Imagine a tender, melt-in-your-mouth pot roast, infused with savory, comforting flavors. This crockpot Mississippi Pot Roast is a true classic, with its rich gravy and unbelievably succulent beef.
This slow-cooked Mississippi Pot Roast is fall-apart tender, making it perfect served over mashed potatoes or with a side of crusty bread to soak up all the delicious juices.
Recipe Details
- Flavor Profile: Savory, rich, and deeply comforting, with a hint of tang from the pepperoncini peppers.
- Textures: Fork-tender beef, smooth gravy, and perfectly softened vegetables.
- Total Time: About 8–10 hours of slow cooking (plus a few minutes of prep).
- Difficulty: Easy. This recipe is perfect for busy weeknights, offering minimal hands-on time.
What You’ll Need
To make this amazing Mississippi Pot Roast, you’ll need a chuck roast as the star, creating that tender texture we all crave. You’ll also include a packet of au jus gravy mix and ranch dressing mix, which are the secret savory ingredients and also contributes to the rich gravy. The pepperoncini peppers add a subtle, tangy bite that balances the richness, along with the help of butter that helps bring everything to bring the flavors together.
Ingredient Notes
- Chuck Roast – The heart of the dish! Choose a roast with good marbling for the best flavor and texture.
- Au Jus Gravy Mix – This adds depth of savory flavor to the gravy.
- Ranch Dressing Mix – This gives the pot roast a unique, delicious tang and enhances the seasonings.
- Pepperoncini Peppers – These mild peppers add a slightly tangy, slightly spicy, and unique flavor.
- Butter – Adds richness and helps the ingredients to meld while cooking.
Add-ins and Substitutions
- Vegetables: Feel free to add some carrots and celery to the crockpot for more vegetables.
- Spice: For a little extra heat, include a pinch of red pepper flakes or use a few of the pepperoncini pepper’s seeds.
- Herbs: A sprig of fresh thyme or a bay leaf can add fresh herbal notes.
How to Make Mississippi Pot Roast
Making this Mississippi Pot Roast is incredibly simple. It’s truly a “dump and go” recipe that’s perfect for a busy day. Here’s how to do it:
- Place the chuck roast in the bottom of your slow cooker.
- Sprinkle the packet of au jus gravy mix and the packet of ranch dressing mix over the top of the roast.
- Add the butter, placing it directly onto the top of the roast.
- Pour in the pepperoncini peppers.
- Set your slow cooker to low. Cook for 8-10 hours, or until the roast is fork-tender and easily shreds.
- Once the roast is done, remove it from the slow cooker and shred it with two forks. Then, shredding the beef helps create a delicious mixture with the sauce.
- Return the shredded beef to the slow cooker and toss it with the gravy.
- Serve the Mississippi Pot Roast hot with your favorite sides!
Pro Tip: Don’t be tempted to lift the lid during cooking! This can disrupt the slow cooking process and may add extra time to cooking.
Recipe Tips
- Doneness: The pot roast is ready when it easily falls apart with a fork. It should be incredibly tender!
- Gravy Consistency: If the gravy seems too thin, you can thicken it by mixing a tablespoon of cornstarch with a tablespoon of cold water, stirring it into the slow cooker during the last 30 minutes of cooking.
- Resting: Allow the shredded beef to rest in the juices, this ensures maximum flavor and moisture.
- Adjust Seasoning: Taste the gravy and adjust the seasonings as needed. You may want to add a pinch of salt or pepper, depending on your preferences.
- Sear for More Flavor: While this recipe is designed to be a set-it-and-forget-it meal, you can sear the roast in a hot skillet with a little oil before adding it to the slow cooker. This adds a layer of depth and flavor, and also provides a gorgeous color to the dish.
FAQs
- Can I use a different cut of meat? You can try a shoulder roast, but the cooking time might need adjusting. Chuck roast is the classic choice for the best results.
- Can I make this in a pressure cooker? Yes, you can. You’ll need to adjust the cooking time significantly based on your pressure cooker’s instructions.
- My roast is tough – what went wrong? It might not have cooked long enough. Make sure your slow cooker is set to low and give it the full cooking time. Also, ensure the liquid level is correct.
- How do I store leftovers? Store leftover pot roast in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop.
Serving Suggestions
Serve your delicious Mississippi Pot Roast with any of these yummy sides:
- Mashed Potatoes: Fluffy mashed potatoes are a classic pairing, perfect for soaking up the gravy.
- Rice: Cooked rice will work great with the gravy.
- Crusty Bread: Toasted rolls or a loaf of crusty bread are wonderful for dipping into the flavorful gravy.
- Green Salad: A simple side salad with a light vinaigrette balances the richness of the roast.
- Roasted Vegetables: Serve the roast with roasted carrots, potatoes, or Brussels sprouts.
- Coleslaw: The cool, creamy taste of coleslaw is nice with the savory meat.
Make This Recipe in Advance
You can assemble the Mississippi Pot Roast in the slow cooker the night before and store it, covered, in the refrigerator. Then, simply turn it on in the morning and let it cook throughout the day. Leftovers can be stored in the refrigerator for several days or frozen for longer-term storage.
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Mississippi Pot Roast in the Crock Pot
- Total Time: 8-10 hours 10 minutes
- Yield: 6-8 servings 1x
Description
Imagine a tender, melt-in-your-mouth pot roast, infused with savory, comforting flavors. This crockpot Mississippi Pot Roast is a true classic, with its rich gravy and unbelievably succulent beef.
Ingredients
2.5–3 lb Chuck Roast
1 package of Hidden Valley Ranch Dressing Mix
1 package of Au ju gravy mix
5–6 Pepperoncini Peppers
1 stick of butter unsalted
Instructions
Place the chuck roast in the bottom of your slow cooker.
Sprinkle the packet of au jus gravy mix and the packet of ranch dressing mix over the top of the roast.
Add the butter, placing it directly onto the top of the roast.
Pour in the pepperoncini peppers.
Set your slow cooker to low. Cook for 8-10 hours, or until the roast is fork-tender and easily shreds.
Once the roast is done, remove it from the slow cooker and shred it with two forks. Then, shredding the beef helps create a delicious mixture with the sauce.
Return the shredded beef to the slow cooker and toss it with the gravy.
Serve the Mississippi Pot Roast hot with your favorite sides!
Notes
The pot roast is ready when it easily falls apart with a fork. It should be incredibly tender!
If the gravy seems too thin, you can thicken it by mixing a tablespoon of cornstarch with a tablespoon of cold water, stirring it into the slow cooker during the last 30 minutes of cooking.
Allow the shredded beef to rest in the juices, this ensures maximum flavor and moisture.
Taste the gravy and adjust the seasonings as needed. You may want to add a pinch of salt or pepper, depending on your preferences.
While this recipe is designed to be a set-it-and-forget-it meal, you can sear the roast in a hot skillet with a little oil before adding it to the slow cooker. This adds a layer of depth and flavor, and also provides a gorgeous color to the dish.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: Approximately 400-500 per serving (Estimate)
- Fat: Varies depending on cut and size of roast (Estimate)
- Carbohydrates: Varies, primarily from gravy mix and vegetables (Estimate)
- Protein: Varies depending on the amount eaten (Estimate)
