Mmmm. Mmmm. Mmmm! Today we are all about the slow cooker Mississippi pot roast with it’s melt in your mouth texture. Perfectly seasoned and slow-cooked to perfection, a Mississippi crock pot roast is the easiest 5-ingredient recipe you will find.
Not only is your slow cooker Mississippi pot roast going to be easy to prepare and come out super tasty, but it’s also compliant with so many food plans including low-carb and keto. However, since your roast calls for packet seasoning, be sure to read the labels and watch out for hidden sugars. Personally, I look for organic options whenever possible, but when I can’t, I opt for the ones with the least amount of ingredients and sugars.
If you are looking for other hearty beef recipes that keep the carbohydrates low, be sure to check out our Instant Pot Mississippi Pot Roast, Philly cheesesteak stuffed peppers, taco casserole, and 20-minute beef stroganoff.
A printable recipe card is at the bottom of the post
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Mississippi Pot Roast (Slow Cooker)
Mississippi pot roast is a classic dish that until recently I hadn’t tried. The mix of ingredients didn’t sound quite right to me, but time and time again I came across rave reviews that had me wondering if we were missing out.
After perfecting my Instant Pot version of the Mississippi pot roast, I set my sights on my slow cooker.
Don’t get me wrong, I love my IP, but somedays I simply need to start dinner early and not have to worry about leaving meat out too long. With a slow cooker Mississippi pot roast I could create a dish we already loved even on days when our afternoons were busy and no one could be home to start the instant pot.
And just like the instant pot version, this Mississippi pot roast in a crock pot is a slow cooked treat for each plate you set whether you serve it as-is or add one of the sides we listed above.
What Is Mississippi Pot Roast?
The first Mississippi pot roast came from the kitchen of Robin Champman. Robing and her family lived in Ripley, Mississippi and she wanted to create a pot roast recipe that was less spicy than traditional roasts and more appealing to her children.
Once she had approval from her entire family on her creation, she shared the secret with her local church. From there, the Mississippi pot roast went viral (even before the internet and food blogs) being shared far and wide. And today, with the help of the internet and food blogs, it’s a well-known recipe that can be found in both it’s original form and with various tweaks and changes.
Mississippi Crock Pot Roast Ingredients
While we prefer chuck roast, you can use other cuts based on your preference or a good sale price for your slow cooker Mississippi pot roast. From there you simply need to decide if you prefer homemade or packet sauces and how man pepperoncini peppers to include (I recommend at least 2 per person).
- 2-3 lb chuck roast, boneless
- 1 tbsp olive oil
- 1 cup beef broth
- 1 packet ranch dressing (or homemade Ranch mix)
- 1 package au just gravy (or homemade au jus mix)
- 1/4-1/2 cup butter (1/2-1 stick)
- Whole pepperoncini peppers (5-8)
The original Mississippi roast recipe uses a 1/2 cup of butter, which is one entire stick. I often cut it back to 1/4 cup of butter since it still tastes the same but does cut the recipe fat and calories a bit.
Ingredient Notes: I try as much as possible to avoid packaged mixes due to food allergies/sensitivities in our family. If this is your situation also, Simply Organic carries a packaged Ranch dressing mix that was a great substitute for the popular Hidden Valley ranch dressing.
How to Make the Original Mississippi Roast Recipe
In a large skillet over medium-high heat, heat the olive oil. Sear the beef roast for 2-3 minutes on each side. Taking the extra 5-6 minutes to sear the meat (if you have time!) brings out the flavor even more.
By all means, if you’re in a hurry you can definitely make this a slow cooker Mississippi pot roast dump recipe by skipping the sear.
I’ve served it both ways multiple times and in the end, it doesn’t make a big difference. I’m all for simplicity and getting delicious meals on the table quickly, so I’m also a big fan of the dump and start Mississippi pot roast.
However, if you have the extra couple of minutes, this quick step will get you an increase in flavor.
Remove the roast and put it into the bottom of the crockpot. Scrape up the little browned bits at the bottom of the pan and add these little bits to the crockpot as well.
Sprinkle the Mississippi roast with the ranch mix, au jus mix, and the pepperoncini liquid. If you’ve made instant pot Mississippi pot roast before, you’ll notice that the pressure cooker version adds 1 cup of beef broth, whereas the crock-pot MS roast does NOT. NO extra liquid is necessary for the slow cooker version, other than a little bit of pepperoncini juice which is simply for flavor.
Cut the butter into 1 Tbsp pats and lay on the top of the roast. If you’re using 1/4 cup of butter make 4 pats and if you’re using the entire cube of butter, cut it into 8 pats of butter.
Put the lid on the slow cooker and cook the MS roast for 8 hours on low.
The Mississippi roast recipe should be easy to shred and be falling apart when it’s done. If it isn’t to that point then continue cooking longer in your slow cooker.
Simply shred the roast right in the crockpot and be sure to serve with a side dish that helps soak up that incredible sauce!
This Mississippi slow cooker roast is terrific served with mashed potatoes, grits, rice, cauliflower rice, roasted vegetables, or just as is!
Slow Cooker Mississippi Roast Recipe Tips
- Watch your packages seasoning for hidden carbs.
- Be sure you opt for a boneless roast.
- Low and slow is the name of the game here. Cook your roast for at least 8 hours on low (sometimes slightly longer with larger roasts) to achieve that fork-tender result.
- This recipe reheats well and the leftovers will make a wonderful lunch.
Other Slow Cooker Recipes You’ll Love
If you loved this slow cooker Mississippi post be sure to check out these other crock pot recipes!
- Slow Cooker Kalua Pork
- Slow cooker sausage and peppers
- Slow cooker copycat Olive Garden zuppa toscana
- Slow cooker Italian tortellini soup
- Slow cooker spiral ham
- Slow cooker buffalo chicken dip
And be sure to pin the recipe for later on Pinterest so you can easily get back to it!
V V V
- 2-3 lb chuck roast, boneless
- 1 tbsp olive oil
- 1 packet ranch dressing
- 1 package au just gravy
- 1/4-1/2 cup butter (1/2-1 stick)
- 8 Whole pepperoncini peppers
- In a large skillet over medium high heat, heat the olive oil. Sear the beef roast for 2-3 minutes on each side.
- Remove the roast and put it into the bottom of the crockpot. Scrape up the little browned bits at the bottom of the pan and add these little bits to the crockpot as well.
- Sprinkle the Mississippi roast with the ranch mix, au jus mix and the pepperoncini liquid.
- Cut the butter into 1 Tbsp pats and lay on the top of the roast. If you're using 1/4 cup of butter make 4 pats and if you're using the entire cube of butter, cut it into 8 pats of butter.
- Put the lid on the slow cooker and cook the MS roast for 8 hours on low.
- The Mississippi roast recipe should be easy to shred and be falling apart when it's done, if it isn't to that point then continue cooking longer in your slow cooker.
- Simply shred the roast right in the crockpot and be sure to serve with a side dish that helps soak up that incredible sauce!
- Serve with mashed potatoes, grits, rice, cauliflower rice, roasted vegetables, or just as is!
- Serves 8.
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Nutrition InformationYield 8 Serving Size 8
Amount Per Serving Calories 2475Total Fat 239gSaturated Fat 139gTrans Fat 10gUnsaturated Fat 84gCholesterol 771mgSodium 2703mgCarbohydrates 5gFiber 1gSugar 3gProtein 87g
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