Mississippi Pot Roast

Cozycakes Cottage: Slow Cooker Mississippi Pot Roast

Here at Cozycakes Cottage, we love us some pot roast.  We mow through roast and its accompanying veggies like it’s the first meal we’ve seen in a week.  Our favorite stove top roast yields such great flavors and I try to cook it every month or so, but I have to be home while it slowly cooks for a good 3-4 hours.  So I have a couple other recipes in my arsenal that I call on for those days when I won’t be around to babysit a roast and KNOW we’re all craving a hearty, but comforting meal.

Cozycakes Cottage: Slow Cooker Mississippi Pot Roast

This Mississippi Pot Roast is one of those.  It cooks up all the live long day in my slow cooker.  I don’t even brown the meat before throwing it in (yes, I throw it in like a football. No, I don’t).  Please don’t ask me if lovely Mississippians use this recipe because I have no idea.  It could all be a lie.  I just know that’s what it’s named and that’s what I call it.  It is good. 

Since it calls for 2 dry packets, you might worry about the saltiness.  We don’t have an issue with it, but I also  use packets without MSG.

Cozycakes Cottage: Slow Cooker Mississippi Pot Roast

My dad makes fluffy mashed potatoes every Thanksgiving and Christmas (thankfully!) and I make them for this instead of adding potatoes to the slow cooker.  He whips them up so they’re light and almost melt in your mouth.  They’re perfect for this roast with the gravy and shredded roast perched right on top.  Enjoy!  ♥

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Slow Cooker Mississippi Pot Roast

Mississippi Pot Roast
Prep time
Cook time
Total time
This is such an easy, but filling and comforting meal.
Recipe type: Dinner
Serves: 4
  • 3 lb. chuck roast
  • 1 packet Ranch salad dressing mix; not the dip mix ( I use a little less than the full envelope; also, you can get an organic packet at some stores)
  • 1 packet Au Jus mix (with no MSG)
  • 1 stick butter
  • 6-8 jarred pepperoncini peppers; pull stems off
  • 1-2 Tbsp. of the pepperoncini juice
  • Vegetables of your choice: I use about 1.5 cup mushrooms, halved or quartered and 3-4 carrots, sliced in large pieces (or many baby carrots)
  1. Place roast in slow cooker. Sprinkle ranch packet and au jus packet over roast. Place the stick of butter on top of roast. Add the pepperoncinis to the slow cooker and pour the pepperoncini juice over roast. Cover and cook on low for 8 hours. Halfway through cook time, turn the roast over. With about 2-3 hours left in cook time, add the mushrooms and carrots (or whatever vegetables you choose) to the slow cooker. My slow cooker does a perfect job at 8 hours, but check your roast as slow cooker heat can vary. Slice or shred (we prefer slightly shredded) and serve over mashed potatoes with some of the gravy. Enjoy!


62 thoughts on “Mississippi Pot Roast

    1. High five, my fellow chuck roaster! What would I do without Costco awesome chuck roasts? I hope you like this one–so easy for the busy days I know you have with your 3 men. 🙂 xxx

  1. Hi Danielle 🙂 We spent the day with Dave’s grandchildren that love to keep us on the go. I would love to have come home to this roast simmering in my crock pot. Will make it in the next few days. Yum 🙂


    1. Hi Renee! Sounds like a good day. 🙂 I hope you’ll like this as much as we do. Definitely easy! Take care and have a great rest of the week. xxx

      1. I made this roast today. Chuck roast is perfect for crock pot cooking. We loved it!! Will try the chicken crock pot recipe next. Have a fun weekend, Danielle 🙂

        1. Renee, I’m so happy to hear you like it! Woohoo! Munchie and Mr. Cozycakes love the creamy chicken over rice…they always go back for more so I hope you do, too! 🙂 Happy weekend! xx

  2. Wow this looks great. Have not had a good experience with crock pots yet but this looks worth the try. I have one in back of the cupboard.

    1. Thank you! I am happy with how well my slow cooker has done with chuck roasts. Since they slow cook all day anyhow, it’s the perfect match. 🙂

  3. Having been raised in Mississippi, I can honestly say this is nothing like the recipe mother & grandmother used for their roasts. It does sound delicious though. I look forward to trying it.

    1. HA! I suspected it was a lie and it is! 🙂 I couldn’t figure out why it had that name attached to it, but ah well, at least we like it. 🙂 Thanks for the information, Sharon! Hope you enjoy it–have a wonderful night! ~Danielle

  4. I have made this several times. We call it Butter Roast. I don’t put the veggies in or turn it. I do take the drippings and thicken them up and serve with mashed potatoes and/or egg noodles. This is so yummy!!! My husband even loves it and he hates butter! 🙂

    1. I like the name Butter Roast! I like to thicken up the sauce sometimes, too. Nothing wrong with gravy, right? 😉 Your husband hates butter? This intrigues me so very much…I WISH I hated butter. It is a problem. Thanks for stopping by!

    1. Hi Michelle, thanks for stopping by today. I, too, add liquid to my stove top and oven roasts, but with this particular roast, it makes a little liquid/gravy (and you can thicken up the liquid later to make it more gravy-like) with the slow cooking method and it’s just right for us. It still yields a very tender, shreddable (is that a word?) roast. 🙂 Thanks again and take care!

  5. This looks so good, even though it reminds me that Summer has almost left the building and Fall is on its way! Thanks for posting. I can’t wait to try it. 🙂

    1. Oh, I here ya. I look forward to fall though I would’ve liked summer (the relaxing part) to have lasted longer. 🙂 Enjoy!

    1. Hi Wanda! I always use thawed/unfrozen meat in the slow cooker. I know others are comfortable using frozen meat and cooking it longer, and it works great for them, but I’m not comfortable doing so I can’t recommend it. 🙂 Thanks for stopping by!

    1. Hi Christina, not silly at all. 🙂 I don’t use frozen meat in the slow cooker so I put mine in defrosted. Enjoy!

  6. Hello, in the beginning it says it needs to be cooked for 3-4 hours but in the instruction part it says 8. Which is it? I have a 3 lb. Roast and I’ll be cooking it in a dutch oven pan in my stove.


    1. Hi, the intro states I cook a different stove top roast for 3-4 hours, but I cook this slow cooker roast for the longer amount. Hope that helps!

      1. Oops, I didn’t completely answer your question, Randi. 🙂 If you’re doing it on the stove top in a Dutch Oven then I’d cut the time to about 4 hours as well. You’ll also want to add liquid if you’re not making it in a slow cooker. I have not cooked this particular roast recipe on the stove top though so I’m unable to provide you with specific times, etc. Hope you do enjoy it and thank you for stopping in!

        1. I’m sorry. After I posted I realized I said that wrong. I will be cooking it in my OVEN not on my stove top 😀 thank you for the reply 🙂

  7. We’ve made this before and we’re making it again today! It makes the house smell so awesome that the guys can hardly wait for it to be finished LOL Thanks for a perfect slow cooker pot roast recipe!

  8. I think I must have accidentally used the wrong Ranch packet, because although the roast was really good, it was WAYYYY too salty. Like, wound up having to throw it out, it was so salty. Will definitely be trying this again, if i can find the right ranch packet! 🙂

  9. I have had my 5 lb roast in the crock pot on low for 9 hours. It still seems too tough. Can I put it in the oven to speed up the cook time?

    1. I’m sorry for the delay in reply; spending Christmas with family. Perhaps since your roast is larger it took longer, but it should definitely not be tough if it is a chuck roast. Did you try the oven? I would think that would work fine.

  10. I don’t use that much butter in mine. I also add some juice of the peppers too and I add a little bit of water. My family and friends love it

  11. Using a a Magnalite covered roasting pan in convection oven on” roast ” @ 250. Should I cook 4 hours?
    I didn’t add any liquid, BTW, to my Mississippi roast

    1. Hi Carrie, since it is a chuck roast, I’d recommend longer cook time to get it nice and tender. Probably doesn’t need 8 hours with every slow cooker, but 4 might not get it tender enough.

  12. I have it cooking in the slow cooker now. Hubby and I can’t wait to try it! Do you make the gravy outside of the slow cooker (skillet) and then return it to the roast in the slow cooker?

  13. Ended up way way to salty for us. Will add potatoes next time to see if they will absorb some of the saltiness. If the salt was cut down it would be a 10. Flavor other than salt was great. And I used unsalted butter and added 1/2 cut unsalted beef broth (we like gravy).

    1. Thank you for sharing your experience. Did you use only partial packets? You might try that if it is too salty. I don’t use a full ranch packet. But many have said they like it with the full packets. I also use unsalted butter. I’ve also found that even unsalted broth adds saltiness, too. Hope your next experience is more to your liking.

  14. I loved this!! I actually added the entire jar of pepperoncinis and all the juice! It was amazing! Thank you for sharing!

    1. So glad you enjoyed it, Jan! I tend to add more and more of the pepperoncinis every time I make it. 🙂 Thank you for letting me know how it worked for you!

  15. I know that this is comfort food but I’m curious about the nutritional numbers, specifically the sodium levels. Is there any information on that? Recipe just says “butter” but there’s salted and unsalted…I could probably play around with that ingredient.

  16. As a south Mississippian, born and raised, we DO use this recipe! It’s a huge hit! We don’t add the vegetables such as the carrots and mushrooms to the roast. The first night, those are side dishes. Second night, the leftover roast goes on sandwiches and the veggies aren’t so great in that!

I love your comments and read them all.