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!
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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!
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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.
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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 Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Like stayathomechef so much help with my cooking
Incredible Roast, i had a 3 lb roast, i would probably cook for 6 hrs. But, then again that’s my preference. I will be 60 in April, so next time I will scale back to half a stick of butter to see how it turns out.
Love the ease of throwing this delicious roast together!
Thank you, thank you, thank you. This is the best pot roast recipe ever.😋 Delicious and so tender!
So simple. Infuses a nice tang to the meat. Cooked mine in the crock pot and made gravy with the juices and cooked, stemmed pepperoncinis. Fabulous gravy.
How did you make the gravy?
The secret to a tender Chuck Roast not falling apart is to cook it 1 day ahead before you intend to serve . Cook the Chuck roast and cool it and then, refrigerate it overnight . SLice it into serving pieces and reheat it either in its cooking sauce on the stove or place in a microwave safe dish ( sliced with 2-3 T. of sauce ) and heat for 1- 1.5 mins . Heat broth and the rest of the vegetables in pot . Place slice heated beef on a serving platter and top with sauce and vegetables (… Read more »
Incredible roast! I forgot to include a 5 star rating the first review. I would cut my cooking time back to 6 hrs. I also might try cuttting the butter back since I’ll be 60 in April! I loved that I threw carrots on the bottom and they weren’t mush. Simple and easy to throw together…Loved it!
I made it today. Fantastic, tasty and super easy. It’s a keeper. Thanks.
Maybe next time I’ll use low sodium broth and unsalted butter because it was good, but too salty.
Thank you for sharing. I love pot roast. Thinking making it for Sunday. I love your recipes
Really delicious and easy. Great flavor from the peppers
Made it in my slow cooker, it was tender and delicious. I added a touch extra of salt and it was perfect. It was a big it with my family!
I bought an electric pressure cooker just to make this. It was wonderful. I ate mine with some of the peppers cut up.
Just recently found you on FB…I love your presentations and recipes..pls keep them coming!💖
I LOVE this recipe. Thanks for sharing. I use extra peppers in mine & that juice from the peppers are delectable delicious.
This was great and so easy. I used it for Italian beef sandwiches.