Slow Cooker Recipe for Mississippi Pot Roast
This Slow Cooker Recipe for Mississippi Pot Roast has the most tender, flavor-packed meat you’ll ever taste! Seared chuck roast cooked low and slow with pepperoncini peppers yields melt-in-your-mouth beef for a meal made quickly with simple ingredients and only 10 minutes of hands-on prep!
This Recipe For Mississippi Pot Roast Will Make Your Mouth Water
Looking for a new crockpot recipe to slide into rotation? Or maybe your old pot roast recipe needs a bit of an upgrade. Either way, you’ve landed in the right place with this slow cooker Mississippi pot roast recipe!
This easy-to-make recipe delivers the best crowd-pleasing meal right from the crockpot after being cooked low and slow! The meat will melt in your mouth as your mouth waters from all the delicious flavor that’s packed in thanks to the pepperoncini peppers!
Why You’ll Love This Mississippi Roast Recipe
You’ll love this recipe for its list of minimal ingredients and budget-friendly meat, making it a dinner that WOWS! taste buds without being extensive. The ease of this meal continues with a quick 10-minute prep time before the roast becomes hands-off as the crockpot takes over!
All that simplicity still yields mouthwatering meat that’s melt-in-your-mouth tender with unforgettable flavor! The cook will love making an impressive meal without having to spend hours in the kitchen while those that devour it will fall in love with the roast’s taste and tenderness!
What really makes this a winning recipe is that you can enjoy the roast on a bed of mashed potatoes the first night and then enjoy leftovers sandwich style over toasted buns the next night. This gives you two different meals with the same meat!
Why Do They Call It Mississippi Pot Roast?
The roots of this Mississippi Pot Roast lead back to Ripley, Mississippi where Robin Chapman modified a recipe she was given in the 1990s. From there her modified version grew in popularity among friends and family and then became an internet sensation.
It was later named Mississippi Pot roast to honor where the popular dish was born.
What You’ll Need For Slow Cooker Mississippi Pot Roast
- Chuck roast
- Olive oil
- Salt
- Pepper
- Dry packet of dry ranch dressing mix
- Dry packet of Au Jus mix
- Salted butter
- Pepperoncini peppers
- Pepperoncini peppers liquid
- Water
To ensure that this Mississippi Pot Roast recipe delivers the coveted melt-in-your-mouth texture a chuck roast is needed. It may be tempting to purchase a leaner cut of meat thinking it will yield even more tender results, but the opposite actually happens.
If you use a leaner cut of meat to use in this recipe you’ll likely end up with tough, chewy meat. This is because lean meat has minimal fat/connective tissue in it, and to achieve tender, fall-apart meat fat is needed to melt down in the cooking process to tenderize the meat around it.
What Can I Substitute For Pepperoncini In Mississippi Pot Roast?
Any pickled pepper would work great in place of pepperoncini. Banana peppers would be a great replacement choice since they have a mild heat and tangy flavor as well.
How To Make Mississippi Pot Roast In Crock Pot
Step 1: Season the chuck roast with salt and pepper.
Step 2: Sear each side of the chuck roast in a frying pan with olive oil over medium-high heat. Each side of the seared roast should have a nice, brown crust.
Step 3: Transfer the seared chuck roast into a crock pot. Then sprinkle the dry ranch dressing mix and au jus gravy mix over it evenly.
Step 4: Place the stick of butter on top of the roast. Then, scatter the pepperoncini peppers around the roast as well as on top of it.
Step 5: Cover the crock pot and cook.
Step 6: Remove the cooked roast and either shred the meat or slice it against the grain.
Step 7: Transfer the shredded or sliced meat back into the crock pot to soak up the juices before serving. Then serve and enjoy!
How To Serve This Mississippi Pot Roast Crock Pot Recipe
Serve this Mississippi pot roast over mashed potatoes or a bed of white rice. Then complete the meal with a couple of side dishes such as steamed vegetables and fluffy Classic Parker House Dinner Rolls!
For a low-carb option, you can serve this slow cooker Mississippi pot roast over cauliflower rice or mashed cauliflower.
You can also shred the roast to serve the meat on toasted buns for a sandwich style meal. This pairs great with crispy, crunchy Homemade French Fries (Double Fried)!
Whether you enjoy this meal with potatoes or as sandwiches, no meal is complete without dessert! Consider a slice of Homemade Cheesecake or a batch of Gideon’s Bakehouse Peanut Butter Cold Brew Cookies!
Slow Cooker Mississippi Pot Roast Storage
Once the Mississippi pot roast has completely cooled, transfer any leftovers into an airtight container and into the refrigerator. I suggest pouring some of the juices from the crock pot into the container to help keep the meat moist when it’s warmed up.
Then store the leftover Mississippi pot roast in the fridge to enjoy for up to 3 to 4 days.
For longer storage, place the leftovers into a freezer-safe airtight container or Ziploc freezer bag with the excess air squeezed out of it. Then store the leftover Mississippi pot roast in the freezer to enjoy within 3 months.
Why Is My Mississippi Pot Roast Not Tender?
The cause for tough pot roast meat is usually that you picked a lean cut of meat or that it was either undercooked or overcooked. This recipe needs 4 to 5 hours on high heat or 8 hours on low heat. This pot roast gets tender the longer it cooks.
Does Mississippi Pot Roast Taste Like Vinegar?
This Mississippi pot roast does have a kick of tang; however, it’s not an overpowering vinegar taste. Instead, it melds with the flavors of ranch seasoning and Au Jus Gravy to deliver a perfectly balanced savory flavor.
If you’re looking for a slow cooker dish that’s a little more traditional, try this Crockpot Chicken and Stuffing recipe!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Mississippi Roast (Crock Pot Recipe)
Equipment
- Slow Cooker
- Large skillet
- Tongs
- Measuring spoons
Ingredients
- 4 pound Chuck Roast
- 2 teaspoons salt optional, for searing
- 1 teaspoon ground black pepper optional, for searing
- 2 tablespoons olive oil optional, for searing
- 1 ounce Ranch Dressing Mix 1 dry packet
- 1 ounce Au Jus Gravy Mix 1 dry packet
- ½ cup salted butter
- 6 pepperoncini peppers or more to taste
- ¼ cup pepperoncini pepper juice optional, if you prefer a spicer dish
- ½ cup water optional, for added moisture
Instructions
- Season the 4 pound Chuck Roast by rubbing it all over with 2 teaspoons salt and 1 teaspoon ground black pepper.
- Heat 2 tablespoons olive oil in a large heavy-bottomed skillet over medium-high heat. Sear each side of the roast for about 2 minutes per side or until it forms a nice, brown crust. Searing your meat adds flavor and helps lock in juices but is optional; you can skip to step 2 if you're short on time.
- Place the chuck roast in the bottom of the crock pot.
- Sprinkle 1 ounce Ranch Dressing Mix and 1 ounce Au Jus Gravy Mix evenly over the roast.
- Place ½ cup salted butter on top of the roast. Scatter the 6 pepperoncini peppers around and on top of the roast. If you want a spicier dish, you can also add ¼ cup pepperoncini pepper juice.
- Optional Water: If you prefer pot roast to have more liquid, add ½ cup water around the sides of the roast.
- Cover the crock pot and cook on high heat for 4 to 5 hours or low heat for 8 hours (preferred). The roast should be tender and easily shredded apart with a fork when it’s done.
- Transfer the roast from the crock pot to a cutting board, and shred it with two forks or slice it against the grain. A cutting board with a juice groove works best.
- Return the shredded or sliced meat back to the crock pot to soak up the juices for a few minutes before serving.
Nutrition
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