Mississippi Pot Roast

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Mississippi Pot Roast

Mississippi Pot Roast is the perfect slow cooker meal with chuck roast, gravy, veggies, and pepperoncini peppers. The tender, tangy shredded beef makes an easy, irresistible dinner served with mashed potatoes or piled into hoagie rolls.

See below the recipe card for step-by-step images.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Keyword: crockpot mississippi pot roast, mississippi pot roast, slow cooker mississippi pot roast

Servings: servings

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