Mississippi Pot Roast Recipe
Mississippi pot roast is a comforting dish of tender chuck roast cooked low and slow in a crock pot with pepperoncinis and seasonings, easy to make!
Prep Time10 minutes mins
Cook Time5 hours hrs
Total Time5 hours hrs 10 minutes mins
Course: Main Course
Cuisine: American
Keyword: beef roast, crock pot, pepperoncini
Servings: 8
Calories: 271kcal
- 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
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.
Heat Factor: Mild
Reserve the Pepperoncinis. Most recipes toss out the pepperoncini peppers, but I like to cut them up and stir them into the dish. More flavor for me!
Calories: 271kcal | Carbohydrates: 7g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1023mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 24mg | Calcium: 30mg | Iron: 3mg