Mississippi pot roast is a delicious, comforting dish of tender chuck roast cooked low and slow in a crock pot with pepperoncini peppers and seasonings, easy to make! Make it tonight!
Slow Cooker Mississippi Pot Roast Recipe
We're cooking up the perfect crock pot Mississippi Pot Roast in the Chili Pepper Madness kitchen today, my friends.
If you're a lover of tender, juicy pot roast, you'll love the flavors of this dish.
Where Did Mississippi Pot Roast Come From?
Mississippi pot roast was created when a couple of Mississippi natives put the recipe in their church cookbook and it eventually took off, mostly because it’s so darned tasty.
The combination of ingredients truly melds with beef that is slow cooked until it is deliciously fork tender.
One of the key ingredients are the pepperoncini peppers. Pepperoncinis add a wonderful tangy flavor along with a touch of heat that we truly love.
Let's talk about how to make Mississippi pot roast, shall we?
Mississippi Pot Roast Ingredients
- Chuck Roast. You can make this with other cuts of meat, but chuck roast is by far the best. Try other beef roasts or pork roast.
- Seasonings. Salt and black pepper.
- Flour.
- Vegetable Oil. To brown the meat.
- Butter. I use unsalted butter and add salt to taste.
- Pepperoncini Peppers. Pepperoncini peppers and their juices are key to this recipe, making it quite unique. You won't get a lot of heat from them, but delicious flavor.
- Beef Broth. You can use other broths or stock, or just use water.
- Homemade Ranch Dressing. Mayonnaise, apple cider vinegar, dried dill, paprika, Worcestershire sauce, hot sauce, and buttermilk.
- Cornstarch Slurry. For the gravy. Use cornstarch and water or milk.
How to Make Mississippi Pot Roast - the Recipe Steps
FOR THE MISSISSIPPI POT ROAST
First you'll season and brown the meat in a hot pan, then add to your crock pot.
Next, mix the ranch dressing ingredients, then pour them into the crock pot on top of the roast.
Add the pepperoncini peppers, beef broth, and a stick of butter.
Cover and cook the pot roast on low for 7-8 hours, or on high for 5-6 hours, or until the meat is melt-in-your-mouth tender. I recommend slow cooking on low.
Look at how tender the meat gets. So tender and juicy!
Shred the meat and return it to the pot.
For your gravy, strain the cooking liquid and reserve the pepperoncinis, if desired. Thicken the gravy in the pan with the cornstarch slurry, the serve it over the Mississippi pot roast.
Boom! Done! Your melt-in-your-mouth, juicy Mississippi pot roast is ready to serve. So easy to make in the crock pot, isn't it? I love this recipe.
This version is very easy and incredibly delicious. Such great flavor. Extra pepperoncinis for me, please!
Serving Mississippi Pot Roast
Serve with your favorite mashed potatoes with brown gravy. Add extra pepperoncinis if you'd like. My mom always served pot roast with mashed potatoes and carrots. YUM.
Recipe Notes & Tips
- Original Mississippi Pot Roast. The original recipe calls for beef, butter, au jus gravy mix and a package of Hidden Valley Ranch seasoning mix (dry ranch dressing mix and au jus), along with pepperoncini peppers. I'm sharing a slightly altered version that I like even better.
- Oven Cooking. To make this in a Dutch oven or large pot, brown the meat and make the ranch dressing per the recipe, add everything to a Dutch oven or oven safe pot, then cook in the oven at 250 degrees F for 5-6 hours, or until the meat is fork tender.
Storage & Leftovers
Store any leftover Mississippi pot roast in a sealed container in the refrigerator. It will last up to 5 days. Simple reheat it on the stovetop in a pot to enjoy again.
You can also freeze it for 3 months or longer.
Heat Factor
Mild. Mississippi pot roast isn't meant to be spicy. I added extra pepperoncinis to my recipe, though feel free to adapt and include as many as you'd like.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Mississippi Pot Roast Recipe
Ingredients
- 1 boneless chuck roast cubed/cut into large chunks, about 3 pounds
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 tablespoons flour (optional)
- 3 tablespoons vegetable oil
- 1 stick butter (use 1/2 stick for less decadent)
- 8 ounces pepperoncini peppers with their pickling juices or more to your preference (I also like to add some pickled jalapenos for extra heat)
- 1/2 cup beef broth (or use water)
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried dill
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon your favorite Louisiana style hot sauce
- 1 teaspoon buttermilk optional
FOR OPTIONAL GRAVY
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
FOR THE MISSISSIPPI POT ROAST
- Season roast with salt, pepper and flour. Be sure to coat all sides.
- Heat the oil to medium heat in a pan and sear the cubed roast on one side for about 5 minutes, then flip and sear another 5 minutes. Sear the sides of the roast a couple minutes each as well. Add to a crock pot or slow cooker. Deglaze the pan (if desired) with a bit of beef stock, scrape up the browned bits, and add to the slow cooker.
- Homemade Ranch Dressing. In a bowl, whisk together the mayonnaise, vinegar, dill, paprika, Worcestershire, hot sauce and buttermilk. Pour into the crock pot and stir.
- Add the butter, pepperoncinis, and beef broth.
- Cook on LOW for 7-8 hours or on HIGH for 5-6 hours, or until the meat is fork tender. Low is recommended for this recipe.
- Transfer the tender meat to a bowl with 1 cup of the cooking liquid and shred with forks.
MAKE GRAVY
- Strain the remaining cooking liquid and add to a sauce pan. Heat to medium heat.
- Stir the corn starch and water together to form a slurry. Pour into the pan and stir, heating, until the mixture thickens into a gravy. Should take a few minutes.
- Serve with your favorite mashed potatoes with gravy.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 1/26/24 to include new information and photos. It was originally published on 2/19/18.
Denise says
This is a great roast recipe. Everyone loved it and it will be a regular. I thickened the juice with xanthan gum after it was done. Thanks!
Mike H. says
You are very welcome, Denise. Happy to hear it!
Val Letham says
Ever since I made this recipe, I've never cooked a pot roast any other way. The only variation I had was I cheated with a package of ranch dressing mix. It is delicious. Love your website!
Mike H. says
Haha, thanks, Val. I appreciate it!
Harald Wilke says
I made this! The taste takes me back to the Italian beef sandwiches that I had living in the Chicago area. While there was some spicy, I didn’t think this dish was too hot, and the pepperoni is cooked down nicely. I will be making this again!
Thank you!
Mike Hultquist says
Wonderful! Thanks, Harald! I grew up in the Chicago area, so yep, I do miss my Italian beef sandwiches! I've had to make them myself since I moved away, with homemade giardiniera, too.