May 12, 2023
Review RecipeMississippi Pot Roast
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
- MISSISSIPPI POT ROAST INGREDIENTS
- MISSISSIPPI POT ROAST RECIPE SUBSTITUTIONS AND ADDITIONS
- HOW TO MAKE MISSISSIPPI POT ROAST
- HOW DO YOU MAKE MISSISSIPPI POT ROAST IN THE INSTANT POT?
- HOW TO SERVE MISSISSIPPI POT ROAST
- HOW TO STORE THIS MISSISSIPPI POT ROAST RECIPE
- MISSISSIPPI POT ROAST FAQs
- MORE RECIPES YOU’LL LOVE
- 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.
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
Which packet to use to make this recipe have less sodium?
You can 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.
To lower the sodium content in your Mississippi pot roast, you can use unsalted butter, replace the au jus with low sodium beef broth and you can also use Kraft Ranch Anything Dip Mix, which has a fraction of sodium compared to most commercial ranch seasoning mixes.
Can I use brown gravy mix instead of au jus?
A 1-ounce package of brown gravy mix can easily be substituted for the au jus in this recipe.
MISSISSIPPI POT ROAST RECIPE 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.
HOW TO MAKE MISSISSIPPI POT ROAST
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.
If you’re looking for a new and easy recipe to try, Mississippi pot roast is a great option. This dish is made by slow cooking chuck roast in a crockpot with some simple ingredients.
After it’s cooked, the beef is shredded and served with some of the cooking juices poured over top. It’s a delicious and hearty meal that is perfect any time of the year.
Here is how you make it:
STEP ONE: Heat 1 to 2 tablespoons of butter in a skillet over medium-high heat.
STEP TWO: Lightly salt and pepper on each side of the pot roast (see note below about salt). Add the meat to the skillet and sear each side of the roast until browned.
*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.
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 DO YOU MAKE MISSISSIPPI POT ROAST IN THE INSTANT POT?
To make Mississippi Pot Roast in an Instant Pot:
- Cut the beef into 3-4 pieces.
- Add to the Instant Pot and use the saute function to cook beef saute in butter for 2-3 minutes per side.
- Remove meat and set aside.
- Add the remaining ingredients and mix with the browned bits and butter in the pot.
- Return the beef to the pot.
- Cook at high pressure for 45 minutes and then allow natural release based on the manufacturer’s directions.
- Shred the beef, combine with the rest of the ingredients and serve.
HOW TO SERVE MISSISSIPPI POT ROAST
When it comes to comfort food, few dishes can rival a hearty pot roast. Mississippi pot roast is a particularly tasty take on the classic.
While there are many ways to enjoy this dish, we think it pairs best with creamy mashed potatoes with green beans or glazed baby carrots on the side.
You can also enjoy it with rice.
MORE CROCKPOT RECIPES
For more hearty slow cooker recipes, try our creamy slow cooker Olive Garden chicken pasta and crockpot beef stew.
HOW TO STORE THIS MISSISSIPPI POT ROAST RECIPE
This recipe can be made ahead of time and reheated as needed, making it ideal for busy weeknights or simple weekend dining.
With a few basic tips and tricks, you can ensure that your leftovers stay fresh and delicious for days to come.
IN THE FRIDGE: Store leftovers of the beef roast in an airtight container in the refrigerator for up to 4 days.
IN THE FREEZER: If you decide to freeze this easy Mississippi pot roast recipe, let the dish cool completely and then be sure to wrap it tightly with plastic wrap or aluminum foil.
You can also portion out leftovers into individual containers and freeze them.
It will freeze for up to 3 months – just label the package with the date of freezing so you know its best before date.
With proper wrapping, you’ll ensure that when you reheat your leftovers, you can enjoy the same succulent flavor as when it was first made.
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.
MISSISSIPPI POT ROAST FAQs
Why Do They Call It 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 you freeze Mississippi Pot Roast?
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.
What does Mississippi Pot Roast taste like?
Mississippi tastes like an exceptionally good pot roast with very tender beef and plenty of flavor.
Why is Mississippi Pot Roast so good?
The Mississippi Pot roast is so good because the meat comes out very tender and it has the added flavor of the gravy and ranch seasoning mixes.
Why is my Mississippi Roast tough?
If you find that your Mississippi Roast is tough, this means that you need to cook it longer. It needs plenty of time to become nice and tender in the pot.
Can you cook Mississippi Pot Roast on high?
While you can cook Mississippi Pot Roast on high, we recommend sticking to a low temperature as it takes time for the meat to soften up and become melt-in-your-mouth tender.
Is Mississippi Pot Roast Keto?
This Mississippi Pot Roast recipe is keto-friendly as it doesn’t contain potatoes or carrots in the recipe.
MORE RECIPES YOU’LL LOVE
Best Mississippi Pot Roast
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.
Video
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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Comments
Celeste says
So good. Easy to make. Delicious
Lindsey says
I’ve made this now 5 times and its perfect. I’ve done it in the crockpot and today I am trying the slow cook on the instant. Family crowd pleaser. I also got the ingredients and gave it to a mom to do her self and it was a huge hit.
Sobxgal says
Delicious! Made tonight for Sammie’s with onions, peppers and mushrooms.
Valerie Fahlman says
I made this last night and WOAH, my roast was 3.5 lbs and I added 10 of the peppers it was amazing. I did need to cook the last hour on high just to ensure it was done properly and then it shredded up perfectly. This roast is a game changer and will be the only one I will ever make moving forward my family could not stop raving about it. The heat was medium to slightly hot with the 10 peppers.
Valerie Fahlman says
Slight addition to my previous review comments, I substituted out the onion flakes for a small finely chopped onion and it was perfect not a fan of onion flakes would rather use the real deal.