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Crockpot Mississippi Pot Roast (My Way)

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Crockpot Mississippi Pot Roast is a dream dinner! Just 5 minutes of prep and you are on your way to a meal your entire family will love. My simple recipe is easy to create and loaded with flavor that will surprise you!

Confession time – I struggled to make a decent roast for years. Yes, you read that right. For years I was an epic failure at making pot roast.

I tried different cooking methods, cuts of meat and recipes. You name it, I probably tried it. And none of them worked for the tender roast I wanted.  

Plate of Mississippi Pot Roast, mashed potatoes & brussels sprouts with graphic overlay | A Reinvented Mom

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One day, I found this Mississippi Pot Roast recipe, and it all changed from there. All my pot roast dreams came true. This recipe is full of the rich flavor I wanted, creating tender beef ideal for a weeknight meal and delicious leftovers the following day. 

The slow cooker is one of my favorite ways to prepare meats like ranch pork chops and this easy crockpot round steak recipe.

Why Should I Make Mississippi Pot Roast?

The reasons I love this no fail recipe are all about how easy it is to prepare. There is minimal prep time when using a slow cooker. You literally put the ingredients into the cooker, set the time, and forget about it until you’re ready to serve.  

This recipe is so easy that it has turned out perfectly every time I have made it for my family. Trust me, it’s not only delicious but super simple to make. 

When it comes to the flavor, this recipe adds a bit more depth than a classic pot roast. And cooking it low and slow in the crockpot makes the meat much more tender.

The addition of peppers and ranch dressing mix creates a rich but mildly zesty flavor that really elevates a traditional meal.  

Ingredients needed to prepare Mississippi Pot Roast - chuck roast, beef broth, onion, butter, peppers, seasonings & a slow cooker | A Reinvented Mom

How to Make My Version of Mississippi Pot Roast 

My recipe was made with a few modifications based on what I had on hand in my pantry at the time. I switched out a few things, but truly feel the flavor is perfect the way I make it.  

Instead of the classic au jus sauce mix that many use, I substituted some canned beef broth. Another change I made was to use banana wax peppers instead of the traditional pepperoncini peppers. I also add a couple spoonfuls of the banana pepper brine for extra flavor.

Finally, and probably the most controversial, I cut the amount of butter recommended in half. I just couldn’t justify a whole stick of butter in this Mississippi roast. It’s just as good with less butter (pinky promise!).

If your taste buds prefer, feel free to add back in the extra butter and swap out for the pepperoncini peppers. 

Mississippi Roast in Crockpot | www.AReinventedMom.com

How to Serve This Easy Pot Roast Recipe  

My preference is to serve this slow cooker Mississippi pot roast with mashed or baked potatoes. A side of vegetables and hot rolls make the meal complete. If I’m feeling a bit ambitious, I’ll use the cooking liquid to make a simple gravy to go over my potatoes. 

Another great way to use this recipe is for an open-faced pot roast sandwich. Toast a nice piece of bread, and then top with a bit of the shredded roast beef and a spoonful of the sauce and drippings for a classic dinner recipe. 

When making this roast, you may also want to make a side of my cornbread casserole or butternut squash. Both are excellent alongside this rich roast. 

What to do With Crock Pot Mississippi Pot Roast Leftovers 

When I make a pot roast, there is always a bit of extra leftover meat for the next day. A larger cut of meat is easy to cook like this and shred to divide into 2-3 days of meals. 

PRO TIP: Add a little cooking liquid to the leftover meat, to keep it from drying out.

When that is the case, I use the leftovers for some of the following meal ideas: 

  • Make into a roast beef sandwich with a bit of mayonnaise and a slice of tomato on a toasted piece of bread. 
  • Shred and mix with lots of cheese and green chiles to put inside flour tortillas to make a quesadilla.
  • Reheat leftover meat with your favorite barbecue sauce and put on a toasted bun for a tasty BBQ sandwich. 
  • Mix into cooked pasta for a hearty version of beef and noodles. 
  • Add chopped carrots, tomatoes, onions, celery, and potatoes to the leftover broth for a richer version of a classic beef stew. 

Why is it Called Mississippi Pot Roast?

I’ve always enjoyed recipes with a little history or unique background. And the slow cooker Mississippi pot roast recipe didn’t disappoint me.

In fact, it has a great background that was featured in the New York Times. It all started with a regular mom in her home kitchen making a substitution in seasonings for a recipe her aunt had given her years before. 

Take some time to check out this article and learn more about the history of the pot roast with fun added flavors.  

I personally think this is the best pot roast recipe in the world. Yes, it’s that good!

If you’ve never had Mississippi Pot Roast, what are you waiting for? You NEED to make one stat!

Helpful Tools to Make Crock Pot Mississippi Pot Roast

Slow Cooker – I’m loving this model because I can sear the roast right in the slow cooker.
Double sided Tongs – one of the most-used utensils in my kitchen.
Slow Cooker Liners – make cleanup a breeze.
Ranch dressing mix – for serious ranch lovers.

More Easy Slow Cooker Recipes:

Easy Slow Cooker Lasagna – no need to boil the noodles.

3 Ingredient Crockpot Ranch Pork Chops – my kids LOVE this dish!

Slow Cooker Honey Chicken – you may want to make a double batch – it’s that good.

This article was originally published on 1/31/2018 and updated on 1/15/2020.

Recipe slightly adapted from Laurie’s Life.

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I’ve shared this recipe at the following parties: Full Plate ThursdayWeekend Potluck and Meal Plan Monday.

BEST pot roast ever!! Mississippi Pot Roast | www.AReinventedMom.com

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Plate of Mississippi Pot Roast, mashed potatoes & brussels sprouts with graphic overlay | A Reinvented Mom

Mississippi Pot Roast {My Way}

Slow Cooker Mississippi Pot Roast is a dream dinner – just 5 minutes of prep and you are on your way to a flavorful meal your entire family will love.
5 from 6 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 8
Calories: 382kcal
Author: Lori @ www.AReinventedMom.com



  • Place chuck roast in slow cooker. For easy clean-up, use a crockpot liner.
  • In a small bowl, combine beef broth, brine from peppers, ranch seasoning mix and chopped onion. Stir until combined. Pour over roast. Season with salt and pepper.
  • Place butter slices and peppers on top of roast.
  • Cover. Cook 4 hours on high or 6-8 hours on low.
  • Remove roast from slow cooker and transfer to a large plate. Shred meat with two forks, removing any large fatty pieces. Add juice from slow cooker to keep meat from drying out.
  • Refrigeratre leftovers.


1. Brown the roast before placing in slow cooker. I rarely do this and the dish still tastes great.
2. If you need to reduce the sodium, use low sodium broth, unsalted butter and delete the kosher salt.
3. Make a gravy from the cooking liquid by skimming the fat, whisking in a cornstarch slurry and cooking until liquid has thickened.
4. Leftovers are awesome on sandwiches and quesadillas.
5. Nutritional information is provided as a reference only. We recommend verifying the information with your favorite nutritional guide.
Recipe adapted from Laurie’s Life – https://lseo.blogspot.com/2010/11/something-good-to-eat.html
Tried this recipe?Mention @AReinventedMom or tag #areinventedmom

Nutritional Estimate

Calories: 382kcal | Carbohydrates: 4g | Protein: 33g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 697mg | Potassium: 607mg | Vitamin A: 230IU | Vitamin C: 5.9mg | Calcium: 34mg | Iron: 3.6mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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  1. Made this a couple nights ago and loved it. Partner loved it too. 🙂 I used banana pepper brine and then added 10 pepperoncini peppers. I didn’t have au jus mix either so was glad to find a recipe calling for beef broth instead. Used a frozen chuck steak and cooked it on high for about 6 hours, and also tossed in about a pound of carrots. Made a gravy with the juices afterward, which turned out delicious served over mashed cauliflower. Will make this again!

  2. Your Mississippi Pot Roast looks delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  3. I love being a southerner (East Texas counts!) with all the wonderful home cooking we enjoy. Some of the world’s best food and literature comes from the South. There’s always a new regional favorite to try, like this one, and even I can cook a pot roast properly right in the slow cooke

    Thanks for this… I’m going to cook it one Sunday while doing oven food and then freeze it for comfort food lunch and dinner during the week. Yum!

    1. What a great plan to make ahead, Floyd. I hope you enjoy my take on Mississippi Pot Roast. Have a great weekend!

5 from 6 votes (3 ratings without comment)

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