A Better Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast served on buns

Mississippi Pot Roast first registered on our radar when The New York Times Food section published the 2016 article “The Improbable Rise of Mississippi Roast”. We figured if the NYT bothered to research and write about a slow cooker recipe that became internet-famous on mom-blogs and Facebook, then the recipe must have some merit — right?

After seeing the original ingredient list of packaged products, we were glad the NYT food editor took the time to convert the recipe to “whole foods”. And due to the recipe’s wide fan base, we thought it seemed worth a try. The result? We were underwhelmed and didn’t bother with it again for quite some time.

Eventually we gave the roast another go. This time we decided to scrap the NYT recipe and try the original Mississippi Roast recipe instead. That said, we still couldn’t bring ourselves to use packaged products listing strange ingredients, so we tried the Simply Organic brand for both the dressing and au jus mixes. The result? It made for an easy dinner and tasty roast beef sandwiches. In the end, we preferred using a little beef broth versus gravy mix, but either method works.

So whether you are just looking for ideas when chuck roast is on sale or you’re desperate for a super easy slow cooker recipe, this is one to try at least once.

*Note, we are not affiliated with Simply Organic.



  • 4 lb. chuck roast

  • 1 package Simply Organic Ranch Salad Dressing Mix (or Italian Dressing Mix, see notes below)

  • 1/2 cup beef broth (or 1 package Simply Organic Brown Gravy Seasoning Mix)

  • 6 Tb. unsalted butter

  • 1 12-oz jar all-natural pepperoncini peppers (plus a little of the juice if desired)


  • Season the roast with salt and pepper. Heat 3 Tb. of the butter in your slow cooker or a large sauté pan and brown the roast on all sides to create a crust.

  • Adjust your slow cooker to LOW, top the meat with the dressing mix, broth, the remaining butter, and pepperoncini (and a little juice if desired).

  • Cover and cook on LOW for 6-8 hours. Shred with two forks and serve. See below for serving suggestions.


Cooking & Serving Tips

  • Serve the roast beef over hot noodles or pasta, on buns or hoagies, with rice, roasted potatoes, or mashed cauliflower. If you have two slow cookers, you could make crock pot baked potatoes at the same time and top the potatoes with the pot roast.

  • Pepperoncini peppers:

    • Whole peppers seem to be “traditional” with this roast, but pre-sliced peppers are convenient if you just want to shred and go.

    • 12-16 ounce jars of peppers are fine depending on what size jars your grocery store stocks. Use as many pepperoncini as desired.

    • Look for all-natural peppers. Whole Foods currently sells a brand with these simple ingredients: Peppers, Water, Organic Distilled Vinegar, Sea Salt, Citric Acid, Turmeric, Rosemary Extract. Avoid brands with FD&C Yellow #5, Sodim Bisulfite, or Sodium Benzoate.

    • Taste the peppers to see if the heat level is too much for your group. If too hot, skip adding the extra juice.

  • The recipe is easily halved for smaller roasts. Just store the leftover seasoning mixes in an airtight container together for the next time you want to make another small roast.

  • Place the roast and juices in the fridge overnight and easily skim off the fat the next day.

Other Versions

  • The Pioneer Woman’s Mississippi Roast recipe is referred to as “drip beef” and replaces the ranch dressing mix with italian seasonings — it is similar to what most people call a French Dip sandwich.

  • The Today Show version of Mississippi Roast also suggests using Italian dressing mix versus Ranch, then serves the roast on french bread with horseradish sauce and provolone cheese for a hot Italian beef sandwich.


Family dinner solved

The Smart Slow Cooker