Mississippi Mud Roast cooks low and slow for the most tender, juicy Sunday roast ever! You only need 5 ingredients for this crockpot pepperoncini pot roast recipe!!
This Mississippi pot roast slow cooker recipe is by far the most delicious way to cook a pot roast ever. It just takes a few simple ingredients to make a mouthwatering meal.
Mississippi Mud Roast
Mississippi Pot Roast has been a favorite recipe of mine for years. It’s full of flavor and so tender that it just falls apart with your fork.
It’s traditionally served over mashed potatoes with gravy. And, I like to serve it with a steamed vegetable on the side to round out the plate.
Why is it called Mississippi Pot Roast?
A woman from Ripley, Mississippi, adapted a recipe that was given to her in the 1990s.
She modified the ingredients, and the result was a pot roast that was later named a Mississippi Pot Roast.
She shared it with a friend who included it in one of those community cookbooks. And, the recipe became an overnight sensation.
You’ll also hear it called Mississippi mud roast or pepperoncini roast too.
How do you make Mississippi Pot Roast?
You only need five simple ingredients to make this pepperoncini roast.
- boneless chuck roast
- buttermilk ranch dressing mix
- au jus mix (can also use dry onion soup mix)
- pepperoncini peppers
It all goes in the Crock-Pot for 8 hours on low. Then, shred it and serve.
For another layer of flavor, you can sear the meat in a Dutch oven with 2 tablespoons of olive oil, then transfer to the slow cooker.
If anyone asks you how to make a roast in the Crock-Pot, give them this recipe. It doesn’t get much easier.
Mississippi Pot Roast Slow Cooker FAQs
I love the way this Mississippi mud roast tastes with au jus mix. Au jus mix is typically made from a roast, then condensed. Beef gravy mix is made from a roast and thickened with cornstarch.
But, you can substitute a beef gravy mix or dry onion soup mix if you don’t have au jus mix.
Yes, if you cannot find pepperoncini peppers in your grocery store, you can leave them out. It will still taste delicious. And it will still fall apart easily.
You can also substitute banana peppers for the pepperoncini peppers if you have those instead.
It will all depend on the ingredients in your au jus mix and your buttermilk ranch dressing mix. But, yes, this roast should be keto-friendly. It’s typically served over mashed potatoes or rice.
So, if you are trying to keep this recipe low carb, you might want to serve it as is with a low carb vegetable on the side. Or, you could serve it over mashed cauliflower if you prefer.
If you want to make this roast in a pressure cooker, it’s easy enough to do. Just use the same ingredients but add a cup of water. Then, follow the same process as directed in the recipe below.
But, place everything in the Instant Pot and cook it on high for about an hour and a half. Check for doneness. If it doesn’t fall apart with a fork, you can cook it for a few minutes extra.
I think my best ever mashed potato recipe is the perfect recipe to serve this roast with. But, you could serve as is and then make these Copycat Texas Roadhouse Rolls to go with it. And, for a vegetable, try some broccoli salad or summer vegetable salad!
Leftovers can be stored in the refrigerator in a tightly covered container for three to five days. To store them for a longer period, you can freeze them for up to two months.
To reheat them, thaw the leftovers in the refrigerator. Then, reheat them in your microwave or a pan until warmed through.
Or, if you have leftover shredded meat, you can try Mississippi Pot Roast sliders.
With love, from our simple kitchen to yours.
Other Slow Cooker Recipes
Mississippi Mud Roast + Video
- 4 pounds boneless chuck roast, 3-4 pounds
- 0.4 ounce packet buttermilk ranch dressing mix
- 1 1 ounce packet au jus mix (can also use dry onion soup mix)
- 10 whole pepperoncini peppers plus 1/2 cup juice
- 1/4 cup butter, ½ stick
- fresh Italian parsley, chopped (optional garnish)
- Place the roast on the bottom of your slow cooker (I used a 6-quart oval) . Sprinkle ranch dressing mix and au jus mix over top. Scatter peppers around the slow cooker on top of the roast. Top with butter.
- Cover and cook on low for 8-10 hours (or high for 4-5 hours).
- When it is done the meat will pull apart with barely any effort. If you have to put muscle into it, let it cook another hour.
- Remove any large pieces of fat. Shred the beef with 2 forks
- Sprinkle with fresh parsley, optional.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Published July 2020, updated and republished February 2023
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