Mississippi Roast slow cooker recipe. Easy throw it all in and let it cook to the most tender bites of protein you’ll love with mashed taters.
This Mississippi pot roast slow cooker recipe is so easy to throw together in the morning. Come home and have tender shredded beef for dinner. One of our favorite easy Crockpot recipes.
If you too love slow cooker recipes of all kinds, you’re going to go crazy over this one. First let’s go over a few resources:
This is a guest post and also on our list of cheap easy Crockpot recipes too since it’s under $20 for all the ingredients!! That is a win for us, and many times there are leftovers for lunch the next day. You can’t meat that.
Makes sense that the answer is that the first known home chef who created this lived in this southern state.
It is not a must, but suggested step to take before starting the cooking process. The texture and flavor will be more appealing if you sear and brown the outsides first on the stovetop.
We don’t use a packet of au jus at all actually. Instead we added onion soup mix and ranch mix. You could alternatively use dry brown gravy mix or make your own:
Homemade au jus:
4 tsp beef bullion
4 tsp onion powder
2 tsp dry parsley
1/4 tsp garlic powder
4 tsp corn starch
Crockpot Mississippi Pot Roast
- 1- 3 lb Chuck Roast
- 2 tbsp olive oil
- salt & pepper to taste
- 1 packet ranch dressing mix
- Dry onion soup mix
- 1/2 cup salted butter
- A stick of butter (Kerrygold Garlic Herb Butter if available!)
- 8-10 Pepperoncini peppers (I like medium heat)
You could add a bit of pepperoncini juice if you want a more intense flavor. If you wanted more veggies you could add baby carrots on top of the cut of meat.
Using the two combinations of dry mixes will give this Mississippi pot roast recipe a lot of flavor! Peppers can be found in a few different heat levels. Choose whichever you’re comfortable with, mild works for us.
Time needed: 8 hours.
Crockpot Mississippi Pot Roast
- Gather ingredients
Unwrap roast and pat dry. Season all sides with salt and pepper. Heat large 12-inch skillet on high heat. Add oil to hot skillet.
- Sear meat
Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and brown or sear the outsides quickly. Turn and brown other side of the roast for another 3 minutes.
- Add ingredients to Crockpot
Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Add the butter, then place peppers and juice on and around roast.
Cover and cook on low heat for 8 hours cooking time.
Once cooked remove the Pepperoncinis, discard stems, and dice them finely before putting back into the Crockpot. Use forks to shred the roast incorporating it into the liquid. Discard fatty pieces.
Serve over mashed potatoes, in sandwiches, or as a stand alone protein.
I have made something similar in my Instant Pot using the same chuck roast and it does come out incredibly tender. Once you have the timing down, with a bit of liquid you can mix up the flavors for tons of different meals.
- We’ve even cooked a frozen roast in an Instant Pot with great success.
- That comes in handy when you’ve forgotten to defrost dinner and it’s almost the evening.
- Throw it in with some water or broth mixed with powdered au jus gravy mix and it’s tender fall apart in under an hour.
Slow Cooker Mississippi Roast
Mississippi Roast Slow Cooker
- Using a paper towel, dry all sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and brown or sear the outside of the roast quickly. Turn and brown other side of the roast for another 3 minutes.
- Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast.
- Cover and cook on low for 8 hours. Once cooked remove the Peperoncinis and remove and discard the stems. Dice the Peperoncinis and add them back into the crockpot.
- Use forks to shred the roast incorporating it into the liquid and diced Peperoncinis. Discard any fatty pieces. Serve over mashed potatoes, in sandwiches, or as a stand alone protein