Slow cooked in the crockpot, this Mississippi Roast becomes falls apart tender and is smothered in a buttery, tangy pepperoncini-ranch sauce.
Why you’ll love this
- Insanely Easy. 5 ingredients and no chopping, my friends! 1 chuck roast, 2 seasoning packets, 1 jar of peppers, and 1 stick of butter are all you need!
- Throw and Go. Dump everything into the crockpot and walk away!
- Family Favorite. My kids absolutely devour this ultra tender beef when served over their favorite creamy mashed potatoes. Pepperoncinis are not very spicy, so this is great even for littles!
- Freezer Friendly. Freeze leftovers for future Mississippi roast sandwiches (YUM)!
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.
Ingredient notes
This recipe requires 5 super simple ingredients!
- Beef Chuck Roast – use boneless chuck roast. It’s economical, flavorful, and becomes so tender when it cooks low and slow. See What Cut of Beef to Use for more options!
- Seasonings: Ranch Dressing Mix and Dry Onion Soup Mix – I prefer the Hidden Valley Original Ranch Seasoning Dressing & Recipe Mix Packet and the Lipton Recipe Secrets Onion Soup & Dip Mix. Make your own seasoning blend(s), if preferred!
- Pepperoncini Peppers – you’ll need 1 (16 oz) jar pepperoncini peppers (including the juices). I used the whole peppers, then removed the stems before serving. You may also use sliced pepperonici peppers. I’ve seen some brands labeled as “mild” or “medium heat”, so if you’re concerned about spice, look for “mild” peppers.
- Butter – salted or unsalted butter will be fine. It takes a rich and buttery flavor and texture, but if you’re looking to lighten this up, feel free to leave it out. If omitting the butter, you may want to add in 1/2 cup broth so it doesn’t dry out.
How to make
This Mississippi roast recipe only takes 5 minutes to prep!
- Grease crockpot, add in the 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!
How to make mississippi pot roast in the instant pot
- Place 1 cup beef broth into the bottom of a 6 quart instant pot
- Add in roast, sprinkle with seasoning packets, then rub the spices into the beef.
- Top with peppers and butter.
- Cover and seal, then cook on HIGH pressure for 1 hour.
- Allow the IP to release the pressure naturally, then shred, 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.
Is mississippi roast spicy?
No. Pepperoncini peppers are considered a mild, tangy, zesty pepper. However, feel free to use half the amount of peppers listed if you’re concerned.
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!
- Potatoes
- Bread: Garlic Bread, Beer Bread, Biscuits, Rhodes Rolls, etc.
- 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.
– Jennifer
Mississippi Roast
Equipment for this recipe
Ingredients
- 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 *
- ½ cup unsalted butter 1/2 cup = 1 stick
Instructions
- Place roast into a greased 6 quart crockpot, then sprinkle with ranch mix and soup mix.
- Gently rub the mixes into roast.
- Pour peppers (including the juices), then top roast with butter.
- Cover and cook on LOW for 7-8 hours (preferred) or HIGH for 3-4 hours.
- Shred, then serve and enjoy!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Nancy
Jennifer @ Show Me the Yummy
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