mississippi pot roast

This Mississippi Pot Roast is the most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!

Mississippi Pot Roast {The BEST EVER Pot Roast}

(3-4 pounds) chuck roast

ranch dressing mix

au jus gravy mix

butter

pepperoncini peppers

Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.

Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!

https://embed.mediavine.com/videos/v3e2wrlmoypblnghrp2z

This Mississippi Pot Roast  is the most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!

Mississippi Pot Roast

Dutch Oven Mississippi Pot Roast is a widely popular beef roast recipe with 5 simple perfected by cooking it in cast iron. 

Dutch Oven Mississippi Pot Roast

lb beef chuck roast (3-5 lbs will work)

salt (+/-

¼ tsp pepper (+/-

tbsp cooking oil

pkt au jus gravy mix

pkt Ranch dressing mix

peperoncini peppers (+/-

pepper brine

Preheat oven to 200°F degrees.    

Season both sides of the chuck roast with salt and pepper

Heat 5.5 quart Dutch oven over medium-high heat on the stove.

Once hot, add the oil.

Sear each side of roast, 2-3 minutes per side; remove from hot burner.

Sprinkle the au jus mix on top of roast.

Sprinkle the Ranch mix over the top.

Add the peppers and cubed butter.

Pour the pepper brine from the jar over the roast. (see notes)

Cover and bake 8 hours or until the roast reaches 145°F using an instant-read thermometer. (see notes)

Remove from the oven, place on a cutting board covered (with foil or similar) and allow to rest for 10 minutes.

Shred and serve. 

A very tender and moist beef roast made effortlessly in the crockpot.

Crockpot Mississippi Roast (low carb)

beef roast (either chuck roast or outside round)

beef broth

5-6 Pepperoncini peppers (plus ½ cup juice)

parsley

onion powder

garlic powder

black pepper

dill weed

salt

Combine dried seasonings in a small bowl.

Massage outside of beef roast with seasonings. Place in the bottom of a 6qt slow cooker.

Pour beef broth in the sides of the slow cooker. Add 6-8 pepperoncini peppers and 1/2 cup of liquid from the peppers.

Place 1 stick of butter on top of the beef, cover and cook on low 8-10 hours or high 4-5 hours or until beef is fork tender.

Remove beef from the slow cooker and using a fork, gently pull apart large chunks of beef. Stir into juices.

Serve over mashed cauliflower and drizzle with juices from the slow cooker.

Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini.

Crock Pot Mississippi Pot Roast

chuck

olive oil (or vegetable oil)

salt & pepper (to taste)

dry onion soup mix

salted butter (1 stick)

peperoncini peppers

CROCK POT MISSISSIPPI POT ROAST

Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or 'sear' the beef quickly.

Take a paper towel and make sure you dry both 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 sear the other side of the roast for another 2-3 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.

Take two forks and start shredding the meat. Discard any big fatty pieces.

Then serve!

https://www.youtube.com/watch?v=WCLKGf169Lc

See the recipe that has taken Pinterest by storm! You won't believe how unbelievably amazing this tastes! 
Grab the FULL recipe and a FREE printable recipe: http://www.thecountrycook.net/2015/04/crock-pot-mississippi-pot-roast.html

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Final Step

How to make: Crock Pot Mississippi Pot Roast

Rich and decadent, the internet-famous pot roast that is to die for.

Slow Cooker Mississippi Pot Roast

lb. chuck roast (3-5 lbs will work)

ranch

salted butter ((1 stick))

peperoncini juice ((optional but adds more tanginess and flavor))

Add the roast to the slow cooker. You can brown the meat in a skillet on the stovetop if desired but I do not.

Add the ranch packet and brown gravy packet on top of the roast.

Add the stick of butter, peppers and pepper juice.

Cover and cook on LOW for 8-10 hours or HIGH for 6-7 hours. Do not open the lid while the roast cooks.

Shred with two forks right in the slow cooker. Remove any patty pieces.

https://www.youtube.com/watch?v=Ci4uxi45gwE

SLOW COOKER MISSISSIPPI POT ROAST

--------------Click on "SHOW MORE" to see the FULL RECIPE--------------
This famous recipe is a must-try! I use brown gravy mix for it has way less sodium than au jus or onion soup mix. I hope you give this one a try.

RECIPE:

INGREDIENTS:
4 lb. chuck roast - 3-5 lbs will work
1 oz. ranch packet (can use original packet, dip packet or spicy packet)
.87 oz. brown gravy packet (I use McCormick) See substitutions in notes below
½ cup salted butter (1 stick)
10 or more peperoncini peppers
¼ cup peperoncini juice (optional but adds more tanginess and flavor)

SLOW COOKER SIZE: 5-quart or larger

INSTRUCTIONS:
Add the roast to the slow cooker. You can brown the meat in a skillet on the stovetop if desired but I do not.
Add the ranch packet and brown gravy packet on top of the roast.
Add the stick of butter, peppers and pepper juice.
Cover and cook on LOW for 8-10 hours or HIGH for 6-7 hours. Do not open the lid while the roast cooks.
Shred with two forks right in the slow cooker. Remove any patty pieces.
Recipe Notes:
PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/mississippi-pot-roast/

FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475

#crockpot #mississippipotroast

Slow Cooker Mississippi Pot Roast {Ultra decadent buttery pot roast recipe}

This Smoked Mississippi Pot Roast is a mouth-watering pot roast that&#x27;ll make the most amazing Sunday dinner for your family. Added ingredients like pepperoncinis and ranch seasoning add the best flavor and make this Mississippi pot roast a must-try.

Smoked Mississippi Pot Roast

chuck roast

Hey Grill Hey Beef Seasoning

1-ounce packet dry ranch seasoning

1-ounce packed au jus gravy mix

onion

Turn on the smoker. Preheat your smoker to 225 degrees F.

Prep the Roast. Season the roast on all sides with Hey Grill Hey Beef Seasoning or equal parts salt, pepper, and garlic powder.

Smoke the pot roast. Place the roast on your smoker and smoke for 3 hours.

Transfer to a Dutch oven. Transfer the roast to a large Dutch oven (with a lid) or a disposable aluminum pan. Place the roast on top of the onion, and pour the ranch seasoning, au jus mix,  and the full jar of pepperoncinis in the pan. Top with the butter.

Finish smoking in the Dutch oven. Cover the pan with the lid or foil and return to the smoker for an additional 6-8 hours, or until the internal temperature of the roast reads about 205 degrees F and the meat shreds easily with a fork. 

Shred and serve. Shred the meat in the pan with all of the juices. Discard any gristle,

Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or &quot;sear&quot; the beef quickly.

Make this delicious twist to Mama Robin's Instant Pot Mississippi Pot Roast Recipe (Pressure Cooker Mississippi Pot Roast) that took internet by storm! Families are obsessed with this comforting pepperoncini beef roast with minimal prep.

Instant Pot Mississippi Pot Roast

¾ cup (188 milliliters) unsalted chicken stock

(2.4 grams) onion powder

(2.8 grams) garlic powder

parsley flakes

chives

olive oil

¼ cup (63 grams) unsalted butter

Kosher salt & fresh ground black pepper (to taste)

(63 grams) buttermilk + 2 tablespoons (18 grams) cornstarch

Prepare Instant Pot: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the chuck roast in the pot (Instant Pot: wait until the indicator says HOT). This will promote maillard reaction and prevent excessive moisture loss.

Prepare Chuck Roast Steak: Pat dry with a paper towel. When the pressure cooker is hot, lightly season the chuck roast steak with kosher salt and ground black pepper.

Brown Chuck Roast Steak: Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck roast steak in pressure cooker. Season the other side with salt &amp; black pepper. Brown for 8 mins on each side without constant flipping. Remove and set aside

Deglaze: Pour in ¾ cup (188ml) unsalted chicken stock and completely deglaze bottom of the pot with a wooden spoon.

Pressure Cook Pot Roast: Stir in 1 tsp (2.4g) onion powder, 1 tsp (2.8g) garlic powder, 1 tsp dried dill weed, 1 tsp dried parsley flakes, and 1 tsp dried or fresh chives. Mix well.Partially submerge chuck roast steak and 3 - 5 (45g - 70g) pepperoncini peppers in the cooking liquid. Pour in the meat juice. Layer ¼ cup (63g) unsalted butter on top of the chuck roast steak. Close lid and pressure cook at High Pressure for 45 minutes + Full Natural Release (~roughly 20 minutes). Open the lid carefully. Set aside the Mississippi roast on a serving plate.

Optional Step: Separate the fat with a fat separator.

Thicken Sauce: Press Cancel Button, then Sauté Button to heat up the sauce in the pot. In a glass measuring cup, mix 2 tbsp (18g) cornstarch with ¼ cup (63g) buttermilk and mix it in one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt and black pepper if necessary.

Serve: Serve the Instant Pot Mississippi Pot Roast with your favorite side dishes. Enjoy!

The best tender and flavorful slow cooker roast ever!

Slow Cooker Mississippi Pot Roast & Video

salt & pepper

Au Jus mix

salted butter 1 stick

Pepperoncini peppers

Heat up a large non-stick pan on high.

Add oil to hot skillet.

You want it really hot here to brown...

You want it really hot here to brown or "sear" the beef quickly.

Take a paper towel and make sure you...

Take a paper towel and make sure you dry both sides of the pot roast.

Season with a little bit of pepper.

Once the skillet is nice and hot, add...

Once the skillet is nice and hot, add the roast.

Allow the roast to cook for about 2-3...

Allow the roast to cook for about 2-3 minutes until it is golden brown.

Using tongs, flip the meat over and sear...

Transfer meat to slow cooker.

Sprinkle packets of dry ranch dressing and Au...

Sprinkle packets of dry ranch dressing and Au Jus over pot roast.

Top with a stick of butter then place...

Take two forks and start shredding the meat.

Discard any big fatty pieces.

Serve over mashed potatoes or rice.

https://mediavine-res.cloudinary.com/video/upload/bcurhynb1pcwq2kkafql.mp4

This Slow Cooker Mississippi Roast Recipe is an easy crockpot dinner that can be used in so many ways. The juicy, tender roast is great alone, on sandwiches or with whatever vegetable side dish you prefer. Slow cooked beef pot roast with the tangy peppery pepperoncini flavor makes this dish unforgettable.

Slow Cooker Mississippi Roast Recipe

Lb Boneless Beef Chuck Roast

Dry Ranch Mix

Cup (1 Stick) Unsalted Butter

Garlic Powder

Onion Powder

Pepperoncinis

Cup Pepperoncini Liquid (from jar)

Dry Au Jus Mix (optional)

Generously salt roast and sear each side in...

Generously salt roast and sear each side in large fry pan over high heat. Transfer to large slow cooker.

Top roast with ranch mix, butter, garlic powder,...

Top roast with ranch mix, butter, garlic powder, onion powder, pepperoncinis and pepperoncini liquid.

Close slow cooker lid and cook on low...

Close slow cooker lid and cook on low for 8-9 hours.

Transfer roast to serving dish and shed with...

Transfer roast to serving dish and shed with forks. Spoon preferred amount of liquid from slow cooker over shredded meat.

Mississippi roast is a popular slow cooker recipe that creates big flavor out of a few simple ingredients. My version results in a fall apart tender roast with a rich and flavorful sauce and uses NO PACKETS. Low carb and keto recipe.

Slow Cooker Mississippi Pot Roast (Pepperoncini Pot Roast)

Chuck roast

Olive oil

Salt

tsp Black pepper

Water

tsp Beef base

tbsp Homemade Ranch Seasoning (divided use)

tbsp Unsalted butter ((or olive oil))

Trim away surface fat from the outside of the chuck roast and any large pockets between muscles. Rub 2 teaspoons of oil over the roast and season with salt and pepper.

Place a medium-large frying pan over med-high heat. When hot, add the remaining 1 teaspoon of oil and tilt the pan to distribute. Brown the roast well, on both sides.&nbsp;

Remove the roast from the pan and place into the slow cooker. Turn the heat under the pan to low. Add the water and beef base, scraping any browned bits from the bottom of the pan. Pour into the slow cooker at the sides of the&nbsp; roast.

Sprinkle 2 teaspoons of the Homemade Ranch Seasoning over the roast. Dot with pieces of butter. Lay pepperoncini on top.

Cook on high for 4-6 hours or on low 6-8 or until the roast pulls apart easily with a fork. Add the last teaspoon of Ranch Seasoning after cooking - just stir into the juice.  

Cooking time will partly depend on the make of your slow cooker, the size and shape of your roast, and whether or not you brown the roast.

Serves 6-8. Nutritional information is for 1/6th of the roast and 1/6th of the gravy/juice.

Instant Pot Mississippi Pot Roast - Dinner this delicious has never been so easy! Made with fork-tender chuck roast, tangy pickled pepperoncini, and simple seasonings. Serve with creamy mashed potatoes and bask in the greatness of such a simple creation!

chuck roast (cubed, 2" pieces)

pepperoncini juice (from the jar)

beef broth (low

ranch seasoning (1 packet)

onion soup mix (1 packet)

5-10 pepperoncini (as per your spice preference)

butter (unsalted,

cornstarch

water

Sear:

Sear: Heat the olive oil in your Instant Pot on the sauté setting. Add the beef cubes, working in batches if needed, and sear them on all sides. Set the beef cubes aside.

De-glaze:

De-glaze: Pour the pepperoncini juice and beef broth into the Instant Pot and scrape up all the bits from the bottom.

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