Mississippi Pot Roast
on Apr 01, 2024
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This Mississippi Pot Roast recipe is the most delicious roast you will ever eat! Not only is it extremely flavorful, but it is extremely easy to make as well.
This recipe is perfect in every way. With only a few ingredients and a slow cooker, you will have a tender, juicy, and slightly spicy pot roast that can be used in many different dishes. I love being able to throw the chuck roast in the crock pot and go about my day as usual. When dinner rolls around, all I have to do is shred the beef and serve it up with a side of mashed potatoes and roasted vegetables.
The heat from the pepperoncinis is infused into the beef and is really what takes this pot roast to the next level. Next time you’re looking for an easy dinner on a busy day, give this recipe a try!
Table of Contents
Why You’ll Love This Recipe
- All you have to do is mix all the ingredients in the slow cooker, leave it for a few hours, then come back to a juicy and ready-to-eat pot roast.
- The roast can be used for so many different dishes like this easy Italian beef sandwich recipe. It can give you multiple meals with just one pot roast.
- You only need four simple ingredients, and some salt and pepper!
Recipe Ingredients
- Chuck Roast—Try to get a chuck roast with a lot of marbling for maximum flavor.
- Pepperoncinis—This will give you that unique flavor and add some heat to the pot roast.
Juice from Pepperonicinis—To help keep the meat tender while emphasizing the spice. - Brown Gravy Packet—Feel free to use your favorite brand.
- Salted Butter—To keep the pot roast moist and add richness.
- Salt and Pepper—To amplify all the amazing flavors.
See the recipe card for full information on ingredients and quantities.
How to Make Mississippi Pot Roast
Step #1. Place your chuck roast in a slow cooker along with the rest of the ingredients. Cook your roast until it is tender.
Step #2. Remove the meat from the slow cooker and shred using two forks. Once shredded, you can return the meat to the pot. Serve and enjoy!
Recipe FAQs
Mississippi pot roast was created in the 1990s, when a mom from Mississippi was trying to put a spin on and change a classic pot roast recipe. The main difference is the ingredients that are used to cook and season the pot roast. A typical pot roast will usually include ingredients such as garlic or onion powder, salt and pepper, rosemary, and beef broth as the base to cook the chuck roast. In Mississippi pot roast, you will use Pepperoncinis and their juice, brown gravy, and salt and pepper for the base. This results in a different flavor profile with the Mississippi pot roast having more spice and personality to it.
No, it is not necessary to brown the meat before placing it in the slow cooker. That being said, it won’t hurt if you do. Either way, your meat will be fully cooked, tender, and extremely juicy!
The best way to ensure tender and juicy chuck roast is by cooking it slowly and including liquid. That is why we use the slower cooker in this recipe and add the juice from Pepperoncinis. The more time the roast is marinating with the juice, seasonings, and steam in the slow cooker, the more tender it will be. Be patient and allow your roast to cook for the full 4 hours for meat so tender it falls right apart.
Popular Substitutions and Variations
- Use this shredded pot roast meat on a roll with provolone cheese and diced red onions to make a simple slider.
- You can serve the beef on its own with a side of homemade mashed potatoes and roasted carrots or green beans.
- Take the shredded pot roast and place it on a small tortilla with cilantro, diced white onions, avocado dressing, and a lime to make tacos.
- Any leftover pot roast can be added to a soup or stew to make it more hearty and use it up quickly.
How to Store Mississippi Pot Roast
Store any leftover pot roast in the fridge for up to 4 days. Simply transfer the beef into an airtight container, and pour the juice in a separate container to store. This will keep the pot roast more fresh. Reheat the beef and juice separately. The meat will need about a minute in the microwave per serving, and the juice will need about 45 seconds. When reheating the juice, be sure to cover the container with a paper towel to prevent splatter in your microwave.
Expert Tips
- You should be able to find a chuck roast near the steaks at your local grocery store. Try to find a roast that is between 2-3 pounds for this recipe.
- Depending on the size of your slow cooker, you might need to cut the meat into two pieces to fit it into the pot.
- If you have the time, you can also cook this dish on low heat for 8 hours, giving it more time for the flavors to combine.
- You can pour some of the juice over the pot roast as desired! It will have a rich, slightly spicy flavor from the Pepperoncinis.
More Slow Cooker Recipes To Consider
Soups, Stews & Chowders
White Chicken Chili
Soups, Stews & Chowders
Slow Cooker Veggie Beef Soup
Slow Cooker Recipes
Slow Cooker Beef Enchiladas
Slow Cooker Recipes
Crock Pot Mac and Cheese
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Slow Cooker Mississippi Pot Roast
Ingredients
- 2 ½ pound chuck roast
- 1 cup juice from Pepperoncinis
- 1 cup Pepperoncinis, bottled from the store
- 1 packet brown gravy mix, 1 ounce, dry mix
- ½ cup salted butter, cut into pieces
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Place your chuck roast in a slow cooker.
- Add the juice from the Pepperoncinis, the Pepperoncinis, sprinkle over the brown gravy mix, and then add the butter to the top.
- Cook your roast on high heat for 4 hours.
- Remove the meat from the slow cooker and shred using two large forks. Once shredded, return the meat to the pot and stir into the juices remaining in the slow cooker.
- Serve and enjoy! We like to serve this over noodles, over rice, over mashed potatoes, or in a bun for a sandwich.
Notes
- Depending on the size of your slow cooker, you might need to cut the meat into two pieces to fit it into the pot.
- You can also cook this dish on low heat for 8 hours.
- You can find a chuck roast near the steaks at your local grocery store. Try to find a roast that is between 2-3 pounds for this recipe.
- Store your leftover pot roast in the fridge for 4 days. Simply transfer the beef to an airtight container. You can store the juice in a separate container.
- Reheat the beef and juice separately. The meat will need about a minute per serving and the juice will need about 45 seconds. When reheating the juice, cover the dish with a paper towel to prevent splatter in your microwave.
- You can pour some of the juice over your pot roast as desired. It had a rich, slightly spicy flavor from the Pepperoncinis.
