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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!

Course Main Course
Cuisine American
Keyword Crock pot Mississippi Pot Roast, Instant Pot Mississippi Pot Roast, Mississippi Pot Roast, Mississippi Pot Roast Oven
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 6
Calories 375.42 kcal
Author Stephanie

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
US Customary - Metric

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

Nutrition Facts
Mississippi Pot Roast
Amount Per Serving
Calories 375.42 Calories from Fat 147
% Daily Value*
Fat 16.3g25%
Saturated Fat 8.08g51%
Cholesterol 147.42mg49%
Sodium 543.08mg24%
Potassium 778.56mg22%
Carbohydrates 3.77g1%
Fiber 0.34g1%
Sugar 0.19g0%
Protein 50.05g100%
Vitamin A 34IU1%
Vitamin C 8.27mg10%
Calcium 34.02mg3%
Iron 4.63mg26%
* Percent Daily Values are based on a 2000 calorie diet.