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Slow Cooker Mississippi Pot Roast takes five simple ingredients and turns it into one of the most flavorful – possibly the very best – pot roast you’ve ever had. Serve it over mashed potatoes with a side of roasted carrots for the ultimate comfort food.

black bowl of mississippi pot roast on top of mashed potatoes

Mississippi Pot Roast Recipe

If you haven’t had Mississippi Pot Roast, I’ve got a treat for you. I waited too long to make it for the first time and now I’m kicking myself because I’ve been missing out.

It takes all of five minutes to throw this roast into the slow cooker.

You’ll sprinkle the roast with some ranch dressing mix, a packet of au jus mix, some pepperoncini and some juice from the peppers, a little bit of butter, and that’s it! Cover it and let it do its thing for the next eight hours.

Because you make it in the slow cooker, it falls apart, while the pepperoncini and juice add just a slight kick to it. The gravy that it makes, combining the slightly spicy pepper juice with the butter, ranch, and au jus mix is next level good.

overhead shot of mississippi pot roast in the slow cooker

Why Is It Called Mississippi Pot Roast?

Supposedly, this recipe traces back to Ripley, Mississippi in the 1990s. A woman named Robin was given a roast recipe and she adapted it to fit her kids’ preferences. She passed her version along to a friend, who submitted it to a church cookbook and it took off from there.

Should You Sear The Roast First?

Some people like to sear the roast before putting it in the slow cooker, but I don’t think it’s necessary. To me, it defeats the ease of a slow cooker recipe. Searing the roast at a high temperature will create a bit of a crust but it’s not a necessary step.

overhead process shots of making mississippi pot roast

How To Make Mississippi Pot Roast

Making this roast requires hardly any effort, and it’s simple enough to put together in 5 minutes before work. I especially like to throw it into the slow cooker on a Sunday morning and go about my day.

  1. First, lay the roast into the slow cooker.
  2. Next, sprinkle the ranch dressing mix and au jus mix over the top.
  3. Then, pour some juice from the pepperoncini over the whole thing and lay some whole pepperoncini on top. How many you add is up to you – I go for 8-10 peppers.
  4. Finally, chop up some butter and add it to the top. The butter will add a richness to the gravy that you don’t want to miss. Cover it and cook your Mississippi Pot Roast on low for 8 hours. That’s it! It really only takes 5 minutes to put it together.

Serving Suggestions

I like to serve Mississippi Pot Roast and gravy over Mashed Potatoes with a side of Roasted Carrots, Garlic Green Beans, or Sauteed Asparagus but on its own, it is low carb and you could serve it with Cauliflower Mac & Cheese to keep that theme.

If you’re looking for a few more slow cooker dinners, try this Crock Pot Honey Bourbon Chicken, Slow Cooker Mongolian Beef, and Slow Cooker Teriyaki Chicken.

bowl of pot roast over mashed potatoes with side of carrots
black bowl of mississippi pot roast on top of mashed potatoes

Slow Cooker Mississippi Pot Roast

5 from 3 votes
This Slow Cooker Mississippi Pot Roast recipe takes five simple ingredients and turns them into one of the best, most flavorful pot roasts you've ever had.
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6 servings


  • 2-3 pounds chuck roast
  • 1 packet ranch dressing mix
  • 1 packet au jus mix
  • 1/2 cup pepperoncini juice
  • 8-10 whole pepperoncinis
  • 1/4 cup butter cubed
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  • Place the roast into the slow cooker and sprinkle on the ranch dressing mix and the au jus mix. Pour the pepperoncini juice on top then add 8-10 whole peppers. Place the cubed butter on top.
  • Cover and cook on low for 8 hours.
  • Once done, shred the meat and serve over mashed potatoes, rice, noodles, cauliflower rice…


If you want to cook potatoes and/or carrots with the roast, add them in during the last two hours of cook time.
Keyword mississippi pot roast, pot roast


Serving: 1gCalories: 356kcalCarbohydrates: 3gProtein: 29gFat: 25gSaturated Fat: 12gCholesterol: 125mgSodium: 542mgPotassium: 528mgFiber: 1gSugar: 1gVitamin A: 291IUVitamin C: 10mgCalcium: 28mgIron: 3mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Melissa Williams

Melissa Williams is the creator of Persnickety Plates where she shares simple, family friendly recipes with everyday ingredients. She especially loves to bake and rarely meets a cookie she doesn’t like. This wife and mom of two girls aims to share recipes that are quick and easy because even though life is busy, there’s always time for good food.

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  1. Pam says:

    This is my favorite go to meals. I always put my roast in the crockpot frozen. Its so good.

    1. Kristin says:

      Love the feedback Pam! Thanks for stopping by.

  2. K a t h e r i n e Morris says:

    I add my small red potatoes and baby carrots on top of the roast along with any other vegetables I might want to use at the same time I start the Crock-Pot that way it’s all done at the same time nothing is mushy I’ve been using a Crock-Pot since crock pot first came out

    1. Kristin says:

      Love your feedback Katherine! Thanks for stopping by.