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    Popular » Recipes » Crock Pot

    Crock-Pot Mississippi Pot Roast

    This post may contain affiliate links. Please see disclosure for more information. Published: Aug 17, 2022 by Dee

    This Crock-Pot Mississippi Chuck Roast recipe uses simple ingredients to make chuck roast fork tender, flavorful and delicious. A family favorite perfect for an easy weeknight dinner or Sunday supper!  via @meamel

    This Crock-Pot Mississippi Pot Roast recipe uses simple ingredients to make chuck roast fork tender, flavorful and delicious. A family favorite perfect for an easy weeknight dinner or Sunday supper!

    Jump to Recipe -
    shredded mississippi pot roast and peperoncini peppers over mashed potatoes
    Jump to:
    • Frequently Asked Questions
    • Ingredients
    • How to Make Crock-Pot Mississippi Pot Roast
    • Cook Time
    • Serving Suggestions
    • How to Store and Reheat
    • Substitutions and Variations
    • Recipe
    • Reviews

    You've probably heard of the famous crock pot Mississippi Roast recipe, and there's a good chance that you've even tried it. Or, maybe not.

    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, seasoning packets and all!

    easy-crock-pot-mississippi-chuck-roast-recipe

    Frequently Asked Questions

    What is Mississippi pot roast made from?

    Mississippi pot roast is a chuck roast made with a packet dry Ranch dressing, a stick of butter, peperoncini peppers and either a packet of gravy mix, au jus mix or onion soup mix.

    Where did Mississippi Roast originate from?

    Robin Chapman, from Mississippi, created this recipe from ingredients she had on hand. While she simply called it "the roast" this recipe became famous on Pinterest where it was known as Mississippi roast after it's creator.

    Can you cook Mississippi roast on high?

    Yes, you can. You just have to cook it long enough for the meat to break down and become tender. While the low setting is ideal, you can get perfectly tender roast on the high setting.

    Why is my Mississippi roast not tender?

    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.

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

    Ingredients

    You can find the simple ingredients for crock pot Mississippi pot roast in your grocery store.

    • Beef chuck roast -- a 3 to 5 pound roast is ideal.
    • Dry ranch dressing mix -- a package of ranch dressing mix or dip mix will work
    • Onion soup mix -- or au jus gravy mix or beef gravy mix. I prefer using the onion soup because it adds a lot of flavor.
    • Butter -- a whole stick of butter, either salted butter or unsalted butter will work

    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 peperoncini peppers and some juice from the jar over the meat. You don't need to add any other liquid 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

    Note -- You can sear the roast on all sides 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.

    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

    Serving Suggestions

    What to serve with this slow cooker recipe? Serve the shredded roast over mashed potatoes or buttered noodles. 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 for a low carb dinner.

    How to Store and Reheat

    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.

    shredded Mississippi roast and gravy in slow cooker

    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 peperoncini 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.

    Recipe

    shredded crock pot Mississippi pot roast with peperoncini peppers over mashed potatoes

    Crock-Pot Mississippi Pot Roast

    Published by Dee
    This Crock-Pot Mississippi Pot Roast recipe uses simple ingredients to make chuck roast fork tender, flavorful and delicious. A family favorite perfect for an easy weeknight dinner or Sunday supper!
    5 from 4 votes
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    Prep Time 5 mins
    Cook Time 5 hrs
    Total Time 5 hrs 5 mins
    Course Main
    Cuisine American
    Servings 10
    Calories 347 kcal

    Equipment

    • 1 Crock-Pot

    Ingredients
      

    • 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 ¼ juice

    Instructions
     

    • 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

    Notes

    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 ¼ 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.

    Nutrition information is estimated. Please do your own calculation to fit special diets.

    Nutrition

    Calories: 347kcalCarbohydrates: 4gProtein: 27gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 118mgSodium: 715mgPotassium: 499mgFiber: 0.5gSugar: 0.3gVitamin A: 323IUVitamin C: 5mgCalcium: 32mgIron: 3mg
    Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

    The best thing about this Crock-Pot Mississippi Chuck Roast is that you can totally customize it to suit your own tastes. I don't think there's any right or wrong way to make it. All I know is that this recipe is a keeper, and the leftovers really are incredible.

    Either way, this roast was tender, juicy and absolutely packed with amazing flavor. 

    For more slow cooker chuck roast recipes, try my Crock Pot Chuck Roast, slow cooker pot roast or Instant Pot pot Roast.

    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!

    For more crock pot recipes and delicious dinners, please follow me on social media and subscribe to my weekly newsletter!

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      Recipe Rating




    1. Martin says

      July 18, 2020 at 7:48 pm

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

      Reply
      • Dee says

        July 19, 2020 at 12:00 am

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

    2. Kim says

      September 02, 2019 at 1:23 pm

      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.

      Reply
      • Dee says

        September 02, 2019 at 1:55 pm

        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.

    3. Miz Helen says

      August 15, 2016 at 7:31 am

      Congratulations!
      Your recipe is featured on Full Plate Thursday. Hope you enjoy your new Red Plate and have a great week!
      Miz Helen5 stars

      Reply
    4. Linda Primmer says

      August 09, 2016 at 3:51 pm

      What a great dish. i love using my crock pot. pot roast is one of those dishes we enjoy year round. Thanks for sharing this delicious recipe at DI&DI.

      Reply
    5. Christine says

      August 07, 2016 at 1:27 pm

      Love cooking pot roast in a crock pot, going to have to tweak my recipe and see how this one tastes. If you have time, I'd love it if you could join us at the DI & DI Link Party. I think our followers would love to see your recipe. If not, have a great week!
      XO

      Reply
      • Dee says

        August 07, 2016 at 2:38 pm

        Thanks so much, Christine. Off to visit now! 🙂

    6. Roxana says

      August 03, 2016 at 8:17 pm

      I love making chuck roast, just like you said, the leftovers are perfect for sliders or tacos. Gotta love when you cook once and eat twice!

      Reply
      • Dee says

        August 03, 2016 at 10:33 pm

        Definitely! We just had the leftovers as tacos tonight! 🙂

    7. Renee - Kudos Kitchen says

      August 02, 2016 at 6:12 am

      I love adding butter to the finish of many dishes. It gives such a lovely flavor and makes the taste of whatever you've made linger longer on the tongue. This looks amazing!

      Reply
      • Dee says

        August 22, 2016 at 8:31 pm

        Exactly -- It's always nice to meet another butter lover! 🙂

    8. Debra A Attinella says

      August 02, 2016 at 4:49 am

      This looks fantastic! Great idea to use your crockpot

      Reply
    9. Erin @ Texanerin Baking says

      August 02, 2016 at 2:01 am

      Pot roast is a year-round favorite of mine! And this one looks amazing - SO tender! Yum.

      Reply
    10. Amanda | The Chunky Chef says

      August 01, 2016 at 6:50 pm

      We love Mississippi pot roast here, so I'll have to try your version soon!

      Reply
    11. Krista says

      August 01, 2016 at 6:39 pm

      This is so easy and so delicious! I could eat it every week!

      Reply
      • Dee says

        August 22, 2016 at 8:29 pm

        I think I could too -- It's now one of our favorites!

    12. Jessica - The Novice Chef says

      August 01, 2016 at 4:40 pm

      One of my all time favorites! Yum!

      Reply
      • Dee says

        August 22, 2016 at 8:29 pm

        Mine too -- It's the best, isn't it?!

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    I’m the blogger, chief cook, recipe developer and photographer behind Meatloaf and Melodrama. I absolutely love to create easy, budget-friendly, homemade meals and treats for my family. I also love to think of new ways to repurpose leftovers so that my family will actually eat them!

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