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

4.97 from 33 votes
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.

Video

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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Recipe Rating




143 comments on “Mississippi Pot Roast”

  1. Made the pot roast in the slow cooker and was a little skeptical about not adding other ingredients like onions and bell pepper.  Also the stick of butter for a pork roast made me a bit concerned that it might be too greasy.  It was perfection and I think this was the best roast I’ve ever made!  So glad I didn’t change anything from the recipe and next time I may add extra peppers since we love spicy seasoning…but that’s it! 

    • I’m so happy you liked it so much!😃 My in laws are obsessed with this one. I made it for them the last ten times they came to visit. It definitely has a lot of flavor. Thanks so much for commenting!

  2. I was on the fence with this one, I read many reviews on other pages that it was too salty…Stephanie this was such a flavor explosion in a good way, actually so good it’ s addictave. You stephanie are the bomb, definetly will try your other recipes So yummy do it exactly as she say and you will be oh so happy

    • I’m so happy you liked the Pot Roast Sandy!😋 We love this one so much, it’s actually my father in laws favorite recipe of mine so I always make it for him when he comes to visit us! Thank you so much for the kind words!❤️

  3. Hey! Do you know of a gluten free substitute for the su jus mix? Thanks!

  4. When cooking in the oven can I use oven roasting bags and if so what temperature and for how long ?

    • Hi Virginia, I haven’t tried it before but this recipe from All Recipes is something you could check for guidance as it also uses a 3 lb. roast.

      • Thank you Stephanie but I like your recipe better than the other recipe. I’m gonna double the recipe for a nice Sunday dinner 

      • Oh I’m sorry, I meant that you would still keep this recipe but adapt the cooking process (temperature and time) per the other one! 🙂 I am actually making this roast this weekend too, for my in-laws! We absolutely love it!! Enjoy your Sunday dinner!

  5. I have never cooked a roast in a crock pot but really want to try this.  Do I add any water or broth in the crock pot while cooking it?

    • Hey Michele! Nope, there’s no need, and lifting the lid up to do that would put a pretty good halt on the cooking process, I think you set yourself back about 30 minutes or so when you lift the lid… so just prepare it as outlined and you’ll be good to go!

  6. So does this mean you can’t put carrots and potatoes in the instapot?

    • Hi Lisa, correct, the would be mush after the 45 minutes of cooking time.

      • Hey Stephanie. This pot roast was the BOMB! My family loved it. Everybody called dibs on seconds! I hadn’t gotten your response early enough(as I was making it as I messaged you. LOL!) So I DID put the potatoes and carrots in (seasoned them with the pot roast), BUT after six minutes I took them out (left them in only enough to cook and flavor them), then took them out and put them in a warmer until the pot roast was done. Also, I used jarred Banana peppers(we could not find the other ones). This recipe will definitely be in regular rotation. THANK YOU!

      • You’re very welcome Lisa! I’m so happy this was a success. I love hearing the family went back for seconds!😋 I love making this one for my in laws. They always request it when they come and visit!

  7. How many pounds of both the baby red potatoes and carrots would I use for this recipe? Also instead of using whole carrots can I use baby carrots and if I add extra veggies would I have to add extra ranch and au jus ? Don’t want to lose any of the flavor by adding extra veggies. 

    • Hi Virginia, the amount of potatoes and vegetables that you add is flexible, as long as you have room in the Crock Pot, you are good to go! You won’t need to add any extra ranch or au jus as I wouldn’t want to run the risk of having your roast be overly flavored or salty.

  8. I ADORED this recipe. It was perfect, and I’ve already made this twice since finding this recipe. I’m about to send it to my mom! 

    • I’m so happy to hear that Kendra! This is one of my go to meals when my in laws come up to visit! We made it during a huge snow storm when they were here and it was so cozy!😋 I’m glad you’re getting your mom in on the action!

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