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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!

looking down into a dutch oven with a pot roast and pepperoncinis

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. 

Mississippi pot roast with mashed potatoes on a white plate

If you like this recipe, you may be interested in these other delicious beef recipes:

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.

looking down into a dutch oven with a pot roast and pepperoncinis
Ingredients
  • 2 tablespoons vegetable oil
  • 1 3 to 5 pound beef roast chuck round, or brisket
  • 1/2 cup beef broth
  • 8 whole pepperoncinis
  • 1/4 cup pepperoncini juices
  • 2 tablespoons ranch dressing seasoning
  • 1 tablespoon onion powder
  • 1/2 cup salted butter
Instructions
  • Preheat oven to 350 degrees F. Get a large oven safe dutch oven pot heating over high heat.
  • Add vegetable oil to pot and sear roast until browned, about 3 to 4 minutes each side.
  • Once seared, remove from heat and pour in beef broth, pepperoncinis, pepperoncini juices, and sprinkle roast with ranch dressing mix and onion powder. Add butter on top of roast.
  • Place a lid on the pan and transfer it to the preheated 350 degree oven. Cook 3 hours, or until meat reaches an internal temperature of 202 degrees F and shreds easily with a fork.
Notes
SLOW COOKER INSTRUCTIONS: Searing in oil in a skillet is an optional step. Place the seared or un-seared meat directly into a slow cooker. Add in all remaining ingredients and cook on low 8 hours.
INSTANT POT ELECTRIC PRESSURE COOKER INSTRUCTIONS: Follow this recipe as directed, but instead of searing and baking the roast in a large pot, you’ll do all of this in your pressure cooker. Sear the roast as directed in step 2 using the sear setting on your electric pressure cooker. Once seared, add in liquids, pepperoncini, seasonings, and butter. Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Then, switch the release valve to the venting position. Remove lid once steam has stopped coming out.
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September 11, 2020 9:00 pm

5 stars
Like stayathomechef so much help with my cooking

kay eutsler
September 12, 2020 7:06 am

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!

Kathy
September 11, 2020 11:40 am

5 stars
Thank you, thank you, thank you. This is the best pot roast recipe ever.😋 Delicious and so tender!

Mark Trulin
September 19, 2020 12:22 pm

5 stars
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.

September 25, 2020 5:24 am
Reply to  Mark Trulin

How did you make the gravy?

Winnie Parker
September 13, 2020 12:29 pm

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 »

kay eutsler
September 12, 2020 7:09 am

5 stars
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!

Mildred Agosto
October 26, 2020 7:05 pm

5 stars
I made it today. Fantastic, tasty and super easy. It’s a keeper. Thanks.

Alice Norris
October 26, 2020 4:56 am

4 stars
Maybe next time I’ll use low sodium broth and unsalted butter because it was good, but too salty.

Martha
October 15, 2020 4:52 am

Thank you for sharing. I love pot roast. Thinking making it for Sunday. I love your recipes

September 28, 2020 10:42 am

5 stars
Really delicious and easy. Great flavor from the peppers

Rachel Thompson
September 19, 2020 10:58 am

5 stars
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!

Brian Anderson
September 16, 2020 4:26 pm

5 stars
I bought an electric pressure cooker just to make this. It was wonderful. I ate mine with some of the peppers cut up.

September 11, 2020 10:48 pm

5 stars
Just recently found you on FB…I love your presentations and recipes..pls keep them coming!💖

LaTonya
September 11, 2020 8:14 pm

5 stars
I LOVE this recipe. Thanks for sharing. I use extra peppers in mine & that juice from the peppers are delectable delicious.

June stern
September 11, 2020 3:21 pm

This was great and so easy. I used it for Italian beef sandwiches.

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