Mouthwatering Crockpot Mississippi Roast, It’s Famous & So Flavorful!

Every now and then, a recipe comes along that takes the internet by storm — and that’s exactly what happened when Robin Chapman shared her Mississippi Roast recipe in a blog.

Mississippi Roast isn’t just any pot roast. It truly is in a league of its own!

The comfort-food ingredients and practically effortless preparation have made this recipe a shining star.

The Mississippi Roast has garnered so much praise online that even The New York Times has heralded it as “the roast that owns the internet.”


Chapman’s legendary recipe is actually an adaptation of a roast beef recipe given to her by family in the early 1990s. Since the original roast was too spicy for her children, she decided to make it milder and more versatile — and her fans fell in love with it even more!


This recipe is full of flavors that compliment the beef PERFECTLY. If you want to make it spicy, Chapman suggests adding some of the pepper juice to the mixture, then when it’s all done, slice up the peppers and mix them in with the meat for an extra kick.


  • (1) 3-5 lb. chuck roast
  • 2 tbsp. olive oil (or vegetable oil)
  • Salt & pepper, to taste
  • 1 packet ranch dressing mix
  • 1 packet dry onion soup mix
  • 1 stick butter (1/2 cup) – REAL salted butter, not margarine
  • 8 Peperoncini peppers



1. Heat up a large skillet on high.
2. Add oil to hot skillet.
3. You want it really hot here to brown or “sear” the beef quickly.
4. Take a paper towel and make sure you dry both sides of the pot roast.
5. Season with a little bit of salt and pepper.
6. Once the skillet is nice and hot, add the roast.
7. Allow the roast to cook for about 2-3 minutes until it is golden brown.
8. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
9. Transfer meat to slow cooker.
10. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
11. Top with a stick of butter then place peppers on and around roast.
12. Cover and cook on low for 8 hours.
13. Take two forks and start shredding the meat.
14. Discard any big fatty pieces.

Recipe by The Country Cook.

Now watch how to make Crockpot Mississippi Pot Roast: