Mississippi Pot Roast Crockpot Recipe

5.0 from 90 votes

Mississippi pot roast has become one of our most beloved slow cooker recipes due to its undeniable flavor and simplicity. Succulent and irresistibly tasty chuck roast simmers in a crockpot with a flavorful combination of ranch dressing, au jus gravy, butter, and pepperoncini peppers.

For both weeknight dinners and special occasions, this comfort food staple is the ideal choice because it delivers a tasty meal with little work and fills the kitchen with wonderful aroma. This is a recipe that everyone in my family loves!

The beauty of the Mississippi pot roast lies in its flexibility. I can choose to add the whole pepperoncini peppers for a tangy kick or adjust the quantity to suit my palate. The peppers, combined with the richness of the ranch seasoning and au jus mix, transform the chuck roast into a delectable treat.

Ingredients

• Beef Roast: A 4 pound chuck roast is the traditional choice for its marbling and tenderness.
• Ranch Mix: A packet of dry ranch dressing mix imparts a zesty flavor.
• Au Jus: A packet of brown gravy mix adds a rich, savory depth.
• Pepperoncini Peppers: A handful of these mild, tangy peppers offer a distinctive kick.
• Unsalted Butter: About 1/2 cup (or a stick) provides a silky, rich finish.
• Olive oil
• Onions
• Garlic
• Beef broth

Variations and Substitutes

• Ranch Mix Alternatives: For a homemade touch, combine dried parsley, dill, garlic powder, onion powder, and salt to taste instead of a pre-made ranch packet.
• Au Jus Substitutes: No brown gravy mix packet? Mix low sodium beef broth with Worcestershire sauce and a pinch of garlic for a similar umami experience.
• Pepper Changes: If pepperoncini peppers aren’t your thing, try milder banana peppers or even jalapeños for more heat.
• Butter Options: A heart-healthier option could be olive oil, but keep in mind it will slightly alter the flavor profile.
• Soup Mix Swap: An onion soup mix packet can replace both ranch and au jus packets for a different, yet delicious, taste.

How to Make Crock Pot Mississippi Pot Roast

Begin by heating a cast iron skillet over medium-high heat. Once hot, add olive oil and sear the meat for approximately 5-8 minutes on each side until it achieves a golden brown color.

Transfer the seared roast into the slow cooker, arranging onion slices around it.

Sprinkle the roast with dried ranch dressing mix and brown gravy mix evenly.

Place slices of butter and minced garlic on top of the roast. Pour in pepperoncini juice and beef broth. Optionally, add pepperoncini peppers now or during the last 1-2 hours of cooking to maintain their texture.

Cover the slow cooker and cook on LOW for 8-10 hours until the meat is tender and easily breaks apart. Alternatively, cook on HIGH for 6-8 hours until tender.

If you want to thicken the gravy, first separate the broth from meat and vegetables. Put the broth into a saucepan over medium heat. In a small ramekin, add 1 tablespoon of cornstarch with 2 tablespoons of cold water. Mix it together until there are no more clumps. Whisk the cornstarch slurry into the gravy. Cook for 5-10 minutes, stirring often, until the gravy reaches desired consistency.

Once the meat is tender, shred it with two forks and mix it into the gravy.

Optionally, garnish with chopped parsley before serving. Serve the pot roast over mashed potatoes or rice for a comforting meal.

Instant Pot and Pressure Cooker Alternatives

When I’m short on time, I use the Instant Pot or pressure cooker to make a quicker version of the Mississippi Pot Roast. I begin by searing the roast on each side directly in the pot, which helps develop a rich flavor. Once browned, I remove it from the heat, add beef broth for moisture, the pepperoncini peppers and their juices, a sprinkle of ranch dressing mix, and top it with a pat of butter. Under high pressure for about 30 minutes and then allowing for a 10-minute natural release, the roast cooks thoroughly, and the rapid cooking in the airtight container helps lock in the flavors.

• Heat: High Pressure
• Cooking Time: 30 minutes + 10 minutes natural release
• Key Points: Quicker cooking while still achieving tenderness.

Dutch Oven Approach

Alternatively, when I desire a more traditional method, I opt for the Dutch oven. This heavy pot is superb for cooking roasts due to its thick walls that distribute the heat evenly. After browning the meat on all sides, I add my liquids, spices, pepperoncini peppers, and butter on top. I then cover it and place it in a preheated oven. Roasted at a consistent low heat, the Dutch oven mimics slow cooking, producing a moist and tender pot roast.

• Heat: Low, in the oven
• Cooking Time: Variable, usually 3-4 hours
• Key Points: Even heat distribution enhances slow roasting for tenderness.

For all these methods, I recommend using a fat separator after cooking to remove excess fat from the juices before serving. This ensures a robust flavor without unnecessary greasiness.

Sides for Mississippi Pot Roast

• Buttered Egg Noodles: The silky texture of egg noodles nicely complements the hearty roast.
• Mashed Potatoes: I find that fluffy mashed potatoes absorb the savory juices well for a fulfilling bite.
• Cauliflower Rice: For a low-carb option, cauliflower rice is excellent; it adds a bit of lightness to the meal.
• Hawaiian Buns: The sweet, soft rolls pair well with the roast, great for mopping up extra gravy.
• Vegetables: Steamed or roasted baby carrots add a touch of sweetness and make for a balanced plate.

Storing and Reheating

Allow to cool before covering with a lid. Store leftovers in an airtight container for up to 3-5 days. Make sure to cover the meat in the sauce to prevent it from drying out.

Reheat over the stove top in a sauce pan or pot by bringing it to a boil and then simmering for about 20 minutes until heated through. Alternatively, you can microwave the leftovers in 30 second increments until heated through.

To freeze, allow to cool completely before covering with a lid. Store in a freezer safe and airtight container for up to 3 months.

To reheat, thaw overnight in the refrigerator. Reheat using a sauce pan or pot over stovetop. Bring it to a boil and then reduce to a simmer for about 20 minutes or until the food is heated through. Alternatively, you can microwave the leftovers in 30 second increments until heated through.

Frequently Asked Questions

What is the History and Origin of Mississippi Pot Roast?

I discovered that the story of the Mississippi Pot Roast begins with Robin Chapman from Ripley, Mississippi. Chapman modified a pepperoncini beef recipe provided to her in order to suit her children’s milder palates. This revised recipe would later become the foundation of the pot roast that so many know and love. Her version utilized a slow cooker to enhance the meat’s tenderness and flavor absorption. Importantly, it was her original Mississippi pot roast that appeared in a church cookbook, an occurrence noted for often kickstarting the spread of regional dishes to a wider audience.

What is the original recipe for a Mississippi pot roast?

The classic recipe includes a chuck roast seasoned with ranch dressing mix and au jus gravy mix, along with pepperoncini peppers, and usually a stick of butter. All these ingredients are slow-cooked until the meat is fall-apart tender.

How can I cook a Mississippi pot roast in an Instant Pot?

Cut the chuck roast into large pieces, typically 3–4 inches. Season and add all the traditional pot roast ingredients to the Instant Pot. Set it on Manual high pressure for 30 minutes followed by a 10-minute natural release to create a tender Mississippi pot roast with reduced cooking time.

How do you add potatoes and carrots to a Mississippi pot roast in a crock pot?

Layer roughly chopped potatoes and carrots around the chuck roast in the crock pot. As the roast cooks, the vegetables will absorb the flavors from the seasoning and meat juices, cooking to perfection in the rich sauce.

Is it necessary to brown a roast before slow cooking it for a Mississippi pot roast?

Browning the meat can enhance the flavor through caramelization, but it is not essential. Some recipes do include searing the meat for a couple of minutes on each side before placing it into the slow cooker, but the dish will still be delicious even if this step is skipped.

Why might a Mississippi pot roast turn out tough when cooked in a crock pot?

If the pot roast turns out tough, it often means it hasn’t cooked long enough. Low and slow is the key; allowing the roast to cook until it is fork-tender typically prevents it from being tough. Ensure the lid is sealed properly to keep the moisture in and cook on low for 8 hours or more, depending on the size of the roast.