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. Hello.. i would love to do this meal.. but the problem is that i couldnt find au jus in amazon, its currently unavailable.. so can i replace it with brown gravy?

  2. Turned out great 😊 

  3. 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!

  4. 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!❤️

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

  6. 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!

  7. 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!

  8. 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!

  9. 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.

  10. 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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