If you’re a fan of rich, slow-cooked flavors and crowd-pleasing appetizers, this Mississippi Pot Roast Dip will absolutely win your heart. It’s the perfect fusion of tender shredded beef, zesty ranch, tangy pepperoncini, and creamy cheese all melted into one bubbly, scoopable masterpiece. Serve it up for game day, holiday spreads, or even just a cozy weekend treat—it never fails to disappear quickly!

What makes this dip stand out is how effortlessly it brings comfort food vibes into a shareable format. It transforms the iconic Mississippi roast into a cheesy, savory dip that pairs perfectly with crusty bread, tortilla chips, or even just a spoon (we won’t judge).

What Kind of Roast Should I Use for Mississippi Pot Roast Dip?

Chuck roast is the gold standard here. Its marbling breaks down beautifully in a slow cooker, giving you that fall-apart texture that’s essential for a good dip. If chuck roast isn’t available, a shoulder roast or even short ribs can work in a pinch—just make sure to shred it thoroughly after cooking.

Ingredients for the Mississippi Pot Roast Dip

2 to 3 pounds chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter
6 to 8 pepperoncini peppers (plus 2 tablespoons juice)
1 (8-ounce) block cream cheese, softened
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Optional: chopped parsley or green onion for garnish

How To Make the Mississippi Pot Roast Dip

Step 1: Prep and Cook the Roast

Place your chuck roast in a slow cooker. Sprinkle the ranch seasoning and au jus mix over the top, then add the butter, pepperoncini, and juice. Cover and cook on low for 8 hours or until the meat shreds easily.

Step 2: Shred the Beef

Once cooked, remove the roast and shred it using two forks. Discard any large pieces of fat. Return the shredded beef to the slow cooker juices to soak up all the flavor.

Step 3: Turn It Into a Dip

Transfer the beef and a good portion of the cooking juices into a large oven-safe skillet or baking dish. Stir in cream cheese, mozzarella, and cheddar until everything is melted and combined.

Step 4: Bake to Bubble

Bake at 375°F (190°C) for 15-20 minutes until the dip is hot, bubbly, and golden on top. Top with parsley or green onion if desired.

How to Serve and Store Mississippi Pot Roast Dip

Serve this dip warm with sturdy dippers like toasted baguette slices, pita chips, waffle fries, or pretzel bites. It also makes an indulgent filling for sliders if you’re hosting a party.

Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, bake covered at 350°F until warmed through or microwave individual portions. It also freezes surprisingly well—just wrap it tightly and reheat the same way.

Frequently Asked Questions

Can I make this dip ahead of time?

Yes! Assemble the dip up to the baking step, then refrigerate. When ready to serve, bake as directed until heated through.

Can I use a different cheese?

Feel free to swap in provolone, pepper jack, or even smoked gouda if you want a unique twist.

Is this recipe spicy?

Not really. Pepperoncini adds tang and flavor without much heat. Want spicier? Add crushed red pepper or sliced jalapeños.

Can I make this in the oven instead of a slow cooker?

Absolutely. Use a Dutch oven, cover with foil, and roast at 300°F for about 3-4 hours, until fork tender.

What can I serve with this dip?

Crusty bread, tortilla chips, veggie sticks, slider buns, or even over mashed potatoes for a meal-style twist.

How do I make this low carb?

Stick with veggies like celery, bell pepper strips, or keto chips for dipping.

Want More Dip Ideas with a Twist?

If you love this savory and cheesy Mississippi Pot Roast Dip, check out these delicious dips that bring comfort and flavor:

Authentic 7-Layer Mexican Dip is a colorful crowd favorite with bold southwestern layers.
Funeral Potatoes doubles as a dip and a side dish for hearty occasions.
Creamy Tuscan Sausage Pasta isn’t a dip, but its creamy elements can inspire your own skillet-style creations.
Candied Jalapeños make a great sweet-heat topper for any savory dip.

📌 Save this recipe to your Pinterest board so you can find it easily for game day or party prep.

Let me know how your Mississippi Pot Roast Dip turned out! Did you toss in extra cheese? Try it spicy? Add it to sandwiches? I love seeing your versions and helping troubleshoot if you have any questions.

More fun ideas shared daily on my Pinterest @NinaDishes.

Mississippi Pot Roast Dip

Author: Nina Klatten
Total Time: 8 hours 35 minutes
Yield: 10 servings

Print Recipe

Description

This Mississippi Pot Roast Dip is a savory, cheesy twist on the beloved comfort food classic. With tender shredded beef, zesty ranch, and melty cheese, it’s perfect for game days, parties, or cozy nights in.

Instructions

1. Place your chuck roast in a slow cooker. Sprinkle the ranch seasoning and au jus mix over the top, then add the butter, pepperoncini, and juice. Cover and cook on low for 8 hours or until the meat shreds easily.

2. Once cooked, remove the roast and shred it using two forks. Discard any large pieces of fat. Return the shredded beef to the slow cooker juices to soak up all the flavor.

3. Transfer the beef and a good portion of the cooking juices into a large oven-safe skillet or baking dish. Stir in cream cheese, mozzarella, and cheddar until everything is melted and combined.

4. Bake at 375°F (190°C) for 15-20 minutes until the dip is hot, bubbly, and golden on top. Top with parsley or green onion if desired.