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This delicious and easy-to-make Mississippi Pot Roast recipe is the perfect comfort food for busy weeknights or lazy Sundays. This easy dinner recipe is a family favorite and makes tender, flavorful chuck roast every time.

shredded mississippi pot roast and peperoncini peppers over mashed potatoes

Easy Mississippi Pot Roast Recipe

You’ve probably heard of the famous crock pot Mississippi Roast recipe, and there’s a good chance that you’ve even tried it. This flavorful meal is basically a chuck roast cooked in the slow cooker with a packet of dry Ranch dressing, a stick of butter, pepperoncini peppers and either a packet of gravy mix, au jus mix or onion soup mix.

I have been making easy slow cooker Mississippi pot roast for years now. I’m all about easy recipes, and it doesn’t get much easier than this one!

Sometimes, I’ll use healthier ingredients, but my family loves the original Mississippi roast recipe, as created by Robin Chapman, seasoning packets and all!

chuck roast, onion soup mix, peperoncini peppers, butter and dry ranch dressing


You can find the simple ingredients for easy Mississippi pot roast in your grocery store. Full amounts are in the printable recipe card below.

  • Boneless Beef chuck roast — One of the best cuts of meat for this recipe — a 3 to 5 pound beef roast is ideal.
  • Dry ranch dressing mix — a package of ranch dressing mix or dip mix will work
  • Onion soup mix — or au jus mix or beef gravy mix. I prefer using the onion soup over au jus gravy mix because it adds a lot of flavor.
  • Butter — a whole stick of butter, either salted butter or unsalted butter will work
  • Pepperoncini peppers — adds flavor and tenderizes the roast

How to Make Crock Pot Mississippi Pot Roast

First, I like to spray the inner crock with non stick cooking spray. You can use a crock pot liner if you like.

Then, place the chuck roast into the bottom of the slow cooker. Sprinkle the onion soup mix and ranch mix on top of the roast.

Next, place an entire stick of butter on top, and add a few pepperoncini peppers and some juice from the jar over the meat. You don’t need to add any other liquid, such as beef broth, since the chuck roast will release plenty of liquid as it cooks.

The first time I made crock-pot Mississippi roast, I used more juice from the jar of pepperoncini peppers, which made it a little spicier. Now, I use a little less. Finally, place the cover on the slow cooker.

boneless chuck roast topped with dry ranch dressing, onion soup mix, butter and peperoncini peppers in crock pot

Cook Time

Cook the roast for 5 to 6 hours on high or 8 to 10 hours on low. The internal temperature should be around 195 to 200 degrees f, according to a meat thermometer.

You should be able to easily shred the meat with 2 forks.

cooked Mississippi pot roast in slow cooker with peppers

What to Serve with Mississippi Roast

What to serve with this slow cooker recipe? Serve the shredded roast over mashed potatoes or buttered egg noodles or rice. It is absolutely delicious with the juices poured on top! We love it with a side of green beans or broccoli.

Mississippi roast is low carb and keto friendly. You can serve it over mashed cauliflower or cauliflower rice for a low carb dinner.

shredded Mississippi roast and gravy in slow cooker

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze leftover shredded beef for up to 3 months for best flavor.

Leftover Mississippi pot roast makes delicious sandwiches and beef tacos! Just reheat the meat in the microwave or on the stove.

Substitutions and Variations

There are a few different ways to customize this crockpot Mississippi pot roast recipe.

To make a Mississippi pot roast no packets recipe, use a blend of dried spices and add a small amount of ranch dressing at the end of cooking. You can see the details in the recipe card.

If you’re really short on time, try my Instant Pot Mississippi Roast recipe. It only takes a little over an hour to cook in the pressure cooker!

You can make this pot roast without peperoncini peppers, but they help tenderize the roast and add flavor. Try banana peppers or mild pepperoncini if you don’t like spicy food.

If you can’t find a chuck roast, you can use a rump roast. It may not be as tender and shreddable, though.

You can make slow cooker Mississippi chicken by with boneless, skinless chicken breasts.


Helpful Tips for Perfect Pot Roast

You can sear the roast on all sides in a skillet before slow cooking if you want. I have taken this extra step before, and I honestly cannot tell the difference either way after the roast has cooked for a few hours.

There’s no need to add any additional liquids because there are plenty from the juices from the roast and the jar of peppers.

If the pot roast isn’t tender, it’s most likely because it wasn’t cooked long enough. Chuck roast needs to cook until the temperature is around 200 degrees F for the meat to be tender and shreddable. If you have cooked your roast long enough, it’s possible that it was just a bad cut of meat.

5 from 13 votes

Mississippi Pot Roast (easy slow cooker recipe)

By: Dee
This delicious and easy-to-make Mississippi Pot Roast recipe is the perfect comfort food for busy weeknights or lazy Sundays. This easy dinner recipe is a family favorite and makes tender, flavorful chuck roast every time.
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 10



  • 3 to 5 pound boneless beef chuck roast
  • 1 envelope onion soup mix
  • 1 envelope dry ranch dressing mix
  • ½ cup butter 1 stick
  • ½ cup pepperoncini peppers plus about 1/4 juice
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  • Spray slow cooker with non stick cooking spray
  • Place chuck roast in slow cooker, and add onion soup mix, ranch dressing mix, butter, peppers and juice over roast
  • Cover, and cook on high for 5 to 6 hours or on low for 8 to 10 hours
  • Shred beef, and serve



To make without packets, use 1 teaspoon sea salt, 1 teaspoon ground black pepper, 1 tablespoon dried minced onions in place of the packets, and add 1/4 cup ranch dressing at the end of cooking. Keep the butter.
All slow cookers are different, so cook times may vary from 4 to 5 hours on high to 8 to 10 hours on low. Roast is done when it is fork tender and shreds easily with forks.
You can use au jus mix or beef gravy mix instead of onion soup mix.


Calories: 347kcal, Carbohydrates: 4g, Protein: 27g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 715mg, Potassium: 499mg, Fiber: 0.5g, Sugar: 0.3g, Vitamin A: 323IU, Vitamin C: 5mg, Calcium: 32mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main
Cuisine: American
Like this? Leave a comment below!

For more slow cooker chuck roast recipes, try my Crock Pot Chuck Roast, slow cooker pot roast or Instant Pot pot Roast. For more crock pot recipes and delicious dinners, please follow me on social media and subscribe to my weekly newsletter!

I hope you love this easy roast recipe as much as we do. My family says it’s the best roast they’ve ever eaten!

crock-pot-mississippi-chuck-roast on tray

Recipe first published in 2016 and updated in 2024.

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Recipe Rating


  1. Tim says:

    So easy and can be made for a few meals with the leftovers! Just enough spice!5 stars

  2. Martin says:

    Im on a no carb diet. What sides go well with this?

    1. Dee says:

      Cooked cauliflower — whole, riced or mashed would be good. Broccoli or summer squash/zucchini are ones that come to mind, as well.

  3. Kim says:

    Send help. This is the second time I’ve done everything the same but the roast isn’t falling apart. I don’t understand what’s going on. Could it be my crock pot? Maybe I should stick it in my instant pot for the next 2 hours. I’m so lost.

    1. Dee says:

      Oh no! I started making Mississippi roast in my Instant Pot and like it so much better. I cut the meat so that it cooks evenly, and it’s done in about an hour. Here’s the IP roast : recipe If it’s already cooked but just tough, you can transfer everything to the IP and pressure cook for say, 20 minutes with a 15 minute release, and that should help it fall apart. It could also be the cut of meat. I’ve had roasts labeled “chuck” before that were actually something else that had been mislabeled by the store.