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

  • Pot RoastSee below for best cuts
  • Ranch Seasoning Mix- Like this from Hidden Valley. 2TBS = 1 packet.
  • Au Jus Mix- Like this from McCormick. 2 TBS = 1 packet.
  • Pepperocini Peppers– These don’t add spice, fear not!
  • Butter- Consider unsalted for lower sodium content.
  • 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
  • Rump roasts
  • Bottom rounds

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, 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.

Do You Have to Sear Pot Roast?

  • In a nutshell, no. Contrary to popular belief, 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.

Do I have to use 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.

Can I Double this 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!

What’s the Best Crock Pot to use?

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?! ⭐⭐⭐⭐⭐

Print
4.95 from 20 votes
Servings: 6
Mississippi Pot Roast
Prep Time:
5 mins
Cook Time:
5 hrs
Total Time:
5 hrs 5 mins
 
Author: Stephanie
Course: Main Course
Cuisine: American
Keyword: Crock pot Mississippi Pot Roast, Instant Pot Mississippi Pot Roast, Mississippi Pot Roast, Mississippi Pot Roast Oven

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 equal to 2 Tablespoons
  • 1 oz. packet Au Jus mix equal to 2 Tablespoons
  • 6 pepperoncini peppers
  • 1 stick butter cut into cubes
  • 3 Tablespoons corn starch
Instructions
  1. *Searing the meat first is optional, but it does vastly improve the flavor and texture of the meat. (See more about that here.)

Oven
  1. Preheat the oven to 225 degrees.
  2. Heat oil in a 6 quart dutch oven over medium-high heat.

  3. Sear roast for 2-3 minutes per side.
  4. Remove from heat.
  5. Sprinkle Au Jus and Ranch Dressing Mix over the roast.
  6. Top with cubed butter and pepperoncini peppers.
  7. Bake, covered, for 7-8 hours.
  8. 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.

  9. Transfer the juices to a saucepan and proceed to gravy instructions.

Crock Pot
  1. Heat oil in a large pot or stove top friendly Crock Pot over medium-high heat.

  2. Sear the roast for 2-3 minutes per side. Transfer to the Slow Cooker if needed.
  3. Sprinkle the Au Jus and Ranch Dressing Mix over the roast.
  4. Top with cubed butter and pepperoncini peppers. Add any carrots and/or baby red potatoes if desired.

  5. Cook on low for 8-10 hours, or on high for 5-6. It will be very tender.
  6. Place the roast on a plate and cover with foil. Leave the juices in the pot.
  7. Turn the Crock pot on high and proceed to gravy instructions.
Instant Pot
  1. Turn the Instant Pot to Saute Mode.
  2. Brown the roast in 3 Tablespoons of vegetable oil for 5 minutes on each side, remove and set aside.
  3. 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.

  4. Add the Roast back.
  5. Sprinkle the Au Jus and Ranch Dressing Mix over the roast.
  6. Top with cubed butter and pepperoncini peppers.
  7. Set the Instant Pot to Meat mode and cook for 45 minutes.
  8. Let the pressure release naturally for 5-10 minutes, then flip the quick release valve.
  9. Remove the roast and cover it with foil to keep it warm.
  10. Set the Instant Pot to Sautee mode and make gravy as noted in recipe instructions.
Making the Gravy
  1. Bring the meat juices to a simmer.
  2. Combine 3 tablespoons cornstarch with 3 tablespoons COLD water.
  3. Whisk until well-combined and smooth.
  4. Pour half of the cornstarch mixture into the heated pot of meat juices and bring to a boil.
  5. Reduce heat and simmer for 2 minutes.
  6. 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.
Recipe Notes

Best Cuts of Meat for Pot Roast in the Crock Pot

  • Chuck roasts
  • Rump roasts
  • Bottom rounds
Nutrition Information
Calories: 375.42, Fat: 16.3g, Saturated Fat: 8.08g, Cholesterol: 147.42mg, Sodium: 543.08mg, Potassium: 778.56mg, Carbohydrates: 3.77g, Fiber: 0.34g, Sugar: 0.19g, Protein: 50.05g, Vitamin A: 34%, Vitamin C: 8.27%, Calcium: 34.02%, Iron: 4.63%

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