Home > Dinner > Mississippi Pot Roast Mississippi Pot Roast February 16, 2022 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Mississippi Pot Roast is going to be your new favorite crockpot meal! Add some beef, seasoning packets, a little butter, and some pepperoncini peppers in the slow cooker, and let it do all the work! You’ll be rewarded with fall-apart-tender meat in a luxurious gravy. What Is Mississippi Pot Roast? Think — your favorite pot roast, but with a unique twist! This roast begins (like most others) with a beef chuck roast and is then seasoned with two seasoning packets — ranch and au jus. We add a little butter on top, some pepperoncini peppers, and a little liquid from the jar. And that’s it! Set the slow cooker to cook and before you know it you’ll be rewarded with deeply flavorful and ridiculously tender meat. This may just be your new favorite meal! By the way: when we use the term ‘crockpot,’ we’re referring generically to slow cookers. Crock-pot is a registered trademark of the Rival Corporation, but has entered into our language as a word that describes any and all slow cookers. Mississippi Pot Roast FAQs1What does Mississippi Pot Roast taste like?The meat is fall-apart-tender with a welcome saltiness and slight acidity and zestiness from the pepperoncini. The pepperoncini peppers add the perfect balancing acidity to the rich beef. It’s a flavorful pot roast and a unique change from your typical potatoes-and-carrots style of crockpot roast. 2Why is it called Mississippi Pot Roast?This recipe originated from a home cook from Mississippi — Robin Chapman. According to Southern Living Magazine, this mom created this post roast in the ’90s. 3Why is my Mississippi Pot Roast tough?This is most likely because the roast has not cooked long enough. Cook until the meat shreds very easily with two forks. It’s also important to use the right cut of meat. Chuck cooks up perfectly, but some other roasts won’t. 4Is brown gravy the same as au jus?No. While the two are similar, they aren’t the same. Gravy is thickened using a roux and au jus is a light more watery sauce. The two packets aren’t interchangeable in this recipe. 5What can you substitute for pepperoncini peppers in Mississippi Pot Roast?Banana peppers are a great substitute! The peppers add acidity, and the brine helps tenderize the meat, so don’t leave them out. 6How much ranch seasoning is in a packet?2 tablespoons 7Can I cook Mississippi Pot Roast on high?You can, but the meat doesn’t turn out as tender and succulent. 8Is Mississippi Pot Roast spicy?It does have a touch of spice and acidity from the pepperoncinis and brine. 9Can Mississippi Roast overcook?Yes. While the meat will be tender, it will taste dry if overcooked. This is one of the reasons we recommend cooking on low– because it’s harder to mess up the roast with the lower temperatures. 10How do you make a small Mississippi Pot Roast?Look for a chuck roast that is about 1.5 pounds and then halve all the other ingredients for a smaller amount of pot roast. Cook time will be an hour or two shorter. How To Make Mississippi Pot Roast The full recipe card is below; here are our top tips for this recipe: Don’t skip searing the beef. This adds a nice crust which will create a much deeper flavor and yield a better texture of meat. In our humble opinion, a beef chuck roast — especially a well-marbled one–is the best roast for this recipe! The beef cooks to be so tender, it literally falls apart. Use good seasoning mixes. We like Hidden Valley Ranch®’s seasoning mix best (not sponsored) and have found other ranch packets to lack flavor or be too salty. McCormick® makes our favorite au jus seasoning packet. QUICK TIP To Make As Mississippi Pot Roast Instant Pot Version, try this recipe What To Serve With Mississippi Pot Roast Potatoes. Probably the most traditional way is with Mashed Potatoes (or try these Crockpot Mashed Potatoes), but you can’t go wrong with potatoes in any form — these Smashed Potatoes and these Roasted Potatoes are excellent sides. Or whip up a Baked Potato, mash the insides a little, and spoon the meat and juices right on top! Roasted veggies. The meat is very rich, so it’s nice to offset that a bit with some color and crunch. Try one of the following on the side: Roasted Broccoli, Roasted Carrots, Roasted Asparagus, Roasted Green Beans, or Roasted Cauliflower. Salad. Some crunchy lettuce with fresh veggies is another welcome side to offset the meat’s richness. Try our favorite Caesar salad, Italian Salad, Garden Salad, or Olive Garden Salad. Crusty buttered bread. Crusty bread or warmed Dinner Rolls are the best to sop up the extra sauce from this Mississippi Pot Roast recipe! Our Favorite Way To Use Leftovers Similar to this French Dip Sandwich recipe, we love piling the leftover meat on a buttered bun, topping it with Provolone cheese, and broiling it in the oven until toasty and cheese is melted. Dip the sandwich in the juices left behind in the crockpot. You’ve got to give these Mississippi Pot Roast Sandwiches a try — they’re a favorite in our home! More Easy Crockpot Recipes Crockpot Cajun Chicken with loads of veggies Crockpot BBQ Pulled Pork with the best chipotle-honey BBQ sauce Taco Chili with ranch seasoning mix Crockpot Sloppy Joes with loads of “hidden” veggies Crockpot Cowboy Casserole with potatoes and kidney beans FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mississippi Pot Roast 5 from 3 votes - Review this recipe Mississippi Pot Roast is going to be your new favorite crockpot meal! Add some beef, seasoning packets, a little butter, and some pepperoncini peppers in the slow cooker, and let it do all the work! You'll be rewarded with fall-apart-tender meat in a luxurious gravy. SAVE TO RECIPE BOX Print Recipe Mississippi Pot Roast 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Mississippi Pot Roast is going to be your new favorite crockpot meal! Add some beef, seasoning packets, a little butter, and some pepperoncini peppers in the slow cooker, and let it do all the work! You'll be rewarded with fall-apart-tender meat in a luxurious gravy. Course Dinner, lunch, Main Course, Sandwich Cuisine American Keyword Mississippi Pot Roast Prep Time 20 minutes minutes Cook Time 7 hours hours Total Time 7 hours hours 20 minutes minutes Servings 6 servings Chelsea Lords Calories 433kcal Author Chelsea Lords Cost $15.36 Equipment6-quart or larger slow cooker Ingredients▢ 2 tablespoons olive oil▢ 1 (3 lbs.) boneless beef chuck roast▢ 1 (1 oz) Ranch salad dressing & seasoning mix (Note 1)▢ 1 (1 oz) Au Jus gravy mix▢ 4 tablespoons unsalted butter▢ 10 pepperoncini peppers (plus 1/2 cup of brine/surrounding liquid)▢ For serving: mashed potatoes or crusty sandwich rolls and Provolone cheeseUS - Metric USMetric InstructionsPREP BEEF: Remove beef from packaging and pat all over with a paper towel to thoroughly dry. We don't need to season the meat here because there is so much salt in the seasoning mixes!CHAR BEEF: See Note 2. Warm 2 tablespoons of olive oil in a large Dutch oven (or oven-safe, heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, load in the beef. Brown for about 5 minutes or until you get a nice crust and it releases easily from the pan when lifted. Flip and brown for another 5 minutes. Don't skip this step-- we are adding layers of flavor here. Once the beef is nicely seared with a good crust, remove it from the Dutch oven and place it in the slow cooker. Reduce heat to low and pour 1/2 cup pepperoncini brine into the Dutch oven. Stir and scrape off any browned bits left behind (loads of flavor!), and then scrape every bit into the slow cooker.SEASON: In the slow cooker, sprinkle the entire packages of ranch and au jus seasoning mixes right over the beef.FINISH: Add the 4 tablespoons butter (cut into 1 tablespoon pieces) and 10-12 pepperoncini peppers. No need to add any extra liquid beyond this.COOK: Cover and cook on LOW for 7-9 hours or until beef is very tender and succulent. Alternatively, cook on high for 5-7 hours. (we don't find the beef as tender when cooked on high, but it works.) SHRED: Use tongs to remove the roast to a plate. Shred with two forks, discarding any fatty bits, and then return shredded meat to the liquid. Mix through. Serve the pot roast over mashed potatoes or pile onto rolls and top with Provolone cheese. (Note 3) Video Recipe NotesNote 1: Seasoning packets. We like Hidden Valley Ranch®'s seasoning mix best in this recipe -- be sure to get the "salad dressing and seasoning mix," not their other varieties. We've found other brands to lack flavor or be too salty. McCormick® makes our favorite au jus seasoning packet. Note 2: Slow cooker with sauté function. If you have a slow cooker with a sauté function, brown the chuck roast right in that base. After browning, remove the chuck roast to a separate plate and deglaze the bottom of the slow cooker with the 1/2 cup pepperoncini brine. Then return the chuck roast and continue on with the recipe. Note 3: Pot roast sandwiches. We love piling the leftover meat on a buttered bun, topping it with Provolone cheese, and broiling it in the oven until toasty and cheese is melted. Dip the sandwich in the juices left behind in the crockpot. Nutrition FactsServing: 1serving | Calories: 433kcal | Carbohydrates: 3.2g | Protein: 46.4g | Fat: 26.9g | Cholesterol: 185mg | Sodium: 248.6mg | Fiber: 2g | Sugar: 1.2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
This was delicious and very easy to make. I left out the butter for the slow cooker portion and it still turned out great! We served it with sourdough bread – any leftovers were quickly eaten the next day. Reply
