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.

 

What’s a Mississippi roast?

I am excited to be sharing my version of Mississippi Pot Roast with you today!  I didn’t think any pot roast could rival my Mom’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 I’ve skipped the unnecessary butter and prepackaged mixes and replaced them with homemade seasonings (so easy!) resulting in an intensity of flavor that can’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.

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 don’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.

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.

What are pepperoncini?

Pepperoncini are a key ingredient to this Mississippi Pot Roast – so please don’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 jalapeño when it comes to heat.  When pickled, however, they deliver more of a tangy zing.  You don’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.

2. 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.

3. 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).

4. Cook.  Cook on low for 8-10 hours or on high for 4-6 hours OR until roast is tender.
5. Shred and simmer.  Once tender, shred roast into small pieces (but don’t completely shred) and continue to cook on low for 30 minutes for the roast to absorb juices.

6. Shred to serve.  Remove roast pieces to a cutting board and shred (don’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.

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 don’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, it’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 won’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

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 don’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:

• Million Dollar Macaroni and Cheese
• Best Baked Beans

SALADS

• Cranberry Pomegranate Ambrosia Salad
• Creamy Grape Salad with Vanilla Yogurt Dressing
• Fall Salad with Pomegranate Dressing
• Perfect Fruit Salad with Honey Citrus Dressing
• Wedge Salad with Blue Cheese Ranch
• Apple Salad with Apple Poppy Seed Vinaigrette

BREADS

• Cheesy Pull Apart Pesto Bread
• Garlic Parmesan Breadsticks
• Award Winning Sweet Moist Cornbread
• Soft and Fluffy Dinner Rolls

VEGETABLES

• Slow Cooker Creamed Corn
• Honey Garlic Roasted Carrots
• Sauteed Lemon Garlic Brussels Sprouts
• Roasted Maple Dijon Brussels Sprouts and Sweet Potatoes

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

Mississippi Pot Roast Crock Pot FAQs

More like this Mississippi Pot Roast Crock Pot Recipe

• Slow Cooker French Dip Sandwiches
• Slow Cooker Honey Balsamic Beef
• Slow Cooker Beef Brisket
• Slow Cooker Beef Stroganoff
• Slow Cooker Beef Tips and Gravy
• Slow Cooker Beef Barbacoa
• Slow Cooker Beef Stew 
• Slow Cooker Italian Sandwiches
• Crockpot Beef and Broccoli
• Crockpot Pot Roast

Tools Used in This Recipe

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Crockpot

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Teak Wood Cutting Board

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Wooden Spatula Set

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Tongs

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Kitchen Knife Set

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Cast Iron Skillet 12-inch

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Garlic Press

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See Favorite Tools

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!  It is the one of the easiest, juiciest, most flavorful dinners AND the slow cooker does all the work! 

Servings: 6 -8 servings

Total Time: 6 hours hrs 10 minutes mins

Prep Time: 10 minutes mins

Cook Time: 6 hours hrs

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Ingredients

Roast

• 3-5 pounds boneless chuck roast trimmed of excess fat
• 1 tsp EACH onion powder, garlic powder
• 1/2 teaspoon pepper
• 1 tablespoons vegetable oil
• 5 garlic cloves peeled
• 2 cups low sodium beef broth
• 1/3 cup pepperoncini juice from jar of pepperoncini below
• 2 tablespoons reduced sodium soy sauce
• 3 tablespoons dried minced onions
• 1 tablespoon granulated beef bouillon
• 2 teaspoons dried parsley
• 1 tsp EACH dried chives, dried dill
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 8 whole pepperoncini
• carrots cut into thirds optional
• baby red potatoes optional

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 don’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 (don’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 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 won’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 don’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.  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.  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

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