This Slow Cooked Mississippi Pot Roast is a true comfort food. With tender beef, zesty pepperoncini, and a delightful mix of spices, it’s bursting with flavor!
You can almost smell the deliciousness as it cooks low and slow. I love serving this dish with mashed potatoes—it just makes everything feel cozy and warm! 😋
Key Ingredients & Substitutions
Chuck Roast: This is the star of the show! It’s rich in flavor and becomes tender when slow-cooked. If you can’t find chuck roast, brisket or round roast can work as alternatives, though they may differ in texture.
Ranch Seasoning Mix: This adds a delicious depth of flavor. If you’re looking for a homemade approach, you can mix dried herbs like dill, garlic powder, and onion powder to mimic the flavor. It’s super easy!
Au Jus Gravy Mix: This creates a savory broth. If you want a healthier option, consider using beef broth or stock, but adjust the seasoning to taste since these can be less salty than ready-made mixes.
Pepperoncini Peppers: These add tang and spice. If you’re not a fan of heat, you can skip them or replace them with bell peppers for sweetness without the kick.
Butter: It helps create a rich sauce. You can substitute with olive oil or a plant-based butter for a lighter version. Keep in mind it may alter the flavor a bit.
How Do I Achieve the Perfect Tenderness in My Roast?
The key to a tender Mississippi Pot Roast is low and slow cooking. This breaks down the tough fibers in the meat, making it juicy and delicious.
- Make sure to season the roast well before cooking; this enhances the flavor!
- Cook on low for 8 hours if possible, as this is the best way to ensure tenderness. If you’re short on time, high for 4-5 hours works too, but low is preferred.
- After cooking, let the roast rest for a few minutes before shredding. This helps keep the juices in!
With these tips and substitutions, you can make your Slow Cooked Mississippi Pot Roast tailored to your tastes and needs. Enjoy your cooking!
How to Make Slow Cooked Mississippi Pot Roast
Ingredients You’ll Need:
For the Roast:
- 3 to 4 lbs chuck roast (beef)
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 1/2 cup unsalted butter (1 stick)
- 5 to 7 pepperoncini peppers (whole, with juice)
- 1/2 cup pepperoncini juice (from the jar)
For the Potatoes:
- 1 lb baby golden potatoes
Garnish:
- Fresh rosemary sprigs for garnish (optional)
- Salt and pepper to taste
- Sandwich rolls or bread (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 8 hours to cook on low. If you’re short on time, you can opt for 4-5 hours on high. It’s perfect for letting it cook while you go about your day!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Start by lightly greasing the inside of your slow cooker with a small amount of butter or cooking spray. This helps prevent sticking and makes for easier cleanup later.
2. Season the Roast:
Pat the chuck roast dry with paper towels to remove excess moisture. Generously season all sides of the roast with salt and pepper, making sure to cover every surface for maximum flavor.
3. Place the Roast in the Slow Cooker:
Carefully place the seasoned roast into the bottom of your slow cooker. This is where all the magic happens!
4. Add Seasonings:
Evenly sprinkle the ranch seasoning mix and the au jus gravy mix over the roast. This will create a wonderful flavor base for your pot roast.
5. Add Butter and Peppers:
Plop the stick of butter right on top of the roast. Next, scatter the whole pepperoncini peppers around it, and pour in approximately 1/2 cup of the pepperoncini juice. This adds tang and zing to the dish.
6. Add Potatoes:
Carefully arrange the baby golden potatoes around the roast in the slow cooker. They will soak up all the delicious flavors as they cook!
7. Cook:
Cover your slow cooker and set it to cook on low for 8 hours, or if you’re in a rush, switch it to high for 4-5 hours. The roast should be tender and easily shredded when it’s done.
8. Shred the Beef:
Once the cooking time is up, remove the roast from the slow cooker and place it on a large dish. Using two forks, shred the beef into bite-sized pieces. It should fall apart easily!
9. Combine and Serve:
Return the shredded beef back into the slow cooker, mixing it gently with the juices and potatoes to fully coat the meat and vegetables.
10. Garnish and Serve:
If desired, garnish with fresh rosemary sprigs for a touch of color. Serve hot, alongside optional sandwich rolls for making hearty pot roast sandwiches. Enjoy your delicious meal!
This comforting Mississippi Pot Roast is perfect for family dinners and will surely warm your heart. Enjoy every bite! 😊
Can I Use a Different Cut of Meat?
Yes! While chuck roast is ideal for its tenderness and flavor, you can use brisket or round roast as alternatives. Just keep in mind that cooking times may vary slightly, as different cuts can have different cooking characteristics.
Can I Add Other Vegetables?
Absolutely! Feel free to add carrots, celery, or onions for extra flavor and nutrition. Just chop them into similar sizes as the potatoes, and place them in the slow cooker along with the potatoes.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth if needed to refresh the sauce.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare everything in the slow cooker the night before and store it in the fridge. In the morning, simply take it out and turn on the slow cooker to let it cook throughout the day. Perfect for a hassle-free dinner!
