This easy slow cooker Mississippi pot roast recipe is easily the best one you’ll find! A tender beef chuck roast seasoned to perfection and slow-cooked for hours. This Mississippi roast is PACKED with flavor!
Hi, cousins! Today, we’re going for pure comfort food with a tasty, tangy slow cooker Mississippi pot roast recipe. I’ve shared a few pot roast recipes over the year, including an oven-baked pot roast and a more classic stovetop pot roast. Since most of y’all have been asking for easy slow cooker recipes, I’ve decided to share my family’s favorite Mississippi pot roast made in the Crock-Pot!
What Makes Mississippi Pot Roast Different?
Now, you may wonder what makes a Mississippi pot roast recipe different from a traditional pot roast. Classic pot roast is a simple combination of a beef roast, root vegetables like carrots and potatoes, and a creamy gravy slow cooked on the stovetop until the meat is falling-apart tender. On the other hand, Mississippi pot roast was made famous by a mom who altered a family roast recipe to her kids’ tastes.
Southern Mississippi mom Robin Chapman is credited with the original Mississippi pot roast recipe made with just five ingredients – a beef roast, butter, au jus gravy, Ranch seasoning, and pepperoncini peppers. The simplified version of her aunt’s roast is tangy, flavorful, simple, and less spicy than the family version – making it kid-approved too!
Now, my crock pot Mississippi pot roast recipe is similar to the original, with a few changes made for my own family’s tastes. I added veggies – carrots, onions, celery, and garlic – and used a brown gravy mix instead of the classic au jus mix. I also decided to add beef broth since my fam LOVES the juice from this recipe. The more juice, the more tender and flavorful that meat turns out! The meat is slow-cooked all day for the most tender roast you’ve ever had.
How to Make Slow Cooker Mississippi Pot Roast
Ingredients
I will admit that my recipe uses more than the original five ingredients… but for good reason! This is the best roast recipe, full of flavor, healthy veggies, and exceptionally tender beef. I keep the ingredients simple and easy to find in any grocery store, so you won’t have any problem working this into your busy weeknight meal schedule. Here’s everything you need to make the tastiest Mississippi pot roast recipe!
- Beef Broth: now, it’s true that the roast and veggies will release enough liquid while cooking, but my fam loves that extra gravy, so this is a must for me!
- Beef Roast: I find a 2.5 lb. beef chuck roast is the perfect cut of meat for this pot roast recipe.
- Brown Gravy Mix: swap this out with an au jus packet if you want a more authentic flavor.
- Dry Ranch Seasoning Mix: a packet of ranch seasoning is a must to make this Mississippi style.
- Butter: I use unsalted butter, which adds a ton of moisture and buttery flavor to the meat.
- Cumin, Salt, and Pepper: I also add these additional seasonings to kick up the flavor level.
- Pepperoncini Peppers: another must-have ingredient from the original recipe! However, if you’re not a fan, try something different, like banana peppers or bell peppers.
- Onion, Garlic, Celery, & Carrots: I add these veggies to round out the meal and make a more flavorful roast, but they’re optional!
What’s the best cut of meat to use in Mississippi pot roast?
Just about any pot roast recipe will call for a beef chuck roast, shoulder roast, or something similar. You want to choose a cut of meat with a lot of connective tissue – that goodness breaks down during slow cooking, creating the most tender pot roast you’ve ever put in your mouth!
You could also swap out the beef entirely for chicken or pork – a pork tenderloin or pork roast, and just about all cuts of chicken are tasty alternatives. Keep in mind that cooking time will be different if you use a different meat.
Instructions
Now we come to the good part, fam – how to make a delicious, flavorful, tender pot roast in the slow cooker! This recipe has a LOT of flavor, and I contribute that to a few simple extra steps I take at the start of the recipe.
If you want to watch me make this simple Mississippi roast recipe, head on over to my YouTube channel or watch the video below! Don’t forget to subscribe while you’re there so you never miss another video from Cousin Rosie.
Let’s break down the steps for this easy Mississippi pot roast into a few simple steps. Keep in mind the first few steps are optional, but they add so much flavor that they’re worth the extra effort! If you’d rather tweak this to make it a dump-and-go recipe, skip on down to step 4 for your starting point.
- First, season both sides of the roast with half of the ranch mix and cumin. Sear all sides of the roast in a large skillet over medium-high heat, just until each side has a nice brown color – about 3 minutes per side. Remove the roast and set it aside.
- Next, add all your veggies – onions, carrots, and celery – to the pan and cook them for about 5 minutes. Remove the vegetables and place them in your slow cooker.
- Finally, deglaze the pan with the beef broth. Give it a good stir until the bottom of the pan is clean. Bring the broth to a soft boil, then remove it from the heat.
- Next, place the seared chuck roast into your slow cooker on top of the bed of veggies, along with some fresh chopped garlic and the beef broth.
- Add the rest of the dry ranch dressing mix, cumin, salt and pepper, and finally, the gravy mix. Top the roast with butter and pepperoncini peppers.
- Set your slow cooker on high, cover, and cook for 8 hours, or until the meat is tender and easily falls apart.
There you have it, cousins! The BEST Mississippi pot roast recipe you’ll ever try. I swear, it makes such a flavorful roast with tender veggies and a tangy sauce. It’s the perfect balance of flavors for an easy weeknight meal.
I like to serve my Mississippi pot roast over a bed of mashed potatoes, egg noodles, or white rice! If you want a side dish, try something simple like a skillet cornbread, cornbread dressing, or homemade dinner rolls to sop up some of that sweet, savory gravy.
Recipe Tips for Slow Cooker Mississippi Pot Roast
Now, I wanted to share some Cousin Rosie tips and tricks for this recipe that I’ve picked up from my lovely readers! Y’all love to ask questions and share your own recipe tweaks, so I thought I’d share some with you! Here are some ways to make this already tasty recipe even better with minimal effort.
- As I said earlier, you can swap the brown gravy for a packet of au jus gravy mix. Or, even better, try something like an onion soup mix or another dried mix to switch up the flavors.
- If you really love that pepperoncini flavor, you can also add pepperoncini juice to the recipe. Just use less beef broth.
- Leftovers are even better the next day! We love making Mississippi pot roast sandwiches.
- I cook my pot roast on HIGH for 8 hours but keep in mind that your slow cooker temperature might vary. If you know you have a hotter slow cooker, try LOW heat for 8-10 hours or HIGH heat for 6 hours.
- This is also a great freezer meal. Cook it, cool it, and store it for up to 3 months in the freezer. When you’re ready to make it again, let it thaw in the fridge overnight, then pop it on the stovetop or into your slow cooker until heated through.
That’s all, folks! If you made and loved this recipe, leave me a comment below! If you’re looking for more easy slow cooker recipes, Cousin Rosie’s got you covered. Pick from any of these tried-and-true favorites:
- Homemade Beef Chili Made in the Crock-Pot
- Slow Cooker Chicken Dinner
- Slow Cooker Tri-Tip Roast
- Easy Slow Cooker Beef Stew
- Slow Cooker Smothered Roast
- Slow Cooker BBQ Pulled Pork
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Slow Cooker Mississippi Pot Roast Recipe
Ingredients
- 2.5 – 3 lbs chuck roast
- 1 envelope of brown gravy mix
- 1 envelope of ranch seasoning
- 1 tsp ground cumin
- 5 tbsp unsalted butter
- 2 tbsp olive or vegetable oil
- 2 medium sized yellow onion sliced
- 5 cloves fresh garlic minced
- 3 stalks of celery chopped
- 8-10 pepperoncini peppers
- 12 oz baby carrots or chopped carrots
- 3 cups beef broth
Instructions
- Season the chuck roast with half of the ranch seasoning mix and cumin on each side.2.5 – 3 lbs chuck roast, 1 envelope of ranch seasoning, 1 tsp ground cumin
- Drizzle olive or vegetable oil into a large pan and place it over medium high heat. Once the oil is nice & hot, put the roast in the pan.2 tbsp olive or vegetable oil
- Sear each side of the roast until golden, then remove from the pan, and set the roast aside.
- Toss the vegetables into the same skillet and cook for 5 minutes. Transfer the vegetables to the slow cooker along with the minced garlic.2 medium sized yellow onion, 3 stalks of celery, 12 oz baby carrots, 5 cloves fresh garlic
- In the same skillet, add the beef broth to deglaze the pan, and adjust the heat from medium high to high. Bring to a boil, then turn off the heat.3 cups beef broth
- Pour the beef broth over the vegetables in the slow cooker. Add the roast, the rest of the ranch seasoning, and a packet of gravy mix.1 envelope of brown gravy mix
- Place the butter on top of the roast, then add in the pepperoncini peppers.5 tbsp unsalted butter, 8-10 pepperoncini peppers
- Set the slow cooker on high and let cook for 8 hours. After 8 hours, the roast should be tender enough to easily fall apart using tongs or a fork.
- Serve & enjoy over mashed potatoes or rice!
I made Best Mississippi Pot Roast Everyone enjoy the Roast so much. I am going to try the Pot Roas next
Thanks for coming by Harry.
Hey Rosie girl!! Didn’t I mention a few recipes back that you have spoiled me and I need videos! Lol. I hardly ever follow the directions, I just look at the video prepare it as watch you. Anyway, this looks amazing! I guess I’m just gonna have to READ the directions so I’ll know what to do!! 🙂
Ok so I was typing too fast…I was saying I look at the video and I prepare the food as I watch you prepare it. …
Ok Rosie, so I’m really tweaking!! I guess my iPad was acting funny cause now I see the video….UNLESS….u really heard my cry and added it! Ha! I will be making this soon. I will let you know how it turns out! Have a good evening.
LOL!! The video was there .
There is a video right before the recipe 🙂
Looks delicious:-) I have my pot roast out now to slow cook for tomorrow’s Mississippi Pot Roast. What coincidence!!
😀 . I hope that you try the recipe soon!
Hey Rosie,
You have such delicious recipes on here!!! I love cooking and trying new twists on food. Thank you
Thanks Camille!
Rosie!!! One word….AMAZING! I tried this recipe and it was soooo good. Awesome flavor! I have placed it in my recipe rolodex! 🙂
Hi Rocquin! So glad that you liked the recipe! It’s definitely one of my favorites! XOXO
Hi Rosie, I made the Mississippi pot roast and it was delicious. Would you happen to know the ratio portion if I was to double it. Can I double this recipe in the crackpot. Thank you
Typo Crockpot!
You would have to double all the ingredients.
Cooking right now! This is the second time I made this recipe. I actually tripled the recipe, everything except the broth and the peppers. If I tripled the broth the roast would boil so I use 1 carton. It’s in an 8 quart crockpot and turns out divine! Last time I made it there was not one scrap of meat left. Thanks Rosie for your awesome recipes!!
Rosie, I made this today for my Husband. First time ever making a roast and it came out PERFECT and he loved it. Thanks!!!!!
Thanks for trying my recipe!
Hey Rosie! I plan on making this today but my husband bought chopped pepperconi peppers instead of whole, will they work?
Yes, that should work 🙂
Hey Rosie!
I’ve been following you for years! It all started with your peach cobbler video!
I’ll be making this for about 10 people, should I make more than one roast?
Hi Isreal! Thanks for sticking with me for so long! You may want to double or even triple this recipe 😀
Thank you!! Last question (lol), if I️ double it would all of that fit in one crock pot?
It should, if you’re using a 6 qt 🙂
Hi Rosie I just discovered your site for the first time and would love to try this recipe. can I substitute the pepperoncini peppers with something else?
Hi Shannon! Welcome to my blog. Sure you can use bell peppers if you’d like.
YUMMY, I made the Mississippi Pot Roast and it was delicious! I bought another cut of beef that was on sale, and it was sooo good. My ate 1st, 2nds and took it to lunch the next day. Definitely a keeper!
Glad that that you liked the recipe! XOXO
My family truly enjoyed your recipe. This now a permanently staple for my family.
So glad that you liked the recipe!
Your recipe calls for cooking the roast on high for eight hours, whereas, all other Mississippi Roast recipes call for a low temp for eight hours.; I’m totally cornfused; should it be cook on the high setting for eight hours or the low setting for eight hours. Thank you in advance.
Rosie, my family just finished the best pot roast ever, and I want you to know I used your recipe; although, I used low temp for eight hours. Plus, I should tell you that I only came across your site/recipe after searching for MIssissippi Roast recipes that contained garlic (we are Italian and use garlic when cooking all meats). I’m so glad you used garlic in your recipe or else I would never have found yours! Thank you!
The best!
Hi Patti!! I’m glad that you found me!
It depends on who’s recipe you’re using. Whichever you decide to use, follow those written directions 😉
Rosie, Rosie, Rosie! Thank you, so much, for your recipe.
I used a 10 pound pork shoulder (because that’s what I had to work with) and roasted it in the oven (preheated at 425 degrees, then, after I put the pan of food in the oven, I turned the setting down to 225 degrees). Other than the type of meat, I followed the recipe word-for word.
I slow roasted (or is it braised since there was so much yummy liquid?) everything for about 8 hours. The gravy formed from the ingredients was incredibly good on mashed potatoes.
The roast was so tender, so moist, so wonderfully delicious! I’m still eating it on the third day, shredded and used in soft tacos, and it is still as juicy and tasty as day one – if not better.
This recipe is a keeper!
Hi Yolanda! Thanks for trying!
This Pot roast was so delicious my family and I loved it
First of all, I love all your recipes. Especially the crockpot ones. I tried cooking pot roast for the first time using this recipe and it is amazing! I’m so impressed and satisfied with how it turned out. I added salt and I did not add the peppers and will probably only use 1 onion next time bc my boyfriend doesn’t care for them (but I love them). Keep the recipes coming!
Rosie, Please do more recipes…Love them for the first time. So glad found such good recipes!
I cooked this in the slow cooker overnight and awoke to a glorious aroma in my house this morning. This roasts smells and tastes wonderful! Great flavor and super tender. I’ve cooked roasts many times before but could never get it this tender before. Another great recipe Rosie, keep’em coming!
Hello. I’m so excited to make this. Can I add cut up potatoes into the crockpot as well with the vegetables?
You sure can 🙂
I double this recipe (I use 3 roast if I want leftovers) and it is absolutely delicious!! Our go to favorite pot roast recipe.
Love this recipe