The Cozy Cook

Mississippi Pot Roast

This Mississippi Pot Roast is easy to make in the Crock Pot, Instant Pot, or the Oven! Learn how to prepare a delicious brown gravy with the drippings at the end and serve it with potatoes and carrots for a truly comforting family meal.

A white plate with Mississippi Pot Roast with mashed potatoes, gravy, and carrots and side dishes around the plate.

Mississippi Pot Roast

This recipe is so near and dear to my heart, I make this every single time my in-laws visit us, it’s the definition of cozy and it’s so easy to make and serve with a side of mashed potatoes and roasted carrots. 

If preferred, you can cook the potatoes and carrots right in the oven or crock pot with the pot roast! I have lots of tips and tricks for this recipe- let’s get to it!

How to Make it

See recipe card below this post for ingredient quantities and full instructions. Oven and Instant Pot methods are outlined in the notes section of the recipe card. 

Crock Pot 

  • Sear the roast and transfer to the Crock Pot. (Optional, but adds a lot of nice texture and color.)
  • Sprinkle the Au Jus and Ranch Dressing Mix over the roast.
  • Top with cubed butter and pepperoncini peppers.
  • Cook on low for 8-10 hours, or on high for 5-6.
  • Carrots and Yukon gold potatoes can be added at the beginning of the cooking process as well.

Do You Have to Sear a Pot Roast Before Slow Cooking?

  • I highly recommend giving your pot roast a nice crispy sear on the outside. It gives it a really nice texture, color, and depth of flavor.
  • Fun Fact: Contrary to popular belief searing Pot Roast prior to cooking it doesn’t help to lock in moisture. TheKitchn explains this in more detail. 

Best Cuts of Meat for Pot Roast

  • Chuck roasts (the best option)
  • Rump roasts (2nd best)
  • Bottom rounds (3rd best)

Pro Tips

  • The pepperoncini peppers don’t add any heat or make this spicy, they just add a bit of tang!
  • Be sure to use whole pepperoncini peppers so that they stay intact during cooking.
  • If preferred, you can halve the amount of butter and use 1/2 cup chicken or beef broth to keep things moist.
  • This is the Ranch Dressing Mix (affiliate) used for this recipe, I like to buy mine in bulk.


  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This meal does freeze and reheat well.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • 6-quart Crock Pot. This is the size I have and I love it. You can also sear meat in the removable crock insert right on the Stove Top.
  • Gravy Boat– I have this one, it has a candle on the bottom that keeps the gravy warm!
  • Fat Separator– You’ll want one with a strainer on the top to catch any solids when you pour the gravy into it, and one that has a bottom release so you can dispense the gravy right into the gravy boat and easily leave out the fat.
  • Serving Platter– I love these!

Tender Crock Pot Mississippi Pot Roast with baby carrots on a white plate.

What to Serve with Pot Roast

Try These Next!


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Mississippi Pot Roast on a white plate with potatoes, gravy, and carrots.

Mississippi Pot Roast

4.98 from 40 ratings
This Mississippi Pot Roast is easy to make in the Crock Pot, Instant Pot, or the Oven! Learn how to prepare a delicious brown gravy with the drippings at the end for a truly comforting family meal.


  • 2 Tablespoons olive oil
  • 3 lb. pot roast, see notes for best cuts
  • 1 oz. packet Ranch dressing mix
  • 1 oz. packet Au Jus mix
  • 6 pepperoncini peppers
  • 1 stick butter, cut into cubes
  • 3 tablespoons corn starch


  • Note: See notes for Oven and Instant Pot Method

Crock Pot Method

  • Heat oil in a large pot or stove top friendly Crock Pot over medium-high heat.
  • Sear the roast for 2-3 minutes per side. Transfer to the Slow Cooker if needed.
  • Sprinkle the Au Jus and Ranch Dressing Mix over the roast.
  • Top with cubed butter and pepperoncini peppers. Add any carrots and/or baby red potatoes if desired.
  • Cook on low for 8-10 hours, or on high for 5-6. It will be very tender.
  • Place the roast on a plate and cover with foil. Leave the juices in the pot.
  • Turn the Crock pot on high and proceed to gravy instructions.

Make the Gravy

  • Combine 3 tablespoons cornstarch with 3 tablespoons COLD water. Whisk until well-combined and smooth.
  • Bring the meat juices to a boil. Slowly add the cornstarch mixture to the boiling liquid, stirring continuously. Once it's all added, reduce to a simmer.
  • Simmer until desired thickness is reached, then transfer to a serving container and serve.


Oven Method:
  • Preheat the oven to 225 degrees.
  • Heat oil in a 6 quart dutch oven over medium-high heat. Sear roast for 2-3 minutes per side. Remove from heat.
  • Sprinkle Au Jus and Ranch Dressing Mix over the roast. Top with cubed butter and pepperoncini peppers.
  • Bake, covered, for 7-8 hours.
  • For a quicker turnaround time: Wrap the roast in foil and place it in the Dutch oven with the lid on. Bake at 350 degrees for 3-4 hours.
  • Transfer the juices to a saucepan and proceed to gravy instructions.

Instant Pot
  • Turn the Instant Pot to Sauté Mode.
  • Brown the roast in olive oil for 5 minutes on each side, remove and set aside.
  • Deglaze the pan with 1 cup of low sodium beef broth or water. Run a silicone spatula along the bottom to release any brown bits.
  • Add the Roast back and sprinkle with the Au Jus and Ranch Dressing Mix. Top with cubed butter and pepperoncini peppers.
  • Set to Meat Mode and cook for 45 minutes. (Ensure the pressure valve is closed.)
  • Let the pressure release naturally for 5-10 minutes, then flip the quick release valve.
  • Remove the roast and cover it with foil to keep it warm.
  • Set the Instant Pot to Sautee mode and make gravy as noted in recipe instructions.

Best Cuts of Meat for Pot Roast:
  • Chuck roasts- best choice
  • Rump roasts -second best
  • Bottom rounds- third best


Calories: 389kcal, Carbohydrates: 7g, Protein: 50g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 543mg, Potassium: 779mg, Fiber: 1g, Sugar: 1g, Vitamin A: 34IU, Vitamin C: 8mg, Calcium: 36mg, Iron: 5mg


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169 comments on “Mississippi Pot Roast”

  1. This is the most amazing post roast ever! I love the flavor from the pepperoncini’s. The roast was so tender and flavorful along with the carrots which were equally amazing! I used a chuck roast and did it in the crock pot. It cooked on low for 10 hours, definitely worth the wait!

    • I’m so happy you enjoyed the pot roast Darci! I agree, the flavor from the pepperoncini’s is amazing, and if I’m being honest I don’t even like pepperoncini’s that much. They really add so much flavor. Thanks so much for the great review!❤️

  2. I’ve been making pot roast the same way for many years, always delish but I saw this and figured I’d stray from my go-to. It was fantastic! I added carrots and potatoes plus additional pepperoncini. I added a couple of cups of red wine because I just love the additional depth of flavor it brings. The tang brought to the gravy with those peppers, just Yum. This recipe is simply great! Thank you! Now I do believe I’ve stepped up my pot roast game.

    • I’m so happy you liked the Pot Roast so much Kristen! I totally agree, the little bit of tang is the perfect fit!😋 I love how it flavors the carrots too. Thanks so much for the great comments and review!

  3. Curious….if baking in the oven with tators and carrots, do I need to add any liquid or is the melted butter and juices from the meat & veggies enough?

  4. OMG where has this recipe been all my life?!?!?!  Family and I LOVED LOVED LOVED THIS!!!
    The meat was so tender and flavorful!!! Yummm

    • Yayyyy! I’m so happy the family loved it so much. This is one of the recipes I’m most proud of. Such a cozy and comforting meal. Thanks so much for the awesome comments and review!❤️

  5. I’m sad to say my family doesn’t like Ranch but I really want to try this recipe because it sounds so good and is easy–which is good for me! Does the Ranch flavor punch you in the face or is it subtle? I think I can get away with adding it if it’s subtle. Thanks!!

  6. I used Venison backstraps and it was delicious! There was no game taste and the venison was so moist. I did shred it at gravy making stage and then put back in for 40 min. I also added mushrooms. I love the flavor of the gravy as it doesn’t have that USUAL red wine or worcestershire flavor.

  7. Wow – we loved this! I have to admit I was a teeny bit skeptical , the ranch dressing seemed so odd , but it was the best roast ever!   I added carrots, and served with mashed potatoes and green beans. The gravy was really delicious.  Definitely a keeper!

    • I’m so happy to hear this is a keeper Jenny!😍 This is one of my father in laws favorite recipe. I always make it for him when he comes to visit. Thanks so much for taking the time to leave a review!

  8. Sirloin roast is my favorite with this. I have never been able to successfully make a roast until this recipe. I am obsessed! My dad came over once and literally moaned all through dinner, and then talked about it for a week straight! I usually make it with green beans and butter potatoes in the air fryer and literally one of my favorite meals now! Thank you!

    • I’m so happy to hear it was such a hit! It’s so funny, I make this for my in lawns and my father in law moans through the meal too!😂 Thanks so much for commenting and taking the time to leave a review!❤️

  9. If I’m doing the quick turnaround method, do I put carrots in the foil too?

  10. When can I add potatoes & carrots during oven cooking time?

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