A simple, slow-cooked roast that is tender and full of flavor.
introduction
Mississippi Pot Roast is an easy, tasty meal. You put a beef roast in a slow cooker with a few seasonings and butter. It cooks low and slow until the meat falls apart. If you like simple comfort food, this recipe works well. You can read more about cooking roasts like this in a beef roast guide here.
why make this recipe
Make this recipe because it is quick to set up and gives big flavor with little work. It uses common pantry items and a jar of pepperoncini for a bright, tangy taste. It is great for busy days or a relaxed weekend dinner. Pair it with a sweet side like a classic pie or other favorites such as sweet potato pie.
how to make Mississippi Pot Roast
This roast cooks in a slow cooker. You set it up, then forget it until dinner. The meat becomes very tender and easy to shred. A simple step to try is to mix the shredded meat with the cooking juices before serving. For a creamy potato side that goes well with the roast, try this cheesy scalloped potatoes.
Ingredients :
3-4 pounds beef roast, 1 packet ranch seasoning, 1 packet au jus seasoning, 1/2 cup unsalted butter, 1 jar of pepperoncini (with juices), Salt and pepper to taste
Directions :
- Place the roast in a slow cooker.
- Sprinkle ranch seasoning and au jus seasoning over the roast.
- Place the butter on top of the roast.
- Add the pepperoncini and some of the juice around the roast.
- Cover and cook on low for 8 hours or until the meat is tender.
- Shred the meat and mix it with the juices before serving.
how to serve Mississippi Pot Roast
Serve the shredded roast with some of the cooking juices spooned over it. It is good on dinner plates with vegetables, or on rolls as sandwiches. Try it with roasted potatoes or a simple side like this grilled lamb and potato dish for a heartier meal.
how to store Mississippi Pot Roast
Cool the roast to room temperature, then place in airtight containers. Store in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe bag or container for up to 3 months. Thaw in the fridge before reheating.
tips to make Mississippi Pot Roast
- Pat the roast dry and season with salt and pepper before adding other ingredients.
- Use the juices from the pepperoncini for extra tang.
- If you want more sauce, add a little beef broth before cooking.
- For a stronger flavor, let the roast sit in the juices for 10–15 minutes after shredding.
variation (if any)
- Add sliced onions or whole garlic cloves to the slow cooker for more flavor.
- Use boneless chuck roast or rump roast.
- For a spicier version, add a few slices of jalapeño or more pepperoncini.
FAQs
Q: Can I cook this roast in the oven?
A: Yes. Put the roast in a covered baking dish and bake at 300°F (150°C) for 3–4 hours until tender.
Q: Do I need to sear the roast first?
A: No, you do not need to. Searing adds flavor but the roast will be tender without it.
Q: Can I use low-sodium seasonings?
A: Yes. Use low-sodium packets if you want less salt. Taste the juices and add salt if needed.
Q: Can I cut the cook time in half by cooking on high?
A: You can cook on high for about 4 hours, but the flavor and tenderness are best when cooked low and slow.
Conclusion
If you want more recipes or variations, see this classic take from Belle of the Kitchen, a clear step-by-step version at Spend With Pennies, and an easy 5-ingredient guide at Simply Recipes.
Mississippi Pot Roast
Ingredients
Main Ingredients
- 3-4 pounds beef roast
- 1 packet ranch seasoning
- 1 packet au jus seasoning
- 1/2 cup unsalted butter
- 1 jar pepperoncini (with juices)
- Salt and pepper to taste
Instructions
Preparation
- Place the roast in a slow cooker.
- Sprinkle ranch seasoning and au jus seasoning over the roast.
- Place the butter on top of the roast.
- Add the pepperoncini and some of the juice around the roast.
- Cover and cook on low for 8 hours or until the meat is tender.
- Shred the meat and mix it with the juices before serving.
