Mississippi Pot Roast Slow Cooker Recipe

Crock Pot Mississippi pot roast is a new southern classic that is zippy, tangy, rich and melt-in-your-mouth addictive!

Prepare to fall in love with Mississippi Pot Roast.  It is the one of the easiest, juiciest, most flavorful dinners AND the slow cooker does all the work!  The pepperoncini and homemade ranch seasoning add layers of dynamic flavor that is purely intoxicating.

showing how to make Mississippi Pot Roast in crock pot with potataoes


 

What’s a Mississippi roast?

I am excited to be sharing my version of Mississippi Pot Roast with you today!  I didnโ€™t think any pot roast could rival my Momโ€™s Crazy Tender Pot Roast, but this Mississippi Pot Roast is giving it a run for its money!

Mississippi Pot Roast is traditionally made by slow roasting roast in a crockpot with an entire stick of butter, a package of ranch dressing mix and a package of au jus gravy along with whole pepperoncini.

My Healthier Mississippi Roast Recipe

My version of Mississippi Pot Roast, however, boasts all the same zippy, tangy rich flavors, but Iโ€™ve skipped the unnecessary butter and prepackaged mixes and replaced them with homemade seasonings (so easy!) resulting in an intensity of flavor that canโ€™t be beat.

The tanginess of the pepperoncini and homemade ranch cut through the richness of the beef while the homemade gravy soaks into every juicy nook and cranny.

up close of Mississippi Pot Roast with carrots on a white platter

Mississippi Pot Roast Recipe ingredients

  • 1 (3-5 pound) chuck roast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 tablespoons vegetable oil
  • 5 garlic cloves, peeled
  • 1 1/2 cups low sodium beef broth
  • ⅓ cup pepperoncini juice (from jar of pepperoncini below)
  • 2 tablespoons reduced sodium soy sauce
  • 3 tablespoons dry minced onion
  • 1 tablespoon beef bouillon powder
  • 2 teaspoons dried parsley
  • 1 teaspoons dried chives
  • 1 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 6-8 whole pepperoncini
  • carrots cut into thirds (optional)

Gravy

  • ¼ cup butter
  • 1/4 cup flour
  • 2 cups beef broth from slow cooker

Please donโ€™t be intimidated by the length of the ingredients.  They are pantry friendly, almost all dump and run, and require no extra skill but deliver explosive results.

showing how to make Mississippi Pot Roast with potatoes in slow cooker

What kind of meat is used in a Mississippi roast?

There are many different cuts of beef that can be used for roasts from bottom round, to rump roast, to shoulder roast to chuck roast.  The boneless chuck roast, however, is the Mercedes of the roasts and should be used in Mississippi Pot Roast.

Boneless Chuck roast boats great texture and fabulous marbling which translates into rich, succulent flavor.   As the chuck braises, the connective tissue breaks down, essentially self-basting and tenderizing the meat, resulting in melt-in-your-mouth pot roast.

up close of crock pot Mississippi Pot Roast on a plate with mashed potatoes, carrots and gravy

What are pepperoncini?

Pepperoncini are a key ingredient to this Mississippi Pot Roast โ€“ so please donโ€™t skip them!  Pepperoncini are a type of mild, yellow-green chili pepper that belong to the same family as bell peppers.

Pepperoncini boast a very mild kick.  They are actually much closer to a bell pepper than a jalapeรฑo when it comes to heat.  When pickled, however, they deliver more of a tangy zing.  You donโ€™t need to worry about the Mississippi Pot Roast being too spicy, however, it will just be dynamically flavorful.

We are going to be using pickled pepperoncini from a jar as wall as pepperoncini juice from the same jar.  Pepperoncini are easy to find at your grocery store next to the sandwich condiments such as pickles, banana peppers and pickled red bell peppers.

How to make Mississippi Pot Roast

  1. Season roast.  Trim roast of excess fat then sprinkle roast evenly all over with onion powder, garlic powder and pepper and rub into roast.
showing how to make Mississippi Pot Roast in crock pot by seasoning roast with garlic, onion powder and pepper
  1. Sear roast.  Heat vegetable oil over high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned.  Don’t substitute olive oil for vegetable oil because we need an oil with a high smoking point. If you don’t have a cast iron skillet, you can use a nonstick pan, it will just take a little longer go brown.
showing how to make Mississippi Pot Roast in crock pot by searing chuck roast in a cast iron skillet
  1. Add to roast to slow cooker.  Transfer roast to slow cooker.  Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add all remaining roast ingredients to slow cooker and give them a stir followed by desired amount of carrots and potatoes (optional, I’ll talk more about potatoes and carrots below).
showing how to make Mississippi Pot Roast by adding beef and pepperoncinis to slow cooker
  1. Cook.  Cook on low for 8-10 hours or on high for 4-6 hours OR until roast is tender.
  2. Shred and simmer.  Once tender, shred roast into small pieces (but donโ€™t completely shred) and continue to cook on low for 30 minutes for the roast to absorb juices.
showing how to make Mississippi Pot Roast in crock pot by shredding chuck roast
  1. Shred to serve.  Remove roast pieces to a cutting board and shred (donโ€™t discard slow cooker broth/juices).  You can fish the roast pieces out or I find it easiest to place a strainer of a large bowl and pour all of the crockpot contents into that.
showing how to make Mississippi Pot Roast by shedding roast
showing how to make Mississippi Pot Roast by searing beef on all sides
up close of tongs scooping Mississippi Pot Roast from crock pot

How do I separate the Grease to make Gravy? 

Every pot roast needs luscious, rich gravy and this gravy is especially fantastic because the braising juices from the slow cooker we use are so flavorful.

To make our easy gravy, we first want to skim off the fat because nothing kills a roast like fatty gravy that separates as you pour and eat.

The easiest way to do this is by pouring the slow cooker liquid into a fat separator with a spout.  If you donโ€™t have a fat separator, no fear, you can still separate the fat with a freezer bag!

To separate fat with a freezer bag:

  • Add the slow cooker liquid to the freezer bag.
  • Allow the fat to separate to the top.
  • Seal the bag and hold over a 2+ cup measuring cup so that one bottom corner tip is facing down into the measuring cup like a spout.
  • Make a small cut in this corner with scissors. The bottom liquid will flow through the cut into the bag without the fat and into the large measuring cup.
  • Stop when you reach 2 cups or the fat. Eazy peazy!

How to Make Gravy for Pot Roast

Now that we have removed the fat from our juices, itโ€™s time to make our gravy.

  1. Melt 4 tablespoons butter in a small saucepan over medium heat.
  2. Sprinkle in ¼ cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes.
  3. Slowly stir in 2 cups juices/broth from slow cooker and bring the gravy to a simmer until thickened. Add additional broth if needed to thin.
  4. Season to taste with additional salt and pepper (although it probably wonโ€™t need it!)

Mississippi Roast Crock Pot variations

Can I add carrots to this Mississippi Roast Recipe?

Yes!  I love adding carrots to my Mississippi Pot Roast.  Cut your whole carrots into thirds so they easily fit around your roast.  Cut the top thirds of extra thick carrots in half.  You can also use baby carrots.  Not all of your carrots will be submerged in the broth which is okay.

Can I add potatoes to this Mississippi Pot Roast Recipe

top view of Crock Pot Mississippi Pot Roast with potatoes on a white plate

I personally prefer mashed potatoes with my Mississippi Pot Roast because the velvety, creaminess is soooo good with the gravy but you are welcome to cook potatoes with your roast.

I recommend whole baby red potatoes or halved large red potatoes.  Other varieties of potatoes tend to become too soft and disintegrate.  Add the potatoes over your carrots (if using).  If you use both carrots and potatoes, then most of your potatoes will not be submerged in the broth which is okay.

Mississippi Pot Roast Slow Cooker recipe tips

  • You can use a 3-5 pound chuck roast because there is enough juices/seasoning to accommodate up to 5 pounds.
  • Use boneless beef chuck roast that is thick cut and not rolled and tied with a string.
  • If you use a larger chuck roast, you may need to cut into two portions to fit into your slow cooker. If so, take care you sear all sides of each portion.
  • We are going to add whole, peeled garlic cloves into the crevices of the roast (usually where there is a seam of fat). You donโ€™t have to worry about the roast being too garlicky as leaving the cloves whole allows them to release just the right amount of flavor both into the roast and the juices which makes a fabulous gravy.
  • Use low sodium beef broth and soy sauce, otherwise your pot roast will taste too salty.
  • Store any leftovers in an airtight container in the refrigerator. Gravy will thicken upon standing and when refrigerated so whisk in some water before reheating.

What to serve with Mississippi Pot Roast

You can serve the chuck roast with mashed potatoes (my fav!), egg noodles or rice.  You can also make hearty cheesy hoagie sandwiches with melted provolone or mozzarella cheese served with au jus from the slow cooker.

Here are a few more fabulous sides to go with your equally fabulous Mississippi Pot Roast:

SALADS

BREADS

VEGETABLES

Any way you serve it, this Mississippi Pot Roast will have everyone begging for more!

Mississippi Pot Roast Crock Pot FAQs

Where did Mississippi Pot Roast come from? ย 

Mississippi Pot Roast was made famous by a woman named Robin Chapman. Robinโ€™s Mississippi Pot Roast is an adaptation of a recipe given to her in the 1990s. Robinโ€™s friend put her Mississippi Pot Roast recipe in the church cookbook and soon bloggers blogged about it, pinned it and eventually it became so popular that the New York Times heralded it as “the roast that owns the internet.”

HOW DO I MAKE A TENDER ROAST BEEF?

There are 4 factors to create the most tender pot roast:
Cut of meat. As previously discussed, you have to start with the right cut of meat.ย  If you start out with a lean cut of beef, I cannot guarantee it will be melt-in-your-mouth tender. ย Choose a chuck roast that is fresh, bright in color and contains lots of marbling because marbling = flavor and tenderness.
Searing the roast.ย  Searing the roast creates theย Maillardย reaction resulting in rich, deep, complex flavor and prevents the surface of the beef from becoming dehydrated.
Cooking for long enough. ย Many people become frustrated when they check their pot roast and it is not tender.ย  If this is the case, the roast simply needs more time to cook and tenderize, even 30 more minutes in the slow cooker can make the world of difference between an โ€œokayโ€ roast and a melt-in-your-mouthย one. So, if youโ€™re roast isnโ€™t fall apart tender, be patient and roast on!
Shred and Soak. This one step will transform your slow cooker pot roast experience! ย Once tender, shred your roast into small sections then let it cook on low for 30 minutes.ย  This allows the tangy, rich broth to penetrate the meat and for the beef to become more flavorful, juicy and tender.

What is the difference between a pot roast and a Mississippi pot roast?

Mississippi pot roast is aย specific typeย of pot roast. While both dishes involve slow-cooking a tough cut of beef with vegetables, a Mississippi pot roast typically includes ingredients like ranch seasoning mix and pepperoncini peppers, giving it a unique tangy, savory and slightly spicy flavor profile compared to traditional pot roast.

Can I cook my Mississippi pot roast on high?

Yes, you can cook your Mississippi pot roast on high heat, but itโ€™s ideal to cook it on low heat for a longer period for the best results. However, if you’re short on time, you can cook it on high heat for a shorter duration, but keep an eye on it to prevent overcooking and ensure that the meat remains tender. Adjust the cooking time accordingly based on your preference and schedule.

taking a bite of Mississippi Pot Roast with potatoes, carrots and gravy on a fork

More like this Mississippi Pot Roast Crock Pot Recipe

up close of tongs scooping Mississippi Pot Roast from crock pot

Mississippi Roast Crock Pot Recipe

Crock Pot Mississippi pot roast is a new southern classic that is zippy, tangy, rich and melt-in-your-mouth addictive!ย  It is the one of the easiest, juiciest, most flavorful dinners AND the slow cooker does all the work!ย 
Servings: 6 -8 servings
Total Time: 6 hours 10 minutes
Prep Time: 10 minutes
Cook Time: 6 hours

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Ingredients

Roast

Gravy

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups beef broth from slow cooker

Instructions

  • Pat roast dry and sprinkle evenly all over with onion powder, garlic powder and pepper and rub into roast.
  • Heat vegetable oil over medium-high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned and transfer to a 6 qt. (or larger) slow cooker. Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat).
  • Add all remaining roast ingredients to slow cooker and give them a stir. Add desired amount of carrots and potatoes surrounding roast (optional).
  • Cook on low for 8-10 hours or on high for 4-6 hours OR until roast is tender.
  • Once tender, shred roast into small pieces (but donโ€™t completely shred) and continue to cook on low for 30 minutes for the roast to absorb juices. Remove roast pieces to a cutting board and shred (donโ€™t discard slow cooker broth/juices).

Gravy

  • Melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in ¼ cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes.
  • Slowly stir in 2 cups of juices/broth from slow cooker (excess grease removed, see post) and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably wonโ€™t need it!)
  • Serve roast beef over mashed potatoes, rice, or noodles. Either discard peppers or serve them with beef for more tang.

Notes

  • You can use a 3-5 pound chuck roast because there is enough juices/seasoning to accommodate up to 5 pounds.
  • Use boneless beef chuck roast that is thick cut and not rolled and tied with a string.
  • Choose chuck roast that is fresh, bright in color, and contains lots of marbling because marbling = flavor and tenderness.
  • If you use a larger chuck roast, you may need to cut into two portions to fit into your slow cooker. If so, take care you sear all sides of each portion.
  • We are going to add whole, peeled garlic cloves into the crevices of the roast (usually where there is a seam of fat). You donโ€™t have to worry about the roast being too garlicky as leaving the cloves whole allows them to release just the right amount of flavor both into the roast and the juices which makes a fabulous gravy.
  • Use low sodium beef broth and soy sauce, otherwise your pot roast will taste too salty.
  • Beef is done when it is fork tender. If it is not fork tender, it simply needs more time to cook.ย  Even just 30 minutes more can make the world of difference.
  • Shred your roast into small sections then let it cook on low for 30 minutes. This allows the crazy flavorful broth to penetrate the meat.ย  This one step will transform your pot roast experience!
  • Cut your carrots into thirds so they easily fit around your roast. You can also use baby carrots.
  • If you want to add potatoes to the slow cooker instead of mashed potatoes, then I recommend whole baby red potatoes or halved large red potatoes. Other varieties of potatoes tend to become too soft and disintegrate.
  • Store any leftovers in an airtight container in the refrigerator. Gravy will thicken upon standing and when refrigerated so whisk in some water before reheating

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

Carlsbad Cravings Original

Reader Interactions

leave a review

Your email address will not be published. Required fields are marked *

43 Comments

  1. Paul says

    I have made this many times before. Just wanted to stop in to let you know because I just made this for a party and they ate the whole 3 lb chuck roast. Filipinos were involved too. They are picky about beef and they loved it. Just cleaned up the pot. It was melt in your mouth good. For parties I donโ€™t make the gravy and just let it sit with the broth and juices. I got repeated compliments throughout the night and next day on how good it was.

    I did tweak the recipe in that I have to cut down on the heat and only add two pepperoncinis. Also I use 33% less sodium chicken or beef broth, whichever I have in the pantry. And be sure to give the meat a darn good sear – use a little more oil if you need in order to give it a great crust before adding to the slow cooker. One last thing too – Try to use fresh meat. Has to be chuck roast. Be picky about the roasts that you see and get the one with the most marbling. Thanks so much for the recipe!

    • Jen says

      Thanks for taking the time to share your experience! I am so thrilled it was such a hit!

See More Comments