This Mississippi Roast should be the official recipe boxed with every slow cooker that is sold. It is incredibly easy with just 5 ingredients and the flavor just melts in your mouth. The first time I had this roast I was blind sided by the rich tangy flavor. I begged for the recipe figuring it was some secret family recipe passed on from generation to generation. I was totally bewildered when I was informed that it’s just a Mississippi Roast that can be easily be found online.
I had to know more about the history of this iconic roast. Apparently the recipe is the invention of a woman named Robin Chapman. She didn’t coin the name Mississippi Roast but she is responsible for the ingredients. The New York Times has a great article detailing the rise of this recipe. It’s amazing something so odd yet so simple could dominate the roast world!
You can serve this Mississippi Roast on top of some creamy mash potatoes or make a juicy roast sandwich. I used an Instant Pot for this recipe but the steps can be used for any ordinary slow cooker. Just use the low setting on the slow cooker and cook for 8 hours instead of using the normal setting on the instant pot.
Mississippi Roast
Mississippi Roast (Instant Pot / Slow Cooker)
- Total Time: 8 hours 10 mins
- Yield: 6-8 servings 1x
Ingredients
Scale
- 1 (3-4 pounds) chuck roast
- ½ stick of butter
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 6 pepperoncini peppers
Instructions
- Place roast in the Instant Pot.
- With a paring knife, slice a pocket in the middle of the roast and insert the butter.
- Sprinkle the ranch dressing mix and au jus mix on top the roast. Lay peppers on top and add 2 tablespoons of the pepperoncini juice for an extra bit of tanginess.
- Close lid making sure steam release valve is set to venting.
- Set the Instant Pot to Slow Cook for 8 hours with the Normal temperature selected.
- Once you hear the beep you can remove the lid and shred the roast to the constancy you desire.
- Prep Time: 10 mins
- Cook Time: 8 hours
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Step-by-Step
I used an Angus Choice Beef Chuck Roast since it was on sale!
Place roast in the Instant Pot.
With a paring knife, slice a pocket in the middle of the roast and insert the butter.
Sprinkle the ranch dressing mix and au jus mix on top the roast.Lay peppers on top and add 2 tablespoons of the pepperoncini juice for an extra bit of tanginess. Close lid making sure steam release valve is set to venting.Set the Instant Pot to Slow Cook for 8 hours with the Normal temperature selected.
Once you hear the beep you can remove the lid and shred the roast to the consistency you desire.
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Reader Interactions
Comments
Sandie saysThis was so easy and so delicious. I wanted to take a picture but it smelled so wonderful everyone ran to the table and there wasn’t a bite left!
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- Leija says
And U don’t have to add water ? Will it work on a crock pot
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- Mark says
No water is necessary because the butter and the juices from the meat will be your liquid. Just use the low setting on the crockpot and cook for 8 hours instead of using the normal setting on the instant pot.
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- Sylvia Brierton says
Can you also use the Instant Pot pressure cook mode to make quickly??
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- Mark says
I have not tried this recipe using the pressurized mode yet since the slow cooker method is close to perfection. But if you are feeling adventurous try adding a cup of beef broth to give it a little more liquid and cooking it on high pressure for 90 minutes then a natural release after 15 minutes.
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- Lise says
How long do I cook this in a crock pot? 8 hrs on low or 4 hrs on high?
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- Mark says
For a crock pot, you would also cook it for 8 hours on the low setting.
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- Ashley says
Have you tried this method yet?
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- DeDe says
My family love bed this roast. I finally made one that was moist and delicious!
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- Katrina says
I add potatoes and carrots to ours. The au jus is amazing with the potatoes! Only thing I do differentnis double the seasoning. Such a wonderful recipe!
★★★★★
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- Andy says
What is the temperature on the instant pot for this slow cooking setting??
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- Mark says
It’s the Normal temperature setting.
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- Alice says
I don’t like peppers, can I add something different, or just go without them. Will it change the taste of the roast?
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- Mark says
The pepperoncini peppers gives the roast a salty tanginess. You could use 2 teaspoons of apple cider vinegar or pickle juice instead.
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- Cathy says
Made this for my husband,and he loved it!! So easy and so good!!
I used a Crock-Pot and served it over smashed potatoes. It makes its own gravy!!★★★★★
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- Airam says
About how many servings does this make?
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- Mark says
You can estimate a 1/2 pound per person. A 4 pounds roast would be about 8 servings. Plan to cook more than you need because you are gonna want leftover for a sandwich the next day!
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- Johnna says
If I wanted to add green beans like I do when i make this in a crockpot, can I cook them with the roast in the instapot?
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- Mark says
This sounds like an amazing addition to the recipe and I can’t see why it wouldn’t work in the Instant Pot. I’m going to give this a try the next time I make Mississippi Pot Roast!
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