mix (I know it sounds odd, but this recipe is a sum of its parts, I promise!).

It’s explained to have been invented in the 1990s by Robin Chapman, a mom from Ripley, Mississippi, who was modifying her aunt’s pot roast method to make it less spicy for her kids. This recipe had a resurgence in recent years thanks to social media, and I’m so excited to share my take on it with you!

Check out the price differences on the seasoning packets, ya’ll! I spent $0.54 for the Walmart store brand “ranch seasoning” packet vs. $2.98 for the brand name Hidden Valley!

Then, I only spent $0.34 for the store brand “brown gravy” mix versus $1.56 for “au jus.” Trust me; they end up tasting exactly the same (i.e., incredible in this Mississippi roast method! Trust me, I tried them both when testing.) Let me save you 3 bucks and some change!

Go for the store brand…no need to spring for the name brands in this recipe. In addition, I know beef can be pretty pricey.

If you can’t find a good deal on a chuck roast, but still want to try this tangy gravy, our Mississippi chicken method is the next best thing!

Recipe Success Tips & Suggestions

- Cook until fork-tender. My 2.8 lb. roast slipped apart easily after 8 hours in the crock pot.

But if you use a larger roast or yours isn’t quite ready yet, let it cook for another 30 minutes before checking it again. - Don’t add any more liquid!

My method stays true to the original Mississippi pot roast method by only using the juice from the pepperoncini peppers and butter. You don’t need to add any more liquid than this. The roast will release its juices as it cooks, which mix with the pepperoncini juice and butter to create a simple gravy.

- Dab the roast with paper towels before searing. This is optional, but it helps the Maillard reaction (browning of the meat) occur more quickly and evenly.

- Don’t have a slow cooker? Don’t worry if you don’t have a crock pot or if your crock pot is too small for the roast.

You can follow the directions in my pot roast recipe and use a Dutch oven instead! My Dutch oven pot roast method has carrots and onions along for the ride, so I’m sure you could do the same with this Mississippi roast if you want to.

Mississippi Pot Roast Recipe

- ½ Tbsp canola oil ($0.02) - 2.8 lb. chuck roast ($17.64*)

- ¼ cup pepperoncini juice ($0.00) - 1 packet ranch seasoning (mine was 1 oz, $0.54)

- 1 packet brown gravy (or au jus mix, mine was 0.87 oz, $0.34) - ½ a stick of unsalted butter (cubed, $0.49**)

- 5 pepperoncini peppers ($0.65) - Swirl canola oil in a sauté pan and heat over medium-high heat. - Once hot, sear each side of the roast for 3-4 minutes, resisting the urge to wiggle it around in the pan.

Leave it be, that will make your sear perfect! Flipping with metal tongs is easiest as the roast is a bit heavy. - Transfer the chuck roast to your crock pot.

- Using a whisk, deglaze the sauté pan with the pepperoncini juice. Remove the pan from the heat. - Sprinkle the roast with ranch and brown gravy seasoning (or au jus) packets.

- Pour the pepperoncini juice from the sauté pan over the top of your chuck roast and dot it with butter. Add the pepperoncini on top.

- Cook on low for 8-10 hours. Check the meat at the 8-hour mark with a fork.

If it falls apart easily, it's done! See how we calculate method costs here.

Nutrition Information

how to make Mississippi Pot Roast step-by-step photos Swirl ½ Tbsp of canola oil in a sauté pan and heat it over medium-high heat.

Make sure your sauté pan is big enough to fit your roast! Sear chuck roast: Once the oil is hot, add the 2.8 lb chuck roast and sear each side for 3-4 minutes. Don’t wiggle the roast around in the pan; we want to leave it be!

Leaving it to sear undisturbed will create the perfect sear on each side. I like to use metal tongs to flip my roast as it’s pretty heavy. When done, transfer the chuck roast to your crock pot.

Using a whisk, deglaze the sauté pan you seared the roast in with ¼ cup pepperoncini juice (reserved from the jar of pepperoncini). Take the pan off the heat. Add seasoning: Sprinkle the roast with 1 packet of ranch seasoning and 1 packet of brown gravy seasoning (or au jus) mix.

Pour the pepperoncini juice from the sauté pan over the top of your chuck roast. Dot the top of the roast with ½ a stick of cubed butter and place 5 pepperoncini peppers on top.

Cook in slow cooker: Add the crockpot lid and cook the roast on LOW for 8-10 hours. Don’t take the lid off the crockpot for at least 8 hours!

I like to check the meat at the 8-hour mark with a fork. If it falls apart easily, I know it’s done! I usually serve this homemade Mississippi pot roast with mashed potatoes and green beans.

But if you want to try something different, I recommend my mashed potato casserole or our colcannon method. They’re both starchy and soak up the gravy from this roast, but they’re a delicious step up from traditional mashed potatoes! Roasted carrots and an easy side salad would as well make this a well-balanced meal.

How to Store and Reheat

There’s a good chance you’ll have some leftovers from this tasty roast—it makes a lot!

To store, let it cool completely and then transfer it to an airtight container. Keep in the fridge for up to 4 days or freeze for 2-3 months.

I recommend letting it thaw in the fridge overnight before reheating. You can either reheat this recipe in the microwave or on the stovetop.

Add a little water or beef broth if it’s looking a little dry during reheating.