Oh, slow cookers! Aren’t they just the BEST? I mean, seriously, who doesn’t love throwing a bunch of stuff in a pot and coming home to a ready-made dinner? And speaking of amazing slow cooker meals, have you tried Mississippi Pot Roast yet? It’s seriously taken the internet by storm, and for good reason! This Mississippi Pot Roast recipe is fall-apart tender, packed with a tangy, savory flavor that’ll have you hooked.
I remember the first time I had it – my friend Jen brought it to a potluck, and I swear, I went back for thirds! I just HAD to get the recipe, and now it’s a staple in my house. The pepperoncini peppers give it this amazing zing that you just don’t expect, but trust me, it WORKS. You’ve gotta try it!
Why You’ll Love This Mississippi Pot Roast
Okay, so why is everyone OBSESSED with this Mississippi Pot Roast? Let me tell you! It’s got a few things going for it:
- Super easy to prep. I’m talking, like, barely any work!
- Doesn’t need a million ingredients. You probably have most of them already!
- The flavor? Oh. My. Goodness. Seriously delicious!
- The beef is SO tender, it practically melts in your mouth.
- Perfect for those crazy busy weeknights when you just can’t even.
Simple Ingredients for Mississippi Pot Roast
Seriously, the ingredient list is SHORT. We’re talking, like, five things? Can’t beat that!
Effortless Slow Cooker Preparation of your Mississippi Pot Roast
The slow cooker does ALL the work! Just dump it in and walk away. Come home to deliciousness!
Flavor Explosion in Every Bite of Mississippi Pot Roast
That tangy, savory thing? It’s AMAZING! It’s not your average pot roast, that’s for sure!
Mississippi Pot Roast Ingredients
Alright, let’s talk ingredients! The best part about this Mississippi Pot Roast is that you don’t need a ton of fancy stuff. Here’s what you’ll need:
- A 4 to 5 pound chuck roast or pot roast. Either one works great!
- One 1-ounce packet of ranch seasoning mix (that’s about 2 tablespoons, if you’re measuring).
- One 1-ounce packet of au jus gravy mix or brown gravy mix. I like to use low sodium, but that’s just me!
- 6 pepperoncini peppers, plus a half cup of the juice from the jar. Don’t skip the juice, it’s key!
- And finally, a 1/4 cup of unsalted butter, sliced.
How to Prepare Mississippi Pot Roast: Step-by-Step Instructions
Okay, here’s the deal on how to make this magic happen. Don’t worry, it’s super simple! Just follow these steps, and you’ll be golden.
- First, you’ll want to brown that roast. Get a large skillet nice and hot – medium-high heat is perfect. Sear the roast for about 5 minutes on each side. This gives it a gorgeous color and locks in all those yummy juices.
- Next, grab your 6-quart slow cooker. Place the browned roast right in the bottom, then pour in that pepperoncini juice. Trust me on this, it’s what makes it! Sprinkle the ranch dressing mix and au jus gravy mix all over the top of the roast. Then, nestle those pepperoncini peppers in there and lay the sliced butter on top.
- Now, the hard part: waiting! Cover the slow cooker and cook on low for 8 to 10 hours, or until that roast is fall-apart tender. Seriously, it should shred with a fork. If it’s not quite there, just give it a little more time.
- Once it’s cooked, take two forks and shred that glorious roast right there in the slow cooker. Mix it all up with the juices – that’s your gravy!
- Finally, serve it up! My favorite way is over mashed potatoes, but egg noodles or rice are also amazing.
Browning the Chuck Roast for Mississippi Pot Roast
Don’t skip the browning! It’s not just for looks, it adds a TON of flavor to your Mississippi Pot Roast. All those browned bits? Flavor bombs!
Assembling the Mississippi Pot Roast in the Slow Cooker
Layering is key! Pepperoncini juice first, then the roast, then the seasonings, then the peppers, then the butter. It all melts together beautifully!
Slow Cooking the Mississippi Pot Roast to Perfection
Low and slow is the name of the game. That’s how you get that melt-in-your-mouth tenderness. Patience, my friend, patience! It’s worth the wait!
Shredding and Serving your Mississippi Pot Roast
Shred it right in the slow cooker for easy cleanup! Serve it over your favorite sides, and get ready for some serious comfort food!
Tips for the Best Mississippi Pot Roast
Okay, listen up, because I’m about to drop some serious knowledge on you! These are my tried-and-true tips for making the ABSOLUTE BEST Mississippi Pot Roast EVER.
First things first: DON’T add extra liquid! I know, it’s tempting, but trust me on this. The roast and the butter will release plenty of juices, and you’ll end up with a perfect gravy. Promise!
Also, resist the urge to peek! Opening the slow cooker lets out heat, and that just adds to the cooking time. Be patient! I know it smells amazing, but just let it do its thing.
Keep an eye on the cooking time, too. All slow cookers are a little different, so yours might cook faster or slower than mine. If you check it early and it’s still tough, don’t panic! It just needs more time. Oh! And if you’re really unsure, use a meat thermometer. You’re looking for about 203°F (95°C) for that perfect, shreddable tenderness.
Mississippi Pot Roast Variations
Okay, so you’ve made the classic Mississippi Pot Roast, and you’re obsessed, right? But what if you want to mix things up a little? No problem! This recipe is super versatile.
You could totally try different cuts of beef. A brisket would be amazing! Or, throw in some veggies like carrots and potatoes for a complete meal. My favorite? Adding a few sliced jalapenos for an extra kick! Just be careful, they can be spicy! Also, if you’re watching your saturated fats, you could even swap out the butter for a drizzle of olive oil. So many possibilities!
Serving Suggestions for Mississippi Pot Roast
Alright, you’ve got this amazing, tender, flavorful Mississippi Pot Roast… now what do you serve with it? Don’t worry, I’ve got you covered! My go-to is always creamy mashed potatoes – it’s a classic for a reason! But egg noodles or fluffy rice are also fantastic. Oh! And don’t forget some crusty bread to soak up all that delicious gravy. For a side, green beans or a simple salad are always a good idea. You can’t go wrong!
Storing and Reheating Mississippi Pot Roast
Okay, so you’ve made this amazing Mississippi Pot Roast, and you *might* have leftovers (though I usually don’t!). No worries! Just pop it in an airtight container and stick it in the fridge. It’ll keep for up to 3 days, easy. When you’re ready to dig in again, you can either zap it in the microwave (quick and easy!) or reheat it on the stovetop in a saucepan over low heat. Just add a splash of broth if it seems a little dry. Still just as delicious!
Frequently Asked Questions About Mississippi Pot Roast
Got questions about Mississippi Pot Roast? I got you! Here are some of the most common things people ask, so you can make the BEST pot roast ever!
Can I make Mississippi Pot Roast in the Instant Pot? Absolutely! Just brown the roast using the sauté function, then add everything else. Cook on high pressure for about 60-75 minutes, then let it natural pressure release for 15 minutes. Shred and serve! It’s SO fast!
Can I use a different cut of beef? Yep! Chuck roast is classic, but a brisket or even a rump roast will work. Just adjust the cooking time as needed. You want it fall-apart tender!
Can I freeze Mississippi Pot Roast? You bet! Let it cool completely, then store it in a freezer-safe container. It’ll keep for up to 3 months. Thaw it overnight in the fridge before reheating.
How can I thicken the gravy for my Mississippi Pot Roast? Easy peasy! Whisk together a tablespoon of cornstarch with a tablespoon of cold water, then stir it into the juices in the slow cooker. Let it cook for a few minutes until it thickens up. Boom! Perfect gravy!
Is Mississippi Pot Roast healthy? Well, it’s definitely hearty! It’s got protein and some fat, but it’s not exactly a health food. You can lighten it up by using low-sodium gravy mix and trimming some of the fat off the roast. Everything in moderation, right?
Nutritional Information for Mississippi Pot Roast
Okay, so here’s the deal: I’m not a nutritionist, and all those numbers can vary WILDLY depending on the brands you use and the size of your roast. So, just take any nutritional info with a grain of salt, okay?
Enjoy Your Delicious Mississippi Pot Roast!
Alright, that’s it! Go make some Mississippi Pot Roast and tell me what you think! Leave a comment, rate the recipe, and share your pics on social media! I can’t wait to see your creations!
Print
Mississippi Pot Roast: 5-Ingredient, Outrageously Good
- Prep Time: 15 minutes
- Cook Time: 8 hours 10 minutes
- Total Time: 8 hours 25 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Carb
Description
Tender Mississippi Pot Roast cooked in a slow cooker.
Ingredients
- 4 to 5 pound chuck roast or pot roast
- 1 ounce ranch seasoning mix (1 packet, about 2 tablespoons)
- 1 ounce au jus gravy mix or brown gravy mix, low sodium (1 packet)
- 6 pepperoncini peppers plus 1/2 cup juice
- 1/4 cup butter
Instructions
- In a large skillet, over medium high heat, brown the roast for about 5 minutes per side.
- Place roast in the bottom of a 6 quart slow cooker and pour in the pepperoncini juice. Sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast. Add the pepperoncini peppers and sliced butter on top of the roast.
- Cover and cook on low for 8 to 10 hours or until the roast is fork tender.
- Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.
- Serve over mashed potatoes, egg noodles, or rice.
Notes
- Mississippi Pot Roast can be cooked on high for 4 to 6 hours but I prefer to cook on low for the best results.
- If you check your roast early and it is tough, it likely needs more time. Opening the slow cooker frequently will add additional cook time to this recipe.
- Don’t add extra liquid to the slow cooker. The juices from the roast and the butter will ensure there is plenty of flavorful gravy to go around.
- If you don’t have a slow cooker, you can still make this dish in a dutch oven. Follow my pot roast cooking times for perfect results.
- To thicken the gravy further, mix one tablespoon of cornstarch with one tablespoon of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 2g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 200mg
