Mississippi Pot Roast
Updated
Updated
Mississippi Pot Roast is the perfect dish to make in the slow cooker with a chuck roast, gravy, veggies, and pepperoncini peppers. I absolutely love the tender, tangy shredded beef for an easy and irresistible dinner served with mashed potatoes or piled into hoagie rolls.
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5 STAR REVIEW
Easy Crockpot Mississippi Pot Roast Recipe
If you’re looking for an irresistible but easy dinner that the entire family will love, look no further than this crockpot Mississippi pot roast recipe. Tender, juicy, and so flavorful, I’ve yet to find someone who doesn’t crave it. While I love classic pot roast, Mississippi pot roast is on a whole other level. My mouth waters just thinking about it.
Mississippi pot roast is a popular variation on traditional pot roast. It’s typically made with chuck roast, lots of butter, gravy mix, ranch seasoning, and pepperoncini peppers. The peppers give it a mild, slightly tangy flavor that’s unique to the recipe.
This crockpot Mississippi pot roast recipe uses more than the common 4 or 5 ingredients seen around the internet, but it is so much better and only requires a couple more minutes in prep. The extra items are so worth it—the end result is off-the-hook delicious!
Mississippi Pot Roast
Ingredients
- 2 tsp Montreal seasoning
- coarse salt and ground black pepper, to taste
- 3 lbs. chuck roast, beef bottom round roast or beef rump roast will also work
- olive oil
- ½ cup Kerrygold Garlic & Herb butter
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and cut into 1 & ½-inch pieces
- 2 cloves garlic, minced
- 1 jar pepperoncini, (12 oz., you'll be using just 8 peppers and a ¼ cup of the juice)
- 1 oz. packet au jus gravy mix
- 1 oz. packet onion soup mix
- 1 oz. packet ranch dressing mix
- 1½ cups beef stock
Instructions
- Rub the Montreal seasoning all over the roast along with a bit of coarse salt and pepper.
- Warm a bit of olive oil in a cast iron skillet over medium-high heat.
- Add the roast and sear until golden brown on both sides, about 2 minutes per side. Transfer the roast to a greased 6-quart crockpot.
- Add butter to the skillet and once melted, add the onion, carrots, garlic, 8 pepperoncini and ¼ cup pepperoncini juice, all 3 seasoning packets, and the beef stock. Stir to combine and let simmer for about 5 minutes.
- Pour the sauce mixture over the roast in the crockpot. Cover with the lid and cook on low for 8 hours until roast is fork-tender. (Do not open the lid while the roast cooks.)
- Remove roast from the crockpot; cut away any fatty pieces, then shred with 2 forks.
- Serve over mashed potatoes with some of the gravy. This is also delish in Hoagie rolls.
Video
Notes
- While you could skip the searing step, I don’t recommend it. Searing the roast takes just a few minutes, and it adds SO much flavor.
- This is not a slow cooker recipe where you can increase the temperature and reduce the cook time. Chuck roast needs to cook low and slow to become tender. If you reduce the cook time, you’ll end up with tough meat.
- Do not open the lid while the roast cooks. As tempting as it is, keep the lid on until it’s time to ensure the roast is fully cooked. You want to keep all the temperature and steam in the crockpot. There’s no need to stir it.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Mississippi Pot Roast Step by Step
Sear the roast: Rub the Montreal seasoning over the roast then sear in olive oil until golden brown—about 2 minutes per side. Place in the crockpot.
Make the broth mixture. Melt the butter in the skillet then add the onion, carrots, garlic, pepperoncini and juice, the seasoning packets, and beef stock. Stir and simmer for 5 minutes.
Cook. Pour the sauce over the roast. Cover and cook on low for 8 hours. Remove the roast from the crockpot, cut off any fatty pieces, and shred.
Enjoy. Serve as desired and enjoy!
Variations
To bake in the oven. Follow the recipe, but place the roast and sauce in a roasting pan or Dutch oven. Cover the pot with a lid, place in a 300°F preheated oven, and cook for 4 to 5 hours, or until the beef is very tender and easily falls apart when pulled with a fork, and the vegetables are tender.
How to Store
Store leftovers in an airtight container in the fridge for up to 4 days.
This also makes a great freezer meal. Just allow it to cool completely, transfer to a Ziploc freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge.
The microwave works perfectly for reheating individual portions but if you’re reheating more, you may want to do so on the stovetop.
What to Serve With Mississippi Pot Roast
For next level comfort, serve it over mashed potatoes. Since it’s cooked with onions and carrots, another side isn’t needed but if desired, you can also enjoy it with some roasted broccoli or roasted cauliflower. You could also serve it with rice.
Another option is to serve it up on hoagie rolls, with or without French fries. Basically, you just want to make sure to serve it with something that will soak up every last bit of the gravy!
Absolutely delicious! This is a huge step up from the traditional Mississippi recipe!
This was easy and delicious. A little spicy for my 10-year-old. I’ll cut back a bit on the pepperocini juice next time.
This pot roast is delicious and is an easy way to feed a crowd! It has a little bit of heat and the right balance of flavors.
My husband and I really liked this recipe….And so EASY!
Will definitely cook this again.
Wow! Was this delicious! Only way I will make pot roast from now on. I can’t believe at the age of 66, I never had this before!
Absolutely scrumptious!
I’ve tried several variations of the Mississippi roast and this one was BY FAR superior!!! Such great flavor and the meat was very tender. I added a whole bag of baby carrots and it was perfect. Served with mashed potatoes and Texas toast.
This was a big hit with my family.
So easy, it’s hard to believe it’s phenomenal taste! The only issue is the gravy was too salty, likely because of the 3 seasoning packets. Next time, I will omit the salt and cut the amount of seasoning packets by half.
Best potroast ever!
I added potatoes, only change I made. This was excellent!! So much depth of flavor and the meat was incredibly tender. Already looking forward to leftovers today for lunch.
Outstanding!