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Mississippi Pot Roast Recipe
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5 from 15 votes

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
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: beef roast, crock pot, pepperoncini
Servings: 8
Calories: 271kcal

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

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!

Nutrition

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