Mississippi Pot Roast
This Mississippi Pot Roast is the easiest, most flavorful dinner you’ll make all week! Just throw everything into the Slow Cooker and let it cook low and slow until the beef is tender and falling apart. The combination of pepperoncini and seasonings gives it an irresistible flavor that your whole family will love. It’s comfort food at its best, with hardly any effort!
If you’re looking for some more Slow Cooker recipes, check this out Crockpot Chicken and Gravy, and Slow Cooker Crack Chicken.
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Whether you’re trying this Mississippi roast recipe for the first time or looking for a twist on a traditional pot roast, like our Dutch Oven Pot Roast, this one will bring so much flavor to the table! This is my own spin on the original recipe for the famous Mississippi Roast that has taken the Internet by storm! Everyone typically uses the same recipe that includes a packet of au jus gravy mix. I got rid of that to make this a gluten-free pot roast. But believe me, it’s every bit as delicious and makes the best roast!
What you’ll love about this Mississippi Pot Roast Recipe:
Recipe Ingredients
You’ll need the following ingredients to make this amazing Mississippi Pot Slow Cooker:
- Roast- I used a Beef Chuck Roast, but have used a rump roast with great results also.
- Ranch- I used Hidden Valley packet of ranch dressing mix
- Worcestershire sauce
- Soy sauce
- Onion powder
- Garlic powder
- Dried thyme
- Black pepper
- Paprika
- Unsalted butter
- Pepperoncini peppers
- Pepperoncini juice
- Onion
- Beef broth
INGREDIENT NOTES:
- Chuck roast: You can also use a rump roast instead of the boneless chuck roast.
- Butter: Butter adds richness and keeps the roast juicy during the long cooking time. I recommend using the full amount.
- Banana peppers: These add a slight tang and extra flavor to the roast. Feel free to substitute with bell peppers for a milder taste.
HOW TO MAKE CROCK POT MISSISSIPPI POT ROAST STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Place sliced onions at the bottom of the slow cooker or large skillet. Put the chuck roast on top of the onions.
STEP 2: Heat olive oil over high heat and brown the chuck roast on all sides to lock in flavor.
STEP 3: In a small bowl, mix Worcestershire sauce, soy sauce, onion powder, garlic powder, thyme, pepper, and paprika. Rub this mixture all over the roast.
STEP 4: Sprinkle the ranch dressing mix over the roast.
STEP 5: Place the butter on top of the roast.
STEP 6: Add pepperoncini peppers and pour pepperoncini juice and beef broth around the roast.
STEP 7: Cook on low heat for 8 hours or on high for 4-5 hours.
STEP 8: Once done, shred the meat in the pot, mixing it with the juices.
Optional: If you prefer a thicker sauce, mix 2 tablespoons of cornstarch with cold water and stir into the pot. Cook on high for an additional 15-20 minutes to thicken.
NOTE: To Cook in an Instant Pot: Follow the same directions as the slow cooker version, but cook in the Instant Pot on High Pressure for 45-50 minutes, followed by a natural release for 15 minutes. Cook until the roast is tender and can shred easily.
PRO TIP:
If you love extra tang, add a few more pepperoncini peppers to the roast. You can also use the leftover juices as a gravy or sauce for mashed potatoes or rice. I love mixing it into my potatoes!
Storage and Reheating
Storage: Store leftover roast in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: Reheat in the microwave for 1-2 minutes per serving, or warm on the stovetop over medium heat until hot.
Freezing: Cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
Additions & Substitutions
ADDITIONS:
- Vegetables: Add baby carrots or potatoes around the roast for a one-pot meal.
- Spicy kick: Use banana peppers or add bell peppers for added flavor.
SUBSTITUTIONS:
- Roast: Swap the chuck roast with rump roast or boneless chuck roast if you prefer a different cut of meat.
- Ranch mix: Substitute with a packet of Onion soup mix or use both for even more flavor.
FAQs about this Mississippi Roast Crock Pot:
What Can I Serve with this Mississippi Crock Pot Roast?
This pot roast is delicious served with mashed potatoes, noodles, or rice. Pair it with green beans, and cornbread for a complete meal. Leftovers are also great on sandwiches the next day!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Mississippi Pot Roast Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Mississippi Pot Roast
Equipment
Ingredients
- 3-4 pound chuck roast
- 1 packet ranch dressing mix
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup unsalted butter
- 6 pepperoncini peppers whole
- 1/4 cup pepperoncini juice from the jar
- 1 medium onion sliced
- 1 cup beef broth
Instructions
- Place sliced onions at the bottom of the slow cooker.
- Put the chuck roast on top of the onions.
- In a small bowl, mix Worcestershire sauce, soy sauce, onion powder, garlic powder, thyme, pepper, and paprika.
- Rub this mixture all over the roast.
- Sprinkle the ranch dressing mix over the roast.
- Place the butter on top of the roast.
- Add pepperoncini peppers and pour pepperoncini juice and beef broth around the roast.
- For slow cooker: Cover and cook on low for 8 hours or on high for 4-5 hours. For pressure cooker: Cook on high pressure for 60 minutes, then natural release for 15 minutes.
- Once done, shred the meat in the pot, mixing it with the juices.
- If you prefer a thicker sauce, mix 2 tablespoons cornstarch with a little cold water, then stir into the pot. Cook on high for an additional 15-20 minutes until thickened.
