Published on
Mississippi Pot Roast
This simple slow cooker Mississippi pot roast is incredibly tender and flavorful - perfect for any evening meal or special occasion!
Jump to RecipeTable of Contents
This Mississippi pot roast recipe is going to quickly become a family favorite! Full of flavor, this slow cooker pot roast is the absolute most tender and juice recipe. Surprisingly, butter and ranch seasoning make this recipe so much better than traditional pot roast – we PROMISE! Serve it alongside some roasted potatoes for the perfect dinner.
Mississippi Pot Roast Ingredients
You’ll need:
- 6 tbsp unsalted butter, divided
- 1 tsp sea salt
- 1 tsp black pepper
- 2 to 3 lb boneless chuck roast
- 1 tbsp minced onion flakes
- 1 packet Ranch seasoning mix
- 1 packet Au Jus gravy mix
- 6 to 10 pepperoncini peppers, whole
Substitutions and Additions
BEEF: You can swap this cut of beef for a pork roast or pork butt instead.
VEGETABLES: Add more veggies to this recipe by cooking celery, carrots, potatoes, onions, and parsnips alongside the roast.
GRAVY: You can use a 1-oz packet of brown gravy mix instead of the Au Jus mix.
RANCH SEASONING: If you want to reduce the salt content in this recipe, opt for Kraft Ranch Anything Dip Mix.
SALT CONTENT: If you want more control over the salt content in this recipe, use unsalted butter and replace the Au Jus gravy with low-sodium beef broth.
How to Make The Best Mississippi Pot Roast Recipe
STEP ONE: Heat 1 to 2 tablespoons of butter in a skillet over medium-high heat.
STEP TWO: Lightly salt and pepper on each side of the pot roast. Add the meat to the skillet and sear each side until browned.
PRO TIP: If you want to cut down on salt in this recipe, don’t salt the roast if you’re using salted butter.
STEP THREE: Transfer the browned roast to the crockpot and pour the excess butter and browned bits from the skillet into the crockpot.
STEP FOUR: Sprinkle minced onion flakes on top of the roast.
STEP FIVE: Add the ranch mix and au jus mix to the crockpot.
STEP SIX: Top with remaining butter, cut into pieces, add pepperoncini to the pot and place the lid on top.
STEP SEVEN: Cook on low heat for 8 hours or until meat falls apart easily when pulled with a fork.
STEP EIGHT: Shred the meat into large chunks and stir everything together.
PRO TIP: To shred the roast, use one fork to hold it in place on a cutting board and use a second fork to pull it apart.
STEP NINE: Serve with chopped parsley for garnish, if desired.
To make Mississippi Pot Roast in an Instant Pot:
- Cut the beef into 3 to 4 pieces and place in the Instant Pot.
- Using the saute function, saute the beef in butter for 2 to 3 minutes per side.
- Remove meat and set aside.
- Add the remaining ingredients to the Instant Pot and mix with the browned bits and butter.
Place the beef back in the pot.
- Cook at high pressure for 45 minutes, then naturally release the pressure based on the manufacturer’s directions.
- Shred the beef, combine it with the rest of the ingredients, and serve.
How To Serve
Serve this tender Mississippi Pot Roast alongside creamy mashed potatoes and roasted vegetables for a satisfying dinner.
Storage
IN THE FRIDGE: Store leftovers in an airtight container in the fridge for up to 4 days.
IN THE FREEZER: In a freezer-safe container, freeze leftover Mississippi pot roast for up to 3 months.
REHEATING INSTRUCTIONS: To reheat, microwave in a microwave-safe dish until warm.
The best Mississippi post roast is only a handful of ingredients away with this simple recipe! Whip up this simple pot roast for a satisfying meal on a cold day.
FAQ:
Question: Can I make pot roast in the Instant Pot?
Answer: Yes, you can! See how to cook Mississippi pot roast in an Instant Pot above.
Question: Why is my Mississippi pot roast not tender?
Answer: If your pot roast isn’t tender, check your cooking temperature and time. You can cook this pot roast at a higher temperature for less time, but cooking it low and slow will ensure the roast is very tender.
Question: What can I use if I don’t have pepperoncini?
Answer: You can use banana peppers or cherry peppers instead of pepperoncini in this recipe.
Mississippi Pot Roast
This simple slow cooker Mississippi pot roast is incredibly tender and flavorful – perfect for any evening meal or special occasion!
Ingredients
- 6 tablespoons unsalted butter divided
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 to 3 pounds beef chuck roast boneless
- 1 tablespoon onion flakes minced
- 1 packet Ranch seasoning mix
- 1 packet Au Jus seasoning
- 6 to 10 pepperoncini whole
Instructions
- Heat 1 to 2 tablespoons of butter in a skillet over medium-high heat.
- Lightly salt and pepper each side of the pot roast (see note about salt). Add the meat to the skillet and sear each side of the roast until browned.
- Transfer the browned roast to the crockpot and pour all the excess butter and browned bits from the skillet into the crockpot.
- Sprinkle minced onions over the meat.
- Add contents of ranch seasoning and au jus packets.
- Top with remaining butter, cut into pieces. Add pepperoncini to the pot and place the lid on top.
- Cook on low heat for 8 hours or until meat falls apart easily when pulled with a fork.
- Shred the meat into large chunks and stir everything together.
- Serve with chopped parsley for garnish, if desired.
Notes
PRO TIP: If your beef is frozen, make sure to thaw the frozen roast first or it won’t cook correctly in the slow cooker.
PRO TIP: Be aware of the salt content you’re adding to the slow cooker. If you want to use salted butter, don’t add salt to the meat before browning it. Choose low sodium options for the ranch seasoning and/or au jus packets if available to have more control over the salt level in the finished dish.
PRO TIP: You can skip the step of browning the pot roast before adding it to the slow cooker. The browning step adds additional flavor and also helps lock in the juices.
PRO TIP: This is cooked slowly and on low heat for a nice tender pot roast. Cooking it on the high setting will take less time, but the pot roast will not be as tender.
Leave a Comment