Mississippi Pot Roast may be my favorite recipe for the fall. Not only is it extremely easy to do (literally no chopping required), but it is a slow cooker recipe. Mississippi Pot Roast is an amazing slow cooker recipe perfect for busy school nights and game days alike.
It is a shredded braised beef that is as delicious as it is easy to make. It is a hearty, slightly salty, slightly tangy braised beef that is begging to be ladled over mashed potatoes. The richness or buttery potatoes or sharpness of provolone pair really well with this. I love setting this up in the morning and letting it cook low and slow all day. The leftovers make killer sandwiches.
How to Make Mississippi Pot Roast
Mississippi Pot Roast is one of the easiest recipes to make because it is only a few ingredients that you throw into a slow cooker and let it do the work for you. There are many variations online, but one distinguishing factor mine has includes searing the beef and deglazing with beef stock. Is it absolutely necessary? No. It does taste better, though.
I sear my chuck roast for 5 minutes on medium heat on both sides before adding to the slow cooker. After I sear the beef, I loosen the brown bits from the pan with beef stock and then I add it to the slow cooker. The beef stock does two things–it allows you to reduce the butter and also adds the additional flavor from the browning process.
Once you sear the meat, which again optional, you literally open a few things and throw it in a slow cooker. It’s that simple.
What to serve with Mississippi Pot Roast
This is braised beef that comes out tender and shredded. Personally, my favorite way to eat this is over mashed potatoes or in a sandwich with provolone cheese. You can also serve this over rice or with sides like roasted green beans or roasted rosemary garlic potatoes.
If you want to add cubed potatoes, carrots, and celery to the slow cooker, they’ll come out tender and delicious. This would be like a more traditional pot roast. I would add two more cups of beef stock to accommodate the extra vegetables.
What does Mississippi Pot Roast taste like?
Mississippi Pot Roast has a more zesty flavor than traditional pot roast. In place of the aromatics of a typical roast, this gets its zing from the ranch mix, pepperoncini peppers, and aus jus.
Now, you may hesitate seeing the ranch mix. Trust me, I get it. I hesitated for a while, but it’s amazing. Same with the peppers. Same with the au jus mix. If you have followed my blog for a while, I am not the biggest supporter or pre-made store bought mixes and dressings. The pepperoncini are not spicy and they add more of a needed tang to balance it. The ranch mix is simply a combination of herbs and it makes sense. It actually pains me how delicious this is with simple ingredients.
I will caution that the combination of aus jus mix and ranch can be salty if you don’t watch the beef stock. I use salt free stock. If you are sensitive to salt, you can substitute aus jus mix for low sodium beef gravy mix. You can also use half water and half stock or use unsalted butter. There are some low sodium ranch mixes out there, but they are hard to come by.
Yield: 8
Mississippi Pot Roast
It is a shredded braised beef that is as delicious as it is easy to make. It is a hearty, slightly salty, slightly tangy braised beef that is begging to be ladled over mashed potatoes. The richness or buttery potatoes or sharpness of provolone pair really well with this. I love setting this up in the morning and letting it cook low and slow all day. The leftovers make killer sandwiches.
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Ingredients
- 4 lb. Beef Chuck Roast
- 4 tablespoons butter
- 1 tablespoon of oil (if searing)
- 2 cups low sodium beef stock
- 1 oz. ranch seasoning mix
- 1 oz. Au Jus Mix (or Beef Gravy Mix)
- 6 oz. Pepperoncini (juice and peppers)
Instructions
- Add oil to pan and sear beef on medium heat for about 5 minutes on each side.
- Add beef, butter, au jus mix, ranch seasoning, and pepperoncini + juice to slow cooker.
- Add beef broth to pan to scrape any brown bits off and add beef broth to slow cooker.
- Cook on low for 7-9 hours or high 4-6 hours. Keep in mind, slow cookers can vary. I use a Crock Pot brand slow cooker.
- Beef should be tender and easily pull apart with tongs. You can thin gravy with more beef stock. Serve over mashed potatoes, rice, or on sandwiches.
Nutrition Information:
Yield:
8
Serving Size:
1/8
Amount Per Serving: Calories: 390Total Fat: 55gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 241mgSodium: 1182mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 61g
