Listen, if you haven’t had Mississippi Pot Roast, you’re in for a serious treat. We’re talking about a slow-cooked, melt-in-your-mouth, juicy, and flavorful beef roast that’s about to take your comfort food game to the next level.
This dish is rich, buttery, tangy, and savory, all at the same time. It’s the type of meal that fills the house with an irresistible aroma, making your stomach growl before it’s even done. Whether you’re feeding the family on a busy weeknight, meal-prepping for the week, or hosting a big gathering, this pot roast delivers every single time.
What makes this one stand out? We’re ditching the store-bought seasoning packets and making everything from scratch—giving you the same bold flavors but with full control over the ingredients. Trust me, once you try this version, you won’t go back to the old way.
So, let’s fire up that slow cooker and get this roast going!
Why You Need to Make This Mississippi Pot Roast
You know I always keep it real with you, so let’s talk about why this recipe is a must-make:
✔️ Set It and Forget It – This slow cooker recipe requires minimal effort, making it perfect for busy days.
✔️ Next-Level Flavor – Between the seared beef, buttery richness, zesty pepperoncini, and homemade seasoning blends, every bite is packed with flavor.
✔️ Fork-Tender Beef – After 8-10 hours of slow cooking, the roast is so tender it practically falls apart on its own.
✔️ Family-Friendly & Crowd-Pleasing – Whether you’re feeding four or twenty, this dish always gets rave reviews.
✔️ Versatile – Serve it with mashed potatoes, rice, bread, pasta, or even in tacos. The possibilities are endless!
✔️ Make-Ahead & Freezer-Friendly – You can cook this in advance, and it tastes even better the next day.
Trust me, once you make this Mississippi Pot Roast, it’s gonna be a regular in your kitchen.
Ingredients for Mississippi Pot Roast
For the Roast:
- 3 lb Chuck Roast
- 2 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 5 Carrots, cut into chunks
- 1 lb Baby Potatoes
- 5 Pepperoncini Peppers (plus ¼ cup juice)
- 2 cups Beef Broth
- 5 tbsp Unsalted Butter
Homemade Ranch Seasoning Mix:
- 1 tbsp Dried Parsley
- 1 tsp Dried Dill
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Dried Chives
- ½ tsp Black Pepper
- ½ tsp Kosher Salt
Homemade Brown Gravy Mix:
- 3 tbsp All-Purpose Flour
- 1 tbsp Cornstarch
- 1 tsp Beef Bouillon Powder
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Black Pepper
How to Make Mississippi Pot Roast
Step 1: Prep the Roast
- Start by patting your chuck roast dry with paper towels. This helps the seasoning stick and gives a better sear.
- Season generously with kosher salt and black pepper on all sides.
Step 2: Sear the Meat
- Heat 2 tbsp of olive oil in a large skillet over high heat.
- Sear the roast on each side for about 5 minutes, until golden brown. This locks in that deep, beefy flavor.
Step 3: Assemble in the Slow Cooker
- Place the seared roast in the slow cooker.
- Add the carrots, baby potatoes, beef broth, and pepperoncini peppers.
- Sprinkle the homemade ranch seasoning and brown gravy mix evenly over the roast.
- Top it all off with 5 tbsp of butter—this is what makes the sauce rich and decadent.
Step 4: Slow Cook to Perfection
- Cover and cook on LOW for 8-10 hours until the roast is fork-tender.
Step 5: Shred & Serve
- Use two forks to shred the meat right in the slow cooker.
- Spoon the flavorful juices over the shredded beef and veggies.
- Serve hot and enjoy!
Expert Tips & Tricks
🔹 Don’t Skip the Sear – Browning the meat first adds serious depth of flavor.
🔹 Low & Slow is Key – Cooking on low heat for a long time ensures the roast is juicy and tender.
🔹 Use the Right Cut – Chuck roast is the best for this dish because of its fat content.
🔹 Control the Salt – Since beef broth and bouillon have sodium, taste before adding extra salt.
🔹 Make it Spicier – Want some heat? Add extra pepperoncini or a teaspoon of red pepper flakes.
15 Variations of Mississippi Pot Roast
- Spicy Kick – Add sliced jalapeños and Cajun seasoning.
- BBQ Style – Mix in ½ cup of BBQ sauce.
- Italian Twist – Swap pepperoncini for sun-dried tomatoes and Italian herbs.
- Mexican Style – Add cumin, smoked paprika, and chipotle peppers.
- Garlic Butter Version – Increase garlic powder and use roasted garlic butter.
- Bacon Lover’s – Stir in crispy bacon before serving.
- Cheesy Pot Roast – Add shredded cheddar on top.
- French Onion Style – Use French onion soup mix.
- Creamy Mushroom – Stir in ½ cup of cream.
- Balsamic Roast – Add ¼ cup balsamic vinegar.
- Beer-Braised – Use stout beer instead of broth.
- Teriyaki Style – Swap broth for teriyaki sauce.
- Smoked Pot Roast – Smoke the roast before slow cooking.
- Instant Pot Version – Cook on high pressure for 60 minutes.
- Oven-Braised – Bake in a Dutch oven at 300°F for 4-5 hours.
What to Serve with Mississippi Pot Roast (15 Options)
- Mashed Potatoes
- Garlic Bread
- Rice
- Egg Noodles
- Coleslaw
- Cornbread
- Roasted Vegetables
- Mac and Cheese
- Baked Beans
- Green Beans
- Biscuits
- Cucumber Salad
- Creamed Spinach
- Fried Okra
- Side Salad
Storage Tips & Making It Ahead
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in a sealed container.
- Reheat: Warm in a skillet or microwave with extra broth.
How Much to Make for Gatherings?
- 4-6 people: 3 lb roast
- 10-12 people: 6 lb roast
- 15-20 people: 8-10 lb roast
How Far in Advance Can I Make It?
- Up to 3 days in advance—flavors get even better over time!
The Ultimate Mississippi Pot Roast Recipe
Ingredients
- 3 lb Chuck Roast
- 2 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 5 Carrots cut into chunks
- 1 lb Baby Potatoes
- 5 Pepperoncini Peppers plus ¼ cup juice
- 2 cups Beef Broth
- 5 tbsp Unsalted Butter
- Homemade Ranch Seasoning Mix:
- 1 tbsp Dried Parsley
- 1 tsp Dried Dill
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Dried Chives
- ½ tsp Black Pepper
- ½ tsp Kosher Salt
- Homemade Brown Gravy Mix:
- 3 tbsp All-Purpose Flour
- 1 tbsp Cornstarch
- 1 tsp Beef Bouillon Powder
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Black Pepper
Instructions
- Start by patting your chuck roast dry with paper towels. This helps the seasoning stick and gives a better sear. Season generously with kosher salt and black pepper on all sides.
- Heat 2 tbsp of olive oil in a large skillet over high heat. Sear the roast on each side for about 5 minutes, until golden brown. This locks in that deep, beefy flavor.
- Place the seared roast in the slow cooker. Add the carrots, baby potatoes, beef broth, and pepperoncini peppers. Sprinkle the homemade ranch seasoning and brown gravy mix evenly over the roast. Top it all off with 5 tbsp of butter—this is what makes the sauce rich and decadent.
- Cover and cook on LOW for 8-10 hours until the roast is fork-tender.
- Use two forks to shred the meat right in the slow cooker. Spoon the flavorful juices over the shredded beef and veggies. Serve hot and enjoy!
