Mississippi Pot Roast is tender, juicy, and deliciously packed full of flavor. With just a few ingredients and a couple hours in the oven, you will have made a delicious dinner the whole family will love! It’s definitely a favorite at my house.
Reasons to Make Mississippi Roast
- Tender and juicy. This Mississippi roast is tender and juicy just the way you like it.
- Packed with flavor. From the seasoning to the au jus and ranch packets, this roast is packed with a delicious, savory flavor everyone will love.
- This Mississippi pot roast is great with any side dish. I like to make this recipe with crock pot mashed potatoes, green beans almondine and easy homemade dinner rolls.
Mississippi Pot Roast
If you have ever had a Mississippi Pot Roast, you know how incredibly delicious it is, but did you know that it is also incredibly easy to make? Making this recipe is a huge hit at my house, and I just know it will be at your house too!
After learning how to make your own homemade Mississippi roast, you won’t ever have to buy it at a restaurant ever again.
How Do You Make Mississippi Pot Roast?
Once you make this delicious roast a few times, you’ll find your own ways to tweak it and make it better and easier. After a while, you won’t even need to refer to this recipe. However, be sure to head back for some side ideas.
Keep in mind, the full printable recipe, with exact measurements and instructions are found at the bottom of this page. This portion is for discussion, helpful tips, and answering questions about the recipe.
What You Need To Make Mississippi Roast
- Chuck roast: A good pot roast can be made with any cut of beef roast such as chuck roast, round roast or briskets, but we prefer chuck roast.
- Seasonings: No matter what you are making, salt, pepper, and a little garlic always add a little extra flavor.
- Olive oil: You will need a little olive oil to sear the roast before cooking. This allows the juices to remain inside the roast while it cooks making it tender and juicy.
- Jar of pepperoncinis: Pepperoncinis possess the sweetness of a mild pepper while giving just a touch of heat.
- Envelope of au jus: Au jus gives your meat a salty and savory flavor. It also adds a little gravy to your meat.
- Envelope of ranch dressing: Ranch makes everything taste delicious. With packets, you can add the flavor without all the liquid.
- Salted butter: Not only does salted butter add more flavor, but it helps keep your roast moist and tender while cooking.
In addition to the ingredients above, you will need a roasting pan and a large skillet.
Steps to Take
Before getting started, you will want to set your oven to 300 degrees Fahrenheit.
Next, you will lightly season your roast with salt and pepper and sear it over medium heat. Place olive oil in your large skillet and sear each side for 2-3 minutes or until it is slightly brown.
After you have seared the chuck roast, place it in the roasting pan. Pour the liquid from the pepperoncinis jar onto the roast.
Then, sprinkle your roast with au jus and ranch powder, coating it evenly.
Cut up the salted butter and place small chunks of it over the roast. Then, place the pepperonicines and garlic on top of the roast.
Place the lid on the roasting pan and cover it tightly with tin foil. Finally, bake your roast in the oven for 2 ½ hours. If it is not easy to tear apart, continue cooking it for another half hour.
Tips and Tricks
- Always sear your roast. Searing your roast gives it a much nicer and juicier flavor. It is definitely worth the extra few minutes.
- Check your roast before turning the oven off. If it doesn’t pull apart easily, it is not done and needs to cook longer. Try cooking it 15 to 30 minutes longer.
Questions and Answers
Cooking
Should I add water to this? Nope! The roast will make its own liquid as it cooks so there is no need to add any additional water.
Can I cook this in the slow cooker? Absolutely! To cook it in the slow cooker, you would cook it at low heat for 8 hours or high heat for 4 hours.
Can I cook this in my Instant Pot? Yes, of course. You will love it in your Instant Pot, too. Just add 1 cup of broth to the Instant Pot and cook the roast for 45 minutes on manual pressure. Then allow the pressure to release naturally (about 20 minutes).
Storing
How do I store leftovers? To store leftovers, you will want to slice the roast up and store it in an airtight container. Be sure to include the juices with the meat. You can keep it for 5 days in your refrigerator or up to 6 months in the freezer.
What To Serve With Mississippi Roast
Looking for some great side dish ideas? Check out some of my favorites, below:
- Crock Pot Creamed Corn
- Cheesy Garlic Rolls
- Crock Pot Mashed Potatoes
- Easy Glazed Carrots
- Sweet Tooth Salad
Mississippi Pot Roast
Ingredients
- 1 3-4 pound chuck roast
- salt and pepper
- 1 tbsp olive oil
- 1/4 cup liquid from pepperoncinis jar
- 1 envelope au jus mix
- 1 envelope ranch dressing mix
- 1/2 cup salted butter
- 5 pepperoncinis
- 2 cloves of garlic (minced)
Instructions
- Preheat the oven to 300 degrees Fahrenheit.
- Season the roast by sprinkling it with salt and pepper. Place olive oil in a large skillet. Over medium-high heat sear the roast for about 2-3 minutes per side, just to get it slightly brown.
- Place the roast in the roasting pan. Pour on the liquid from the pepperoncinis jar. Sprinkle on the au jus powder and ranch dressing powder.
- Cut up the butter and place small chunks of it over the roast. Place the pepperoncinis and garlic on top. Place the lid on the roasting pan or cover it tightly with tin foil.
- Bake for 2 ½hours. Check for doneness. If it is not easy to tear apart, continue cooking for another ½ hour.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
I have made this roast twice with this recipe and it came out better than the 1st. one. I found after my 1st. time that using salted butter made it bit saltier, so I use unsalted butter instead on number 2nd. roast. I will continue to use unsalted. I also did put 1/4 cup of beef broth in about halfway thru the cook. I make a small roast 2.25lbs. but on # 3 I’ll try 3 to 4 lbs. I have used another recipe, but it didn’t hold a candle to this one. DELISH!
It always works out better for me to cook the pot roast on low. You can cook it on high if you’re really in a hurry. It works too, I just prefer the results cooked on low.
I’ve been making this for years. The original recipe was strictly 5 ingredients. It didn’t call for seasoning the roast. This is probably what makes yours too salty. I don’t seal the roast either. Throw it all together and enjoy the goodness!
Thank you for posting this recipe with directions for the oven as well. Ive made this recipe before and it was so good but too salty for my BP. I reduced the gravy and ranch packet to 1/2 a pack each and OmG so delicious!!!! Yall have got to make this. It’s so easy and directions are perfect.
I t was delicious but a little too salty for us. Maybe I’ll just use half the ranch and au jus next time.
I love the is I’ve used this several occasions
this is very tender and delicious. i make it often, but even using 1/2 package each of the au ju mix and the ranch, it’s still quite salty for my taste.
Delicious!!! I followed your recipe as written and added baby carrots to the pot. The roast came out PERFECT!!! Thank you for a great recipe.
If using the Instapot, do use high or low pressure? 🫣
Had lots of grease……I strained out the grease and then cooked a packet of Johnny’s French Dip Au Jus ..then added the au jus to the meat……It was delicious!! Also, per suggestions, I only peppered the meat (no salt) prior to browning. Served with mashed potatoes…..YUM!!