Mississippi Pot Roast Recipe
This is the best Crockpot Mississippi Pot Roast recipe featuring hearty chuck roast seasoned with butter, pepperoncini, Ranch dressing mix, and gravy mix and slowly cooked until it’s melt-in-your-mouth tender. This is a flavor you won’t find anywhere else–it’s so delicious!
What is Mississippi Pot Roast?
Original Mississippi Pot Roast got its famous name from Robin Chapman, a mom from Mississippi who was trying to recreate her aunt’s pot roast. Now, this popular Southern dish is loved by even the pickiest eaters. The roast is tender and juicy, has a slight zest from the pepperoncini, and is still flavor-packed from the dressing and gravy.
This is the best Mississippi Pot Roast recipe since we add a bit more broth allowing there to be enough liquid for gravy to pour over your roast and side dish. Pair it with Creamy Mashed Potatoes, Caeser Salad, and Homemade Biscuits for a comforting dinner.
How to Buy a Chuck Roast
Chuck Roast is the star of the show! It’s the best cut of meat to use in Pot Roast because the marbled fat melts when it’s cooked keeping the meat moist and flavorful. It may be listed under a different name depending on where you live, like Chuck eye roast, Chuck pot roast, shoulder steak, or Center Cut Chuck Roast.
Pick a chuck roast that’s marbled evenly throughout (the white lines or flecks are flavorful fat), and also one that smells neutral and is deeply red without any grey areas. When the cut is fresh, the slow cooker will do the rest of the work to make it delicious!
Mississippi Pot Roast Ingredients
These simple ingredients are all you need for the most flavorful crock pot Mississippi Pot Roast!
- Chuck roast – 3-4 lb cut of meat will feed about 6 people. This is the ideal cut because it has plenty of fat and marbling that results in pull-apart tender meat. It’s the same cut we used in our stovetop Pot Roast Recipe.
- Sauce – beef stock or broth combined with Ranch dressing mix, Au jus gravy mix, garlic, and butter make a delicious gravy that tenderizes and flavors the beef.
- Pepperoncini peppers – these come in a jar near the pickles or in the International section. They aren’t very spicy, but you can control the heat by adding more or fewer pepperoncini. For a spicy kick, double the number of pepperoncini.
Pro Tip:
Add More Veggies – Try adding chopped carrots, sliced onions, and cubed potatoes to the slow cooker with the other ingredients, because they add flavor and make it even more satisfying.
How to Make Mississippi Pot Roast
This is one of those easy crockpot recipes that require minimal prep work. It’s so quick yet absolutely delicious!
- Season the meat – lightly season both sides of the roast with pepper.
- Sear the meat – sear all sides of the meat for two minutes per side in a skillet over high heat because this seals in the juices and gives great flavor
- Combine – add roast, gravy, pepperoncini, butter, and ranch dressing to the slow cooker.
- Cook – slow cook on low for 7-9 hours or high for 4-6 hours until tender
- Serve – remove meat and shred it by pulling it apart with two forks. Return the meat to the crock pot, and gently stir to combine.
Why is my roast still tough?
The roast hasn’t cooked long enough. Some cuts of meat, especially thicker cuts just take a little more time than others. If the meat is tough, continue cooking for another hour or until the beef is easily shredded.
How to Serve Mississippi Pot Roast
This Mississippi pot roast is so versatile and we like to serve it in many different ways, depending on the occasion. Here are some of the best ways to serve this shredded pot roast for dinner tonight:
- Main entree – with a side of air fryer baked potatoes, pasta, baked mac and cheese, white rice, or even cauliflower rice.
- Sliders – Pile inside Hawaiian buns and enjoy as sliders, similar to our cheeseburger sliders.
- Sandwiches – add to hamburger buns with homemade coleslaw, or inside a grilled cheese sandwich.
- Nacho – add to Nachos with cheese sprinkled on top.
- Tacos – add to flour tortillas or hard taco shells with toppings and enjoy.
Juicy, tender, and mouthwatering… I hope this easy slow cooker Mississippi Pot Roast becomes a new favorite recipe for you. It’s so easy to make and versatile to serve. Put this on your menu today!
Make-Ahead
Mississippi Pot Roast keeps well in the fridge and freezer, so it’s easy to save leftovers or make ahead. Cool the roast and then transfer to an airtight container.
- To Refrigerate: store in the refrigerator for 3-4 days.
- Freezing: transfer to freezer-safe zip-top bags. Freeze for up to 3 months.
- To Reheat: return the meat back to the crock pot and heat until it reaches 165°F, or place it in a covered pan in a 350°F Oven until heated through.
Mississippi Pot Roast Recipe
Ingredients
Method
- Season the chuck roast with pepper on both sides.
- In a large skillet, heat 2 Tbsp oil. Once hot, sear and brown the beef for 2-3 minutes per side.
- In a slow cooker bowl, add the beef broth. Then, add the seared beef, and top with ranch mix, au jus powder, minced garlic, pepperoncini, and sliced butter.
- Cook on low heat for about 7-9 hours, or on high heat for 4-6 hours or until fork-tender (a thinner piece of meat will cook faster and a thicker cut will take longer).
- Shred the beef and add back into the slow cooker, gently mix until combined with the buttery gravy.
