Pepper Belly Pete Mississippi Pot Roast Recipe

Many people love Pepper Belly Pete’s Mississippi Pot Roast because it’s simple and full of flavor.

I first saw this recipe while scrolling on tiktok video, and it caught my attention with its easy steps and rich flavors.

I paused the video, grabbed my phone, and started taking notes.

Then I tried making it myself at kitchen, and after one bite, I couldn’t believe how good it was!

The beef gets so soft it falls apart with a fork. The butter melts into everything and makes it creamy and rich. The tangy peppers add a little zing that brings the whole dish to life.

That day later, I used to cook the recipe every time, and today I am sharing this copycat Pepper Belly Pete’s Mississippi Pot Roast recipe with you.

What Is Mississippi Pot Roast

Mississippi Pot Roast is a slow-cooked beef dish that mixes comfort and bold flavor. It’s made with a beef roast, butter, peperoncini peppers, and simple seasoning packets.

What makes it delicious is how the meat turns tender after hours of cooking in a slow cooker. The sauce becomes thick and rich, perfect for pouring over mashed potatoes or rice.

This style of roast started gaining attention in the southern United States, especially in Mississippi. It’s known for being easy to prepare and hard to mess up.

You just set it and forget it, and by the time it’s done, your kitchen smells amazing.

The peppers and ranch mix give it a tangy, buttery taste that’s different from a regular pot roast.

Pepper Belly Pete Mississippi Pot Roast Ingredients

• Oil – Just a little oil to heat the skillet. Any cooking oil works, such as vegetable oil, canola oil, or olive oil. The oil prevents the meat from sticking when searing. Butter can also be used instead for extra flavor.
• 3 to 4 pounds Beef Roast – This is the main ingredient. A chuck roast works best because it has some fat that melts during cooking, making the meat tender. A rump roast can also be used, but it should be a cut suited for slow cooking.
• 1/2 Stick Butter – Adds richness to the dish and makes the gravy smooth and creamy. Regular salted butter works best. If using unsalted butter, a pinch of salt can be added. Margarine is an option, but real butter provides better flavor.
• 1 Large Onion – Adds depth of flavor to the gravy. Yellow or white onions are preferred, chopped into large pieces. Sweet onions can be used for a milder taste. If fresh onions are unavailable, 2 tablespoons of dried minced onion can be substituted.
• 3 Cups Carrots – Adds natural sweetness and color. Baby carrots or regular carrots cut into chunks work well. Frozen carrots are also suitable. Although optional, carrots make the meal more complete and visually appealing.
• 16 Ounces Jar of Peperoncini Peppers with Juice – These mild peppers provide tang and flavor. The juice is essential for the recipe. The entire jar, including the liquid, should be used. Banana peppers should not be used as they are different in taste. Peperoncini are a key ingredient.
• 1 Beef Stew Seasoning Packet – Contains a blend of herbs and spices, usually including salt, pepper, garlic, and other seasonings. If unavailable, combine 1 tablespoon of flour with garlic powder, onion powder, salt, and pepper as a substitute.
• 1 Au Jus Gravy Mix Packet – Adds a rich, beefy flavor to the gravy. If not available, beef bouillon cubes mixed with a little flour can be used instead.
• 1 Ranch Seasoning Packet – Adds a mix of herbs like dill and parsley, along with garlic and onion flavors. Only the dry packet is used, not the dressing. If unavailable, combine dried dill, parsley, garlic powder, onion powder, and a pinch of salt.
• 15 Ounces Tomato Sauce – Thickens the gravy and gives it a rich red color. Use plain tomato sauce rather than pasta sauce with added flavors. Crushed tomatoes can be substituted if needed.
• 1/2 Can Water – Slightly thins out the gravy mixture. Use the empty tomato sauce can filled halfway with water for measurement. This helps the ingredients mix more smoothly.

Kitchen Equipment You’ll Need

1. Skillet – For searing the meat
2. Spatula – For flipping the roast
3. Plate – To hold the seared meat
4. Crockpot – Your main cooking tool
5. Lid – Keeps heat inside crockpot
6. Spoon – For stirring the gravy

How to Make Pepper Belly Pete Mississippi Pot Roast

Step 1 | Sear the Beef Roast

Heat a skillet with a little oil over medium-high heat. When the oil is hot, place the beef roast in the skillet. Let it sear on one side until browned, about 3 – 4 minutes.

Then flip it over and sear the other side. This step adds extra flavor to the beef and helps keep it juicy while cooking.

Step 2 | Prepare the Flavor Base

After searing, remove the roast from the skillet and set it on a plate. In the same skillet, add half a stick of butter. Once melted, add the chopped onion and let it cook until soft and lightly golden.

Then, add 3 cups of carrots and stir for a few minutes.

Step 3 | Add the Seasonings and Sauce

Next, pour the jar of peperoncini peppers with the juice into the skillet. Add the beef stew seasoning packet, au jus gravy mix, and ranch seasoning packet.

Then pour in the tomato sauce. Fill the tomato sauce can halfway with water and add that as well. Stir everything together until it’s well mixed.

Step 4 | Simmer the Mixture

Let the mixture simmer for about 5 minutes. This step helps the flavors blend together before going into the crockpot.

Step 5 | Combine Everything in the Crockpot

Place the seared beef roast into the crockpot. Pour any juices from the plate over it.

Then, carefully pour the sauce mixture from the skillet over the roast. Make sure the roast is mostly covered with sauce.

Step 6 | Slow Cook

Cover the crockpot with its lid and cook on high for about 8 hours. During this time, the beef will become tender and soak up all the flavors from the sauce.

Step 7 | Serve and Enjoy

When the cooking time is done, remove the lid and gently shred the beef using two forks.

Serve it hot with the rich gravy and vegetables. It goes perfectly over mashed potatoes or rice.

Tips for the Best Mississippi Pot Roast

1. Don’t Skip the Searing: Browning the meat before slow cooking adds rich flavor and depth. It only takes a few minutes but makes a big difference in the final dish.
2. Use the Right Size Roast: A 3 to 4-pound beef roast works best in most crockpots, cooking evenly without falling apart or staying too firm.
3. Keep the Lid Closed: Avoid opening the lid during cooking, as heat escapes and slows the process. Keep it closed until the roast is tender.
4. Check Your Crockpot Temperature: Crockpots vary, so adjust cooking time as needed. The roast is done when it easily pulls apart with a fork.

What to Serve with Mississippi Pot Roast

Mississippi Pot Roast tastes amazing with creamy mashed potatoes.

The gravy soaks into the potatoes and makes every bite comforting. You can also serve it with white rice or buttered noodles.

For a lighter meal, it goes great with steamed vegetables or roasted green beans.

Some people like to pile it onto sandwich rolls with a bit of gravy for a warm beef sandwich.

Others serve it with cornbread to soak up the sauce. No matter how you serve it, this pot roast pairs well with simple, homemade sides.

Storage and Reheating Instructions

Storing Leftovers: Once the pot roast has cooled, store it in an airtight container. Keep it in the refrigerator for up to 4 days. The flavors actually deepen after a day, making leftovers even better.

Freezing for Later: This roast also freezes well. Place it in freezer-safe containers or bags, making sure to include some of the gravy. Label it with the date. It can stay frozen for up to 3 months.

Reheating: When ready to eat again, thaw it in the refrigerator overnight if frozen. Warm it in a pot over medium heat, stirring often, until hot.

You can also heat it in the microwave, but cover it to prevent splatters. Add a little water or broth to loosen the sauce if it becomes too thick.

Pepper Belly Pete Mississippi Pot Roast Recipe FAQs

1. Can I cook this on low instead of high?

Yes. Cooking on low will take about 10 to 11 hours, but the beef will be just as tender. Slow cooking on low heat allows the flavors to blend even more, making the roast soft enough to shred easily with a fork. It’s great if you want to start it early in the day.

2. Can I use chicken instead of beef?

Yes, you can. Boneless chicken thighs or breasts work well with this recipe. The cooking time will be shorter, around 4 to 5 hours on high. The sauce will still be rich, but the flavor will be a bit lighter than the beef version.

3. How spicy is the Mississippi Pot Roast?

It’s not too spicy. The peperoncini peppers add tang and a mild kick, but it’s gentle enough for most people. To lower the spice level, use fewer peppers or rinse them before adding to the dish.

4. Can I make this recipe without a crockpot?

Yes, you can use an oven. Place everything in a covered baking dish or Dutch oven and bake at 300°F for about 4 hours. The results will be close to the crockpot version — soft, juicy, and flavorful.

5. Why is my roast not tender?

If the roast feels tough, it may need more cooking time. Every slow cooker heats differently, so give it another hour or two. The longer it cooks, the more tender it becomes. Always make sure there’s enough liquid to keep it moist.

6. What should I do if the gravy is too thick?

If the gravy turns too thick, stir in a small amount of water or beef broth. Mix slowly until it reaches the texture you like. Be careful not to add too much at once so it doesn’t become watery.

7. Can I add other vegetables to the pot roast?

You can add other sturdy vegetables. Potatoes are a great addition. Use Yukon gold or red potatoes, cut into chunks. Celery is also a good choice. Add them at the same time you add the carrots so they cook all the way through and become soft.

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Pepper Belly Pete Mississippi Pot Roast Recipe

Yield: About 6 cups of shredded beef with gravy

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Make Pepper Belly Pete’s Mississippi Pot Roast Recipe in 8 hours for tender, juicy beef packed with buttery, tangy flavor everyone will love.

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Ingredients

• 2 tablespoons oil (vegetable, canola, or olive oil)
• 3 to 4 pounds beef roast (chuck roast preferred)
• ½ stick butter (salted, or unsalted with a pinch of salt)
• 1 large onion, chopped
• 3 cups carrots, chopped or baby carrots
• 1 (16-ounce) jar peperoncini peppers with juice
• 1 beef stew seasoning packet
• 1 au jus gravy mix packet
• 1 ranch seasoning packet
• 1 (15-ounce) can tomato sauce
• ½ can water (use tomato sauce can for measuring)

Instructions

1. Heat a skillet with a little oil over medium-high heat. When the oil is hot, place the beef roast in the skillet. Let it sear on one side until browned, about 3–4 minutes. Then flip it over and sear the other side. This step adds extra flavor to the beef and helps keep it juicy while cooking.
2. After searing, remove the roast from the skillet and set it on a plate. In the same skillet, add half a stick of butter. Once melted, add the chopped onion and let it cook until soft and lightly golden. Then, add 3 cups of carrots and stir for a few minutes.
3. Next, pour the jar of peperoncini peppers with the juice into the skillet. Add the beef stew seasoning packet, au jus gravy mix, and ranch seasoning packet. Then pour in the tomato sauce. Fill the tomato sauce can halfway with water and add that as well. Stir everything together until it’s well mixed.
4. Let the mixture simmer for about 5 minutes. This step helps the flavors blend together before going into the crockpot.
5. Place the seared beef roast into the crockpot. Pour any juices from the plate over it. Then, carefully pour the sauce mixture from the skillet over the roast. Make sure the roast is mostly covered with sauce.
6. Cover the crockpot with its lid and cook on high for about 8 hours. During this time, the beef will become tender and soak up all the flavors from the sauce.
7. When the cooking time is done, remove the lid and gently shred the beef using two forks. Serve it hot with the rich gravy and vegetables. It goes perfectly over mashed potatoes or rice.

Nutrition Information:

Serving Size: Estimated values based on 6 servings)
Amount Per Serving: Calories: 535Total Fat: 35gSaturated Fat: 16gCholesterol: 150mgSodium: 1200mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 42g

The Pepper Belly Pete Mississippi Pot Roast recipe has earned its place as a comfort food favorite. The mix of tender beef, buttery gravy, and tangy peppers creates a meal that feels warm and hearty. Every bite brings rich flavor that’s simple yet satisfying.

Try this recipe in your own kitchen, and see how easy and rewarding it is. Once you taste it, you’ll understand why so many people are talking about it online.