Crock pot Mississippi pot roast has been around for a while, right? Well, why haven’t we tried this amazing recipe before now? Why haven’t any of you told me how absolutely delicious this pot roast tastes?
This Mississippi roast recipe will become a regular in our house from now on.
I’ve seen this recipe over and over again and just never gave it a try. We finally decided to try it and wow, we were really surprised.
Five simple ingredients bring the perfect flavor combination to this juicy, tender roast. You’re going to love this simple pot roast!
Why You’ll Love This
- A super flavorful pot roast!
- Easy main dish everyone loves.
- Chuck roast – You can use other cuts of meat such as sirloin tip or rump roast. You want a cut of meat that will shred after cooking.
- Olive oil – This is used to sear the roast before placing it in the slow cooker.
- Dry ranch seasoning mix and dry beef onion soup mix – These two ingredients make up this roast’s flavor profile. Instead of the beef soup mix, you can use dry brown gravy mix.
- Unsalted butter – The butter adds a lot of moisture and flavor. Do not substitute margarine, it’s just all oil.
- Pepperoncini peppers – This Mississippi pot roast recipe uses the peppers and the juice!
Browning the Meat – It is not absolutely necessary to brown the meat before placing it in the slow cooker. But, browning the meat adds so much more flavor to the finished dish.
This is one of those quintessential dump and cook recipes. Ok, really you sear the chuck roast first, but it’s not absolutely necessary.
How to Make Crock Pot Mississippi Pot Roast
So, heat a skillet with 2 tablespoons of olive oil. Season the chuck roast with salt and pepper on both sides. Brown the meat for 2-3 minutes on each side.
Transfer the roast to the crock, sprinkle the ranch dressing mix and beef onion soup mix (or au jus gravy mix)over the roast evenly.
Add the stick of butter on top of the dry mixes, then place the pepperoncini peppers on and around the roast.
Do not add any other liquids. The meat and the butter will create their own juices for a rich, moist pot roast.
I’ve also been known to pour a little of the pepperoncini juice in for some extra spiciness.
Cover and cook on low for 8 hours. Once cooked use two forks to shred the meat.
Do not cook this on high, cooking it too fast will result in a tough and dry piece of meat that won’t shred easily.
What to Serve it With
Or add potatoes and carrots with the roast before cooking. Enjoy one of the best slow cooker recipes for fork-tender pot roast!
It simply has not cooked long enough. Cooking chuck roast too quickly will cause it to be tough that will not shred easily.
Add all the ingredients to the Instant Pot, and add about 1 cup of beef broth. Cook with manual high pressure for 1 hour, and let the pressure release naturally.
We prefer the slow cooker method. The flavor and texture are just superior to the pressure cooker method.
Yes, the leftover roast can be frozen for up to 2 months. Let cool to room temperature and place in an air-tight container or sealable freezer bag.
Let the roast cool to room temperature, place in an air-tight container, and refrigerate for up to 4 days.
Other Delicious Slow Cooker Recipes
- Slow Cooker Corned Beef
- Slow Cooker Beef Stew
- Slow Cooker Mexican Chicken
- Slow Cooker Manicotti
- Slow Cooker Roasted Chicken
Crock Pot Mississippi Pot Roast Recipe
- 3 pound chuck roast (3 – 4lb roast)
- 2 tbsp olive oil
- salt & pepper (to season the meat)
- 1 packet ranch dressing mix
- 1 packet beef onion soup mix
- 1/2 cup unsalted butter (1 stick)
- 8-10 pepperoncini peppers
- Heat a large skillet on high. Add oil to hot skillet. Season the chuck roast with salt and pepper. (go easy on the salt because the ranch and soup mix are usually loaded with salt) Once the skillet is hot, add the roast.
- Allow the roast to cook for about 2-3 minutes until it is golden brown on both sides. Transfer meat to slow cooker.
- Sprinkle the dry ranch dressing and beef onion soup mix over pot roast. Top with a stick of butter then place the peppers on and around roast.
- Cover and cook on low for 8 hours.
- Shred the roast, discard large fat pieces and serve immediately.