This succulent, fork-tender Mississippi pot roast recipe can be made in the oven, slow cooker, or Instant Pot! It is one of my most popular blog recipes for a reason.

This easy Mississippi pot roast is a home run dish on several fronts! It’s delicious, ridiculously easy to make, and a crowd-pleaser every time. It is savory, rich, fall-apart tender, and makes for fabulous leftovers. As someone who is a bit leftover-averse, I find this roast to be an exception. I had it for dinner two nights in a row and loved it as much the second night as the first!

What Ingredients Are in This Recipe?

A delicious roast doesn’t require a laundry list of ingredients! You may be surprised that this show-stopping dish comes together with just the following ingredients:

• 3-5 lbs. roast – Sirloin tip or shoulder roast are my favorite cuts, but you can also use chuck roast.
• 1 packet of dry ranch dressing mix – Ranch dressing mix is the “secret ingredient” to this recipe because it packs a flavor punch and saves you from measuring salt, parsley, garlic powder, onion powder, etc.
• 1 packet dry au jus gravy mix – If you can’t find this, you can also use a brown gravy mix.
• 1 stick salted butter
• 7-8 pepperoncini peppers
• 1/2 jar pepperoncini juice (from the bottle)
• 1 lb. bag baby carrots (optional)

How Do I Make Mississippi Pot Roast?

Making this Mississippi pot roast is as easy as browning your roast and dumping all your ingredients in the slow cooker or oven. Start by browning your roast in two tablespoons of oil over medium-high to high heat. Next, place your roast in a Dutch oven or Crock-Pot, and sprinkle the ranch seasoning and au jus gravy mix on top. Add your stick of butter to the top and pour in the pepperoncini peppers and liquid. In a slow cooker, cook the roast for 7-8 hours on low. If you’re cooking your roast in the oven, cook it for 7-8 hours at 225 degrees on the middle rack. If you’d like to add carrots, steam them in the microwave for 10 minutes until tender. Once the roast is cooked, take it out of the pan or Crock-Pot and wrap it in foil to keep it warm. Pour the roast drippings into a saucepan and add your carrots. Simmer the carrots over medium heat for 20-30 minutes. Plate your whole roast and carrots or simply shred the roast in the pot!

Why Should I Brown My Roast?

Although you don’t HAVE to brown the roast, I always do. Browning all sides in sizzling oil just makes for deeper flavor and a more caramelized exterior. Simply heat your stovetop and sear the roast in a skillet for a couple of minutes on high or medium-high heat. It only takes a few extra minutes, and I can truly taste the difference when I take the time to sear my roast before cooking!

Make Mississippi Pot Roast in the Crock-Pot or Oven:

This roast is wonderful when made in the slow cooker or roasted “low and slow” in the oven. When using my slow cooker, I cook the roast for roughly 7-8 hours on low. When baking in my favorite Lodge Cast Iron Dutch Oven or my enamel Dutch oven (use at least a 6-quart oven), I cook the roast at 225 degrees for 7-8 hours.

Make Mississippi Pot Roast in the Instant Pot:

There is a bit more detail involved in making the Instant Pot version of Mississippi roast. To see the full list of instructions, you can go to my post, Instant Pot Mississippi Roast with Crispy Dale’s Potatoes.

How Should I Store Leftovers?

This is one of the very few recipes that I actually look forward to eating as leftovers! Keep any leftovers in an airtight container in the fridge. When you’re ready to serve, you can warm it up on the stove or in the microwave.

How Should I Serve Mississippi Pot Roast?

We love eating this dish with perfect black-eyed peas, mashed potatoes, and sliced tomatoes. It’s also fabulous with cornbread, rice or cauliflower rice, and a salad like my Baby Bleu salad!

I hope your family loves this roast as much as mine does. If you make it, please let me know how you like it! As always, thanks so much for stopping by. Be blessed and stay savvy!

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