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.
Looking forward to doing this recipe, thank you for sharing different way of cooking pots.
My family and I aren’t pot roast fans. I have cooked it over the years, the way my grandma and mom have. I realized one day that I wasn’t looking forward to dinner after making the same potatoes and carrots roast. Then, we purchased a cow and had even more roast!! I decided to search your site and found this recipe. I thought, “Why not?!? I have nothing to lose, only gain.” I was slightly put off by the Pepperoncinis and saw your comment to just try it. I AM SO GLAD I DID! My family devoured this dish! I made enough to last two dinner. My husband asked for me to make it again. The kids (and he)
were excited to eat it as leftovers. I enjoyed it for lunch, as well. It makes great roast beef sandwiches, too! Thank you so much! We watch our sodium intake, so I did made my own ranch seasoning (minus the dried buttermilk). We will enjoy this for many years. Thanks again!
P.S. I made it in the slow-cooker. It took 5 mins to assemble (I made the ranch seasoning a few days prior). Also, the butter was omitted.
This was so good and so easy!! Love it!!
Been cooking roast all my life and this one is, hands down, the BEST. Have it in the oven now and the smell is divine! Thank you, Stay at Home Chef!
I used this recipe for years! The original old recipe include a pack of AU JUS help with your gravy taste and help make more gravy. I also cut the butter to 1/2 stick.
Came out great, lots of flavor and meat was so tender. Family loved it. A definite make again.
Mississippi Pot roast was Amazing 😋 l’ll be making this often, super easy!
This has become a regular in our dinner rotation. Makes great leftovers too. So simple to put together and minimal ingredients. We love the peppers in it so much that we add the whole jar of them!
Absolutely delicious!
I used a chuck roast & cooked on low for 8 hrs in a slow cooker.
Also added carrots & peas.
Seemed a bit too much butter, next time I’ll use half a stick, other than that it was very good