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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. 

Mississippi pot roast with mashed potatoes on a white plate

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:

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 YouTubeFacebook 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
  • 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
  • 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.
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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