This Mississippi Post Roast is made with chuck roast, ranch dressing mix, au jus gravy mix, and butter, all slow-cooked together. The result is tender, flavorful meat and savory gravy. This kid-friendly pot roast doesn’t have pepperoncini, making it great for picky eaters. Pair it with these easy mashed potatoes!
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Mississippi pot roast is one of my family's favorite recipes. When the kids were little, we started making it without pepperoncini peppers. However, you can add 5 or 6 peppers and adjust to your preferred level of spiciness if you want.
This easy slow-cooker recipe is perfect for cold winter nights. It involves a hassle-free preparation and results in a hearty, flavorful meal. Serve Mississippi pot roast with potatoes, carrots, or on dinner rolls to make sliders (my favorite).
What we love about this recipe
- It's simple: One of the things I love about this recipe is how easy it is. It's simple to prepare with just a few ingredients, making it a go-to choice for busy families or those who want a hassle-free but delicious meal.
- It's tender: The slow-cooking process results in incredibly tender and juicy meat; basically, a melt-in-your-mouth texture.
- It's flavorful: It's rich and savory! The combination of beef, ranch seasoning, au jus mix, and butter is sooo delicious.
What is Mississippi Pot Roast?
Mississippi pot roast is a Southern pot roast recipe made with chuck roast seasoned with ranch dressing mix, au jus gravy mix, butter, and pepperoncini peppers. The ingredients are slow-cooked together, resulting in tender meat and a rich, savory, slightly tangy gravy. It's a simple recipe with just a few ingredients, making it a popular choice for busy weeknights and families.
Mississippi Pot Roast Without Pepperoncini
Mississippi pot roast is not spicy, but when our kids were little they didn't like the taste of pepperoncini. We started making this recipe without it and still very much enjoy the flavor. Now that the kids are older, my husband sometimes adds a little bit of juice from the jar of pepperoncini, or will even throw in a couple peppers (but takes them out before making their plates).
Note: If you are looking for a substitute for pepperoncini peppers, we recommend banana peppers or sport peppers.
Ingredients
- Chuck roast: Chuck roast is inexpensive and because it's tougher meat, it's perfect for braising. The result in fall-apart tender morsels of meat. We live in a mostly rural county, so it's really easy to find affordable, local, well-raised meat. However, whether you live in an urban, suburban, or rural area, it doesn't hurt to seek out a quality local butcher.
- Dry au jus gravy mix: Aus jus gravy mix is used to make a thin gravy when combined with butter and drippings from the chuck roast. Aus jus literally means with juice in French and adding it to this recipe yields juicy and tender meat.
- Dry ranch dressing mix: Ranch dressing mix really turns up the flavor in this Mississippi pot roast recipe.
- Seasonings: Granulated garlic is paired with salt and pepper to make a "house seasoning". We love it because it elevates the flavor of this pot roast recipe. We also add a little seasoned salt, but it's optional.
- Butter: Butter helps to activate the au jus gravy and ranch seasoning.
How to Make Mississippi Pot Roast with No Pepperoncini
- First, preheat oil in a skillet. While the skillet and oil are preheating, season the chuck roast with salt, ground black pepper, and granulated garlic. You can also add a little seasoned salt for flavor.
- Next, sear the chuck roast in the hot skillet. This will help enhance the flavor and give the chuck roast the perfect color. Flip the chuck roast to properly sear both sides and don't be afraid to get the edges a little crispy.
- Then, add the seared chuck roast to your slow cooker. Add butter and the packets of au jus and ranch dressing seasoning, no liquid is necessary. Some recipes will tell you to pour in a little liquid, but we prefer for the meat to braise and stew in its own juices.
- Finally, set the slow cooker on low heat for 8 hours, until the roast is tender and easily shreds with a fork.
- Serve the shredded pot roast with the flavorful gravy over buttery whipped mashed potatoes, rice, or as a sandwich filling.
Recipe Tips
- Sear the Meat: While it's not required, searing the meat before slow-cooking can enhance the flavor and texture of the roast. Sear it on all sides until browned.
- Use Unsalted Butter: Since the au jus and ranch mix can be salty, using unsalted butter allows you to control the saltiness of the dish.
- Add Vegetables: Consider adding vegetables like carrots, onions, or potatoes to the pot for a complete one-pot meal. These will absorb the flavorful juices during cooking.
- Adjust Seasonings at the End: Taste the gravy before serving and adjust the seasonings if necessary. You can add more salt or pepper to suit your taste.
- Serve with Fresh Herbs: Sprinkle fresh herbs like parsley or chives over the finished dish for a burst of color and added freshness.
Freezing and Reheating Instructions
When properly frozen and reheated, Mississippi pot roast can retain its flavor and quality, making it a convenient meal for busy weeknights or when you want to enjoy leftovers at a later time.
hHow to freeze mississippi pot roast
- Allow the Mississippi pot roast to cool to room temperature. This helps prevent condensation inside the storage container, which can lead to freezer burn.
- Divide the pot roast into portion-sized servings. This allows for easier thawing and reheating of individual portions.
- Place the portions in airtight containers or heavy-duty freezer bags. Ensure that you remove as much air as possible from the containers or bags to minimize the risk of freezer burn.
- Label each container or bag with the date of freezing and a description of the contents.
- Place the containers or bags in the freezer, ensuring they are placed flat to freeze evenly.
How to thaw & reheat mississippi pot roast
- For the best results, thaw the frozen pot roast in the refrigerator the day before you plan to use it.
- Once thawed, reheat Mississippi pot roast in a microwave, on the stovetop, or in the oven. Be sure to heat it to an internal temperature of at least 165°F (73.9°C).
- When reheating, you may need to add a bit of liquid (such as beef broth or water) to prevent it from drying out. Stir to ensure it is thoroughly heated.
What to Serve
Mashed potatoes and vegetables are the perfect sides to serve with Mississippi pot roast. You can also serve with sweet rolls or sandwich buns. We especially love sopping the bread in the au jus gravy!
Other delicious recipes to serve with Mississippi Pot Roast include Southern Mac and Cheese, Southern Cabbage with Smoked Turkey and Collard Greens with Ham Hocks.
Commonly Asked Questions
Nope, we don’t use any liquid in this recipe—no water, broth, or stock. The pot roast stays juicy and tender from its own natural fat and juices. As it cooks, the meat releases its liquids, which mix with the seasoning to create a flavorful gravy. If you prefer thicker gravy, simply whisk 2 tablespoons of cornstarch with 4 tablespoons of the natural juices, then stir it into the slow cooker until it thickens to your liking.
If the chuck roast is still tough, it may need more cooking time. Increase the cooking time until the meat becomes tender.
You can dilute the saltiness by adding more unsalted broth or water to the cooking liquid.
If you're concerned about greasiness, reduce the butter or use a lower-fat alternative. You can also skim off excess fat from the cooking liquid with a spoon or ladle. Serving the roast with mashed potatoes helps absorb any extra grease.
Slow-cooked to perfection, this Mississippi pot roast recipe delivers tender, flavorful meat and savory gravy that’s sure to please even the pickiest eaters. This simple, kid-friendly version is made without pepperoncini, making it a hit with everyone at the dinner table!
📖 Recipe
Crockpot Mississippi Pot Roast (No Pepperoncini, Kid Friendly)
Ingredients
- 2 tablespoons cooking oil canola oil, olive oil, etc.
- 3-4 pound chuck roast
- 1 tablespoon kosher salt
- 2 teaspoons granulated garlic
- 1 teaspoon ground black pepper
- 1 teaspoon seasoned salt optional
- ½ cup unsalted butter sliced
- 1 ounce packet of dry au jus gravy mix
- 1 ounce packet of dry ranch dressing mix (about 2 tablespoons)
- mashed potatoes for serving
Instructions
- Preheat cooking oil in a skillet over medium-high heat.
- Season chuck roast with salt, pepper, garlic, and seasoned salt (if using).
- Add roast to hot skillet and brown on all sides. About 3-4 minutes per side.
- Transfer roast to slow cooker.
- Add butter and sprinkle dry au jus mix and dry ranch dressing mix in the slow cooker. *See notes below about braising liquid.
- Cook on low heat for 8 hours until meat is fork tender.
- Serve over mashed potatoes and enjoy!
Denise says
Can I use ranch liquid dressing?
cooks with soul says
Hi! I would not use ranch liquid dressing, for fear that it would curdle. Instead, you can use a seasoning mix of garlic powder, onion powder, mustard powder, dried dill, dried parsley, salt, and black pepper. I just did a quick google search of homemade ranch seasoning, so you can try to get some of those same flavors.
Denise Gonzalez says
Made it last night finally. Good lord is that good!. Thank you 😋
Denise Gonzalez says
Before I give this a try, I wanted to verify the melted butter is the only liquid. Thank you! Looks so yummy 😊
cooks with soul says
Yup! No other liquid is needed, the juices come from the meat itself as it cooks!