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Mississippi Pot Roast

One of our favorite pot roast recipes! So much flavor. Easy and your family will love it!


  • 3 pound roast (chuck or rump are good)
  • 1 ounce envelope ranch dressing mix (dry)
  • 1 envelope onion soup mix* (dry)
  • 1/4 cup butter
  • 1 jar whole pepperoncini peppers (save juice)
  • 1 onion (optional)


  1. Place your roast in a 6 quart slow cooker. Sprinkle in the ranch dressing packet and onion soup packet. Add the butter on top.

  2. Peel and slice the carrots into chunks. Place around the roast. Cut up the onion into chunks and place on top of the carrots if using.

  3. Pour in 1/2 cup of the pepperoncini juice around the roast on the carrots. Add 8 to 12 pepperoncini peppers (add as many as you like, I ususaly do 1/2 of a 16 ounce jar because we really like them!)

  4. Place the lid on the slow cooker and set on low for 6 to 8 hours or high for 4 to 6 or until roast is cooked through and easily shreds.

  5. Serve over mashed potatoes!

Recipe Notes

*You can use onion soup mix or au jus mix. I've made it both ways and prefer the onion soup packet. I've even seen a recipe that adds an envelope of zesty Italian salad dressing powder (and the whole jar of pepperoncini with juice!) I have made this with the whole 16 ounce jar, juice and all. It's great but strong, my kids prefer 1/2 cup liquid. 

Add as many pepperoncinis as you would like. We like them a lot so I add about half of a 16 ounce jar.

You don't have to add carrots. But it's so good! The carrots have a nice flavor from the pepperoncini juice. Plus it's an easy way to cook another vegetable to go with your dinner!