The Cozy Cook

Mississippi Pot Roast

This easy Mississippi Pot Roast Recipe will quickly become your favorite meal for the Crock Pot, Instant Pot, or the Oven! You only need 4 ingredients and you can make an easy brown gravy at the end!

Love easy dinner recipes? Be sure to try my most popular Crock Pot Chicken and Stuffing Recipe next!

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

Ingredients

  • 3 lbs. Pot RoastSee below for best cuts
  • 1 packet Ranch Seasoning Mix- Like this from Hidden Valley
  • 1 packet Au Jus Mix- Like this from McCormick. 2 TBS = 1 packet.
  • 6 Pepperoncini Peppers– These don’t add spice, fear not!
  • 1 Stick Butter- Consider unsalted for lower sodium content.
  • 3 Tablespoons Corn Starch– To thicken the gravy

Note: Baby Carrots and Baby Red Potatoes make great additions if being prepared in the Crock Pot or Oven.

Best Cuts of Meat for Pot Roast

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

How to Make Mississippi Pot Roast

Note: Searing the meat is optional. See more info below.

Oven

  • Sear the roast in a dutch oven
  • Sprinkle Au Jus and Ranch Dressing Mix over the roast.
  • Top with cubed butter and pepperoncini peppers.
  • Bake at 225 degrees, 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.

Crock Pot

  • Sear the roast and transfer to the Crock Pot. (Or use this Crock Pot on the stove top.)
  • 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 baby red potatoes can be added at the beginning of the cooking process as well.

Instant Pot

  • Sear the roast on Saute mode, set aside.
  • Deglaze the pan with 1 cup of low sodium beef broth or water.
  • Add the Roast back.
  • Sprinkle the Au Jus and Ranch Dressing Mix over the roast.
  • Top with cubed butter and pepperoncini peppers.
  • Set the Instant Pot to meat mode and cook for 45 minutes.
  • Let the pressure release naturally for 5-10 minutes, then flip the quick release valve.

Searing the Pot Roast

  • Contrary to popular belief searing Pot Roast prior to cooking it doesn’t help to lock in moisture, but it does vastly improve the flavor and texture of the meat.

TheKitchn explains more about that here.

Using a Whole Stick of Butter

  • Personally, if I’m making this meal, I’m going all out. But if you’d prefer to cut out some calories, try halving the butter and adding 1/2 cup chicken broth and a small drizzle of olive oil to keep things moist.

Do the Pepperoncini Peppers make it Hot?

  • No, the pepperoncini peppers don’t add any heat, just a bit of tang!
  • Be sure to keep the pepperocini peppers whole, otherwise they shrink up too much during cooking.

Doubling the Recipe

-If your crock pot can fit it, yes! My 6 oz. Crock Pot isn’t quite large enough, but if yours is bigger, double away!

The Best Crock Pot

(Amazon Affiliate Link): This is the Crock Pot that I have, I love that you can sear meat right on the stove-top with it.

It also automatically switches to warm once the cooking time is up, which is hugely convenient when you’re out of the house.

Using Leftovers

  • Leftover Mississippi is terrific in sandwiches, grilled cheese, or mixed with cream of mushroom soup and a little milk and/or sour cream and served over egg noodles!

Freezing Leftover Pot Roast

  • Leftover Pot Roast can be frozen in an airtight container and is best if used within 3 months.

Close up view of tender pot roast with a fork sticking into it on a white plate with carrots.

What to Serve with Pot Roast

Try These Next!

Did You Make This Recipe?

I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐

Mississippi Pot Roast on a plate with baby carrots.

Mississippi Pot Roast

4.98 from 38 ratings
This easy Mississippi Pot Roast Recipe will quickly become your favorite meal for the Crock Pot, Instant Pot, or the Oven! You only need 4 ingredients and you can make an easy brown gravy at the end!

Ingredients

  • 2 Tablespoons vegetable 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

Instructions

  • *Searing the meat first is optional, but it does vastly improve the flavor and texture of the meat. (See more about that here.)

Oven

  • 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.

Crock Pot

  • 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.

Instant Pot

  • Turn the Instant Pot to Saute Mode.
  • Brown the roast in 3 Tablespoons of vegetable 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.
  • Sprinkle the Au Jus and Ranch Dressing Mix over the roast.
  • Top with cubed butter and pepperoncini peppers.
  • Set the Instant Pot to Meat mode and cook for 45 minutes.
  • 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.

Making the Gravy

  • Bring the meat juices to a simmer.
  • Combine 3 tablespoons cornstarch with 3 tablespoons COLD water.
  • Whisk until well-combined and smooth.
  • Pour half of the cornstarch mixture into the heated pot of meat juices and bring to a boil.
  • Reduce heat and simmer for 2 minutes.
  • The gravy should be nice and thick but add additional cornstarch mixture if needed, and let it simmer for a few additional minutes prior to serving.

Notes

Best Cuts of Meat for Pot Roast in the Crock Pot
  • Chuck roasts
  • Rump roasts
  • Bottom rounds

Nutrition

Calories: 375.42kcal, Carbohydrates: 3.77g, Protein: 50.05g, Fat: 16.3g, Saturated Fat: 8.08g, Cholesterol: 147.42mg, Sodium: 543.08mg, Potassium: 778.56mg, Fiber: 0.34g, Sugar: 0.19g, Vitamin A: 34IU, Vitamin C: 8.27mg, Calcium: 34.02mg, Iron: 4.63mg

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163 comments on “Mississippi Pot Roast”

  1. 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!❤️

  2. 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!!

  3. 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.

  4. 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!

  5. 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!❤️

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

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

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