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This Slow Cooker Mississippi Pot Roast is made with just 3 steps and 10 minutes of prep! Throw it together in your slow cooker and come back to a deliciously tender and flavorful roast a few hours later.
I love love, love using my slow cooker all year long. But something about the cool Fall weather makes me want to dig in deep and use it All The Time.
Mississippi pot roast is one of those recipes you will make again and again because it is incredibly easy, tastes great, and makes enough for leftovers (depending on the size of your family). And if you like this recipe, you will love my recipe for instant pot spare ribs.
Other crock pot recipes we love are Crockpot Beef Tips, Crock Pot French Dip, Slow Cooker Creamy Chicken Pot Pie Soup with Biscuits, Crockpot Cajun Sausage and Potatoes, Crockpot Chicken and Gravy, and Slow Cooker Spaghetti and Meatballs.
❤️ Why You’ll Love This Recipe
Mississippi pot roast is made with a tasty combination of seasonings, butter, and pepperoncini peppers. I use 4 peppers in this recipe, but you can absolutely add more if you love them.
Some people use an entire jar. So, play around with it and make the recipe your own. Not only do they add heat, but they add a ton of flavor. There is a reason why this recipe is so popular. It’s the peppers.
Mostly Pantry Staples
This is one of those recipes you can add to your rotation and stock up on the pantry staples as they go on sale. Or just plan on keeping a couple of each thing on hand.
Besides the meat and butter, everything else used is shelf stable and can absolutely be stocked up on. I love that I can buy my roasts when they go on sale, knowing I’ll have everything I need to make Mississippi pot roast.
10 Minutes of Prep
Finally, the #1 reason you will love this recipe. It takes literally 10 minutes of prep! Simply add your ingredients, close the lid, set it, and walk away. You will come home to a delicious aroma and an even more delightful dinner.
A lot of recipes require you to brown the chuck roast before adding it to your slow cooker. This recipe does not require that step. However, I do include those instructions if you prefer browning your meat first.
To make slow cooker Mississippi pot roast, you will need the following ingredients:
Chuck Roast: Sometimes, labeled as blade roast, or arm roast. Look for a 4-pound roast.
Unsalted Butter: The seasonings packets both include salt, so it’s important to use unsalted butter in this recipe.
Peperoncinis: I use 4 peperoncinis in this recipe. However, you can adjust this to meet your taste preferences.
Scroll to the bottom for the complete list of ingredient measurements and printable recipe card.
📖 Ingredient Swaps
Chuck Roast: If you can’t find chuck roast, you can substitute it for another similar cut of meat like top round roast, bottom round roast, or tri-tip.
👩🏻🍳Expert Cooking Tips
Browning the Roast
If you want to make this roast extra tasty, brown the meat before you add it to your slow cooker. This step is not required (and does add extra time), but it makes it yummier.
When browning the roast, I don’t recommend using olive oil as it tends to burn on high heat. Instead, I recommend using vegetable oil or avocado oil with a very hot pan.
Next, you will know your meat is browned when it moves easily in the pan. If it feels like it’s sticking, let it brown for a little while longer. It should only take 30-60 seconds to brown on each side when using a hot pan.
Try not to move the meat around when letting it brown. Instead, heat the pan and oil, stick the meat in the pan, and resist the urge to touch it until the underside is nicely browned.
Cutting the Cook Time
The recipe calls for cooking the roast on low for 8-10 hours. However, you can cook your roast on high for 4 hours if you need it done more quickly.
You can also leave it in your crock pot for longer if your pot has an automatic switch to keep it warm after it cooks.
The main difference between a Mississippi pot roast and a regular pot roast lies in the ingredients and flavor profile. While both dishes are slow-cooked, hearty meals typically made with beef, they have distinct characteristics that set them apart.
Regular Pot Roast:
A regular pot roast is a classic dish typically made with a beef roast (commonly chuck roast or bottom round) cooked slowly with vegetables like onions, carrots, and potatoes. The roast is seasoned with herbs and spices, such as thyme, rosemary, garlic, and bay leaves, to add flavor. Some recipes may also call for beef broth or red wine to provide additional moisture and richness. The focus is on creating a traditional, comforting, and savory pot roast with a balanced taste.
Mississippi Pot Roast:
Mississippi pot roast is a more recent and unique creation that gained popularity in the Southern United States. The key distinction of this dish is the use of specific ingredients that give it a distinct flavor profile. A typical Mississippi pot roast recipe includes a beef roast (often a chuck roast) seasoned with a ranch dressing mix, au jus gravy mix, pepperoncini peppers, and butter. These ingredients combine to create a tangy, slightly spicy, and richly flavored pot roast. The ranch dressing mix and au jus mix provide a unique taste that sets it apart from traditional pot roasts.
The name “Mississippi pot roast” doesn’t indicate that the dish is a traditional Mississippi recipe. Instead, it is thought to have originated from a brand of packaged au jus gravy mix that has a picture of the Mississippi River on its label.
In summary, a regular pot roast follows a more traditional approach, using classic herbs and vegetables, while a Mississippi pot roast has a distinct flavor profile with the inclusion of ranch dressing mix, au jus gravy mix, and pepperoncini peppers, resulting in a tangier and slightly spicier taste. Both dishes are delicious and comforting in their own right, catering to different taste preferences.
If your Mississippi pot roast is not tender, there could be several reasons for this outcome.
Here are some common factors that can affect the tenderness of the pot roast:
Cooking time: Pot roasts need to be cooked low and slow to achieve tenderness. If the cooking time is not sufficient, the meat may remain tough. Make sure you follow the recommended cooking time for your specific recipe.
Temperature: Slow cookers can vary in temperature, and if your slow cooker is not cooking at the correct temperature, it may not fully tenderize the meat. You can use a meat thermometer to check if the internal temperature of the pot roast reaches the desired level of doneness.
Meat cut: The choice of meat cut can also impact the tenderness. For pot roasts, you should use cuts that are suitable for slow cooking, such as chuck roast or bottom round. These cuts have more connective tissue that breaks down during the slow cooking process, resulting in a tender pot roast.
Connective tissue: Some cuts of meat have more connective tissue, which needs more time to break down and become tender. If your pot roast has a lot of connective tissue, you may need to extend the cooking time accordingly.
To improve the tenderness of your Mississippi pot roast, ensure you’re using the right cut of meat, set your slow cooker to the appropriate temperature, and cook for the recommended time.
Additionally, you can consider marinating the meat or using a meat tenderizer before cooking to further enhance its tenderness.
Browning a pot roast before slow cooking is not a strict requirement, but it is a recommended step that can greatly enhance the flavor and appearance of the final dish.
Browning, also known as searing, is the process of quickly cooking the surface of the meat at a high temperature to create a rich, caramelized crust. This step is usually done in a hot skillet or pan before transferring the roast to the slow cooker.
Here are some reasons why browning the pot roast is beneficial:
Enhanced flavor: Browning the meat creates a Maillard reaction, which results in a complex and savory flavor profile. The caramelization of sugars and proteins adds depth to the taste of the pot roast.
Improved appearance: Browning gives the pot roast a more appetizing and appealing color. A well-seared roast will have a beautiful golden-brown crust that adds to the visual appeal of the dish.
Retained juices: Contrary to the myth that searing “seals in” the juices, browning does cause some moisture loss initially. However, the overall effect of browning is that it enhances the flavors and juiciness of the meat during the slow-cooking process.
Texture: Browning helps create a nice texture on the surface of the meat, providing a contrast between the crust and the tender, slow-cooked interior.
While browning is not strictly necessary, it is a step that many cooks and chefs recommend to achieve the best possible flavor and appearance when making a pot roast in a slow cooker. If you’re short on time or prefer to skip this step, you can still make a delicious pot roast using the slow cooker alone.
🥘More Pot Roast Recipes
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Slow Cooker Mississippi Pot Roast Recipe
- 4 pound chuck roast
- 1 1-ounce packet au ju gravy
- 1 1-ounce packet ranch seasoning
- 4 tablespoons unsalted butter
- 4 peperoncìnì peppers
- Place roast inside the slow cooker. Sprinkle au ju and ranch seasonings on top of the roast. Top the roast with butter and pepperoncini.
- Cover and cook on low for 8-10 hours.
- Shred roast with two forks and serve.