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Mississippi Pot Roast

This flavorful tangy pot roast is cooked the same way as a classic pot roast but it's got all it's own flavors going on!
Mississippi Pot Roast on a plate with a croissant and a salad.

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If you need a big Sunday Supper that will bring people running to the table start with the Mississippi Pot Roast! Everyone who tries this roast finds it beguiling and delicious. You’ll love the aroma of it cooking all day and you’ll definitely enjoy it for dinner, it’s one of the favorite roast recipes and there’s a good reason for it, it’s a delicious pot roast!

What makes this Mississippi roast SO tasty?! Well if you haven’t ever heard of it be prepared, while they are simple ingredients they are also strange! You need a good chuck roast, ranch salad dressing mix, au jus gravy mix, butter, and pepperoncini peppers. Sounds wild right?? I understand! But just TRY IT and you’ll see what I mean. This recipe makes a fork-tender juicy pot roast with amazing flavor.

PLEASE NOTE I can’t spell!

Just how many times did I misspell Mississippi while writing this post?!?! I don’t want to admit to it, it’s so embarrassing. Let’s just say I CANT SPELL and leave it at that. And when I was able to spell it correctly I HAD TO SING MISS-I-SSI-PPI.

Embarrassing. Ok, that’s out of the way lets cook!

Ready to cook mississippi roast in a dutch oven with ranch, au jus, pepperoncini peppers.

What do you need to make this pot roast?

  • a heavy dutch oven or casserole dish
  • paper towels
  • tongs or meat fork
  • beef chuck roast 4-6 pounds
  • a packet of ranch dressing mix -can use two packets
  • a packet of au jus gravy mix -can use two packets
  • unsalted butter
  • pepperoncini peppers, sliced or whole pepperoncini peppers or you can sub in pickled banana peppers
  • water
  • aluminum foil (if your dutch oven isn’t very tight)

What kind of beef do I use??

What’s the best cut of meat for this pot roast recipe? My preferred beef roast for this is a chuck roast, it has great marbling and it always cooks up tender and perfect.

But you could also try a 7-bone roast or a rump roast if that’s what you have on hand. For the rump roast you may need to cook it longer because it’s less marbled and therefore can sometimes be tougher.

Ways to change up this pot roast

To start with I suggest following the recipe exactly as I have written it below in the recipe card.

You do not need to sear the roast, I call for it in the recipe, I think it makes a superior roast. But if you’re crunched for time, skip it.

Some of the recipes I’ve seen said to use 2 packets of ranch and 2 packets of au jus mix as well. I tried that version and it was just TOO much for us. Too much flavor if that makes sense, so if your roast is 4-6 pounds 1 packet of each seasoning mix makes a flavourful roast. Maybe if you’re making a huge 8-10 pot roast 2 packets of each would definitely work.

Finished pot roast together with a pepper in a pair of tongs.

I think the original recipes call for 5 pepperoncini peppers but for us, that’s way too few, I call for 8-10. Add how many you like, maybe the first time you make it add a few, and the next time you make it add more or less to your liking.

I also add a good splash of pepperoncini juice I don’t think the original recipe does that but it’s so flavor, so a lot more that the recipe below calls for. You can add as much or as little as you like. The more you add the more pickle flavor comes through.

Some recipes even suggest using onion soup mix, but I know that soup mix takes over everything you put it in. So I am just not inclined to even try it.

Because a chuck roast is so marbled already, I don’t think adding an entire stick of butter to the roast is necessary. 2-4 works just fine. But again, add what you think you’re going to like. For the best flavor do use SOME butter.

Sliced roast with a pepper, croissant, and a salad.

What to serve with this roast

Whipped Mashed Potatoes are a great side to this roast because once you run the juices from the roast through a fat separator it’s practically gravy already. So no need to make a separate gravy. Or buttered egg noodles would work really well too!

We love to make green beans or broccoli to serve alongside this pot roast. These Garlic Parmesan Roasted Carrots would be perfect with this roast too. And of course, a good loaf of peasant bread OR garlic knots work will round out this delicious dinner.

Got leftovers?

Store leftovers in airtight containers for up to 3 days in the fridge. Reheat as desired in the air fryer, saucepan, or in the oven.

Need more Beef Recipes?

We LOVE this Slow Cooker Pot Roast or try making an Air Fryer Chuck Roast, you won’t believe how easy it is to make and how tender it is! Or try New York Steaks in the Air Fryer when grilling isn’t possible! And one more? This London Broil is SO EASY to put together you’ll want to make it any time you can!

Mississippi Pot Roast on a plate with a croissant and a salad.

Mississippi Pot Roast

5 from 80 votes
This flavorful tangy pot roast is cooked the same way as a classic pot roast but it’s got all it’s own flavors going on!
Prep Time: 20 minutes
Cook Time: 6 hours
Servings: 12
Calories: 280kcal
Author: Laura
Print Recipe


  • 4 pound chuck roast
  • 2 cups water
  • 1 packet au jus mix
  • 1 packet ranch salad dressing mix
  • 6 pepperoncini peppers
  • 1/4 cup Pepperoncini juice from the jar


  • preheat the oven to 350°
  • heat a heavy bottom dutch oven over medium heat, and add one TBSP of butter to it
  • once the butter is melted pat the roast dry with a paper towel and place in the hot butter
  • sear the roast on both sides and if can sear the sides too
  • once the roast is browned remove it to a plate
  • add the water to pan and deglaze it, use a wooden spoon to scrape up any browned bits
  • once the browned bits are scraped up turn the heat off and add the roast back
  • sprinkle the au jus powder over the roast and the water
  • do the same with the ranch dressing mix
  • add the pepperoncini to the pot
  • add 1/2 cup of the juice
  • top the roast with the remaining butter
  • place a lid on top, add foil if the lid doesn’t seal up tightly
  • bake in the preheated oven for 4-6 hours or until you have fork tender meat, IMPORTANT—>>> check halfway through the baking time and add more water if it has steamed away, don’t let this roast cook itself dry


Serving: 12g | Calories: 280kcal | Carbohydrates: 2g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 300mg | Potassium: 515mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 37IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 3mg
Mississippi Pot Roast with a banana pepper and spinach on the side.
laura sampson

About Laura

Laura is on a mission to teach modern family oriented women how to make old-fashioned foods new again. A wife and mom of 3 boys, Laura understands the struggles of trying to serve a home-cooked meal each night. She provides recipes and cooking hacks for busy moms to create dishes they may think take more time or skill than they have to make. Read more...

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