Mississippi Pot Roast

This simple Mississippi Pot Roast recipe has delicious tender beef with a flavorful rich and savory gravy all slow cooked to perfection!! So easy to prepare as a set it and forget it recipe, letting the slow cooker do its magic until the beef is falling apart. Serve this hard to resist juicy pot roast with gravy over mashed potatoes, pasta or rice with green beans and cornbread.

Try my other Mississippi pot roast recipes like my Mississippi pot roast tacos, Mississippi quesadillas, and the best ever beef sandwiches in my Mississippi pot roast sandwiches.

this recipe!

Original Mississippi Pot Roast

This traditional Mississippi roast makes extra gravy that is so good smothered over mashed potatoes much like my crockpot Mississippi chicken.

The combination of the butter, ranch seasoning, gravy mix with the beef broth and seasonings makes a smooth heavenly gravy that you will not soon forget.

It is making me hungry looking at these pictures as you remember this melt in your mouth Mississippi roast crock pot recipe long after you have finished eating it!!

For Mississippi pot roast sides try my Campbells green bean casserole, Mexican cornbread, sweet moist cornbread, roasted baby potatoes, easy Mac n Cheese and cheese stuffed garlic bread.

Mississippi Pot Roast Ingredients

• Chuck Roast – 4 pound roast, chuck roast is often used as when it is cooked low and slow in the slow cooker it makes a tender succulent roast that is perfect for shredding or slicing
• Avocado Oil
• Sweet Onions – sliced 1-inch thick
• Garlic Gloves – minced
• Ranch Dressing Mix – 1 ounce packet of ranch dressing
• Brown Gravy Mix – I used a 0.87-ounce packet of brown gravy mix that mixes with the ranch seasoning, butter, broth and peppers for the amazing savory rich gravy
• Pepperoncini Peppers – 1 cup or 8 whole peppers along with the 1/2 cup of juice from the jar that adds a depth of flavor with a tangy, slightly sweet with a mild heat helping to balance the out the richness of the beef and the savory gravy ingredients. Add in more peppers if desired.
• Butter – unsalted butter
• Beef Broth

How To Make Mississippi Pot Roast

STEP ONE – Heat a cast iron skillet over medium-high heat. Once the skillet is hot, add the avocado oil and sear the meat for about 5-8 minutes on both sides until browned.

STEP TWO – Transfer the seared roast into the slow cooker and place the onion slices all around.

STEP THREE – Sprinkle the roast with the dried ranch dressing mix and brown gravy mix.

STEP FOUR – Top the roast with slices of butter and minced garlic. Then add the pepperoncini juice and beef broth. You can choose to add the pepperoncini peppers now and sprinkle it on top or add them in during the last 1-2 hours of cooking time. I like to add them in later so they don’t get too soft.

STEP FIVE – Cover the slow cooker and then cook on LOW for 8-10 hours until the meat is tender and easily breaks apart. You may also cook on HIGH for 6-8 hours, or until the meat is tender and easily breaks apart.

STEP SIX – Once tender, shred the roast with two forks and mix it into the gravy.

STEP SEVEN – Garnish with chopped parsley if desired. Serve over mashed potatoes or rice. Enjoy!

Storage and Reheating Instructions

Make sure you allow the roast to cool before covering with a lid. Store any leftovers using an airtight container (with the gravy in with the meat to prevent it drying out) in the fridge for 3 to 4 days.

This crockpot Mississippi pot roast recipe freezes well, first allow it to cool completely. Store using a freezer-safe container for up to 3 months.

Thaw overnight in the fridge before reheating.

Reheat in a sauce pan on the stove by bringing it to a boil then reduce the heat to simmer for about 20 minutes or until heated through. You can also use a microwave-safe dish with 30 second intervals in the microwave until heated through.

Print