Mississippi Pot Roast

This Mississippi Pot Roast recipe completely took the internet by storm a few years ago, and since then has become one of my family’s favorites! 

It’s got everything I look for in an easy weeknight dinner recipe: 

• Simple ingredients (nothing fancy)
• No chopping of vegetables (a big plus for time!)
• The entire family absolutely devours it (we never have leftovers, try as I might)
• It goes great with a number of different sides (something for everybody)
• It can be cooked in the pressure cooker or slow cooker, suiting my mood and the time I’ve got to cook. This also means it’s a GREAT “set it and forget it” kind of meal which… mama like. 

This is the Mississippi Pot Roast recipe that you see all over Pinterest and friend, let me tell you: If you haven’t jumped on this bandwagon yet, then get on! Hitch a ride with me. You’ll be so glad you did. 

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Slow Cooker Short Rib Ragu

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The ranch mix and onion soup mix add HUGE flavor with like, zero work. Can you rip open a packet? Done. That’s the prep. It’s honestly that easy.

This pot roast recipe has a kick from the pepperoncini peppers and a vinegary zing from their juice. Don’t like the spicy heat? Use milder banana peppers instead. Want more heat? Pickled jalapenos for the win!

And guys, this pot roast shreds down so beautifully. I feel like you could simply touch the cooked roast with a fork, ever so gently, and -ahhhhhhhh- it just falls apart. 

I’ve seen a lot of recipes for this Mississippi Pot Roast call for a whole stick of butter, but for all you pearl-clutchers there thinking, “a whole stick of butter!?”, take heart: I use half of that, and this pot roast still turns out perfect every time. 

What kind of swaps and substitutions can I use? 

Change out the pepper type: As I mentioned earlier, the pepperoncini can be swapped for banana peppers or pickled jalapenos. 

If you don’t have any of the peppers I’ve mentioned: Add about 3 tablespoons of white wine vinegar for a similar mouthfeel. 

Do I have to use onion soup mix and ranch? You can switch this up a bit if you desire, although I believe this is the best combo. Some people use onion gravy au jus packets (dried) in place of the onion soup with great success. You could also use an Italian dressing mix for that zingy flavor the Ranch brings, but the acid from the buttermilk in the Ranch dressing is what helps make this beef so tender, so I feel it’s important ingredient!

What’s the prep like? 

The prep for this dish is the easiest ever. Just put everything -yep, all of it, even the butter- into a large resealable bag or container and pop it in the fridge or the freezer. The prepped ingredients will store in the fridge for up to 5 days or in the freezer for 1 month.