This Mississippi Pot Roast is a sirloin tip roast crock pot recipe that is loaded with flavor and comes out tender and juicy every time. Cooked with butter, pepperoncini, and an au jus ranch gravy, this is the best pot roast recipe to pile onto a mini slider bun or atop mashed potatoes.
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Original Mississippi Roast Recipe
The Mississippi Pot Roast's origin can be traced back to Ripley, Mississippi. Resident Robin Chapman, who adapted a recipe given to her in the 1990s, eventually became so popular that the New York Times declared it as "the roast that owns the internet." We're not joking when we tell you it's THAT good!
The ingredients in this dump and go recipe are simple: pot roast, butter, pepperoncini, ranch seasoning mix, and au jus seasoning mix. Combined, the flavors are out of this world. It is also easily shreddable and perfectly moist.
If you love a great dump and go pot roast recipe, be sure to check out my recipe for Pork Mississippi Roast and the best Rump Roast ever!
Ingredients in Mississippi Pot Roast
- Beef Roast: you will need 3-5 pounds of beef roast without a slab of fat on the bottom or a big vein running through it. You can definitely make this recipe with your favorite beef roast, just about any cut will do. It works great with a rump roast, sirloin roast, chuck roast, or round roast.
- Pepperoncini: You can find these in the condiment section of the supermarket. Any of the bottled varieties will work.
- Butter: you can use salted or unsalted butter. This is to add some fat and moisture back into the meat since the cut of meat typically used for this recipe is lean.
- Ranch Seasoning: You can find a big spice container size of ranch seasoning in most stores. You can also use the ranch seasoning from a packet or homemade ranch seasoning.
- Au Jus Seasoning: You can find this in the seasoning or spice aisle of the supermarket. If you can't find au jus seasoning, you can combine 4 tablespoons beef stock powder, 4 teaspoons onion powder, 2 teaspoons dried parsley, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, 4 tablespoons cornstarch.
How to Make Slow Cooker Sirloin Tip Roast
- Add ingredients to the slow cooker. Place your roast in the crockpot. Add your ranch dressing mix and au jus seasoning to all sides of the roast. Add the pepperoncinis, pepperoncini liquid, and the butter.
- Cook. Cover and cook on high for about 4 hours or on low for 6-7 hours, or until the meat is easily shreddable.
- Shred the meat. Once cooked, transfer the pot roast to a large bowl and shred with two forks. Return to the slow cooker and mix together.
- Serve. Serve warm. Enjoy!
Frequently Asked Questions
Tougher cuts of meat work best for pot roast when cooked low and slow in the slow cooker. These lean cuts have lots of connective tissue and little fat that would be tough and impossible to chew if you grilled it or gave it a quick sear:
-Chuck Roast (Look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm)
-Round Roast: This is usually one of the less expensive cuts of meat.
-Tri-Tip: This is a fantastic roast but more on the expensive side.
-Tenderloin Roast: This is the most tender roast cut but tends to be more expensive.
-Sirloin Tip Roast: This works great too.
If your roast isn't shredding, you haven't cooked it long enough. There is also a sweet spot between shreddable beef and overcooked beef that disintegrates in your mouth. Check on it every 30-60 minutes when you think it might be done.
This roast recipe is super versatile. It works great as a main dish, on mini slider buns, or on something like these Gruyere Mashed Potatoes.
You can also whip up some Roasted Potatoes with Herbs, and scalloped potatoes are always a hit too. If you need some veggie inspiration, this roasted broccoli is always good and these lemon and garlic green beans are the perfect addition too.
Storing and Reheating
- Refrigerator: let your pot roast cool completely, then store in an airtight container in the fridge for up to 1 week.
- Freezing: you can freeze your pot roast in freezer bags. Add a small amount of cooking juices to the bag and store frozen for up to 2 months. Once you are ready to use, transfer to the fridge to thaw overnight.
- Reheating: to reheat in the microwave, just place into a microwave-safe container and reheat for about 30 seconds at a time on high until warm. It’s best to reheat with a little of the cooking liquids if you have any on hand. You can also reheat in a pot on medium heat over the stove. Again, it’s good to add a little of the cooking liquids, or even a touch of oil or melted butter, while you reheat slowly.
Mississippi Pot Roast {Easy Crockpot Recipe}
Ingredients
- 1 3-5 lb Beef Roast Rump Roast, Sirloin, Chuck, Round, Tenderloin, or Tri Tip Roast
- 5-6 whole Pepperoncinis
- 3 Tablespoons Pepperoncini Juice
- ¼ cup Butter cut into 1 Tablespoon slices
- 1½ Tablespoons Ranch Seasoning
- 1 1oz package Au Jus Seasoning
Instructions
- Place your roast in the crockpot then add the ranch dressing mix and au jus seasoning to all sides of the roast. Add the pepperoncinis, pepperoncini liquid, and the butter.
- Cover and cook on high for about 4 hours or on low for 6-7 hours, or until the meat is easily shreddable.
- Once cooked, transfer the roast to a large plate or bowl and shred with two forks. Return to the slow cooker and mix with the juices.
- Serve warm and enjoy!
Nutrition
This Mississippi Pot Roast is made in the crockpot. This roast recipe is loaded with flavor and comes out tender and juicy every time. You are going to love this easy dump and go crockpot recipe. It's the perfect pot roast recipe to pile on a mini slider bun or atop mashed potatoes.
Jo Ann Hathorne
This is now my favorite way to make my roast. I serve over mashed potatoes with green beans. It is amazing tender juices love it. Thank you!
Toni
Awesome every time
Shaylene Dornan
Delish! Thanks for the super easy and fun week day dinner. I make a gravy with the left over juice and add cheese for a yummy sandwich or serve it with mashed potatoes and a veggie