This Mississippi Roast is an ultra-tender and flavorful comfort food meal. Chuck roast is slow cooked with ranch seasoning and Pepperoncini peppers for a quick, easy, family favorite dinner.
This Mississippi roast is quickly becoming a regular meal in the Debth household. Ultra tender beef is slow cooked in a flavorful and slightly spicy sauce and served over creamy mashed potatoes. You’re going to want to add this comfort food dish to your weekly rotation!
What is a mississippi roast?
Mississippi roast, also known as Mississippi pot roast, is a classic American comfort food made up of beef chuck roast and seasonings cooked low and slow (often made in the crockpot) for an ultra-tender and flavorful meat.
This recipe originated in…you guessed it…Mississippi. The recipe was invented by a home cook that lived there. She called it a “roast” but as it became more popular in other regions, it took on the name Mississippi roast.
This recipe requires 5 super simple ingredients!
- Beef Chuck Roast – use boneless chuck roast. It’s economical, flavorful, and tender.
- Ranch Dressing Mix and Dry Onion Soup Mix – add flavor to the meat. This is the classic spice combo for Mississippi roast and it’s absolutely perfect!
- Pepperoncini Peppers – use jarred peppers — juices and all! The peppers add a nice bite and the juice adds moisture to the beef.
- Unsalted Butter – adds a rich buttery flavor and moisture.
How to make
This Mississippi roast recipe only takes 5 minutes to prep!
- Grease your crockpot, place in your roast, and sprinkle on ranch dressing mix and onion soup mix.
- Rub the seasonings into the meat then pour in the peppers, with the juices.
- Top with butter, cover, and cook.
- Shred then serve and enjoy!
What cut of meat to use
The great thing about Mississippi roast is that you can use an inexpensive cut of meat. I use beef chuck roast but brisket, round, or even a pork roast will work as well!
Since it cooks in the crockpot, it has plenty of time to become tender and really soak up all the flavor from the seasonings.
Why is my mississippi roast tough?
If your roast is tough and chewy, it’s most likely undercooked or you cooked it too high too fast.
I recommend letting it cook on LOW for a full 7-8 hours, then testing it with a fork. You should be able to easily break a forkful of meat off. If you can’t, continue to cook it for up to an additional hour.
What to serve with mississippi roast
This roast is delicious on it’s own but I love to fill the meal out with a couple of side dishes. Here are some of my favorites!
- Mashed Potatoes
- Roasted Vegetables
- Green Bean Casserole
- Honey Roasted Carrots
- Pear, Blue Cheese, Candied Pecan Salad
How to store
Leftovers will keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
To reheat, thaw in the fridge if frozen then microwave or heat on the stove until warmed through.
Equipment for this recipe
- 1 (3 pound) boneless beef chuck roast
- 1 (1 oz) packet ranch dressing mix
- 1 (1 oz) packet dry onion soup mix
- 1 (16 oz) jar pepperoncini peppers *
- 1/2 cup unsalted butter 1/2 cup = 1 stick
- Grease a 6 quart crockpot with cooking spray.
- Place roast in, then sprinkle with ranch mix and soup mix.
- Gently rub the mixes into the roast.
- Pour in the peppers (with the juices), then top the roast with the butter.
- Cover and cook on LOW for 7-8 hours.
- Shred, then serve and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.