This Mississippi Pot Roast is easy to make in the Crock Pot, Instant Pot, or the Oven! Learn how to prepare a delicious brown gravy with the drippings at the end and serve it with potatoes and carrots for a truly comforting family meal.

Be sure to try my Slow Cooker Short Ribs and Roasted Pork Tenderloin next!

Mississippi Pot Roast on a white plate with carrots, mashed potatoes, and gravy.

Mississippi Pot Roast

This recipe is so near and dear to my heart, I make this every single time my in-laws visit us, it’s the definition of cozy and it’s so easy to make and serve with a side of mashed potatoes and roasted carrots. 

If preferred, you can cook the potatoes and carrots right in the oven or crock pot with the pot roast! I have lots of tips and tricks for this recipe- let’s get to it!

How to Make it

See recipe card below this post for ingredient quantities and full instructions. Oven and Instant Pot methods are outlined in the notes section of the recipe card. 

Crock Pot 

  • Sear the roast and transfer to the Crock Pot. (Optional, but adds a lot of nice texture and color.)
  • Sprinkle the Au Jus and Ranch Seasoning Mix over the roast.
  • Top with cubed butter and pepperoncini peppers.
  • Cook on low for 8-10 hours, or on high for 5-6.
  • Carrots and Yukon gold potatoes can be added at the beginning of the cooking process as well.

Do You Have to Sear a Pot Roast Before Slow Cooking?

  • I highly recommend giving your pot roast a nice crispy sear on the outside. It gives it a really nice texture, color, and depth of flavor.
  • Fun Fact: Contrary to popular belief searing Pot Roast prior to cooking it doesn’t help to lock in moisture. TheKitchn explains this in more detail. 

Best Cuts of Meat for Pot Roast

  • Chuck roasts (the best option)
  • Rump roasts (2nd best)
  • Bottom rounds (3rd best)

Pro Tips

  • The pepperoncini peppers don’t add any heat or make this spicy, they just add a bit of tang!
  • Be sure to use whole pepperoncini peppers so that they stay intact during cooking.
  • If preferred, you can halve the amount of butter and use 1/2 cup chicken or beef broth to keep things moist.
  • This is the Ranch Seasoning Mix used for this recipe, I like to buy mine in bulk.
  • 📘 Find this recipe on page 148 of my 2nd cookbook, Let’s Eat!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This meal does freeze and reheat well.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • 6-quart Crock Pot. This is the size I have and I love it. You can also sear meat in the removable crock insert right on the Stove Top.
  • Gravy Boat– I have this one, it has a candle on the bottom that keeps the gravy warm!
  • Fat Separator– You’ll want one with a strainer on the top to catch any solids when you pour the gravy into it, and one that has a bottom release so you can dispense the gravy right into the gravy boat and easily leave out the fat.
  • Serving Platter– I love these!

Tender Crock Pot Mississippi Pot Roast with baby carrots on a white plate.

What to Serve with Pot Roast

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Mississippi Pot Roast on a white plate with potatoes, gravy, and carrots.

Mississippi Pot Roast

Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
4.98 from 75 ratings
Servings: 6 people
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This Mississippi Pot Roast is easy to make in the Crock Pot, Instant Pot, or the Oven! Learn how to prepare a delicious brown gravy with the drippings at the end for a truly comforting family meal.

Ingredients

US Customary - Metric
  • 2 Tablespoons olive oil
  • 3 lb. pot roast, see notes for best cuts
  • 1 oz. packet Ranch seasoning mix
  • 1 oz. packet Au Jus mix
  • 6 pepperoncini peppers
  • 1 stick butter, cut into cubes
  • 3 tablespoons corn starch

Instructions

  • Note: See notes for Oven and Instant Pot Method

Crock Pot Method

  • Heat oil in a large skillet (preferably cast iron), over medium-high heat.
  • Sear the roast for 3 minutes per side. Transfer to the crock pot.
  • Sprinkle the Au Jus and Ranch Seasoning Mix over the roast.
  • Top with cubed butter and pepperoncini peppers. Add any carrots and/or baby red potatoes if desired.
  • Cook on low for 8-10 hours, or on high for 5-6. It will be very tender.
  • Place the roast on a plate and cover with foil. Leave the juices in the pot.
  • Turn the Crock pot on high and proceed to gravy instructions.

Make the Gravy

  • Combine 3 tablespoons cornstarch with 3 tablespoons COLD water. Whisk until well-combined and smooth.
  • Bring the meat juices to a boil. Slowly add the cornstarch mixture to the boiling liquid, stirring continuously. Once it's all added, reduce to a simmer.
  • Simmer until desired thickness is reached, then transfer to a serving container and serve.

Notes

Oven Method:
  • Preheat the oven to 225 degrees.
  • Heat oil in a 6 quart dutch oven over medium-high heat. Sear roast for 2-3 minutes per side. Remove from heat.
  • Sprinkle Au Jus and Ranch Mix over the roast. Top with cubed butter and pepperoncini peppers.
  • Bake, covered, for 7-8 hours.
  • For a quicker turnaround time: Cover and bake at 350 degrees for 3-4 hours.
  • Transfer the juices to a saucepan and proceed to gravy instructions.
Instant Pot
  • Turn the Instant Pot to Sauté Mode.
  • Brown the roast in olive oil for 5 minutes on each side, remove and set aside.
  • Deglaze the pan with 1 cup of low sodium beef broth or water. Run a silicone spatula along the bottom to release any brown bits.
  • Add the Roast back and sprinkle with the Au Jus and Ranch Mix. Top with cubed butter and pepperoncini peppers.
  • Set to Meat Mode and cook for 45 minutes. (Ensure the pressure valve is closed.)
  • Let the pressure release naturally for 5-10 minutes, then flip the quick release valve.
  • Remove the roast and cover it with foil to keep it warm.
  • Set the Instant Pot to Sautee mode and make gravy as noted in recipe instructions.
Best Cuts of Meat for Pot Roast:
  • Chuck roasts- best choice
  • Rump roasts -second best
  • Bottom rounds- third best
📘 Find this recipe on page 148 of my 2nd cookbook, Let’s Eat!

Nutrition

Calories: 389kcal, Carbohydrates: 7g, Protein: 50g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 543mg, Potassium: 779mg, Fiber: 1g, Sugar: 1g, Vitamin A: 34IU, Vitamin C: 8mg, Calcium: 36mg, Iron: 5mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie

 

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