Have you been on the hunt for that perfect pot roast recipe? Look no further! After countless recommendations from The Country Cook Facebook community, I took the leap with the Mississippi Pot Roast. And, oh boy, it did not disappoint! Tender, packed with flavor, and undeniably mouthwatering, this is a dish I regret not trying sooner. Since then, I’ve even ventured into the realms of Crock Pot Mississippi Pork Roast and Chicken.

Wondering if the Mississippi Pot Roast is Low Carb or Keto-friendly? 🤔

Serve the juicy meat solo, or lay it atop creamy mashed potatoes or fluffy rice. One of our avid readers even raved about having it stuffed in hard rolls, crowned with molten provolone or mozzarella. Trust me, I tried the leftover roast in a sub roll, adorned with mozzarella and a few slices of peperoncini peppers — it was a slice of heaven on earth! The best part? The crock pot ensures the meat is lusciously tender, and the rich flavors subtly enhance the beef without overpowering it.


1 chuck roast (around 3 lbs)

2 tbsp olive or vegetable oil

Salt & pepper (to taste)

1 packet of ranch dressing mix

1 packet of dry onion soup mix

1/2 cup salted butter (1 stick)

8 peperoncini peppers

Steps to Culinary Nirvana:

Heat a large skillet to a sizzle. Pour in the oil and wait till it’s smoking hot – we’re aiming for a swift sear!

Pat dry the roast with a paper towel and season with salt and pepper.

With the skillet fiery and ready, add the roast. Let each side get a deep sear for 2-3 minutes.

Gently move the seared roast into the slow cooker. Sprinkle the ranch dressing and onion soup mixes over it.

Crown the roast with butter and tuck the peperoncini peppers snugly around it.

Lid on! Set the cooker on low and let it work its magic for 8 hours.

Post-cook, grab two forks, and pull apart the tender meat. Remove any chunky fat.

Serve and watch it become an instant favorite!

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