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.
Absolutely awesome ! After 15 years, I purchased myself a new slow cooker. I just had to try it out, so I went with the chuck roast and followed the recipe exactly . It was perfect – not too salty, as some of the above reviews stated – and the butter amount is just right if the roast is lean enough. My husband ate a second helping, and declared it, “one of the best ever!.” I think this will be my new go to roast in the future. Love this recipe, Rachael!
I made this Mississippi Pot Roast, slower cooker method, and it turned out great!
I did a light salt / pepper rub, patted in, before searing. Used the Ranch Dressing mix, and besides the Onion Powder, I also added 1/2 of a white onion, coarse chopped…as I like to include fresh vegetables.
Used the 1/2 stick of unsalted butter option, and I add the actual peppers later in the cooking process so they wouldn’t cook down as much. Really a great, easy recipe with a very good result.
My family and me love these Recipie tks. Its delicious
I make this all the time but just add ranch powder dressing mix, dry onion soup mix butter and pepperchenies. Delicious
The best chuck roast I ever made. My family said from now on follow this recipe. They 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
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?