Crock Pot Mississippi pot roast is a new southern classic that is zippy, tangy, rich and melt-in-your-mouth addictive!  It is the one of the easiest, juiciest, most flavorful dinners AND the slow cooker does all the work!

Prepare to fall in love with Mississippi Pot Roast.  It is the one of the easiest, juiciest, most flavorful dinners AND the slow cooker does all the work!  The pepperoncini and homemade ranch seasoning add layers of dynamic flavor that is purely intoxicating.

I am excited to be sharing my version of Mississippi Pot Roast with you today!  I didn’t think any pot roast could rival my Mom’s Crazy Tender Pot Roast, but this Mississippi Pot Roast is giving it a run for its money!

Mississippi Pot Roast is traditionally made by slow roasting roast in a crockpot with an entire stick of butter, a package of ranch dressing mix and a package of au jus gravy along with whole pepperoncini.

My version of Mississippi Pot Roast, however, boasts all the same zippy, tangy rich flavors, but I’ve skipped the unnecessary butter and prepackaged mixes and replaced them with homemade seasonings (so easy!) resulting in an intensity of flavor that can’t be beat.

The tanginess of the pepperoncini and homemade ranch cut through the richness of the beef while the homemade gravy soaks into every juicy nook and cranny.

Mississippi Pot Roast was made famous by a woman named Robin Chapman. Robin’s Mississippi Pot Roast is an adaptation of a recipe given to her in the 1990s. Robin’s friend put her Mississippi Pot Roast recipe in the church cookbook and soon bloggers blogged about it, pinned it and eventually it became so popular that the New York Times heralded it as “the roast that owns the internet.”

There are many different cuts of beef that can be used for roasts from bottom round, to rump roast, to shoulder roast to chuck roast.  The boneless chuck roast, however, is the Mercedes of the roasts and should be used in Mississippi Pot Roast.

Boneless Chuck roast boats great texture and fabulous marbling which translates into rich, succulent flavor.   As the chuck braises, the connective tissue breaks down, essentially self-basting and tenderizing the meat, resulting in melt-in-your-mouth pot roast.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Servings 6 -8 servings


  • Roast
  • 3-5 pounds boneless chuck roast trimmed of excess fat
  • 1 tsp EACH onion powder, garlic powder
  • 1/2 teaspoon pepper
  • 1 tablespoons Vegetable oil
  • 5 garlic cloves peeled
  • 2 cups low sodium beef broth
  • 1/3 cup pepperoncini juice from jar of pepperoncini below
  • 2 tablespoons reduced sodium soy sauce
  • 3 tablespoons dried minced onions
  • 1 tablespoon beef bouillon powder
  • 2 teaspoons dried parsley
  • 1 tsp EACH dried chives, dried dill
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 8 whole pepperoncini
  • carrots cut into thirds optional
  • baby red potatoes optional
  • Gravy
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups beef broth from slow cooker
  • tongs taking Mississippi Pot Roast from crock pot


  1. Pat roast dry and sprinkle evenly all over with onion powder, garlic powder and pepper and rub into roast.
  2. Heat vegetable oil over medium-high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned and transfer to slow cooker. Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat).
  3. Add all remaining roast ingredients to slow cooker and give them a stir. Add desired amount of carrots and potatoes surrounding roast (optional).
  4. Cook on low for 8-10 hours or on high for 4-6 hours OR until roast is tender.
  5. Once tender, shred roast into small pieces (but don’t completely shred) and continue to cook on low for 30 minutes for the roast to absorb juices. Remove roast pieces to a cutting board and shred (don’t discard slow cooker broth/juices).
  6. Gravy
  7. Melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes.
  8. Slowly stir in 2 cups juices/broth from slow cooker (excess grease removed, see post) and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)
  9. Serve roast beef over mashed potatoes, rice, or noodles. Either discard peppers or serve them with beef for more tang.


  • You can use a 3-5 pound chuck roast because there is enough juices/seasoning to accommodate up to 5 pounds.
  • Use boneless beef chuck roast that is thick cut and not rolled and tied with a string.
  • Choose chuck roast that is fresh, bright in color, and contains lots of marbling because marbling = flavor and tenderness.
  • If you use a larger chuck roast, you may need to cut into two portions to fit into your slow cooker. If so, take care you sear all sides of each portion.
  • We are going to add whole, peeled garlic cloves into the crevices of the roast (usually where there is a seam of fat). You don’t have to worry about the roast being too garlicky as leaving the cloves whole allows them to release just the right amount of flavor both into the roast and the juices which makes a fabulous gravy.
  • Use low sodium beef broth and soy sauce, otherwise your pot roast will taste too salty.
  • Beef is done when it is fork tender. If it is not fork tender, it simply needs more time to cook.  Even just 30 minutes more can make the world of difference.
  • Shred your roast into small sections then let it cook on low for 30 minutes. This allows the crazy flavorful broth to penetrate the meat.  This one step will transform your pot roast experience!
  • Cut your carrots into thirds so they easily fit around your roast. You can also use baby carrots.
  • If you want to add potatoes to the slow cooker instead of mashed potatoes, then I recommend whole baby red potatoes or halved large red potatoes. Other varieties of potatoes tend to become too soft and disintegrate.
  • Store any leftovers in an airtight container in the refrigerator. Gravy will thicken upon standing and when refrigerated so whisk in some water before reheating

Recipe adapted from: https://carlsbadcravings.com/

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel