A surprisingly simple ingredient list transforms into an incredibly flavorful Slow Cooker Mississippi Pot Roast with slow cooking. I don’t know why it took me so long to finally try this very popular recipe, but my sons fell in love with it.
I’ve done a lot of roasting over the past 15 years. And I love how a day in the slow cooker turns pot roast into incredibly tender, flavorful meat that falls apart at the slightest touch. This traditional Dutch oven pot roast has been a family favorite for years, but now this roast has some competition.
mississippi pot roast
I wish I could tell you that it had this wonderful aroma all day long while it was cooking. We didn’t eat much beef when we were kids. So, let me start by saying that all of my proficiency in this field came as an adult at the expense of some really great early failures.
I’m living proof that you can grow into the kind of chef you want to be. It takes time and practice. And this recipe is exactly what you should start with. Simple ingredient list and little preparation required? Absolutely. That’s why I’m so confident that anyone can make this slow cooker Mississippi pot roast.
Notes on equipment
Of course, the only equipment you need to make this recipe is a slow cooker. The crockpot was a game changer in that I could entertain a crowd without stressing about the food. Does preparing it in the morning mean it’s ready to serve right away? That’s priceless.
For this recipe, I used the largest one. 8 quart crockpot slow cooker. It may seem too big for the job, but did you know that a full 4-quart slow cooker actually heats food slower than a half-full 8-quart slow cooker?
Ingredients and Substitutes
Meat – I think chuck roast is perfect for this recipe. It’s also delicious if you change it to shoulder roast. You can also use roasted meat in a pinch, but I think it will definitely not be as soft when baked.
Pepperoncini – I usually use half a 12 oz jar of green peppers and half the juice, but sometimes I add all the green peppers because they are my sons’ favorite part of this recipe.
Butter – I always cook with salted butter unless otherwise noted.
Seasonings – The store-bought packs used in this recipe are just the thing to throw together. And I always prefer freshly ground black pepper. You can really taste the difference.
How to make slow cooker Mississippi pot roast
Place the roast: When placing the chuck roast in the slow cooker, make sure the fatty side (if there is one) is facing down.
Add ingredients: Spread the other ingredients over the meat as evenly as possible.
Cook: Once everything is added, cover the slow cooker and leave on low heat for about 8 hours.
Serve the meat: Once the meat is cooked, cut it into bite-sized pieces.
expert tips
One of the best things you can do to improve the quality of your pot roast is to make sure you buy quality meat. Before I buy meat, I always check the freshness (bright red color) and marbling (fat distributed throughout the meat). When purchasing beef, if possible, look for a snowy appearance on the surface of the meat.
Prepare the meat – One of the things I like most about this recipe is that you don’t have to prepare the meat before adding it to the pot. No trimming required.
To shred or not – When working with very tender meat, you may want to shred it. But I don’t recommend it. The texture will be even better if you gently pull apart the meat and bite into different sized pieces.
Let it rest – After I break the meat apart, I leave it in the slow cooker. This allows the meat to reabsorb some of the liquid and absorb more of its amazing flavor.
offer suggestions
This Slow Cooker Mississippi Pot Roast is so easy that I splurged a little and served it with gorgeous hasselback potatoes and a big winter salad with crunchy fresh veggies. This is the type of meal that will satisfy everyone at my table.
And dessert is also a must for this kind of feast. We finished our meal Southern style with cinnamon apple cobbler topped with fresh homemade ice cream.
Preemption and storage
Make-ahead: Yes! I love that you can make this pot roast ahead of time. In fact, it often tastes better if you let it sit in the fridge. Just prepare the pot roast according to the instructions. Then let it cool and store it.
How to store: To store this pot roast in the refrigerator, I use my largest container. I think it’s best to store it with all the cooking juices in it. This will continue to increase the flavor.
How to reheat: When reheating as a meal, I usually put everything back in the slow cooker and cook on low for about an hour. However, if you just need a little bit for yourself, heat it up in the microwave with some juice.
See more beef recipes
FAQ
This recipe is very forgiving! It is very difficult to overcook a roast.
not much. I advise it because I’ve found that it gives slightly more stable results. But if you’re really in a hurry, you might just pack everything, set it up, and go.
This recipe uses two commercially available seasoning mixes. And my family found it very good. However, if you are concerned about saltiness, we recommend using unsalted butter and adding salt only when you want to eat it.
We have good news! No need for a meat thermometer. Everything comes from kindness. It’s done when the meat reaches your desired tenderness. If you try it with a fork and it just falls apart, it’s ready to eat.
Combine chuck roast, pepperoncini, juices from jar of pepperoncini, butter, au jus gravy mix, ranch mix, and black pepper in slow cooker.
Cover and cook over low heat until roast is fork-tender, about 8 hours. When the meat can be easily pulled apart, turn off the heat in the pot and cut the meat into bite-sized pieces. Let the meat rest in the juices until ready to eat.
calorie: 370 kcal | carbohydrates: 3 g | protein: 33 g | fat: twenty five g | Saturated fat: 12 g | Polyunsaturated fats: 2 g | Monounsaturated fats: 11 g | Trans fat: 1 g | cholesterol: 133 mg | sodium: 610 mg | potassium: 595 mg | fiber: 0.4 g | sugar: 0.2 g | Vitamin A: 235 IU | Vitamin C: 8 mg | calcium: 33 mg | iron: 4 mg
Nutritional information is automatically calculated and should only be used as a rough guide.
