Slow Cooker Mississippi Pot Roast

This slow cooker Mississippi Pot Roast recipe couldn’t be easier or more delicious. While it features just five ingredients, it’s absolutely full of flavor. Perfect for a simple family dinner or to prep for heat-and-eat meals throughout the week. This roast is so versatile and can offer many different great meals!

SLOW COOKER MISSISSIPPI POT ROAST

I hadn’t heard of Mississippi Pot Roast until just recently. I was on a ski trip where this was served as a catered lunch one day. I commented how good the roast was to someone else and she responded, “oh yeah Mississippi Pot Roast is the best.” I immediately pulled up my phone and Googled it so I wouldn’t forget what the recipe was called. What I really loved about this recipe was how melt in your mouth tender the beef was and the tangy spice of the pepperonicis.

MISSISSIPPI POT ROAST INGREDIENTS

This is definitely a scenario where you can’t judge the ingredients and you have to trust the process, haha. At first place, pepperonicis, gravy mix and ranch seasoning sound like an unlikely combination for roast flavoring but they come together to make something quite wonderful!

Here are the 5 ingredients that go into Mississippi Post Roast!

1. Chuck roast or shoulder roast
2. Pepperonicis – get a jar of whole pepperonicis instead of sliced, if possible
3. Au jus or brown gravy mix
4. Ranch seasoning packet
5. Butter

THE BEST BEEF CHOICE FOR POT ROAST

Tougher cuts of beef are perfect for pot roast because the cooking method is low and slow. Lean cuts with little fat and a lot of connective tissue are ideal because when cooked at a low temperature for a long period of time, the collagen in the tougher cuts breaks down into gelatin and tenderizes the meat. It also adds depth, body, richness and flavor to the liquid to make it into more of a sauce.

My favorite cut of beef for pot roast is a chuck roast or shoulder roast but you can also use brisket or a bottom round roast.

The chuck roast comes from the shoulder of the cow, typically weights about 2-3 pounds and is known for its beefy flavor and tendency to shred or break into chunks. Brisket, on the other hand, lends itself to being sliced. You might see a chuck roast also sold as a shoulder roast or chuck shoulder roast.

For the slow cooker Mississippi Pot Roast recipe that I’m sharing today, I used a bone-in shoulder roast that I got from Windy Hill. They’re one of my favorite Charlotte-area farms to buy meat from.

Note, even if you’re using a slow cooker, it’s ideal to sear roasts in a skillet if possible for maximum flavor development. I sprinkled mine with salt, pepper and flour and seared for about 2-3 minutes on each side. Just until it was browned!

HOW TO PREP MISSISSIPPI POT ROAST

Place your browned roast in a slow cooker and top with the ranch seasoning packet and the au jus packet.

Layer on the butter and pepperonicis and then cover and cook on low for 8 hours. You are going to feel like you need to add water or some other braising liquid but you DON’T! The roast will render all the liquid it needs to cook.

MISSISSIPPI POT ROAST TIPS AND TRICKS

Here are some tips and tricks that I’ve learned about Mississippi Pot Roast:

• Leftovers are great as a sandwich – extra yum on French bread with melty cheese!
• Awesome served as sliders on Hawaiian rolls.
• You can sub out the beef for pork loin, pork tenderloin or chicken.
• Makes a great taco filling.

WHAT TO SERVE WITH MISSISSIPPI POT ROAST

There are lots of options for what to serve with Mississippi Post Roast. Here are just a few ideas!

• Mashed potatoes
• Egg noodles
• Polenta
• Cheese grits
• Rice
• Homemade biscuits

I highly recommend adding a roasted veggie on the side as well. Brussels sprouts were to die for with this combo!

Slow Cooker Mississippi Pot Roast

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• Author: Jen
• Prep Time: 10 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 10 minutes
• Yield: 8 servings 1x

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Description

This slow cooker Mississippi Pot Roast has just five ingredients but is full of flavor and possibilities for serving!

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Ingredients

Scale 1x2x3x

2–3 pound chuck or shoulder roast
1 packet ranch seasoning
1 packet au jus or brown gravy seasoning
1/4 cup butter (salted or unsalted)
5–6 whole pepperonicis

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Instructions

1. Sprinkle roast with salt, pepper and flour and sear in a skillet over medium high heat with a bit of olive oil for 2-3 minutes per side. This step is optional but recommended for full flavor development. If you choose to skip, start with step 2.
2. Place browned roast into slow cooker.
3. Top with ranch and au jus seasoning packets.
4. Top with pats of butter and pepperonicis.
5. Cover and cook on low for 8 hours.
6. Shred or break into chunks and serve with mashed potatoes, rice, grits, egg noodles, etc.

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Notes

• No water or additional liquid is needed in the slow cooker. The roast will render the liquid it needs to cook.
• Makes delicious sandwiches. Serve on crusty French bread with melted cheese or on Hawaiian rolls as sliders.
• Can sub chicken or pork loin for the beef.
• Makes a great taco filling!

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