Mississippi Pot Roast (With Video!)

Mississippi Pot Roast is a new classic – a simple but hearty, homey dish packed with flavor and the promise of a satisfying supper. Your crockpot does all the work, and you get all the credit!

This recipe is one of those amazing Southern recipes that rose to fame through the wrinkled sauce-stained pages of a small-town church cookbook and ‘you have got to try this’ word of mouth. When you need an incredible ‘set it and forget it’ meal for busy days or Sunday suppers, this is your new go-to!

This is as yummy as my other beef recipes like beef stroganoff and grilled flank steak!

Let’s get cookin’……

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Why It’s Great!

Recipe Notes

Recipe Variations

Similar Recipes

What I Love About This Recipe

This is a slow-cooker favorite that’s a lot easier to put together than that notorious state is to spell.

• The simplest way to make dinner: Dump all the ingredients in the crockpot!
• This recipe is definitely one of my working-mom miracles, and I bet it’s going be one of yours soon.
• 5-ingredient crock pot magic!

How To Make Mississippi Pot Roast Recipe

Serving up this incredibly delicious pot roast is unbelievably easy! Just toss everything in the crockpot, set it and forget it. Presto! Massively indulgent flavor in a nutritious meal that’s ready when you are.

Recipe Notes

Making a pot roast often involves searing it first. Searing gives your roast a nice brown crust and leaves that nice fond in the bottom of the pan for extra flavor or a gravy. This recipe does not require searing and still develops some intense flavor.

Now, you definitely can if you have the time and you want to do it. It’ll add even more unbelievable flavor to your dish!

Slow Cooker Pot Roast Ingredient Notes

Meat Matters – Unlike many slow cooker pot roast recipes, meat matters here. Although it used to be a relatively inexpensive cut of beef, chuck roast prices have increased a bit over the years. I try to look for sales at my local market or good deals at Costco or Sam’s and then stock up my freezer. You might also try substituting a bottom round roast.

Peppers – Make sure you use the whole peppers in this recipe rather than the slices because the slices will fall apart too much in the long cooking process.

Variations – If you like a little more Italian flair and/or a little extra heat, you can take a trick from the pepperoncini roast Pioneer Woman makes and add a 14 oz. can of crushed, fire-roasted tomatoes, along with a little of the pepperoncini juice.

• The shredded beef also makes great sandwiches. Pile some on top of your favorite toasted hamburger bun or hoagie roll, along with some homemade buttermilk ranch dressing and extra sliced pepperoncini, or maybe some melted mozzarella and thin-sliced, sweet onion.

Cook it faster – Sometimes I’m not quite as organized as I’d like to be, which means an eight-hour cook time just isn’t feasible. If you find yourself pondering dinner sometime afternoon, which I often do, you can still enjoy this awesome recipe. Just cook this on high in your slow cooker for about four hours.

• If it’s after 4:00 pm, and you’re just thinking about dinner, you’re still not out of luck! You can do a Mississippi pot roast Instant Pot version, browning it first, if you want to, on the “Saute” setting, then adding all your ingredients to the pot before cooking for 45 minutes on the “Meat” setting. A few minutes to naturally release the pressure, and dinner is served!

Tools to Make

The most important tool for this awesome recipe is also its biggest convenience factor – the crockpot! You can cook this up in the oven if you need to but there’s just something magical that happens in the crockpot.

You can also cook this in the oven (again, after browning or not) in a big Dutch oven wrapped in foil, then covered with the lid, for 3 – 4 hours at 350 degrees.

How Long Can You Keep This In The Fridge?

Your flavorific Mississippi pot roast will stay fresh and delicious in the fridge for up to 4 days but don’t expect it to sit around that long. All you have to do is cover it tightly with aluminum foil or cling wrap….or you could transfer to an airtight container.

The thing is this pot roast is so tasty people will come looking for it and it makes some fantastic sandwiches!

Can You Freeze This?

Yes! You can freeze your cooked pot roast or just the leftovers. Let it cool completely before preparing it for the freezer (but not more than 2 hours). Store it in a freezer-safe bag with the juices to prevent the meat from drying out.

Slow thaw in the fridge overnight before reheating.

Make Ahead Tips

Since there isn’t a ton of work to prepare this scrumptious pot roast it only takes a minute. You can toss everything in the crockpot, cover it up and leave it in the fridge overnight. That way the next day all you have to do is grab the insert and turn it on. Of course, you can always go the freezer route but it’s just so good fresh!

Serving Recommendations

This baby is something special and you’ll know when your family rushes the dinner table at the mere scent of this pot roast. That being said, pairing it with Southern macaroni salad and pecan pie makes a Sunday supper everyone will look forward to!

Also, you can also serve this with some roasted potatoes and veggies, over noodles or mashed potatoes.

Recipe Variations

Tweaking this tasty recipe to suit your personal preference or other things you have on hand is super simple. Here’s some tasty options you may enjoy.

• Grab your large saucepan and swap the chuck roast for ground beef to whip up a batch of savory Texas chili worthy of a cook-off!
• A few simple substitutions with veggies and cheeses and you can serve a steak pizzaiola with layers of robust flavor.
• Trade your crockpot for a pie dish and whip up an amazingly satisfying tamale pie your family will rave about!
• Swap out a few ingredients and you can turn your chuck roast into a succulent stracotto with an Ah-ma-zing sauce.
• Whip up an easy Dorito casserole with layers of delicious flavor and those tasty orange chips we love so much.

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Mississippi Pot Roast

Mississippi Pot Roast is an amazingly scrumptious melt-in-your-mouth tender concoction in a lip smackin gravy sauce that comes alive in your crockpot.

Prep Time5 mins

Cook Time8 hrs

Total Time8 hrs 5 mins

Servings: 4 servings

Author: Kathleen

Ingredients

• ▢ 1 (3-5 pounds) chuck roast
• ▢ 1 package Au Jus Gravy mix
• ▢ 1 package dry ranch dressing mix
• ▢ 5-6 whole pepperoncini peppers
• ▢ 1/2 cup (1 stick) butter
• ▢ 2 tablespoons fresh parsley chopped (optional)

Instructions

• Place the chuck roast in a large crockpot.
• Sprinkle the au jus mix and the dry ranch mix evenly over the roast. Top with pepperoncini peppers and stick of butter. Cover.
• Cook on low for 8 hours or until roast is fork-tender. Using 2 forks, shred the meat. Remove meat and pepperoncini to a platter. Whisk all the cooking liquids together and spoon over the meat.  Sprinkle meat with chopped parsley and serve.

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Notes

You can also cook this on high in your slow cooker for about four hours.

Nutrition

Serving: 1/4 of the recipe | Calories: 1234kcal | Carbohydrates: 5g | Protein: 103g | Fat: 23g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 27g | Cholesterol: 61mg | Sodium: 1496mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 920IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 1mg

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More Southern Recipes

Here are even more scrumptious Southern recipes you may want to put into your menu rotation. They are de-lish!

• Paula Deen Corn Casserole – Creamy and off the charts delicious, almost a perfect concoction!
• Southern Cornbread – Savory bacon drippings and sweet corn flavor in a fluffy bread that you can’t help but gobble up.
• Blackened Chicken – Zingy seasoned crust gives way to moist tender chicken to satisfy all the senses.
• Hoe Cakes – Golden, tasty and crispy around the edges, just like they should be.
• Southern Style Green Beans – Deliciously tender and loaded with savory bacon.

Conclusion

Mississippi Pot Roast is an insanely delicious slow cooker meal that’s been pinned over a million times in the last three years. Thank you, Robin Chapman of Ripley, Mississippi, the original author of this incredible recipe (years ago of course).

You’ve totally revolutionized pot roast as we know it! And you can bet your bottom dollar……they’re gonna’ want seconds!

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