This Mississippi Pot Roast recipe is slow-cooked, absolutely delicious, and full of flavor. It’s fall off the fork-tender, is an extremely easy and hearty meal that is bursting with robust flavor. So flavorful!
When I think of a hearty family meal, I think of pot roast almost every time. It’s a classic family dish whether you’re from the south, the north, the east, or the west. All parts of the country love their pot roast, and all parts of the country have their own twist on the classic dish. I’ve made all kinds of pot roasts, and one of my favorites is the Mississippi pot roast. It’s so full of flavor and an extra kick of goodness from the added pepperoncini. You really can’t beat it, especially on fall or winter days.
What is Mississippi Pot Roast
Many of our favorite recipes have a questionable past, with their origins being colloquial at best. However, the Mississippi pot roast is not one of those recipes. A newcomer in the realm of recipes, relatively speaking, this pot roast recipe is brand new, being developed in the 1990s. Unlike so many other recipes, the origin of this recipe is easily traced back to its source and is extremely well known.
The Mississippi pot roast recipe can be traced back to Ripley, Mississippi. It was there that Robin Chapman adapted a recipe given to her by her aunt. To make the recipe more attractive to her children, Robin changed it up a bit, bringing down the heat while still keeping the peppery feel. Thus, the classic Mississippi pot roast recipe was born.
Why is Mississippi Pot Roast So Delicious
Like all pot roasts, this version features a delicious chuck roast that’s been cooked low and slow until it’s fall-apart tender. That’s where the deliciousness begins. What sets this recipe apart from other pot roast recipes, however, is the absence of root vegetables, the inclusion of peppers, and an extra kick of flavor from ranch dressing powder. The gravy is made of an au jus packet and a ranch dressing packet. That smooth, creamy, tangy flavor combines with the sweetness and tang of the pepperoncini peppers, and it all comes together with the super tender beef, making for a pot roast unlike anything else.
What to Serve with Mississippi Pot Roast
Because the Mississippi version of pot roast doesn’t include root vegetables, I recommend serving it with the classic vegetables – just done differently. Serve up this pot roast on a bed of mashed potatoes with some carrots on the side for a classic pot roast flavor combination. I would always recommend the bed of mashed potatoes, but aside from that, you can get creative. Asparagus or Brussel sprouts work well with this pot roast, too. Even classic mixed vegetables pair well with this dish.
If you’re interested in this Mississippi pot roast, I have a handy dandy FAQ here that will answer some of the most common questions regarding this version of the venerable pot roast.
What Cut of Meat is Best?
The best cut of meat to use for this Mississippi pot roast recipe – or any pot roast recipe, for that matter – is chuck roast. Chuck roast has a lot of fat, and that fat melts while the beef cooks over low, slow heat. It creates a ton of delicious flavor and the absolute most tender beef possible.
Should you Sear a Pot Roast?
You don’t have to sear your pot roast prior to cooking it, but if you have the time, do it. I normally sear mine unless I’m in a hurry, then I just throw the raw chuck roast in the slow cooker. Searing the roast caramelizes the outside and locks in even more juice, leading to an extra depth of flavor. That being said, the recipe is just as delicious if you don’t sear it.
How Do You Sear a Chuck Roast?
To sear a chuck roast, add a little olive oil or butter to a large cast-iron skillet and heat over medium high heat. Place roast into skillet and sear each side for 3-4 minutes. Let the meat sear undisturbed for those 3-4 minutes. You want the meat to brown and start to caramelize. Then remove pan seared roast from skillet and place in crockpot/slow cooker.
Why is My Crock Pot Roast Tough?
There are two possible reasons for this. The first is that your roast was undercooked. Undercooked pot roast will be tough and chewy. Check the roast at the end of the prescribed cooking time in the recipe to see if it’s tender. If it’s still firm, cook for another hour. The second reason your pot roast is tough is that it could have been overcooked. It’s easier than you think to overcook and dry out a pot roast. If you don’t use enough liquid, the roast won’t braise, it will steam. That’s not the same thing.
What is the Difference Between Brown Gravy and Au Jus?
Au Jus is made from juices obtained during the meat roasting process. It uses no thickeners like flour, cornstarch, or the like. It’s really more of a spiced broth than a gravy. Brown gravy, on the other hand, is also made from beef juices, however, it’s thickened to a classic gravy consistency with cornstarch or flour. It also uses different spices than au jus.
Can I Make Pot Roast with Frozen Meat?
Absolutely not. That is a hard no. All pot roast recipes are cooked for a long time on low heat. If you put in a piece of frozen roast, it will defrost before it cooks, leading to it being in the bacterial danger zone for an extended period of time. It’s unsafe to cook a roast from frozen, and it won’t taste as good, either.
How to Make Slow Cooker Mississippi Pot Roast
It’s incredibly easy to make this Mississippi pot roast recipe. It only takes a few simple ingredients, a slow cooker, and a little patience. That’s all there is to it. It’s a deliciously easy, set-and-forget recipe that you can let cook all day while you go about your business, making it perfect for busy weekdays.
Ingredients For Slow Cooker Mississippi Pot Roast
It only takes a few ingredients to make this delicious pot roast. As with all pot roasts, the real magic happens with the flavors, not with a bunch of complicated ingredients. Here’s everything you’ll need to make this delicious pot roast.
- Chuck roast
- Onion, chopped
- Garlic, minced
- Black pepper
- Ranch dressing mix packet
- Au jus gravy mix packet,
- Jar pepperoncini, 6-8
- Pepperoncini juice
Step by Step Instructions
Making this pot roast is just as easy as shopping for the ingredients. The entire recipe comes together quickly, and then you simply let it cook away in the slow cooker. Easy peasy!
The prep time is so quick with this recipe. Start out by adding chopped onions to the bottom of your slow cooker.
Place the chuck roast on top of the onions and sprinkle the top of the roast with the dry ranch dressing mix, the au jus mix, salt and pepper. Pour pepperoncini juice over the roast and add the pepperoncini randomly on and around the beef roast.
Cover and cook on low for 10 – 12 hours or until the meat is tender and will shred easily.
Serve this Mississippi roast with mashed potatoes, mashed cauliflower, white rice or even cauliflower rice and a side salad or vegetables.
Try This Delicious Low Carb, Keto Friendly Recipe For Yourself
This Mississippi pot roast is the perfect meal to feed a family no matter how busy you are. With a ton of flavor and next to no effort, it’s the perfect meal for any family on the go or a family who simply wants a delicious, tender pot roast for a cool fall day. Give this one a try, and I know you’ll find yourself making it again and again.
More Easy Slow Cooker Recipes
If you love recipes that you can simply throw together and forget about, then try some of these other delicious slow cooker recipes.
Crock Pot Texas Style Boneless Beef Ribs – This is a delicious and super easy pork rib recipe that uses only a few ingredients and has been a favorite crockpot recipe with many rave reviews.
Slow Cooker White Chicken Soup – A delicious and easy chicken soup recipe perfect for any weeknight or cold night’s dinner.
Slow Cooker Beef Shoulder Roast – A tender, slow cooked, beef shoulder roast loaded with flavor and loaded with vegetables. A delicious and easy family favorite slow cooker recipe.
And here’s a Slow Cooker Chicken and Rice from Deliciously Seasoned that you might enjoy too!
Slow Cooker Mississippi Pot Roast
- 3 pound chuck roast
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon pepper
- ½ teaspoon salt
- 1 ranch dressing mix packet
- 1 au jus gravy mix packet,
- 16 ounce jar pepperoncini, 6-8
- ½ jar pepperoncini juice
- Add chopped onions to the bottom of the slow cooker.
- Place the chuck roast on top of onions and sprinkle the top of the roast with the dry ranch dressing mix, the au jus mix, salt and pepper. Pour pepperoncini juice over the roast and add the pepperoncini randomly on and around the beef roast.
- Cover and cook on low for 10-12 hours or until the meat is tender and will shred easily.
- Serve with mashed potatoes, mashed cauliflower, white rice or even cauliflower rice and a side salad or vegetables.
Here are a few pics that are perfect to save to your favorite Pinterest boards.
I’ve made this dish before and I feel that after I shred the meat there is not enough au jus (it doesn’t come out like your pics). Is this as simple as adding an extra cup of water to the slow cooker or is there a better way?
Great Grub, Delicious Treats
Hi Jared, yes you can or you can also add more pepperoncini juice. Either will work. :)
Deliciously easy and tasty! We had in on fresh made corn flour shells for a Mexican twist.
Great Grub, Delicious Treats
That sounds so good! Thank you so much for sharing Sandra! I’m so glad you enjoyed this recipe. :)