Mississippi pot roast is a popular slow cooker recipe that creates big flavor out of a few simple ingredients. My version results in a fall apart tender roast with a rich and flavorful sauce and uses NO PACKETS. Low carb and keto recipe.
Mississippi Roast or Pepperoncini Pot Roast has been a popular recipe for a few years now. I’m sorry I waited so long to make it. But let’s back up a bit before I get into my recipe...
Mississippi Pot Roast
Some of you are wondering, “what is Mississippi Roast?” The original recipe for Mississippi roast or pepperoncini pot roast, is a chuck roast seasoned with a packet of ranch seasoning mix, a packet of Au jus gravy, several pepperoncini peppers and a whole stick of butter. It can be cooked on the stove, in the oven, or in a pressure cooker, but it’s most often made in a slow cooker.
The first time I made Mississippi pot roast, I followed the original recipe. Yep, I bought the ranch seasoning packet, Au jus packet, a jar of pepperoncinis, and used a whole stick of butter. I cooked it in my slow cooker and it was good, but it wasn’t great. The flavor wasn’t quite where I wanted it and there was an inch of oil floating on top of the gravy! I was a little disappointed. I knew it could be better.
I worked really hard on a copycat homemade ranch seasoning mix. The first version included powdered buttermilk and nutritional yeast, which was really good. But in the end, I decided to simplify the ingredients and came up with a homemade version that I think is even better. It made all the difference in my Mississippi roast recipe, which is also low carb, keto, and gluten-free!
By the way, you'll probably want to use this ranch seasoning mix on everything - I do. I’ve already used it on Tangy Ranch Chicken Wings, to make homemade ranch dressing and dip, and used it to make Mississippi chicken and pork roast. All were delicious.
The night I perfected this roast, I broke it into large chunks and served it and the rich gravy with roasted rutabaga. It was a low carb match made in heaven! My family couldn’t get enough. I shredded the leftovers and served it as french bread sandwiches for my kids and I made low carb rolls for my husband and myself. Super great!
What to serve with Mississippi Roast?
Traditional sides like potatoes, cooked carrots, green beans, and rice, are perfect to serve with Mississippi Roast. For low carb keto options, try serving with cauliflower broccoli rice, cauliflower pilaf, mashed cauliflower, roasted turnips, or my favorite…. Roasted rutabaga! I would even serve it over keto noodles (fried buttered cabbage).
In the photos I served the roast with mashed buttered turnips and green beans.
Slow Cooker Mississippi Pot Roast (Pepperoncini Pot Roast)
Ingredients
- 2 ½ pounds Chuck roast
- 1 tablespoon Olive oil
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- ⅓ cup Water
- 1 teaspoon Beef base
- 1 tablespoon Homemade Ranch Seasoning divided use
- 2 tablespoon Unsalted butter (or olive oil)
- 8 whole Pepperoncini peppers
Instructions
- Trim away surface fat from the outside of the chuck roast and any large pockets between muscles. Rub 2 teaspoons of oil over the roast and season with salt and pepper.
- Place a medium-large frying pan over med-high heat. When hot, add the remaining 1 teaspoon of oil and tilt the pan to distribute. Brown the roast well, on both sides.
- Remove the roast from the pan and place into the slow cooker. Turn the heat under the pan to low. Add the water and beef base, scraping any browned bits from the bottom of the pan. Pour into the slow cooker at the sides of the roast.
- Sprinkle 2 teaspoons of the Homemade Ranch Seasoning over the roast. Dot with pieces of butter. Lay pepperoncini on top.
- Cook on high for 4-6 hours or on low 6-8 or until the roast pulls apart easily with a fork. Add the last teaspoon of Ranch Seasoning after cooking - just stir into the juice.
- Cooking time will partly depend on the make of your slow cooker, the size and shape of your roast, and whether or not you brown the roast.
- Serves 6-8. Nutritional information is for ⅙th of the roast and ⅙th of the gravy/juice.
Notes
Nutrition
Elaine aine
Please can i ask for the recipe for mashed buttered turnips or is it just that simple? Thanks and I absolutely love your recipes!
Kim Hardesty
Hi Elaine. I just boiled them until fork tender. Then I drained really well, seasoned with salt and pepper (white pepper) to taste and added lots of butter. Enjoy! -Kim
Catherine Bast
Hi Kim
This looks like a wonderful recipe and I will be trying this soon.
The recipe to your homemade ranch seasoning does not seem to be working.
I will try to get it later.
Thanks for all your great recipes.
Kim Hardesty
Hi Catherine. You are the second person who mentioned this. The links work for me so I am confused as to what is going on. I have blogger friends checking if the link works for them. You can email me and I'll copy and paste the recipe for you. -Kim
Debbie Dant
We made this recipe today. Oh my goodness!!! This is the best roast beef we have ever had, and at 65 yrs old we’ve had a lot!!!
The only thing we different was add a god splash of the juice from the peppers.
Thank you so very much ♥️♥️♥️
Kim
Can you please share with me roasted rutabaga ? I’ve never heard of doing that one ....
Thanks ! Kim
Kim
Sure. Here is the link for the roasted rutabaga - Kim
Dawn Magula
Going to give this a try! My BF daughter gave me the recipe that uses "packets" and I knew that would be a NO GO for me. SO happy to have found your version!!!
Dara Haskins
What is a beef base? What brand do you use for the roast? Can I use chicken or beef broth instead? Sorry for all these questions.
Kim
Hi Dara. Beef base is beef bouillon in paste from instead of a cube. I like Better than Bouillon. You can add beef broth, but I would reduce it by half to concentrate before using. The bouillon adds concentrated flavor and a little salt. You can use chicken broth. -Kim
Julie
I made this recipe this weekend and it was delicious! I served it with mashed cauliflower and lemon green beans and asparagus. It is great to have the leftovers for meals this week. I will definitely make this again soon!
Kim
I'm happy you like the recipe, Julie. Your lemon green beans sound delicious! -Kim
Tiffany Beasley
What is lemon green beans? sounds delish!!
Jeanette Atteberry
I added some sliced mushrooms from a jar (not the water from the mushrooms) to see how it would turn out this time! We love this recipe. Going to try making a low carb mashed cauliflower to replace potatoes or caulirice.
Linda
This was amazing! It tasted just like my other recipe for Mississippi pot roast. I added more peppers. The ranch seasoning was perfect.
Diana
I have this in the slow cooker now. I love that you put in the measurements for salt and pepper instead of "to taste."
Anyway, when do I add the last teaspoon of Ranch mix? Thanks.
Kim
Hi Diana. Add it at the end - just stir it into the juice. Enjoy! -Kim