Mississippi Pot Roast! The best little pot roast recipe that ever was!

Here’s Your Sign to Make a Mississippi Pot Roast!

If you’ve never made a Mississippi Pot Roast, here’s your sign. And if you have made one, I probably don’t need to convince you to make it again. IYKYK!!! 🙌🏻

Mississippi Pot Roast is one of those recipes that became a modern American classic because it proves something I’ve always believed about good food: delicious doesn’t have to be complicated. The recipe is generally credited to Mississippi home cook Robin Chapman, who adapted a family roast recipe in the 1990s. It eventually made its way from one kitchen to another and then across the internet, becoming the slow-cooker sensation we know today.

And for good reason.

Mississippi Pot Roast

You’ll need:

• 2–3 lb. 🥩 chucky chuck chuck roast

• Pepperoncini peppers with some of their juice

• 1 stick unsalted butter

• 1 packet ranch seasoning

• 1 packet au jus or brown gravy seasoning

That’s it!

Put the chuck roast into your slow cooker, add the seasonings, pepperoncini and juice, and place that beautiful stick of butter right on top. No browning. No complicated prep. No dirtying every pan in the kitchen.

Cover it and cook on LOW for 6–8 hours, or until the beef is so tender you can pull it apart with a fork.

The chuck roast slowly breaks down and becomes incredibly tender, while the ranch, gravy, butter and tangy pepperoncini create this ridiculously rich, savory jus that practically begs for mashed potatoes.

It’s easy. It’s comforting. It makes your house smell fantastic.

And it’s truly the finest little pot roast recipe on the planet, or close!!!

IYKYK!!! 🙌🏻