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Mississippi Pot Roast

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! 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 -8 servings




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


  • 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).


  • Melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 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.


  • 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