Perfectly tender and juicy, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.”
While visiting Ohio recently, I was invited to dinner by a friend who served this Crock Pot Mississippi Pot Roast. It was amazing! So flavorful and so tender and juicy! I immediately wanted to share it here on the blog and she generously gave me the recipe. I did a little research… it didn’t take much – this recipe is all over the internet!
Mississippi Pot Roast was developed by Robin Chapman from Ripley, Mississippi, about 15 years ago although she simply calls it “roast.” A variation of a recipe she learned from her aunt which called for packaged Italian dressing, she substituted a packet of ranch for the Italian dressing to make it milder. Using a chuck roast in the crock pot, she added a packet of dry ranch dressing mix, a packet of dry au jus gravy, a stick of butter, and a few pepperoncini. Hours later she served it to her family and they were delighted. The Mississippi Pot Roast made its way to the internet where it became one of the most popular recipes on the web.
This amazingly delicious Mississippi Pot Roast couldn’t be easier. Sprinkle the roast with black pepper and brown on both sides in a little oil in a hot pan. Put the roast into a crock pot. I deglaze the pan with a few spoons of water and pour on top of the roast, but other than that, no additional liquid is added. Sprinkle the au jus and the ranch dressing packets on top of the roast. Top with a stick of butter and pepperoncini. Set to low and let cook for 8 hours. Shred the roast with two forks and serve.
Ms. Chapman used McCormick’s Au Jus Gravy mix packet. If I can’t find that, I have also had great success with Lipton’s Recipe Secrets Onion mix.
Mississippi Pot Roast is delicious served with mashed potatoes, noodles, or rice. Or try it on a sandwich roll with melted cheese. Yum!
Crock Pot Mississippi Pot Roast
- 1 (3-5 pounds) chuck roast (1.4-2.3kg)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix or dry onion soup mix
- 1 stick butter (4oz, 113g)
- 8 pepperoncini peppers
- Heat a large skillet on high heat until very hot. If the pan isn’t hot enough the roast will stew instead of brown.
- Dry roast with paper towels and sprinkle with pepper.
- Add oil to hot skillet.
- Add roast to skillet and allow to brown without flipping, about 2-3 minutes.
- Flip to other side and brown for another 2-3 minutes. If your roast is taller instead of flatter, brown on all sides.
- Transfer meat to slow cooker.
- Sprinkle packets of dry ranch dressing and au jus or onion soup mixes over pot roast.
- Top with a stick of butter then place peppers on and around roast.
- Cover and cook on low for 8 hours.
- Shred meat with 2 forks and serve.
Wow, I am drooling, that looks awesome.
Thanks, Cookie Monster!
Making this for your daughter tomorrow. Using the slab of beef you left in the freezer. Not sure what it is but hope it works.
It's a chuck roast 🙂 Hope it turns out great!
I know this is an older post but could I prep this the night before? Brown on all sides and do the rest and set if fridge over night and start in the morning before work?
Hi Olivia, that should probably work just fine.
I would love to see your recipe for homemade ricotta cheese but am not able to find it. It appears there should be a link to it from the recipe for ravioli. Can you please let me know where to find that.
Also, I made your recipe for Eggplant Rollatini last night and it was a hit. Next I will make your Pappardelle with creamy ricotta pesto. With fresh made pasta.
With fresh pasta sounds wonderful, Heather! Thanks for pointing that out. Here's the link to the homemade ricotta cheese: https://foodtasia.com/ricotta/
I made this yesterday and shredded the meat. Used the meat in hogie rolls with peppers and provolone cheese. Outstanding!
So happy you liked it, Joni! The sandwiches sound fantastic! Thanks so much!
I have everything I need to make this however my pot roast is frozen can you start it from Frozen?
Hi Jane, I haven't tried starting from frozen as I always thaw it in the refrigerator for a day or two. I am curious to know how it comes out though!
Can I make this is the instant pot?
Hi Teresa, This would work just fine in the instant pot.
Can you cook it on high for a shorter amount of time?
Hi Ashley, That should be ok, however I don't know if it will get as tender. It's the long, slow cook that makes the meat so soft.