Slow Cooker Mississippi Pot Roast

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


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 pepperoncinis 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 pepperoncinis 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


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.


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


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 pepperoncinis over the whole thing and lay some whole pepperoncinis 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.


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, Slow Cooker Teriyaki Chicken, or Slow Cooker Barbecue Chicken Sliders.

bowl of pot roast over mashed potatoes with side of carrots

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
black bowl of mississippi pot roast on top of mashed potatoes

Slow Cooker Mississippi Pot Roast

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 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Course Dinner, Main Course, Main Dish
Cuisine American
Servings 6 servings
Calories 356kcal


  • 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


  • 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.


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

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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