August 29

Mississippi Pot Roast


This was super easy to make. It came out really delicious. We followed the original recipe and wasn’t disappointed. It was tender, flavorful, tons of juices.

The simplicity is what really makes this a great recipe. Dump in the meat, the powdered mixes, then pepperoncini with juice. It is just about fool proof.

Our first try was a 3.77# roast and it took 7 hrs on low. I think next time we will try to half the butter. Traci whipped up some low-carb biscuits to go with this. The combo was pretty amazing! They ended up being a great way to mop up all those tasty meat juices.

Other suggestions that we found suggested to try substituting french onion soup mix, or brown gravy mix. Searing the meat will help with increasing the flavor, but it is an optional step. We have already decided that next time we will be adding a layer of vegetables to the bottom of the pot.

We’ll report back after we give it another go. Meanwhile, here’s the recipe…

Mississippi Pot Roast

Course Main Course
Cuisine American


  • 3-4 lbs Beef Roast
  • 1 package Ranch Dressing mix 1oz, dry
  • 1 package Au Jus gravy mix 1oz, dry
  • 1 stick Butter
  • 5-10 pepperoncini peppers plus a few tablespoons juice
  • Vegetables optional


  • Add optional veggies to the bottom of the cooker. Carrots, onion, potato, etc...
  • Place roast in slow cooker
  • Empty packages of dry Ranch dressing and Au Jus dressing on top of the roast.
  • Place stick of butter on top.
  • Place pepperoncini around and on top of the roast.
  • Cook on LOW for 7-8 hours


Original recipe:
Tried this recipe?Let us know how it was!

Update 1

Okay, we did it again… We made another roast. This time we did 5.651bs. The Wholefoods by us sells the roast in slabs that are -1.71bs., so this time i went for three slabs. It also came out very tasty. We tried a few things different though.

We added lots of vegetables. A bag of baby carrots. A bag of baby potatoes, A box of mushrooms. Totally doing this again next time. We cut the amount of butter used in half. That it was fine. We subbed brown gravy for the au jus. Next time though, we’re going back to using the au jus.


Update 2

We tried making it with chicken. What a treat! I think it might even be better then the pot roast. Anyways… this is our Mississippi Chicken recipe.

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Posted August 29, 2018 by Food.PWWF in category "Dinner", "Instant Pot", "Lunch", "Main Dish

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