Mississippi Pot Roast is moist, flavorful, and requires just a handful of simple ingredients. We’ve included instructions for the oven, slow cooker, and instant pot to make this as quick and easy as possible!
Pot roast brings back memories of special family dinners complete with mashed potatoes, green bean casseroles, and some sort of jello mixed with fruit dish. Ah, those were the days. Don’t mind us as we indulge our nostalgia today with Mississippi Pot Roast. Trust us, you’re going to love it.
There are a ton of variations to this recipe circulating. Veggies? Ranch Seasoning? Au Jus Mix? Gravy? Don’t let yourself get stuck in a “traditional pot roast” box, feel free to experiment with variations to this delicious classic recipe!
Best cuts of meat for Mississippi pot roast:
Chuck Roast – tender, falls apart when finished and easily shredded
Round Roast (bottom round, top round) – lean and easy to slice
Beef Brisket – fattier option that gets super tender, but can still be sliced for serving
For a completely different flavor, give this recipe a try with a pork butt or shoulder roast. Trust us, you’ve got to try it!
Pepperoncini Peppers:
Pepperoncinis: you either love them or hate them. Even if you’re not the type to just snack on a whole pepperoncini, we still highly recommend you include them in this recipe for the added flavor from the juices. Give it a try, you might surprise yourself.
Storage and Reheating Instructions:
Store any leftover roast in an airtight container for up to 3 days. To reheat, add to a skillet over medium-low heat until warmed through. However, if you’re as impatient as we are for leftovers, we have been known to pop a piece or two in the microwave for up to a minute with a scant amount of water and covered with a paper towel to retain some moisture.
If you like this recipe, you may be interested in these other delicious beef recipes:
- Classic Sunday Pot Roast
- Sunday Pork Roast
- Slow Cooker Beef Short Ribs
- Old Fashioned Beef Stew
- How to Cook Steak Perfectly Every Time
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
I made this in the crock pot and it was instant success. Even my mother in law asked if I can do this on our next Christmas gathering. I totally love your recipes, they are clear and always give fabulous results.
Thanks Rachel 💖✨
Soooo good! Made it for dinner expecting leftovers for the next day, not a chance. It was completely devoured on night one. 5 stars from the whole family!
Question- It was wonderful- But I had to add a lot more liquid (I did in oven) because the 1/2 liquid dried up quickly- Did I get liquid amount wrong?? I used probably 4 cups throughout.
Moisture loss can vary depending on how well your pot seals. A tightly covered dish helps trap steam and prevent the liquid from evaporating too quickly. If your pot isn’t as tight, more moisture will escape, which might explain why you needed to add more liquid. You did the right thing to add more liquid and there’s no problem with doing so.
Could you please restore the directions for stovetop cooking? It’s in the title of the recipe and I swear I made it that way once using your recipe, but those directions seem to have disappeared. I’m sure I’m not the only one who prefers to cook this delicious recipe that way!Thank you!
The recipe is for stovetop cooking and there are notes for slow cooker and instant pot. Should be everything you need!
I did not have time to use the slow cooker so switched gears to the Dutch Oven. Not sure where this went wrong. Followed instructions for the Oven recipe using a Dutch Oven. The chuck roast was way overdone at 3 hours at 350 degrees. I even added some extra beef broth in the preparation to make sure it was moist.
I cook 4-5 nights a week in our home so I guess I’ll use my better judgement next time. Low and slow in the slow cooker is the only way. And then I’ll monitor the internal temp.
Now I’ve got to clean the Dutch Oven and somehow figure out a way to rescue the remaining pot roast.
Oh no! It sounds like the roast cooked too quickly at 350°F. It sounds like you did everything right, but sometimes oven temperatures and cookware can behave unpredictably, and the size of the roast has an impact too. We always recommend using a meat thermometer so that you can adjust on the fly. To rescue it, shred the meat and mix it with the juices, adding a splash of broth if needed. It’ll still make great sandwiches or tacos!
Re: pepperoncini. Does this recipe mean PICKLED pepperoncini, because it doesn’t say pickled, but it refers to pepperoncini juices. What juices would that be? The pickle juice? I cannot source fresh pepperoncini anywhere.
Well now that’s a bit confusing isn’t it? Listing ingredients is a conundrum that we’ve been looking at hard this year. We look to grocery store shopping listings as guidance for what will best help our users shop for the ingredients they are looking for. Pickled pepperonicini are listed simply as pepperoncinis for grocery store shopping integrations, while raw pepperoncinis are listed with the designation of fresh. I can totally see the confusion though. We’ll have to look at how that might work as we want to make sure we are clear while also integrating with shopping lists.