Slow Cooker Mississippi Pot Roast takes five simple ingredients and turns it into one of the most flavorful – possibly the very best – pot roast you’ve ever had. Serve it over mashed potatoes with a side of roasted carrots for the ultimate comfort food.
MISSISSIPPI POT ROAST RECIPE
If you haven’t had Mississippi Pot Roast, I’ve got a treat for you. I waited too long to make it for the first time and now I’m kicking myself because I’ve been missing out.
It takes all of five minutes to throw this roast into the slow cooker.
You’ll sprinkle the roast with some ranch dressing mix, a packet of au jus mix, some pepperoncinis and some juice from the peppers, a little bit of butter, and that’s it! Cover it and let it do its thing for the next eight hours.
Because you make it in the slow cooker, it falls apart, while the pepperoncinis and juice add just a slight kick to it. The gravy that it makes, combining the slightly spicy pepper juice with the butter, ranch, and au jus mix is next level good.
WHY IS IT CALLED MISSISSIPPI POT ROAST?
Supposedly, this recipe traces back to Ripley, Mississippi in the 1990s. A woman named Robin was given a roast recipe and she adapted it to fit her kids’ preferences. She passed her version along to a friend, who submitted it to a church cookbook and it took off from there.
SHOULD YOU SEAR THE ROAST FIRST?
Some people like to sear the roast before putting it in the slow cooker, but I don’t think it’s necessary. To me, it defeats the ease of a slow cooker recipe. Searing the roast at a high temperature will create a bit of a crust but it’s not a necessary step.
HOW TO MAKE MISSISSIPPI POT ROAST
Making this roast requires hardly any effort, and it’s simple enough to put together in 5 minutes before work. I especially like to throw it into the slow cooker on a Sunday morning and go about my day.
- First, lay the roast into the slow cooker.
- Next, sprinkle the ranch dressing mix and au jus mix over the top.
- Then, pour some juice from the pepperoncinis over the whole thing and lay some whole pepperoncinis on top. How many you add is up to you – I go for 8-10 peppers.
- Finally, chop up 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.
I like to serve Mississippi Pot Roast and gravy over Mashed Potatoes with a side of Roasted Carrots, Garlic Green Beans or Sauteed Asparagus but on its own, it is low carb and you could serve it with Cauliflower Mac & Cheese to keep that theme.
Slow Cooker Mississippi Pot Roast
- 2-3 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus mix
- 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 over mashed potatoes, rice, noodles, cauliflower rice...