I saw this recipe floating around Facebook last year sometime. I thought about making it but never got around to it. My friend Amberlina posted about it and raved that it was so good. I still didn’t make it.
Oh my stars, it was amazing. Why on earth did I wait so long before trying it? Seriously, if you never make another recipe I post, make this one. Best. Pot roast. Ever. Times infinity.
Did I mention it was good? So flavorful and moist and tender and perfect. I don’t think we’ll ever make pot roast a different way ever again. So here’s the recipe.
I’m not sure who to give credit to, since I’ve seen it floating around on so many sites and blogs. Just know that I didn’t come up with it, but I sure as heck wish I had!
Mississippi Pot Roast
Ingredients
3 pounds beef chuck roast, trimmed
1 packet dry ranch dressing seasoning
1 packet dry au jus
1/4 cup water
1 stick butter, sliced {4 ounces}
8 peperoncini
4 ounce canned jalapenos
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium high heat brown chuck roast on all sides.
Pour water into your slow cooker then place the roast on top. Sprinkle the roast with the ranch packet and the au jus packet, and then place the butter slices on top of the roast.
Place the peperoncini and jalapenos all around the roast, and cook on low 7-8 hours. Shred and serve with the juice gravy remaining in the slow cooker.
Barb says
If you want “creamy” gravy, after the roast is done mix in 1/4 to 1/2 block of cream cheese until melted. It’s really good.
Mary says
Do you think this would be too spicy for kids or not?
jackie klish says
It would be spicy. The recipe I make does not use the jalepenos. I have made it with just a couple of the pepercinis, so you will have the flavor but without heat. Those that like heat could have a couple more pepercinis on the side.
Athena says
I’ve seen this floating around for a while too, even seen people make it into an instant pot recipe. Still haven’t tried it but I just might after your glowing review! The diced jalapenos is a new addition though, when I’ve seen this recipe it only included the pepperoncinis.
Cindy says
I have made this roast atleast 5 times, it is so delicious. I however do not add the jalapenos.
sharon says
I wish there was a way to make this without the MSG laden soup and ranch ingredients. Has anyone tried it without those processed items? I need a new roast recipe so bad!
sindy says
We go through ranch dressing like crazy at our house. So I make my own powder mix. Put ingredients in blender or food processor.
You will need:
15 saltines crackers or gluten free crackers.
2 cups dry parsley flakes, minced.
1/2 cup instant minced onion.
2 tablespoons dry dill weed.
1/4 cup onion salt.
1/4 cup garlic salt.
1/4 cup onion powder.
1/4 cup garlic powder.
I think better than bouillon is MSG free for the Au ju mix
TJD says
Sindy,
Are the saltines for thickening? Thank you for the recipe, I too was concerned about the salt overload.
Jenn says
I’ve made this ranch power mix and we love it! Very similar to Hidden Valley.
Lace Faerie says
I’ve been craving a pot roast!
Instead of the pack of au jus mix, I think I will use 2 tablespoons of beef Better Than Bouillon jarred paste from Costco and I will think it with the 1/4 cup of water the recipe calls for and will rub it into the browned meat before adding the other ingredients. I cannot eat foods with capsaicin (causes the heat in hot peppers) so I will substitute ground white pepper and coarse ground black peppers for flavor and ‘heat’.
Thank you, Sindy for sharing your ranch dressing recipe! I’m definitely going to give it a try!
sharon says
Thank you Sindy! I am going to try that. Am craving pot roast.
Ann says
Does it have a ranch taste to it? My husband hates ranch dressing 🙁
Mavis Butterfield says
Nope.
Sandy says
I don’t even brown the roast. I throw a frozen roast in the crock pot, then aujus packet, ranch packet, whole stick of butter, 5 or 6 pepperoncini. That’s it. No water. It’s really good. Love it. Easiest, tastiest.
Drucile says
Au Jus Receipe
Purchase cheapest cut of beef with good fat content, neck bones, etc. Add 4 quarts of water
2 lemons softened, sueezed then add all to stockpot. Add worcestershire sauce chopped onion, garlic, celery or POWDER if you prefer dry. Black pepper to taste. Add salt in form of soy sauce, kitchen bouquet, accent, everglade or any sodium product of your preference.
Pressure cook or boil until meat falls apart. Taste to adjust to your personal taste. You can strain , if preferred, I like to use imerson blender. It seems to keep more flavor in Aujus. After cooling I freeze in quarts for future use. Makes great gravies, stock or soup base. It takes no time at all to put together and you get 5 to 6 quarts . You can thicken with corn starch or Rue. I put mine in Fridge and remove grease when it gets cold to use with flour rue. Please post your opinion. Thanks
Mrs. C. says
I will have to try this one!
I’ve made so many pot roast recipes, including Julia Child’s, and my husband’s favorite is still this:
1 packet Lipton Onion Soup Mix
1 can Campbell’s condensed mushroom soup
1 cup red wine
1-2 tsp Worcestershire Sauce
a roast
Throw all but the roast in the crock pot and mix it up well. Put the roast in the crock pot on top of it, and set to low for about 6-8 hours, depending on how big your roast is. It smells incredible.
Joan Smith says
Favorite Roast Beef Recipe (Easy, peasy & delish …. makes house smell like heaven)
Roast beef
1 can cream of mushroom with a can of water
1 pkg Lipton onion soup mix
Cut up potatoes
Cut up carrots
salt & pepper
Brown Roast on top of the stove, put in a roasting pan lined with foil. Surround with veggies, add soups, salt pepper. seal foil to make a tent. Roast in oven @325 for 6-7 hrs. complete dinner, delicious gravy… great, great!
Jennifer Meyer says
Anyone worried about the spicyness… I’ve always made this without the pepperoncinis and jalapeño and we love it!
Debbi says
Too funny! I have all this sitting on the counter to make tonight! Great minds think alike! We make ours with the roast, a packet of ranch, and a packet of au jus mix, and a stick of margarine–no peppers. Delish with a loaf of crusty bread that I’m putting in now…
Kathie says
excellent my son and I loved it
Bobbie says
I made this last night exactly as written- the jalepeno don’t make it spicy, just give it great flavor! This was a winner. Husband went nuts for it. We are going to make it part of our regular rotation. Leftovers are going to go on a sub roll with horseradish sauce- can’t wait!
Mavis Butterfield says
Ohhhh Horseradish sauce, my husband would love that. Great idea Bobbie.
Caro says
This looks delicious but what the heck are the equivalent ingredients in “fresh”. We don’t the packet stuff in France.
Jenn says
You can google a homemade ranch seasoning mix. For the Au Jus, maybe just beef bouillon or strong beef stock (don’t add water if you do stock)
Jenn says
I made this last Thursday and it was a hit with the whole family! Even my SUPER picky boys, 4 and 7 years old, liked it. I skimmed some of the fat off the juices left in the crock pot and thickened it up for a gravy. So yummy!
Karen Kolb says
I made this today! The only thing I left out was the jalapeno peppers. It was truly the best roast recipe my family has ever had! Everyone that tried it commented that they thought it was delicious.
Mavis Butterfield says
Save the extra meat and all the extra juices and make soup the next day. I typically add about 6-8 cups of water plus a bunch of vegetables to a pot and it makes the best beef soup!!!
Jennifer Jo says
In the crock pot now!
Mavis Butterfield says
It’s CRAZY good. Save the juices and a little of the meat to make a stew for the next day. 🙂
Tosha Pierce says
Will I get the same results if u cook on high for 4 hours?
Gertrude says
I’m making it today
Tanya says
After seeing you talk about this recipe for years I finally made it today. It’s unanimous that it goes in the regular rotation!