September 12, 2023Review Recipe
Table of Contents
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.
The Best Mississippi Pot Roast Ingredients
- 6 tablespoons of unsalted butter, divided into 2 tablespoons and 4 tablespoons
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- 2 to 3-pound boneless chuck roast
- 1 tablespoon of minced onion flakes
- 1 packet of 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.
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 This Mississippi Pot Roast Recipe
OUR RECIPE DEVELOPER SAYS
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 one to two 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.
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 the pepperoncini to the pot and place the lid on top.
STEP SEVEN: Cook on low heat for eight hours or until meat falls apart easily when pulled with a fork.
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 it with the rest of the ingredients, and serve.
How To Serve
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.
You can also enjoy it with rice.
Storing This Easy Crockpot Roast
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 four 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 three 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.
Frequently Asked Questions
This Mississippi roast recipe was originally developed by a cook in Mississippi, although the cook only referred to it as a roast.
This slow cooker Mississippi pot roast will keep in the freezer for up to three months.
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.
Mississippi tastes like an exceptionally good pot roast with very tender beef and plenty of flavor.
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.
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.
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.
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
- 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
- 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.
- If your beef is frozen, make sure to thaw the frozen roast first or it won’t cook correctly in the slow cooker.
- 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.
- 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.
- 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.