Vegas-Meets-Mississippi Pot Roast

mississippi pot roast

Have you ever had a really weird food craving that you wondered, “Where the heck did THAT come from?!”  Please tell me I’m not alone…lie if you have to. :-)

The other day I had this craving for pot roast. But not just ANY pot roast, I’m talking BUFFET pot roast! You know the kind of pot roast you get in those really good buffets when you’re dining in Vegas? Vegas buffets are the best!  Places like Chuck-a-Rama and Golden Corral (around this neck of the woods anyway!) are pretty good second choices for buffets…but nothing beats Vegas buffets!


vegas buffet


vegas buffet


For some reason whenever I’m at a buffet I’m drawn towards the pot roast and mashed potatoes. It makes absolutely no sense when you think about ALL the good food that is presented. But there ya go…I’m just weird that way. :-).


 mississippi pot roast


So when I ran across this tasty-looking recipe for Mississippi Pot Roast on Pinterest the other day, I wondered if I could re-create my Vegas buffet pot roast experience and satisfy my craving! I know what you’re thinking! The two couldn’t possibly be farther apart…but my CRAVINGS didn’t know that, so I figured I’d give it a try. :-)




Unfortunately, when I went to make it and take photos I failed to notice that the recipe called for pepperoncini (which is pretty funny because I mean really, how does one MISS that ingredient!?) so I made it without. But NEXT time I am absolutely going to include it! I am certain it puts this dish over the top.

I call this my “Vegas-Meets-Mississippi Pot Roast” :-)

Vegas-Meets-Mississippi Pot Roast


  • 1 3 lb chuck roast
  • 1 packet of dry Ranch dressing mix
  • 1 packet of dry Au Jus mix
  • 1 stick of butter
  • 5 - 6 pepperoncini


mississippi pot roast

mississippi pot roast 4


mississippi pot roast 5



Place roast in crockpot and sprinkle Ranch dressing mix and Au Jus mix on top. Top with 1 stick of butter cut into chunks. Cook in the crockpot on low for 6 to 8 hours. When it is done, remove the meat from the crockpot and place in on a plate and cover. Pour the remaining liquid in a saucepan on the stove, bring it to a boil, and add a mixture of cornstarch and water (or flour and water) to thicken it. Shred the meat and serve with the gravy on top.


mississippi pot roast

mississippi pot roast 2


Well, well, well….I’ll be tarred and feathered! This was GOOD!! Now I don’t have to go all the way to Vegas to have a Vegas buffet pot roast!



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  1. Lauren Ryszka says

    I usually make this roast 2-4 times a month. My whole family (husband and 4 kids) loves it. It’s even better the next day (believe it or not)! We have rice with ours and some fresh Italian bread. Quick, easy and satisfying. What could be better, right? The pepperoncini really make this dish. I add 4 and it gives it just the right amount of heat.

    • Amy says

      I was raised eating our roast with rice, most people around here have never heard of doing that, instead it’s always potatoes and carrots. My kids actually preferr the rice, while I lean towars the other. I don’t think they would enjoy the pepperoncini’s they don’t like anything spicy (maybe in a french dip). It is also really nice that we raise our own beef and have meat in our freezer all the time. We know what they have been fed and if they have had any antibiotics or not.

  2. Judith Jones says

    I will try this soon. Wanted to tell you about how I fix a similar roast, Just put a chuck roast in the crockpot. Pour over 1 can beer and 1 jar Pepperocini or salad peppers. That’s it! Cook on low for 4-6 hours or more. Wonderful!!! We love to slice and put it along with a pepper or two on a crusty roll for the best sandwich.

  3. Deborah G. says

    Can’t wait to try this! I was wondering what to make for Sunday dinner…now I know. Thanks Jillee!

  4. Marsha M. SOCAL says

    This question is for Judith. Do you put the juice from the pepper jar in the crockpot with the peppers and beer?

    • Cheryl says

      That was my question too! Is there any liquid that goes in the crockpot along with the roast and the seasonings? :) Thanks…

      • Ronna says

        The Mississippi Mud Roast is a HIT with my family and we make it ALOT! Yes you can put some of the juice from the peppers in the roast. I have also used Brown Gravy Mix instead of the au jus. Haven’t tried the “beer” yet..but I can imagine a good dark beer like…Guiness will add a whole other flavor level to this no fail meat dish. =)

  5. cheryl kerspilo says

    I got this recipe from another site and she said she usually uses mild pepper rings because they disintegrated during cooking and her family wouldn’t see them. Her family doesn’t like peppers of any kind and this way she got the full flavor without them noticing. I can’t wait to try this.

  6. says

    For top flavor in a pot roast you should sear all the sides of the meat in a pan with some oil or butter to get that caramelizing brown goodness before you add it to the slow cooker.

  7. Teri says

    I found this recipe about a year ago and was afraid to try it because I can’t eat anything hot. I finally did, and it was so good! It is not hot, it’s just flavorful. I don’t cut up the butter, I just sit the whole stick on top of the roast. Also, instead of au jus, my recipe calls for brown gravy mix. One of my favorite recipes! I haven’t made it in a while. Guess I’ll have to make it tomorrow now, lol…

  8. KimH says

    Looks and sounds delightful! Thanks for sharing! Just might have to have this for dinner tomorrow.. ;)

  9. says

    This is one of my favorites! The recipe I use calls for Italian dressing mix instead of Ranch, and you definitely need the pepperoncinis, they make the dish!

  10. CTY says

    Never had a pot roast from a buffet that I liked. I would get it because it looked great–but always disappointment.
    I make mine in a Dutch Oven on very low–don’t take off the lid! Like Lori E. I sear the meat first–but I add fresh garlic chunks to the searing oil. We love what I call Italian Style so instead of the Ranch Mix I combine about 2 tsp each oregano, basil, thyme & cracked pepper, I also smear Better Than Bouillon beef base over the spices and rub in a bit. Before making the gravy I scoop out the garlic chunks & add them to the potatoes for mashing. To make my gravy thicker, to the juices I add tomato paste. Best part–this is a one pot meal–sear, cook & make gravy all in that beautiful Dutch oven.
    Guess I’m buying a roast today.

    • Melinda says

      CTY, I like the sound of your version with the spices, not the packaged mixes. Love my cast iron dutch oven, too….!

    • Katherine says

      I like the sound of this much better than the packaged stuff. Most likely less sodium and other “stuff”.