Mississippi Pot Roast has only five ingredients and takes just minutes to put together in the crock pot. Let it cook all day then come home to a juicy, flavorful roast that is perfect served over potatoes. This is going to be your new favorite dinner!
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I’ve never been a huge fan of roasts. I’m a chicken girl and don’t eat a lot of red meat (way to sell it, right?), but this Mississippi pot roast changed my mind.
The meat is so flavorful thanks to the pepperonicinis and ranch seasoning, I actually crave it.
WHY IS IT CALLED MISSISSIPPI POST ROAST?
I’ve seen this recipe floating around the internet for awhile. Apparently, it originated in the 1990s. A Mississippi woman submitted it to a church cookbook (those are the best, I have a ton of them) and it took off from there. All have slight variations but I’m, of course, partial to my version.
DO YOU HAVE TO SEAR THE ROAST FIRST?
As I mentioned, there are several variations to this recipe. Some have you sear the roast before you add it to the crock pot. Searing will create a bit of a crust, which some people prefer, but to me, the whole point of a slow cooker recipe is to be EASY. I don’t like having to do anything before I put it in the pot, so I don’t, and it’s DELICIOUS.
- Chuck Roast – You’ll want a 2-3 pound chuck roast. This cut is from the neck/shoulder region and is very tender. It may also be labeled as shoulder steak, boneless chuck roast, or chuck shoulder pot roast.
- Ranch Dressing Mix – One packet of ranch mix or two tablespoons of homemade ranch mix.
- Au Jus Mix – One packet of au jus mix or two tablespoons of homemade au jus mix.
- Pepperoncinis & Juice – You’ll want 1/2 cup of the pepperoncini juice and as many pepperoncinis as you like. I do 8-10.
- Butter – Butter adds a richness to the meat and gravy that you won’t want to skip.
HOW DO I MAKE MISSISSIPPI POT ROAST?
Besides how good this roast is, it’s insanely easy to make. It’s perfect for a Sunday dinner but also quick enough to throw into the crock pot in 5 minutes before leaving for work.
STEP ONE: Lay the roast into the slow cooker.
STEP TWO: Sprinkle the ranch dressing mix and au jus mix over the top.
STEP THREE: Pour some juice from the pepperoncinis over the roast and lay some whole pepperoncinis on top. How many you add is up to you – I opt for 8-10 peppers.
STEP FOUR: Cube some butter and add it to the top. The butter will add a richness to the gravy that you don’t want to miss. Cover it and cook your Mississippi Pot Roast on low for 8 hours.
That’s it! It really only takes 5 minutes to put it together.
WHAT GOES WITH MISSISSIPPI ROAST?
Like I said, I like to serve mine with mashed potatoes for ultimate comfort food (you’re gonna want to eat all the gravy), and a side of veggies like sauteed asparagus, roasted zucchini, or roasted cauliflower. Roasted potatoes would also be good.
If you want to cook potatoes and/or carrots in the crock pot WITH the roast, add them during the last two hours of cook time so they don’t get mushy.
NEED MORE CROCK POT RECIPES IN YOUR LIFE? TRY THESE:
- Crock Pot Honey Bourbon Chicken
- Crock Pot Mississippi Chicken
- Crock Pot Pot Roast
- Crock Pot Creamy Ranch Pork Chops
TOOLS FOUND ON AMAZON TO HELP YOU:
- Slow Cooker – This is the slow cooker I’ve had for years & really like. My favorite is that you set the timer so if you need 8 hours cooking time, but won’t be home for 10 hours, after 8 hours it just switches itself over to warm.
- Measuring Cups – You don’t need much to make this recipe, but you will need a measuring cup and I like that they are magnetic.
- Meat Fork – To shred up the pot roast when it’s done cooking.
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Crock Pot Mississippi Pot Roast
- 2-3 lb chuck roast
- 1 packet ranch dressing mix (2 Tablespoons)
- 1 packet au jus mix (2 Tablespoons)
- 1/2 cup pepperoncini juice
- 8-10 whole pepperoncinis
- 1/4 cup butter cubed
- Place the roast into the slow cooker and sprinkle on the ranch dressing mix and the au jus mix.
- Pour the pepperoncini juice on top then add 8-10 whole peppers. Place the cubed butter on top.
- Cover and cook on low for 8 hours.
- Once done, shred the meat and serve roast and gravy over mashed potatoes, rice, noodles, cauliflower rice. Whatever you like.
I first shared this recipe on Yellow Bliss Road.