This Mississippi pot roast features succulent slow-cooked beef chuck, rich au jus gravy, and zesty pepperoncinis. Get ready for a mouthwatering flavor explosion!

Pot Roast in a bowl with herbs.

What Is a Mississippi Pot Roast?

A Mississippi pot roast is a savory slow-cooked medley of beef chuck, pepperoncini peppers, butter, au jus gravy mix, and ranch seasoning. This roast tastes tangy, rich, and slightly spicy. Thanks to the lengthy cook time, the texture of the meat is best described as “melt-in-your-mouth.”

Mississippi pot roast is considered the invention of Robin Chapman, a mom from Mississippi who set out to create the best pot roast for her kids. Unbeknownst to Robin, her recipe would take the nation by storm and win over countless palates over the years.

How To Make Mississippi Pot Roast

Who knew a pot roast could come together with only five simple ingredients and five minutes of prep time? Get ready to have your mind and taste buds blown with this phenomenal recipe.

  • Season the roast: Place the meat in a crockpot and season it with the mix packets.
  • Add the remaining ingredients: Add the butter and pepperoncinis.
  • Cook the roast for 8 hours: Cover with a lid and cook until the meat is tender.
  • Shred the roast: Use a meat claw or two forks to shred the roast and enjoy!

Best Cuts of Meat for a Pot Roast

Pot roasts showcase the fascinating process of collagen breakdown in meat. As the tough connective tissue is slow cooked, it melts into gelatin and results in wonderfully tender meat. Here are our top favorite cuts for this roast.

  • Chuck roast: This cut is taken from the shoulder and neck of the cow. Chuck is the most popular choice for a pot roast because of its fattiness and rich flavor.
  • Brisket: Brisket is a portion of the lower chest that is prized for its beefy flavor and tenderness when cooked properly.
  • Bottom round roast: Have you ever had roast beef? Chances are it was made from a bottom round roast. This cut is taken from the rump and hind legs and is enjoyed as a leaner option.

Ingredient Variations

This Mississippi pot roast keeps things simple. If you like a bit more pizzazz, make any of these swaps or additions to change up the flavor of your pot roast.

  • Veggies: Create a heartier meal by adding quartered potatoes, onions, celery, and baby carrots in the last 1-2 hours of cooking. If you like more heat, throw in a few more pepperoncinis.
  • Seasoning: Swap the au jus mix for brown gravy mix or onion soup mix. Or, use low sodium mix packets.
  • Liquid: Add low-sodium chicken broth, beef broth, and/or some of the pepperoncini juice from the jar if you like it extra juicy.
  • Herbs: Sprinkle fresh parsley or dill on top for a pop of color.
Plated Mississippi Pot Roast.

Tips For a Perfectly Tender Pot Roast

Beef chuck is notoriously tough or bland when cooked improperly. However — follow these tips, and you’ll end up with a luxuriously tender roast.

  • Sear the beef. Deepen the flavor of the roast by giving it a good sear. Before placing the meat in the crockpot, caramelize it on all sides in an oiled skillet over high heat.
  • Use plenty of butter. This is not the time to skimp on the butter! Not only does it add flavor, it mingles and melts with the seasoning mixes to create the most tantalizing gravy.
  • Plan ahead. A pot roast is the perfect make-ahead dinner. Pop the ingredients into the crockpot before work, cover and turn it on low, and enjoy a steaming roast as soon as you walk through the door.

Ways To Serve

There’s no better way to enjoy a Mississippi pot roast than with the classic pairing of mashed potatoes. If you’re not feeling potatoes, ladle the roast over a bed of rice or egg noodles. Watching your carbs? Opt for a side of cauliflower rice. And don’t forget the veggies — buttery garlic green beans, roasted butternut squash, and roasted carrots and parsnips are all tasty options.

Storage & Reheating

When those hunger pangs hit you, you’ll be so thankful for a big batch of leftover pot roast. Store it away to preserve the freshness, then simply reheat and sink your teeth in!

  • Refrigerator: Allow the pot roast to cool completely, then transfer it to an airtight container and store for up to four days in the fridge.
  • Freezer: For a long term storage option, freeze the pot roast in an airtight container for up to two months.
  • Reheating: Reheat leftovers from the fridge on the stovetop or in the microwave until heated through. For a frozen roast, place the leftovers straight from the freezer into a baking dish covered with foil. Reheat in the oven at 350°F for 30-40 minutes.

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About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.