Mississippi Pot Roast
This Mississippi pot roast recipe cooked in the slow cooker is a tender, flavorful roast seasoned with salt, pepper, pepperoncini peppers, and a zesty combination of ranch and beefy onion soup mixes for a dinner entree that will have everyone’s mouths watering.
Equipment
Ingredients
- 3 lb chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1½ tsp black pepper
- 6 pepperoncini peppers
- ½ cup unsalted butter
- 1 packet ranch dressing mix
- 1 packet beefy onion soup mix
Instructions
- Sprinkle salt and pepper over both sides of the chuck roast and set aside.
- In a large skillet over medium-high heat. Add olive oil and coat the skillet evenly. Add roast to the skillet and sear all sides for 1-2 minutes including the sides and ends.
- Remove roast from skillet and add to slow cooker.
- Pour ranch dressing mix and beefy onion soup over the top. Then place the stick of butter and pepperoncini peppers on top of the roast.
- Cover and on high for 3-4 hours and on low for 7-8 hours.
- Once the roast is fully cooked. Shred with two forks and remove the large pieces of fat.
Notes
- There is no need for water or beef broth in this recipe. The chuck roast juices and butter provide all the necessary liquid.
- Add carrots and quartered petite Yukon gold potatoes to turn this into a full meal. It is also excellent served over mashed potatoes or turned into a sandwich.
- You will know the roast is done cooking when it shreds easily with two forks or reaches an internal temperature of 190-195℉. At this temperature, the collagen breaks down in the roast, giving it that melt-in-your-mouth consistency.
- If you like a thicker gravy, remove the roast and cover it to let it rest. Then, mix a quarter cup of drippings and 2 tablespoons of cornstarch in a small bowl. Pour into the slow cooker and whisk until combined. Let the gravy cook for 10-15 minutes or until it reaches your desired consistency.
- The best cuts of meat for pot roast include chuck roasts, which are the top choice, followed by rump roasts as the second-best option, and bottom rounds as the third-best choice.
Nutrition
Calories: 622kcalCarbohydrates: 8gProtein: 44gFat: 46gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 197mgSodium: 1460mgPotassium: 838mgFiber: 1gSugar: 1gVitamin A: 540IUVitamin C: 8mgCalcium: 57mgIron: 5mg
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
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