This homemade Mississippi pot roast is made in the slow cooker and packs some big flavor. Serve over egg noodles, mashed potatoes, or even piled high on a bun. Plus this version is 100% homemade so it uses ingredients easily found in your pantry and no flavor packets!
There is nothing more I love than a big delicious pot roast. Even better when that roast is cooked up with a homemade ranch and pepperoncini!
This homemade Mississippi pot roast is the perfect balance of savory and zesty bite.
And while I love serving it over mashed potatoes I think my favorite way is hands down buttered noodles. It reminds me of classic beef and noodles but with a zip from the pepperoncini.
Plus if you’re into comfort meals this recipe is just that.
It’s perfect for cold winter nights or even summer since you won’t have to heat up your house to make it!
This version is made 100% from scratch with its own quick ranch dressing but read below if you’re short on time and want to make it the classic from flavor packets way.
Ingredients for Mississippi roast
- Beef chuck roast – I like to use a boneless beef chuck roast for this recipe. This cut of roast is great for dishes for like this and shreds really easily.
- Flour – After some seasonings you dredge the roast in flour and then brown it to lock in flavor. The flour helps brown it up nicely.
- Pepperoncini – This adds a bite to the meat that is part zesty and part tangy.
- Mayonnaise – The base for the homemade ranch dressing.
- Apple cider vinegar – The tang needed for a creamy dressing.
- Buttermilk – This helps bring fat to the dish and flavor to the dressing.
- Dill and sweet paprika – Just some simple flavorings for the ranch that will get mixed with the roast.
What is Mississippi Pot Roast
Mississippi pot roast is a simple roast recipe that is traditionally made with au jus mix, ranch seasoning, butter, and pepperoncini.
It’s savory and tangy and the perfect cold winter meal.
It was invented by Robin Chapman of Ripley, Mississippi in the 1990s. Don’t you just love how a simple recipe invented in the 90s can become a worldwide thing?
How to serve homemade Mississippi roast
My 3 favorite ways to serve this roast are by spooning it over mashed potatoes, buttered noodles, or on a soft pillowy bun.
For a fun twist serve it over my Instant Pot mashed sweet potatoes.
Tips and tricks
This recipe is very simple but that doesn’t mean there aren’t a few tips and tricks we can use along the way to make things even easier!
- Make sure to cook the roast low and slow for optimal tenderness. The sweet spot is 6 hours on low but it can be cooked up to 8 hours.
- While not searing the roast makes it slightly faster to prep I think this step really locks in flavor and gives it a depth of flavor that can often be lost in the slow cooker.
- Don’t want to make your ranch dressing? Replace with 1 pack powdered ranch dressing and 1 pack powdered beef au jus.
What to serve with pot roast
While I could happily eat this Mississippi roast with just noodles or potatoes I realize the importance of vegetables. Here are a few recipes to serve alongside this dish:
- Love crispy vegetables? Try these Air Fryer Brussels Sprouts.
- Want a cold zesty side? Try The Best Cucumber Salad.
- Craving a classic veggie side? Try this Roasted Asparagus.
- Need the perfect flavorful side? Try this Honey Mustard Potato Salad.
More slow cooker recipes
- Want the perfect tomato sauce recipe? Try my Slow Cooker Parmesan Meat Sauce.
- Craving a little spice? Try my Slow Cooker Honey Soy Sriracha Pulled Chicken.
- Love a heart chili? Try my Slow Cooker Beef Chorizo Taco Chili.
- Need an easy spin to pulled pork? Try my Slow Cooker Honey Mustard Pulled Pork.
- 1 (4 pound) boneless beef chuck roast
- 2 teaspoons kosher salt
- 2 teaspoons fresh cracked pepper
- 1/4 cup all-purpose flour
- 3 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 12 whole pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1 teaspoon buttermilk
- 1/2 teaspoon dried dill
- 1/4 teaspoon sweet paprika
Layout the chuck roast and season both sides with kosher salt and pepper.
Dredge the roast in the flour to coat the roast.
In a large skillet add vegetable oil and set over medium-high heat.
Let the oil get hot just until it's lightly smoking. Add in the roast and cook for a few minutes on each side until it's browned and have a slight crust on the outside.
Add browned roast to your slow cooker.
Top the roast with your butter and place the pepperoncini around the roast.
Add the lid and put your slow cooker on low.
While your roast is warming up make your homemade ranch dressing by whisking together mayonnaise, apple cider vinegar, buttermilk, dried dill, and sweet paprika.
When the dressing is smooth pour over the roast in the slow cooker, put the lid back over the top, and cook on low for 6-8 hours.
After it has roasted for 6-8 hours it should easily pull apart and shred. Shred the beef, put it back into the slow cooker, and toss in the juices. Serve overtop egg noodles (my personal favorite), mashed potatoes, or on a bun.
Source: New York Times
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 34mgSodium: 2175mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.