Today we are all about the slow cooker Mississippi pot roast! Made with just 5-ingredients, the Mississippi crockpot roast is one of the easiest dinner options you will find. Just 10-minutes of prep work, followed by a whole lot of low and slow cooking, and you too will enjoy the melt-in-your-mouth taste that is only made possible by combing beef, pepperoncini peppers, packet ranch dressing, au jus, and butter. This one is most definitely a WHOLE LOTTA YUM!
Mississippi Pot Roast (Slow Cooker Recipe)
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.
And we soon realized that we were! The Mississippi pot roast is just one of those dishes that you cannot fully appreciate until you try it.
Which, we are! Not only do we enjoy our Mississippi pot roast cooked in the crockpot, but we also have an Instant Pot Mississippi Pot Roast recipe that is perfect for those times when dinner must be quick.
While the main course of your dinner is going to be your Mississippi pot roast, we find that it needs some dishes such as oven-roasted broccoli, roasted Brussel sprouts, or oven-baked herbed potatoes.
Why You’ll Love This!
- Our crock pot Mississippi pot roast recipe needs just 10-minutes of preptime – the slow cooker is going to do the rest of the work.
- Made with just 5-simple ingredients, the Mississippi post roast slow cooker recipe is surprisingly simply yet bursting with savory flavors.
- Not only is this Mississippi pot roast recipe quick, easy, and so savory, it’s also compliant with low-carb, keto, and gluten-free lifestyles!
- If you are running short on time, we can show you how easy it is to adapt our slow cooker pot roast to an Instant Pot Mississippi pot roast recipe instead
We love using our slow cooker to make delicious dishes that are simple and savory! Add some new and flavorful crockpot dishes to your meal rotation when you try our favorites including Kalua Pork (Hawaiian pulled pork), slow cooker Italian sausage and peppers, and our easy low-carb chili.
While we prefer chuck roast, you can use other cuts based on your preference or a good sale price for your crockpot Mississippi pot roast. From there you simply need to decide if you prefer homemade or packet sauces and how many pepperoncini peppers to include (I recommend at least 2 per person).
- chuck roast – boneless
- olive oil
- beef broth
- packet ranch dressing (or homemade Ranch mix)
- package au just gravy (or homemade au jus mix)
- Whole pepperoncini peppers
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.
Step by Step Instructions
Your Mississippi pot roast may need several hour in the slow cooker, but you are only going to need a few minutes to sear the roast and assemble the ingredients. From there, sit back, relax, and see just how amazing low-key cooking can be.
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 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 roast for 8 hours on low.
When done, the Mississippi-style pot roast should be easy to shred and be falling apart when you pull it. If not, continue cooking until it is fork-tender.
Shred the roast right in the crockpot using forks or meat claws.
Serve with mashed potatoes, grits, rice, cauliflower rice, roasted vegetables, or just as is!
- We make our crock pot Mississippi pot roast using a boneless chuck roast.
- Low and slow is the name of the game when it comes to making a pot roast that is melt-in-your-mouth tender. Give your roast at least 8-hours on low!
- While it may be tempting to peek, keep the lid on your roast until you think it’s done to contain all of the moisture and juiciness.
- The slow cooker version of the Mississippi pot roast does not need any additional liquid for cooking.
- If you are pressed for time you can skip the sear and go straight for the slow cooker. You will lose a little bit of flavor, but the roast will still be delicious.
Keep things simple and low-carb when you serve your Mississippi pot roast with oven-roasted vegetables or go for a classic combination with mashed potatoes and rolls.
You can store any leftover slow cooker pot roast you have in the fridge for up to 4 days.
Yes, Mississippi pot roast is a keto dinner option that is low on carb, but full of flavor! To ensure you are compliant, pay attention to labels and watch out for hidden carbs, or opt to make your own homemade packet seasonings.
The first Mississippi pot roast came from the kitchen of Robin Champman. Robin 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 family on her creation, she shared her new recipe with her local church. From there, the Mississippi pot roast went viral (even before the internet and food blogs) being shared far and wide.
Today, with the help of the internet and food blogs, it’s a well-known recipe that can be found in both its original form and with various tweaks and changes.
More Slow Cooker Recipes
Looking for more slow cooker 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
- 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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