Pepper Belly Pete Mississippi Pot Roast recipe is a slow-cooked beef dish packed with rich, tangy flavors. This version takes the classic Mississippi pot roast and gives it a bold twist inspired by Pepper Belly Pete.

It started gaining popularity in Southern kitchens and online food groups because it’s easy to make yet tastes like a weekend special.

What makes me love this Pepper Belly Pete version more than the usual Mississippi pot roast recipe is its extra kick from pepperoncini peppers and the perfect blend of seasonings.

Today, I’m sharing my copycat recipe so you can enjoy the same comforting meal right at home.

Why Is It Called Mississippi Pot Roast?

The story behind the name is pretty simple. Back in the 1990s, a lady named Robin Chapman from Mississippi created this recipe in her own kitchen.

She tossed a chuck roast into her slow cooker with a packet of ranch dressing, some gravy mix, a stick of butter, and pepperoncini peppers. What she ended up with was a roast that was juicy, flavorful, and shockingly easy to make.

That simple combination of ingredients spread quickly, and people everywhere started making it. Over time, the name “Mississippi pot roast” stuck and became a favorite in homes across America.

The Pepper Belly Pete Mississippi pot roast recipe follows the same idea but adds even more bold flavors. It’s called Mississippi pot roast because it started in Mississippi kitchens, but now it’s loved all over the country.

What Cut of Meat Is Good for Mississippi Pot Roast?

The pepper belly pete pot roast recipe works best with chuck roast because of its perfect fat content. The fat melts during cooking and keeps the meat moist.

Always choose a roast with good marbling throughout the meat. This white fat creates the best flavor and texture in your finished dish. Other good cuts include:

Shoulder Roast – Another good choice that works well in slow cookers. This cut is similar to chuck roast and becomes very tender when cooked low and slow.
Bottom Round Roast – A leaner option that still works for this recipe. You might need to add a little extra butter to keep it moist.
Rump Roast – This cut works too but can be a bit tougher than chuck roast. Cook it a little longer to get the same tender results.

Pepper Belly Pete Mississippi Pot Roast Ingredients

Main Ingredients:

Chuck Roast (3–4 pounds) – The main protein that becomes fall-apart tender after slow cooking. Choose a well-marbled piece with good fat. Can substitute with shoulder roast or bottom round roast.
Beef Seasoning – Any store-bought beef seasoning blend works great. Adds basic salt, pepper, and spices to the meat. Can substitute with a mix of salt, black pepper, and garlic powder.
Medium Onion (1, chopped) – Adds sweetness and flavor to the cooking liquid. Yellow onions work best but white onions also work fine. Can substitute with onion powder, though fresh gives better taste.
Carrots (5, chopped) – Provide natural sweetness and vegetables to the meal. Cut into 2-inch pieces so they cook evenly. Can substitute with parsnips or leave out completely.
Medium Heat Pepper Belly Peppers (16 oz jar) – Add heat and tangy flavor. Can substitute with pepperoncini peppers or banana peppers for less heat.
Petite Red Potatoes (1.5 pounds, halved) – Added later so they don’t get mushy. Small potatoes cook evenly. Can substitute with Yukon Gold potatoes cut into chunks.

Flavor Boosters & Liquids:

Worcestershire Sauce (1.5 tablespoons) – Adds deep umami flavor and helps tenderize the meat. Anchovies and vinegar boost the taste. Can substitute with soy sauce mixed with vinegar.
Ranch Dressing Mix (1 packet) – Provides herbs and spices that make this dish famous. Dried herbs bloom during cooking. Can substitute with onion soup mix.
Au Jus Gravy Mix (1 packet) – Creates rich, savory gravy. This mix has beef flavoring and thickeners. Can substitute with beef bouillon cubes.
Clear Beef Broth (32 oz) – The cooking liquid that turns into gravy. Low-sodium works best to control salt. Can substitute with water, though broth gives better flavor.
Unsalted Butter (1 stick) – Melts into the cooking liquid and adds richness to the gravy. Unsalted lets you control the salt content. Can substitute with margarine but butter tastes better.

Kitchen Essentials for This Recipe

Large Slow Cooker – 6-quart minimum size
Sharp Knife – For chopping vegetables
Cutting Board – Large enough for prep work
Measuring Spoons – For seasonings and sauces
Large Spoon – For stirring ingredients together
Tongs – For handling the hot roast
Serving Bowls – For the finished meal

How To Make Pepper Belly Pete Mississippi Pot Roast

Step 1 | Prep the vegetables and peppers

Chop the onion into medium pieces. Peel and cut the carrots into 1–2 inch chunks. Rinse and halve the petite red potatoes, but set them aside for later. Open the jar of pepperoncini peppers, remove the stems, and keep both the peppers and juice ready.

Step 2 | Season the roast

Place the chuck roast on a cutting board or in a large skillet. Make sure it fits comfortably without being cramped. Season both sides generously with Montreal steak seasoning (or your favorite beef seasoning). Use your hands to rub the seasoning into the meat so it sticks well.

Step 3 | Brown the roast

Heat 1–2 tablespoons of oil in a large skillet over medium-high heat. Place the roast into the pan and sear for 2–3 minutes per side until it forms a nice brown crust. Then set aside.

Step 4 | Sauté the aromatics

In the same skillet, add the chopped onion, carrots, and garlic. Cook for 4–5 minutes, stirring often, until the onions soften and the garlic becomes fragrant.

Step 5 | Add seasoning packets and peppers

Sprinkle the beef stew packet, au jus packet, and ranch seasoning packet over the sautéed vegetables. Pour in the entire jar of pepperoncini peppers along with the juice. Stir everything together until well mixed.

If using tomato sauce or water (as shown in some versions), add it now. Cook for about 1–2 minutes to let the flavors come together.

Step 6 | Transfer to the crock pot

Place the seasoned roast into the crock pot. Pour the skillet mixture of vegetables, peppers, and seasonings over and around the meat so it’s covered with liquid and flavor.

Step 7 | Add butter and start cooking

Cut the butter in half and place the pieces directly on top of the roast. Put the lid on the crock pot and cook on LOW for 5 hours without lifting the lid.

Step 8 | Add the potatoes

After 5 hours, open the lid and add the halved red potatoes. Push them down gently so they sit in the juices. Sprinkle the Zippy Zap (or your favorite seasoning blend) over the potatoes and meat. Cover again and continue cooking on LOW for 2 more hours.

Step 9 | Check for doneness

After a total of 7 hours, test the roast with a fork. The meat should pull apart easily and the potatoes should be tender. If the roast still feels tough, cook for another 30–60 minutes. Skim off extra fat from the top of the cooking liquid if needed.

Step 10 | Shred and serve

Shred the roast directly in the crock pot with two forks, or transfer to a cutting board and slice. Stir the meat gently into the juices.

Serve the roast with the carrots, potatoes, and plenty of the pepperoncini gravy.

Chef Tips + Notes

Trim Excess Fat: Cut off extra fat from the roast for a less greasy dish.
Check for Tenderness: The roast is done when it shreds easily with a fork. If it doesn’t, cook it a bit longer.
Make it Creamy: For a richer sauce, stir in a tablespoon of cream cheese at the end after thickening.
Salt Warning: The seasoning packets are salty. You do not need to add extra salt before cooking.

Different Ways to Cook

Instant Pot Method: Sear the seasoned roast using sauté function, add all ingredients except potatoes, pressure cook high 90 minutes with natural release, add potatoes and cook 15 minutes more.

Oven Method: Use a Dutch oven at 325°F, cover tightly, cook 3 hours, add potatoes, continue cooking 1 hour until tender.

Stovetop Version: Use a heavy pot over low heat, simmer covered for 4-5 hours, stirring occasionally, add potatoes last hour.

What Goes Good With Mississippi Pot Roast

This dish pairs well with many sides. Creamy mashed potatoes soak up the flavorful gravy.

Fresh green beans or roasted Brussels sprouts add color and crunch. Warm cornbread or dinner rolls help scoop every drop of sauce.

For a lighter meal, serve it over steamed rice or buttered noodles. The bold flavors in Pepper Belly Pete Mississippi Pot Roast recipe make it flexible enough for both weeknight dinners and holiday tables.

Make-Ahead and Storage

Make-Ahead: You can put all the ingredients in the slow cooker pot the night before. Keep the pot in the refrigerator. In the morning, just take it out and start cooking.

How to Store: Let the leftover pot roast cool down. Then, put it in an airtight container. You can keep it in the refrigerator for up to 4 days.

How to Reheat: The best way to reheat is on the stove over low heat. You can also use the microwave. Add a spoonful of broth to keep it moist.

Freezing: This dish freezes very well. Put cooled leftovers in a freezer-safe container. It will keep for 3 months. Thaw it in the refrigerator overnight before reheating.

Pepper Belly Pete Mississippi Pot Roast FAQs

1. Can I make this recipe less spicy?

Yes, you can make it mild. Use fewer pepperoncini peppers. You can also use the mild variety instead of the hot ones. The pepperoncini gives flavor more than heat, so it will still taste great.

2. Can I use a different type of meat?

Chuck roast works best. You can try a similar cut like a rump roast or a bottom round roast. These cuts also have the right amount of fat for slow cooking.

3. Can I cook this recipe on high heat instead of low?

You can cook this mississippi pot roast on high heat for 3-4 hours instead of low for 7 hours total. However, low and slow cooking gives better results because it breaks down the tough connective tissue more gently. High heat can make the meat stringy and tough.

The vegetables might also get mushy when cooked on high heat. For best results, stick with low heat setting and plan ahead for the longer cooking time.

4. Can I add other vegetables?

Yes, you can add carrots, potatoes, or onions. Cut them into large chunks and place them at the bottom and around the roast so they cook in the juices.

5. How do I know when the roast is done cooking?

The roast is done when it easily falls apart with a fork or when you can shred it easily with two forks. The internal temperature should reach at least 190°F for the best texture.

At this temperature, all the connective tissue has broken down into gelatin, making the meat tender and juicy.

The vegetables should be fork-tender but not mushy. The cooking liquid should be rich and flavorful, not watery or bland tasting.