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Mississippi Pot Roast Recipe

This Mis­sis­sip­pi Pot Roast recipe is like no beef roast recipe I’ve ever eat­en. And, it’s absolute­ly deli­cious! Savory, mild­ly spicy, juicy and tender. 

Mississippi Pot Roast served over mashed potatoes with beef gravy
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The taste is so homey and famil­iar, that at first you’ll think, “Oh, it’s scrump­tious slow cook­er roast beef.” But then, there’s some­thing more, some­thing special. 

A mild kick of spice and then an ever so slight twinge of tangy acid­i­ty will catch you by sur­prise as it comes to rest at the back of your palate. 

Mis­sis­sip­pi roast in the slow cook­er is next lev­el roast beef delec­tabil­i­ty, my friend! All your taste buds will be at atten­tion and doing their very best hap­py dance.

This sim­ple recipe only requires 5 ingre­di­ents and roasts away in your slow cook­er all day. You can get on with life and enjoy din­ner being ready when you are. 

The result­ing melt-in-your-mouth Mis­sis­sip­pi Pot Roast is a ver­sa­tile main dish you will be excit­ed to put in your meal rota­tion over and over again.

Mississippi Pot Roast served over mashed potatoes with beef gravy

Where Does the Recipe Come From?

Once I was blown away by the unique and absolute­ly explo­sive fla­vor pro­duced by the Mis­sis­sip­pi pot roast recipe, I decid­ed to inves­ti­gate where it came from. 

I’ve seen the recipe around the Inter­net for years. It’s lit­er­al­ly every­where. Unfor­tu­nate­ly, I paid very lit­tle atten­tion, until, now. I thought it was just anoth­er slow cook­er roast beef recipe. But, when I got curi­ous enough to try it, I could­n’t wait to learn about the author and find out what makes it “Mis­sis­sip­pi”.

Appar­ent­ly, a tal­ent­ed and cre­ative cook in Rip­ley Mis­sis­sip­pi, Robin Chap­man, adapt­ed her aun­t’s roast beef recipe to be less spicy for her young fam­i­ly. It was a hit and she lat­er shared “The Roast” recipe with a friend. 

That friend lat­er con­tributed it to a church cook­book as “Roast Beef”. Peo­ple dis­cov­ered the recipe, shared it with friends and fam­i­ly far and wide. 

Next thing you know, it’s pop­ping up on Pin­ter­est and social media sites and even­tu­al­ly some­one called it Mis­sis­sip­pi Pot Roast. The New York Times wrote an arti­cle that described it as “the roast that owns the inter­net.” They even have their “no pack­ets” ver­sion of the recipe, here. The rest is his­to­ry. We all have Robin Chap­man to thank for this easy fam­i­ly dinner. 

I adapt­ed the recipe only slight­ly, choos­ing a dif­fer­ent cut of beef, increas­ing the num­ber of pep­per­onci­ni pep­pers and adding brine from the pep­per jar to the bot­tom of the slow cook­er. They are minor changes that I believe hon­or the orig­i­nal while mak­ing it a lit­tle more my own fam­i­ly’s style.

It’s a melt-in-your-mouth tri­umph! I know you’re going to love it! 

And if you want anoth­er show-stop­ping beef roast recipe, but pre­fer to roast it in the oven, check out Paula’s Bone­less Prime Rib Roast with Au Jus over at Call Me PMc.

The Ingredients

raw roast in slow cooker with ranch dressing mix, aus jus gravy mix and pepperoncini peppers

Beef Rump Roast: Choose a 3 to 4 pound roast, keep­ing in mind how many peo­ple you’ll be serv­ing and how much fat you see on the meat. A thin fat cap is great for keep­ing the meat juicy and cre­at­ing fla­vor. But, too much will make your drip­pings greasy and give you less meat to serve. I try to find a rump roast with no more than about a 1/2″ fat cap. 

Alter­na­tive­ly, a Chuck Roast can also be used in this recipe, with great results. It’s what the orig­i­nal recipe calls for. It will be more fall apart, shred­ded tex­ture, than the rump roast which lends itself more read­i­ly to larg­er pieces/chunks of beef or even to slic­ing. Again, con­sid­er the fat and con­nec­tive tis­sue of the chuck roast as you choose one to pur­chase. You def­i­nite­ly want some, but the largest pro­por­tion of your roast needs to be meat you can serve.

Ranch Dress­ing Mix pack­et: I know. It sounds crazy. But, it is SO good. Just do it. You’ll be amazed.

Au Jus Gravy mix pack­et: Grab this where your store keeps all those love­ly sea­son­ing pack­ets that speed things up and make life easy.

Pep­per­onci­ni Pep­pers: These are pick­led. You’ll find them in the pick­le aisle at the store. They are only very mild­ly spicy. You are prob­a­bly famil­iar with them from sal­ads at your favorite Ital­ian restau­rants. I use dou­ble (or more) of these than the orig­i­nal recipe. They are very mild and we love them. I use a lit­tle of the brine from the jar in the bot­tom of the slow cook­er, too.

But­ter: Fla­vor, fla­vor, fla­vor! This adds some rich­ness to the savory beef drip­pings at the bot­tom of your slow cook­er. Don’t skip it. It’s essential.

roast beef gravy in a saucepan

FAQs about Mississippi Pot Roast

Can I cook Mis­sis­sip­pi Pot Roast in the oven, instead?

Yes, you sure can. Add 1/2 cup water to the oth­er ingre­di­ents and place them all in your roast­er or Dutch oven. Cov­er the roast­er with a heavy lid or tight­ly sealed foil to hold in all the mois­ture. Roast in a pre­heat­ed oven set to 275° for about 4 hours.

Can I make gravy with the drip­pings from the Mis­sis­sip­pi Pot Roast recipe?

Yes! I almost always do and it’s lus­cious! While the roast is out rest­ing on your cut­ting board, pour all the drip­pings into a large liq­uid mea­sur­ing cup. If you don’t get enough drip­pings to make 2 cups, add water to bring the lev­el up to the 2‑cup mark. I usu­al­ly get pret­ty close. Add the drip­pings to a small sauce pan and begin heat­ing them over medi­um heat. While its heat­ing, whisk 2 Table­spoons of corn­starch into 1/4 cup of very COLD water. (It must be cold to pre­vent lumpy gravy.) Whisk until all the corn­starch is dis­solved in the water. Pour the corn­starch slur­ry into the pan with the drip­pings you’re heat­ing. Whisk to com­bine and con­tin­ue stir­ring until the gravy has thick­ened, 1 or 2 min­utes. Serve over the roast and/or mashed potatoes.

Does the Mis­sis­sip­pi Pot Roast recipe work with oth­er types of meat?

Yes. I have adapt­ed the recipe to use with a fab­u­lous pork loin roast. The plan is to share that in the very near future. I have also seen slow cook­er ver­sions of Mis­sis­sip­pi Chick­en, though I have not per­son­al­ly tried that.

What to Serve With Slow Cooker Roast Beef

Any of your favorite sides will be amaz­ing! Of course our favorite is mashed pota­toes. We put mashed pota­toes and gravy in the bowl and then top it with the Mis­sis­sip­pi Pot Roast and some more gravy. But the truth is, this beau­ti­ful roast would be fab­u­lous with home­made noo­dles or even rice. Pota­to sal­ad or coleslaw would also be won­der­ful. Make Hot Beef Sand­wich­es or French Dips with au jus on the side. 

Put left­overs on a piz­za or nachos. Stuff it into pita pock­ets with some chopped veg­gies and your favorite sauce/dip. How­ev­er you decide to serve it, you’re going to love this tasty Mis­sis­sip­pi Roast.

Enjoy, my friend!

Mississippi Pot Roast served over mashed potatoes with beef gravy

How to Make Mississippi Pot Roast

It does­n’t get much sim­pler. For a full visu­al how-to, check out the video at the bot­tom of the recipe card, below.

  1. Place the roast in your slow cooker. 
  2. Sprin­kle the ranch dress­ing mix and aus jus mix over the top of the roast. 
  3. Add pep­per­onci­ni pep­pers on top of and around the roast. 
  4. Cut the but­ter into slices and arrange on top of the roast. 
  5. Add ¼ cup pick­le juice from pep­per­onci­ni jar to the bot­tom of the slow cooker. 
  6. Cov­er and cook on low for 6 to 8 hours or until the roast is fork ten­der.  Inter­nal tem­per­a­ture should be about 160° when you remove it to rest for at least 15 min­utes before serv­ing.  In most slow cook­ers, my guess is this will be achieved by the 6 hour mark.  If you’re cook­ing rump roast with the inten­tion of slic­ing it, this may be the time you want to take it out and rest it.  If your plan is to break the roast (rump or chuck) into larg­er chunks and pieces or to shred it, the full 8 hours will be more to your liking.

The Recipe

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Mississippi Pot Roast served over mashed potatoes with beef gravy

Mississippi Pot Roast


  • Author: Glen­da Embree (slight­ly adapt­ed from orig­i­nal, by Robin Chapman)
  • Total Time: 8 hours 5 minutes
  • Yield: 6 to 8 serv­ings 1x

Description

Melt-in-your-mouth Mis­sis­sip­pi Pot Roast is ten­der, suc­cu­lent slow cook­er roast beef.  5‑sim­ple-ingre­di­ents.  Kid-friend­ly.  Com­pa­ny-wor­thy.  This will be a reg­u­lar in your meal rotation!


Ingredients

Units Scale
  • 3-4 lb. beef rump roast (Both rump roast and chuck roast work per­fect­ly. **See Note)
  • 1 pack­et ranch dress­ing mix
  • 1 pack­et aus jus gravy mix
  • 8-10 pep­per­onci­ni pep­pers (with 1/4 cup juice from jar)
  • 1/4 cup but­ter, cut into 4 or 5 square pats

Instructions

  1. Place the roast in your slow cooker.
  2. Sprin­kle the ranch dress­ing mix and aus jus mix over the top of the roast.
  3. Add pep­per­onci­ni pep­pers on top of and around the roast.
  4. Cut the but­ter into slices and arrange on top of the roast.
  5. Add 1/4 cup pick­le juice from pep­per­onci­ni jar to the bot­tom of the slow cooker.
  6. Cov­er and cook on low for 6 to 8 hours or until the roast is fork ten­der.  Inter­nal tem­per­a­ture should be about 160° when you remove it to rest for at least 15 min­utes before serv­ing.  In most slow cook­ers, my guess is this will be achieved by the 6 hour mark.  If you’re cook­ing rump roast with the inten­tion of slic­ing it, this may be the time you want to take it out and rest it.  If your plan is to break the roast (rump or chuck) into larg­er chunks and pieces or to shred it, the full 8 hours will be more to your liking.

Notes

I find that the cut of roast I choose has more to do with how I plan to use the beef.  When I want larg­er pieces or even slices of roast beef, I pre­fer a rump roast.  This is the one I usu­al­ly serve over mashed pota­toes and my typ­i­cal go-to.

How­ev­er, if my plan is to shred the beef, then I choose a chuck roast.  It just tends to fall apart on its own in the slow cook­er.  This lends itself well to French dip sand­wich­es or even over home­made noo­dles for a beef and noo­dles type of dish. 

Both roasts work equal­ly well.  Both are ten­der and deli­cious.  And, in our area, they are sim­i­lar­ly priced.

  • Prep Time: 5 min­utes
  • Cook Time: 8 hours
  • Cat­e­go­ry: Meat, Main Dish, Beef
  • Method: Slow Cook­er
  • Cui­sine: Amer­i­can

Key­words: roast beef, Mis­sis­sip­pi Pot Roast, slow cooker

More Easy Delicious Beef Recipes

Keto Beef and Broccoli

Jen­n’s gluten free Keto Beef and Broc­coli is anoth­er scrump­tious beef option for din­ner. Be sure to check it out on Keto Cook­ing Wins.

Rump Roast

Be sure to check out Rachel’s (from Sweet Tea & Sprin­kles) deli­cious oven-roast­ed Rump Roast recipe if you’re look­ing for some melt in your mouth roast beef that isn’t made in the slow cooker. 

Hot Beef Sandwich
Easy Slow Cooker Beef Roast and Potatoes
Quick and Easy Roast Beef Gravy

33 thoughts on “Mississippi Pot Roast Recipe”

  1. The per­fect Sun­day night din­ner and the left­overs worked on my sal­ad and pas­ta for din­ner the next night! Such a great meal prep recipe.

    Reply
  2. Total com­fort food. I had to try this recipe because the pep­per­onci­ni intrigued me they were in a pot roast recipe. I will for­ev­er be mak­ing this recipe.

    Reply

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