You will never taste a better pot roast than Mississippi Pot Roast! It takes just five ingredients and a few minutes of prep to make a meal full of savory, tangy gravy. Savory, somewhat spicy, juicy, and tender, Mississippi roast in the slow cooker is the epitome of roast beef deliciousness. Making this Mississippi Pot Roast in the crock pot is simple, and it works in the Instant Pot too!
Jump to:
It's a "set it and forget it!" dish that essentially cooks itself because it's prepared in a slow cooker! Chuck roast and basic kitchen supplies are combined to make Mississippi pot roast, a slow-cooked beef supper. You will be thrilled to include Mississippi Pot Roast in your meal rotation time and time again because it is a very adaptable main dish.
What is Mississippi Pot Roast?
Robin Chapman, a mother from Ripley, Mississippi, is credited with creating it in the 1990s while adjusting her aunt's pot roast recipe to make it milder for her children. As it settles into the back of your palate, a subtle burst of spice and a faint hint of acidity will pleasantly surprise you. Chuck roasts are extremely tender when cooked in your crock pot at low heat, and the flavor of the roast is enhanced by the addition of other ingredients.
Ingredients
With only a few basic ingredients, this recipe is so simple, which is why I adore it.
- Chuck roast - Use a chuck roast with great marbling all over for the best results (I use the same for any pot roast). For taste and to keep the meat moist, a thin fat cap works wonders.
- Ranch dressing mix - Choose a lower sodium option if you have dietary concerns about sodium or are sensitive to salt. Dry ranch seasoning mix is a blend of seasonings that gives the roast a taste of onions and garlic; use the dry mix, not bottled ranch dressing or ranch dip.
- Au jus gravy mix - Gives the gravy its rich, beefy flavor. I use a homemade mix, but a store-bought packet from the soup and gravy aisle works too.
- Butter - Half a stick of real butter (salted, unsalted, or even ghee), not margarine. Just add the butter, sliced, to the slow cooker; it adds a lot of flavor and makes the gravy rich and silky.
- Canned pepperoncini peppers - Use banana peppers in their place if you can't find them, or if you'd like less heat. For a little extra tang, you can add a splash of the pepperoncini juice. Although they're spicy out of the jar, the roast isn't spicy once cooked. Add double the amount of pepperoncini for a blast of heat.
- Parsley - A sprinkle of chopped parsley to garnish.
How To Make Mississippi Pot Roast
- Brown the roast in a large skillet over medium-high heat for about five minutes on each side, then place it in the slow cooker.
- Sprinkle the au jus mix and ranch dressing mix over top.
- Place pepperoncini peppers around the roast and on top of it. Place diced butter over the roast.
- The roast should be fork-tender after 8 to 10 hours of cooking on low with a lid on. Use a fork to check the meat after 8 hours. It's finished if it comes apart easily!
- Once cooked, begin shredding the meat using two forks. Throw away any large, fat chunks. Then serve over rice, egg noodles, or mashed potatoes.
Pro Tips
- Don't fill the slow cooker with more liquid. There will be plenty of tasty gravy to share thanks to the butter and roast juices.
- Before searing, dab the roast with paper towels. This is optional, but it speeds up and evens out the Maillard reaction, which causes the meat to brown.
- Use whole pepperoncini peppers so they hold together during the long cook.
- Watch the salt. Store-bought au jus and ranch packets are salty, so taste the gravy before adding any extra salt.
- Add More Veggies. To enhance the flavor and make the slow cooker even more gratifying, try adding cubed potatoes, sliced onions, and chopped carrots to the mixture along with the other ingredients.
- Thicken the gravy: If you'd like to thicken the gravy, combine one tablespoon of cornstarch with one tablespoon of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.
Storing and Reheating
- Refrigerator storage: The easiest option is just to store it in the fridge in the inner crockpot dish with the lid on top, which should keep for 3 to 4 days, or transfer it to an airtight container.
- Reheating for a crowd: If you're reheating the leftovers for a crowd and had stored it in the crockpot dish, just pop it back in the slow cooker on the warm setting, stirring it occasionally until it's warmed through. The microwave also works great for a single portion.
Serving Suggestions
- Over mashed potatoes or noodles: We serve this Mississippi pot roast recipe with mashed potatoes, rice, or homemade egg noodles.
- Sandwich style: Add it to a hoagie roll and serve it french dip style.
- Low-carb option: Keep it low-carb with mashed cauliflower or cauliflower rice.
Frequently Asked Questions
It is not advised. This has a lot of flavor from the butter. In essence, margarine is oil. Here, use the genuine thing.
Yes, you may also use brisket, rump roast, or bottom round. A tough piece of meat with good marbling that can tolerate the lengthy slow cooking process is what you should utilize.
Not enough time has been spent cooking the roast. Simply put, some beef cuts-particularly thicker cuts-take a little longer than others. Cook the beef for another hour or until it can be easily shredded if the meat is tough.
Yes! You're in luck if you're on a keto diet! This recipe will easily fit into your diet because it has very few carbohydrates. Serving it with some delectable low-carb sides like mashed cauliflower, cauliflower rice, or garlic roasted asparagus is my one recommendation.
All you have to do is fill your Instant Pot with your ingredients, pour in around a cup of beef stock (the Instant Pot needs the liquid to come to pressure), and cook for an hour under manual high pressure. Let the pressure release naturally, and it is ready to serve.
This tastes great with carrots and potatoes! I like to add a big handful of baby carrots and a couple of quartered potatoes to the crockpot at the start, tucked around the roast, so they cook in the same 8 to 10 hours.
Storage
- Keep in an airtight jar and freeze for up to three months or in the refrigerator for up to three days.
- Thaw frozen leftovers overnight in the refrigerator to reheat. Next, reheat the roast and juices in a Dutch oven on the stovetop over medium-high heat. Alternatively, you could reheat them in my slow cooker on the "warm" setting until they are well heated.
- Transfer to zip-top freezer-safe bags. For up to three months, freeze.
If you tried this Mississippi Pot Roast or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
More Delicious Beef Recipes You'll Love
- Easy Ground Beef Vegetable Soup Recipe
- Easy Swedish Meatballs
- Classic Italian Meatballs Extra Soft and Juicy
- The Easiest Cottage Cheese Lasagna
- The Best Taco Meat Recipe
- Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs)
- How to Cook Steak on Blackstone Griddle (Easy and Delicious)
- Homemade Hamburger Helper Recipe
- Easy Stove Top Stuffing Meatloaf Recipe
Recipe
Mississippi Pot Roast
INGREDIENTS
- 3 lb. chuck roast
- 2 tablespoon homemade ranch dressing mix
- 2 tablespoon homemade au jus gravy mix
- ¼ cup butter
- 7 pepperoncini peppers
- parsley garnish
INSTRUCTIONS
- Brown the roast in a large skillet over medium-high heat for about five minutes on each side, then place it in the slow cooker.
- Sprinkle the au jus mix and ranch dressing mix over the top of the roast.
- Place the pepperoncini peppers around and on top of the roast, then scatter the diced butter over it.
- Cover and cook on low for 8 to 10 hours, until fork-tender. Check the meat with a fork after 8 hours; it's done when it comes apart easily.
- Shred the meat with two forks, discarding any large pieces of fat. Serve over rice, egg noodles, or mashed potatoes, garnished with parsley.
NOTES
- Don't fill the slow cooker with more liquid. There will be a plenty of tasty gravy to share thanks to the butter and roast juices.
- Before searing, dab the roast with paper towels. This is optional, but it speeds up and evens out the Maillard reaction, which causes the meat to brown.
- To ensure that the pepperoncini peppers remain whole when cooking, use whole pepperoncini peppers.
- Remember that the au jus mix packet has a higher sodium concentration and will taste somewhat salty if you want to use it in instead of brown gravy mix.
- Add More Veggies. To enhance the flavor and make the slow cooker even more gratifying, try adding cubed potatoes, sliced onions, and chopped carrots to the mixture along with the other ingredients.
Jacob says
Do you have recipes for the homemade ranch and au jus powders?
Imsen says
Hi Jacob, yeah sure i do!! i will post them later on the blog! actually i've never used store-bought ranch mixes, i always make them at home when i need!
mi ha says
Please post them for me, too!!
Thank you!
Jake says
Awesome! I'll keep checking back to see.
Thank you