Mississippi Roast (otherwise known as the roast that broke the internet) is a simple but unbelievably delicious pot roast recipe that originated in Ripley, Mississippi. Legend has it that Robin Chapman first created the now-viral one pot wonder back in the early ‘90s when trying to make roast beef a little more appetizing for her children. The popular recipe includes ingredients you might not think to combine but results in a silky, buttery pot roast perfect for a family meal, potluck or as next-day sandwiches.
The recipe for Mississippi pot roast, along with adaptations and variations, are all over the internet. Because our Pinterest feed is a never-ending barrage of appetizing roast, we gave into temptation and made our own version. Laurie in the test kitchen was quick to come up with a slow cooker recipe using ingredients we already had on hand, and you can make substitutions in your versions, too. After all, that’s how Robin Chapman turned an ordinary roast beef into an internet sensation.
The original Mississippi roast recipe uses pepperoncini peppers to add a kick of vinegary spice to the dish. We had a jar of hot banana peppers in the pantry, and we figured we’d try those instead. It also calls for a packet of au jus gravy mix, but we substituted with onion soup mix.
The nice thing about this rich roast is that it can be served a variety of ways – over mashed potatoes, egg noodles or on slider buns with extra peppers. It works as a weeknight meal, weekend feast or gameday party food. And it goes to show a little improvisation in the kitchen can turn an everyday recipe into an absolute hit.
Slow Cooker Mississippi Roast
- 1/2 cup all-purpose flour
- 1 teaspoon coarse pepper
- 1/2 teaspoon salt
- 3 to 4 pounds beef chuck roast
- 1/4 cup butter
- 1 cup beef broth
- 1 package (2 ounces) onion soup mix
- 1 package (1 ounce) ranch dressing mix
- 1 jar (12 ounce) sliced hot banana peppers
- In a large resealable plastic bag, add flour, pepper and salt. Seal and shake. Add meat to bag, then shake to coat with flour mixture.
- In a large skillet over medium-high, melt butter. Add meat, cooking about 5 to 6 minutes on each side until golden brown. Place in slow cooker crock.
- Pour remaining flour mixture, broth, soup and dressing mix over meat, then top with peppers.
- Cover and cook on HIGH for 4 to 5 hours or LOW for 8 to 9 hours until meat is cooked and can be shredded.
- Remove meat to a cutting board. Shred meat with two forks.
- Add meat back into the crock. Stir until well blended.
- Serve over mashed potatoes or on slider buns.
No matter what your cooking needs are, there’s a Hamilton Beach® Programmable Slow Cooker ready for any cooking need or party invitation that comes your way.
All over the Internet, but I see it for the first time :-). Seems delicious for me, also because I am a huge lover of beef 🙂
We think you’ll love it!
Yum! Sounds delicious. But I think I will substitute mushrooms for banana peppers since I’m not a big fan of those.
do you pour the juice of the pepper jar in as well?
Do I pour the liquid from the peppers in the crock as well? One cup of broth doesn’t seem like enough to cover the roast.
Just saw your comment. That was my question as well. I’m making this right now, so guess I will see if it is needed. My guess is yes.
Great idea! Let us know how it turns out.
Hi Aaron and Danielle – We’ve seen recipes where they put liquid from the pepperoncinis or banana peppers into the roast. Some recipes don’t call for any liquid at all. If you want a little extra bite from the peppers, adding the juice would help. Let us know how it turns out.
I use the juices from the banana peppers but substitute dry Italian seasonings and add a dark beer as well. Never any left at cookouts.
Sounds good, Scott. I bet the beer ads a whole new layer of flavor.
I discovered this recipe last summer and it is now the only way I will cook roast. The flavor is great and the roast just falls apart.
It’s definitely one of our new favorite recipes. We like the idea of making it into a sandwich or slider as well.
With the substitutions made, it is no longer mississippi pot roast.
Just saw her on The Kitchen. She said she adds the juice from the peppers. Dumps in the whole jar.
Wow…that looks so good. It’s going on next week’s menu!
I absolutely love Mississippi pot roast!
Could I substitute liquid ranch dressing instead of the envelop dry pack? I forgot to grab that one ingredient at the store and wanted to make it tomorrow