Spicy Mississippi Pot Roast

Believe me when I say that this may very well be the last pot roast you ever make. Mississippi Pot Roast. Actually, my version is a Spicy Mississippi Pot Roast, because I like a little note of spice in my rich and savory dishes like this and it just SINGS with flavor when it’s all said and done.

If you’re not familiar, Mississippi Pot Roast is a low and slow-cooked piece of beef chuck roast that is flavored to high heaven with ranch dressing mix, au jus mix (yep), tangy banana peppers, and butter. It is very much a “how bad can this be?” sort of recipe, and with the kind of week I’ve been having (read: extra busy) this was exactly what the doctor ordered last night.

You might read the recipe – the ingredients list namely – and think, oh goodness! No, no … I shan’t be making this. These ingredients are just not up to my standards of natural eating and wellness and, and …

Oh well. Your loss! I get it, it may not be for you. But it is an absolute internet darling and it was for my family as well. I piled the succulent, dripping shreds of tender beef on top of some ultra creamy goat cheese grits (see below for my how-to there) and it was better than any thing you’d get at a restaurant.

And it takes 60 seconds to throw in a slow cooker. Which counts for a lot in my book.

What is Mississippi Pot Roast?

Okay. Firstly, it’s delicious. There’s that. Secondly, it’s a very VERY quick and simple preparation of a standard chuck roast (slow cooker style) that involves a wildly tasty combination of some old-school, store-bought pantry items (hey-o ranch dressing packet!).

No searing or browning. Nope, not necessary.

There isn’t any slicing, dicing, chopping, grating, grinding, mincing – NO. Not here, not today. This total ease of preparation is part of the appeal of this stuff. What it may lack in beautiful, fresh, organic produce, it makes up for in the convenience and flavor departments ten-fold.

Why is it called Mississippi Pot Roast?

As the story goes, the first version of this style of roast was made (and subsequently served) by a woman in Mississippi. Although the same story also holds that she never called it “Mississippi Roast,” so the name came along at a later time. Yes, other people came in at some point and slapped that monicker on it, using geography as their guide it seems, and that’s all she wrote.

It’s a good name though, no? I am a sucker for marketing, and there’s a special allure to the name itself: MISSISSIPPI POT ROAST. When I first saw the recipe, I immediately clicked on it because the name alone intrigued me.

I wanted, nay – needed – to know more. Pretty glad I followed that internet rabbit hole, because she led me to Mississippi and her absolutely positively delicious pot roast.

How to Make a Mississippi Pot Roast

Here’s what you’ll need:

1 beef chuck roast (2.5 – 3 lbs.)

1 packet ranch dressing mix

1 packet au jus gravy mix (dried)

1 cup spicy banana pepper rings + ½ cup juice from the jar (or mild, if you’d rather)

4 TBSP butter

SERVING SUGGESTIONS: Cheese grits (see how I do mine below), mashed potatoes, buttered egg noodles, rice

Here’s How to Make It

Place the chuck roast in the sleeve of your slow cooker. Top with the ranch dressing mix, au jus, banana peppers + juice, and butter. Cook on low for 8 hours, shred, and devour. 

How I Make the BEST Goat Cheese Grits

Okay, if you need more detail here – please feel free to email me or DM me on Instagram. But this is how I do the grits:

I just make a pot of grits, 4 servings worth, and sub chicken stock for the water (this is absolutely crucial). Then at the end, once they’re cooked Per the package directions, I add 3 TBSP butter, 1/2 to 3/4 cup half and half or milk, and 1/2 cup crumbled goat cheese. Stir into a creamy oblivion.

Boom. Best grits you’ll ever eat.

If you like the sounds of this Spicy Mississippi Pot Roast, you might want to check out:

Coconut Red Curry Drip Beef

Red Wine & Pomegranate Short Ribs

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