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Mississippi Pot Roast

close up shot of Mississippi Pot Roast with pepperoncinis
This Mississippi pot roast is simmered in delicious seasonings in your slow cooker creating a tender, fall-apart roast that will melt in your mouth.
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Table of Contents
  1. MISSISSIPPI POT ROAST INGREDIENTS
  2. HOW TO MAKE THIS MISSISSIPPI POT ROAST RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This Mississippi pot roast is made in the slow cooker with simple ingredients for an easy and hearty meal that you will love. The beef is cooked slowly in a savory sauce to produce a tender roast with amazing flavor

For more hearty slow cooker recipes, try our creamy slow cooker Olive Garden chicken pasta and crockpot beef stew.

MISSISSIPPI POT ROAST INGREDIENTS

You’ll need:

  • 6 tablespoons unsalted butter, divided
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 to 3 pound boneless chuck roast
  • 1 tablespoon minced onion flakes
  • 1 packet Ranch seasoning mix
  • 1 packet of Au Jus gravy mix
  • 6 to 10 pepperoncini peppers, whole

SUBSTITUTIONS AND ADDITIONS

BEEF: The best cut of meat for this roast beef recipe is a boneless beef chuck roast. You could also opt to switch it up and make this recipe with a pork roast or pork butt instead.

VEGETABLES: Celery makes an excellent addition to the meal, and lends its flavor well to the overall taste of the dish. Carrots, onions and potatoes would also be yummy cooked alongside the roast.

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HOW TO MAKE THIS MISSISSIPPI POT ROAST RECIPE

PRO TIP:

If your beef is frozen, make sure to thaw the frozen roast first or it won’t cook correctly in the slow cooker.

STEP ONE: Heat 1 to 2 tablespoons of butter in a skillet over medium-high heat.

PRO TIP:

Be aware of the salt content you’re adding to the slow cooker. If you want to use salted butter, don’t add salt to the meat before browning it. Choose low sodium options for the ranch seasoning and/or au jus packets if available to have more control over the salt level in the finished dish.

STEP TWO: Lightly salt and pepper on each side of the pot roast (see note about salt). Add the meat to the skillet and sear each side of the roast until browned.

PRO TIP:

You can skip the step of browning the pot roast before adding it to the slow cooker. The browning step adds additional flavor and also helps lock in the juices.

STEP THREE: Transfer the browned roast to the crockpot and pour all the excess butter and browned bits from the skillet into the crockpot.

STEP FOUR: Sprinkle minced onions over the top of the roast.

STEP FIVE: Add contents of ranch mix and au jus mix.

STEP SIX: Top with remaining butter, cut into pieces. Add pepperoncini to the pot and place the lid on top.

STEP SEVEN: Cook on low heat for 8 hours or until meat falls apart easily when pulled with a fork. 

PRO TIP:

This is cooked slowly and on low heat for a nice tender pot roast. Cooking it on the high setting will take less time, but the pot roast will not be as tender.

STEP EIGHT: Shred the meat into large chunks and stir everything together.

STEP NINE: Serve with chopped parsley for garnish, if desired.

HOW TO SERVE

This delicious roast would be yummy served over egg noodles or creamy mashed potatoes with green beans or glazed baby carrots on the side for a delicious dinner that the whole family will love.

STORAGE

IN THE FRIDGE: Store leftovers of the beef roast in the refrigerator for up to 4 days in a sealed container.

IN THE FREEZER: This easy Mississippi pot roast recipe will freeze for up to 3 months.

The seasonings in this classic pot roast recipe give it so much flavor and it is so easy to get this on the dinner table after it simmers away in the slow cooker all day. The tender meat will be fork tender and delicious for a meal your whole family will gobble up.

FREQUENTLY ASKED QUESTIONS

Why is it called Mississippi pot roast?

This Mississippi roast recipe was originally developed by a cook in Mississippi although the cook only referred to it as a roast.

Can I freeze leftovers from this pot roast recipe?

This slow cooker Mississippi pot roast will keep in the freezer for up to three months.

Can I use a frozen roast in this recipe?

If you are using a frozen roast, you do need to thaw it before putting it into the slow cooker, otherwise it will not cook through in the time suggested.

MORE RECIPES YOU’LL LOVE

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close up shot of Mississippi Pot Roast with pepperoncinis

Mississippi Pot Roast

5 from 1 vote
This Mississippi pot roast is simmered in delicious seasonings in your slow cooker creating a tender, fall-apart roast that will melt in your mouth.
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8

Ingredients
  

  • 6 tablespoons unsalted butter divided
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 to 3 pounds beef chuck roast boneless
  • 1 tablespoon onion flakes minced
  • 1 packet Ranch seasoning mix
  • 1 packet Au Jus seasoning
  • 6 to 10 pepperoncini whole

Instructions
 

  • Heat 1 to 2 tablespoons of butter in a skillet over medium-high heat.
  • Lightly salt and pepper each side of the pot roast (see note about salt). Add the meat to the skillet and sear each side of the roast until browned.
  • Transfer the browned roast to the crockpot and pour all the excess butter and browned bits from the skillet into the crockpot.
  • Sprinkle minced onions over the meat.
  • Add contents of ranch seasoning and au jus packets.
  • Top with remaining butter, cut into pieces. Add pepperoncini to the pot and place the lid on top.
  • Cook on low heat for 8 hours or until meat falls apart easily when pulled with a fork.
  • Shred the meat into large chunks and stir everything together.
  • Serve with chopped parsley for garnish, if desired.

Notes

PRO TIP: If your beef is frozen, make sure to thaw the frozen roast first or it won’t cook correctly in the slow cooker.
 
PRO TIP: Be aware of the salt content you’re adding to the slow cooker. If you want to use salted butter, don’t add salt to the meat before browning it. Choose low sodium options for the ranch seasoning and/or au jus packets if available to have more control over the salt level in the finished dish.
 
PRO TIP: You can skip the step of browning the pot roast before adding it to the slow cooker. The browning step adds additional flavor and also helps lock in the juices.
PRO TIP: This is cooked slowly and on low heat for a nice tender pot roast. Cooking it on the high setting will take less time, but the pot roast will not be as tender.

Nutrition

Calories: 294kcal | Carbohydrates: 3g | Protein: 22g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 648mg | Potassium: 412mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 2mg
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