Combine beef with gravy mix, ranch seasonings, butter, and pepperoncini in this super easy, juicy, fall-apart tender, flavor-packed crock pot Mississippi pot roast recipe!
Pot roast is a simple, comforting family favorite dinner, perfect for enjoying all year long. But have you ever tried a Mississippi pot roast? The brainchild of Ripley, Mississippi native Robin Chapman, this tangy pot roast with pepperoncini was initially an attempt to make her regular spicy pot roast more child-friendly.
Plus, it’s easy to pull together with just 2 minutes of prep (+ no chopping!). Just throw the ingredients in the slow cooker and leave it to do its thing. The low, slow cooking is ideal for tough cuts like chuck roast, leaving it melt-in-the-mouth tender, loaded with flavor, and creating its own rich, savory sauce (left as is or thickened into a gravy).
Mississippi pot roast ingredients
It combines just 5 ingredients: roast, butter, gravy mix, ranch seasoning, and pepperoncini peppers. While the combination may sound odd, the flavors are rich, buttery, savory, tangy, and just mildly spicy. It’s also naturally gluten-free and keto.
- Beef: I used a chuck roast. Look for meat that’s well-marbled with fat and connective tissue.
- Butter: I prefer using unsalted butter since the ranch and gravy contain salt.
- Gravy powder: Regular or low-sodium brown gravy powder or Au jus gravy mix can be used. Onion gravy powder would also work.
- Ranch seasoning: Use store-bought (like Hidden Valley) or homemade dry Ranch dressing mix. I prefer the latter to be in control of the sodium content.
- Pepperoncini peppers: This recipe uses the peppers and their juices (from the jar) for extra tang and a little heat.
What cut of beef is best for Mississippi pot roast?
Make the best roast with cuts of beef that are fairly tough and contain some fat and connective tissue marbling. When cooked low and slow, the connective tissues break down and produce super tender and succulent meat. The best options include:
- Chuck roast: My preferred option. It’s affordable and well-marbled with fat/connective tissue.
- Brisket: Also contains plenty of marbling, with a rich and beefy flavor.
You can also use slightly leaner cuts, like round roast or rump roast. They aren’t as tender but are delicious.
How to make Mississippi pot roast in the slow cooker
Place the meat in the crockpot first. Then sprinkle the gravy powder and ranch seasoning mix over the top of the roast. Top that with the butter (in small pats/chunks or as a whole stick) and the pepperoncini peppers and juice.
Add the lid and cook the Mississippi pot roast in crock pot on LOW for 8-10 hours until fork-tender.
Then, leave the beef roast to rest for at least 15 minutes, then shred it to your desired texture/size with two forks.
To prepare Mississippi pot roast gravy
Pour or ladle the remaining juices in the crockpot through a sieve into a saucepan and add cornstarch slurry (2 tablespoon of starch mixed with 3 tablespoon water until lump-free).
Add it to the juices and bring to a boil over medium to medium-high heat, stirring until it thickens.
What to serve with Mississippi pot roast
The slow-cooked Mississippi pot roast is rich, savory, juicy, and pairs with several delicious sides:
- Creamy mashed potatoes, Roasted potatoes, or baked potato,
- Sauteed or creamed spinach,
- carrots, Brussels sprouts, corn, and/or broccoli.
You can also use the Mississippi roast meat to make delicious sandwiches (with melted cheese!), tacos, nachos, enchiladas, and quesadillas, spread it over pizza, add it to a hash, use it for stuffed bell peppers, and more. Let me know in the comments what your favorite serving options are.
How to store Mississippi pot roast?
Refrigerate: Allow the leftover roast to cool and store it in an airtight container in the refrigerator for up to 3 days.
Freeze: Spread the leftovers flat (meat and juices) in a freezer-safe Ziplock bag and freeze for 2-3 months.
Reheat: Add it to a saucepan and heat over low until warmed through.
More slow cooker recipes
If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
The Perfect Mississippi Pot Roast Recipe
- 4-5 lb boneless beef chuck or brisket with plenty of marbling
- 1 oz ranch seasoning mix 1 packet (about 3 Tbsp). store-bought or homemade
- 1 oz brown gravy mix or au jus gravy mix. Use reduced sodium if preferred.
- 1/3 cup butter unsalted
- 8-9 whole pepperoncini
- 1/2 cup pepperoncini juice from the jar, optional
- Place the meat in the crockpot first.Optionally sear the roast first for extra flavor depth and caramelization. You could also add chopped carrots and onions to create more of a complete meal.
- Sprinkle the gravy powder and ranch seasoning mix over the top of the roast.
- Top that with the butter (in small pats/chunks or as a whole stick) and the pepperoncini peppers and juice.
- Add the lid and cook the Mississippi pot roast in crock pot on LOW for 8-10 hours until fork-tender.
- Leave the beef roast to rest for at least 15 minutes for the juices to settle and redistribute for perfectly juicy meat. Then shred it to your desired texture/size with two forks.
To prepare the gravy
- Pour or ladle the remaining juices in the crockpot through a sieve into a saucepan and add cornstarch slurry (2 tablespoon of starch mixed with 3 tablespoon water until lump-free).
- Add it to the juices and bring to a boil over medium to medium-high heat, stirring until it thickens.
- Use the best meat: Look for fatty/well-marbled tough cuts of chuck roast or beef brisket. Rump roast or round roast will also work, but not be as tender.
- The sodium content: Both the gravy and ranch dressing mix are fairly sodium-heavy, so I recommend using unsalted butter or looking for a low-sodium version of one (or both) to better control the sodium levels.
- To increase the heat: Add more pepperoncini peppers and/or hotter varieties.
- For creamy Mississippi pot roast: Stir in cream cheese (into the gravy) at the end.