Mississippi Pot Roast

Easy Mississippi Pot Roast 5 Ingredient Crockpot is my go to dinner for those days when I want something cozy, filling, and basically hands off. You know the kind of day, when you are tired, the sink has dishes, and takeout sounds tempting but you still want a real meal. This roast is the one that makes your house smell like you worked way harder than you did. It’s rich, a little tangy, and ridiculously tender. If you have a slow cooker and five simple ingredients, you are set.

What do you need to make Mississippi Pot Roast?

The beauty of this recipe is that it’s built for regular people with regular groceries. No fancy prep, no long ingredient list, and you do not have to brown anything if you do not want to. The classic version is all about big flavor from pantry packets and a few bold add ins.

Here is what I use every single time for Easy Mississippi Pot Roast 5 Ingredient Crockpot:

• Beef chuck roast (about 3 to 4 pounds)
• Ranch seasoning mix (1 packet)
• Au jus gravy mix (1 packet)
• Butter (about 8 tablespoons, cut into chunks)
• Pepperoncini peppers (6 to 10 peppers, plus a splash of the juice if you like)

That’s it. No broth required. The roast makes its own juicy sauce as it cooks, and it turns into this savory, buttery gravy situation that you will want to spoon over everything.

Quick shopping tips from my own trial and error:

If you can, grab a chuck roast with good marbling. That little bit of fat is what makes the meat shred easily. Also, do not skip the pepperoncini. They do not make it “spicy hot” in an overwhelming way. They make it bright and tangy, which balances the rich butter and beef.

If you are building a slow cooker meal plan for the week, I like pairing this roast with other easy favorites. These 4 ingredient honey BBQ crockpot meatballs are another lazy day dinner that always gets devoured.

How do you make Mississippi Pot Roast?

This is the part where I tell you the truth. The “hardest” step is opening packets. You basically layer everything, set it, and go live your life.

Step by step in the crockpot

Here’s how I make Easy Mississippi Pot Roast 5 Ingredient Crockpot in a way that comes out tender and flavorful every time:

• Put the chuck roast in the bottom of your slow cooker.
• Sprinkle the ranch seasoning and au jus mix over the top.
• Place the butter chunks on top of the seasonings.
• Add the pepperoncini peppers around the roast. If you love that tang, add 1 to 3 tablespoons of pepperoncini juice too.
• Cover and cook on low for 8 hours or high for 5 to 6 hours.

When it’s done, the roast should shred with almost no effort. I usually pull it apart right in the slow cooker using two forks, then I stir it around so it soaks up the sauce.

How to serve it in real life:

My favorite is over mashed potatoes, but it’s also great over rice or egg noodles. If I’m trying to keep it simple, I do sandwich rolls with a little extra juice spooned over the top. Add a side salad or steamed green beans and dinner is handled.

If you want another cozy bowl style dinner for a busy weeknight, you should try this one sometime: easy crockpot lasagna soup. It has that same comforting vibe without much effort.

“I made this for Sunday dinner and my whole family kept sneaking bites straight from the crockpot. The meat was so tender it practically fell apart, and the sauce tasted like something from a diner in the best way.”

How do you make Mississippi Pot Roast in the Instant Pot?

When you forget to start the slow cooker in the morning, the Instant Pot saves dinner. The flavors are still there, and you can get that fall apart texture a lot faster. It’s not exactly the same as slow cooked all day, but it’s still really, really good.

Instant Pot method that actually works

Here’s my simple approach:

First, put the chuck roast in the Instant Pot insert. Sprinkle ranch seasoning and au jus mix over the top, add the butter, and toss in the pepperoncini.

Now, because the Instant Pot needs liquid to come to pressure, add 1 cup of beef broth or water. You are not ruining it, you are just getting things going.

Cook on high pressure for about 60 minutes for a 3 pound roast, or up to 75 minutes if it’s larger. Let it naturally release pressure for 15 minutes, then carefully do a quick release if needed.

Shred the meat and let it sit in the sauce for a few minutes before serving. That little rest makes it taste more like it cooked longer.

If you are on an Instant Pot and slow cooker kick, you might also love easy shredded chicken recipes. This crockpot queso chicken taco filling is a lifesaver for tacos, bowls, and nachos.

Is Mississippi Pot Roast Keto?

It can be, and a lot of people eat it that way. The core ingredients are meat, butter, and seasoning, so it’s naturally low carb. The only thing to watch is the packets, since some brands have a little sugar or starch in them.

Easy ways to keep it low carb

Here’s what I do when I want a keto friendly version:

Pick ranch seasoning and au jus packets with minimal carbs, or make your own seasoning blend at home. Also, serve it with cauliflower mash, roasted broccoli, or a simple salad instead of potatoes or rolls.

Honestly, the roast itself is the star. Once it’s cooked, you will not miss the carbs as much as you think, especially if you spoon that buttery sauce over your veggies.

For another weeknight comfort meal that feels like takeout but is easy at home, this crockpot butter chicken is a great one to keep in your back pocket.

Recipe: Mississippi Pot Roast {The BEST EVER Pot Roast}

This is how I write it down for myself so I do not even have to think next time. I’m including a couple small options too, because people always ask about spice and salt levels.

Ingredients

• 3 to 4 lb chuck roast
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• 8 tbsp butter, cut into pieces
• 6 to 10 pepperoncini peppers (optional: 1 to 3 tbsp pepperoncini juice)

Directions

• Place the roast in the slow cooker.
• Sprinkle ranch seasoning and au jus mix over the roast.
• Top with butter pieces and add pepperoncini peppers around the meat.
• Cook on low for 8 hours or high for 5 to 6 hours.
• Shred, stir into the juices, and serve warm.

Little tweaks I actually use

• If you want it less tangy, use fewer peppers and skip the juice.
• If you want more kick, add extra pepperoncini juice or a pinch of red pepper flakes.
• If your roast is very lean, you can add 2 more tablespoons of butter for extra richness.

When I’m serving a crowd, I like putting out a simple slider bar with the shredded beef, some sliced cheese, and a crunchy slaw. If you like fun party food, these crockpot cranberry BBQ turkey sliders are also a great idea for game days and get togethers.

And just to make sure we are on the same page, this is one of those recipes where you should trust the process. It looks a little odd before it cooks, like why is there butter on top of a roast with peppers. Then hours later, it turns into magic. That’s why I keep coming back to Easy Mississippi Pot Roast 5 Ingredient Crockpot whenever life gets busy.

Common Questions

Do I need to add water or broth to the slow cooker?
Nope. The roast releases plenty of liquid as it cooks. The only time I add liquid is if I’m using the Instant Pot.

Can I use a different cut of beef?
Chuck roast is the easiest for that shreddable texture. You can use brisket or bottom round, but it might not get as tender.

Will the pepperoncini make it spicy?
It’s more tangy than spicy. If you are sensitive, start with 4 to 5 peppers and no juice, then adjust next time.

How do I store leftovers?
Keep it in an airtight container with some of the juice. It stays good in the fridge for about 4 days and reheats best with a splash of the sauce.

Can I freeze it?
Yes. Freeze the shredded meat with the juices for up to 3 months. Thaw in the fridge overnight and warm gently.

A cozy dinner you can count on

If you need a meal that feels comforting without a lot of work, Easy Mississippi Pot Roast 5 Ingredient Crockpot is the one to try. It’s simple, forgiving, and it makes leftovers you will actually look forward to. If you want to compare versions or read another home cook’s take, I’ve also referenced Mississippi Pot Roast {The BEST Pot Roast EVER} and it’s a helpful resource. Make it this week, let it simmer while you do your thing, and enjoy that moment when dinner is basically done for you.