Crockpot Mississippi Pot Roast

Why Make This Recipe

Crockpot Mississippi Pot Roast is a fantastic choice for busy weeknights and gatherings. The recipe simplifies cooking a tender, flavorful roast while allowing you to set it and forget it. The combination of ranch seasoning, au jus, and pepperoncini delivers a unique taste that is sure to please family and friends. Best of all, it provides a hearty meal that requires minimal effort and can easily be served with side dishes.

Thank you for reading this post, don't forget to subscribe!

How to Make Crockpot Mississippi Pot Roast

Ingredients:

• 3 to 4 pounds beef chuck roast, well-marbled (Shoulder or arm roast can work, but they are leaner.)
• 1 packet ranch seasoning mix (Adds herb and garlic notes.)
• 1 packet au jus gravy mix or brown gravy mix (Brings beefy richness.)
• 8 to 10 whole pepperoncini peppers (Adds mild tangy flavor.)
• 2 to 4 tablespoons pepperoncini brine (For extra zip.)
• 4 tablespoons unsalted butter, cut into pieces (Enriches the sauce.)
• 1 cup baby carrots (Can add for a complete meal.)
• 1 pound baby potatoes (Excellent for soaking up juices.)
• 1 medium onion, thick-sliced (Helps flavor the dish.)
• 1/2 cup low-sodium beef broth (If the roast is lean.)
• Salt and pepper to taste
• 1 tablespoon oil if searing

Directions:

Preparation:

1. If you choose to sear the roast, heat the oil in a skillet over medium-high heat.
2. Season the beef chuck roast with salt and pepper, then sear it on all sides until it’s browned (about 4-5 minutes per side).
3. In a slow cooker, place the thick-sliced onion on the bottom.
4. Add the seared roast on top of the onions.

Cooking:

5. Sprinkle the ranch seasoning mix and au jus gravy mix over the roast.
6. Place the whole pepperoncini peppers around the roast.
7. Pour in the pepperoncini brine and add the butter pieces on top.
8. Add baby carrots and baby potatoes around the roast.
9. If using, pour the low-sodium beef broth into the slow cooker.
10. Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is fork-tender.

How to Serve Crockpot Mississippi Pot Roast

Once the roast is cooked, shred the meat with two forks right in the crockpot. Serve it over creamy mashed potatoes or with the cooked baby potatoes and carrots on the side. You can also pile it onto a hearty roll for a delicious sandwich. Don’t forget to spoon some of the flavorful juices over the meat for added taste.

How to Store Crockpot Mississippi Pot Roast

To store leftovers, let the pot roast cool to room temperature. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. You can also freeze the pot roast by transferring it to a freezer-safe bag or container. It can last in the freezer for up to 3 months. To reheat, thaw it overnight in the fridge and warm it in the microwave or on the stove.

Tips to Make Crockpot Mississippi Pot Roast

1. For a spicier kick, add a few more pepperoncini peppers or switch to a spicy au jus mix.
2. Using a well-marbled chuck roast ensures it remains juicy and tender throughout the cooking process.
3. Customize your vegetables by including bell peppers, mushrooms, or any of your favorites.
4. If you prefer a thicker sauce, remove some of the liquid at the end of cooking and simmer it on the stove until reduced.

Variation

Feel free to swap out the ranch seasoning for a packet of Italian dressing mix or add in fresh herbs like thyme or rosemary for a different flavor profile.

FAQs

Can I use a different cut of meat for this recipe?

Yes, you can use other cuts like brisket or round roast, but keep in mind that variations in tenderness might change.

Is the dish spicy?

The dish has a mild tanginess from the pepperoncini but is not inherently spicy. If you want more heat, consider adding more pepperoncini or other spices.

Can I make this recipe without using a slow cooker?

Yes! You can cook Mississippi Pot Roast in an oven by using a Dutch oven. Cook it covered at a low temperature (around 300°F) for about 3-4 hours until tender.

Print