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.

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

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 45 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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181 comments on “Mississippi Pot Roast”

  1. made this and loved it. Followed recipe to the tee, made in crock pot. Served with buttery mashed potatoes. Thank you! Loved it

  2. Made this for Christmas dinner alongside some Hasselback potatoes, mac and cheese and rolls. YUM! I did double the recipe and opted for the unsalted butter because I had seen another recipe that recommended pouring some of the pepperoncini juice on top so I tried that. I didn’t have cornstarch but we didn’t mind the au jus type liquid. So much flavor and heated up well the next day!

    • Yummmm! What a perfect Christmas Dinner!😋 This is probably one of the ‘Coziest’ recipes I have! I love the way it makes the kitchen smell, and it is so flavorful. I’m so happy to hear you chose it as your Christmas Dinner!

  3. If you double everything and cook two 4-lb roasts in two separate pans in the oven at the same time, would you keep it at same cooking time or increase it a bit?

  4. Being the wife of a cattle rancher, I am always searching for new beef recipes to try with my freezer full of ranch raised beef. One of my daughters shared this recipe with me some months ago, and I finally got around to trying it last night. Wow, this is an amazing recipe, and is definitely going to become a family favorite! The rump roast I used turned out so tender, moist, and flavorful. Plus, the dripping made the easiest to make gravy ever that’s incredibly delicious!

    • Hey Susan!! I am soo happy that you enjoyed it!! I cooked for my in-laws last month and I chose this recipe to make for them. It was so delicious that they requested it again last week! 🙂 I agree, it makes the BEST gravy! So happy you enjoyed it, thank you so much for the review!

  5. is there anyway to make the ranch packet and au juice seasonings at home instead of using packets? If so how and what to use? I am lost in the kitchen I’ve cooked 2 great meals thanks to finding your website.  Thank you 😊 

    • Hey Andi! Here is a homemade brown gravy recipe that you can use instead of Au Jus, just prepare the gravy on the stove and add it to the pot roast at the end! I don’t have a Ranch seasoning recipe but if you Google it you can get some recipes for it I believe! 🙌🏻 I hope that helps!!

  6. Is the meat supposed to shred? 

  7. The internal temp is 170 ish after 4 hours. I am hoping cooking it double that time doesn’t overcook it.

  8. I have made it several times,absolutely delicious..I just can’t afford the roast,(when not on Sale)!

  9. Excellent!  We love this recipe and it is on my husband’s weekly rotation request list.  

     I double the recipe so we have leftovers to shred for sandwiches with provolone on toasted hoagies.  

    An easy freezer dump and go recipe!  As it cooks in the crockpot… the house smells heavenly.

  10. I make 20 lbs of this beef to freeze for Christmas, so I use two crockpots, the Ninja, and put one in the oven.

    • Hey Susan! I’m so happy that you enjoy the Mississippi Pot Roast and can put so much of it to good use! I love your method and that you can cook so much of it, wonderful! Than you so much for the review!! -Stephanie

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