Slow Cooker Mississippi Pot Roast
Easy slow cooker Mississippi pot roast recipe, homemade with 5 simple ingredients. This can be served over mashed potatoes or can be used in roast sandwiches.
This is one delicious dinner your family is going to ask for again and again just like this Slow Cooker Roast Beef and Classic Slow Cooker Pot Roast. It’s bursting with flavor and a perfectly satisfying meal for any time of the year. Those pepperoncini peppers really take it over the top!
How to make slow cooker pot roast from scratch?
- Add ingredients in crockpot – This includes the roast, ranch dressing, butter and peppers.
- Cover and cook – Until meat is very tender.
- Shred – Use 2 forks to do this.
- Enjoy- Garnish with fresh parsley if you like.
What sides to serve with pot roast?
One of the best sides to serves with pot roast always involves potatoes. Of course, many sides go well with this dish, but vegetables are always your best bet. Here are some of the more common choices:
- Slow Cooker Mashed Potatoes
- Slow Cooker Mashed Sweet Potatoes
- Slow Cooker Cheesy Hashbrown Casserole
- Leftover stuffing
- Roasted vegetables
- Baked potatoes
- Scalloped potatoes
- Baked sweet potatoes
- Bread such as dinner rolls and breadsticks
- Pasta such as Slow Cooker Mac and Cheese
- Grilled corn or even Slow Cooker Creamed Corn
What is the difference between pot roast and roast beef?
The main difference is that pot roast is typically cooked in liquid such as broth, stock or wine but roast beef is usually seasoned with dried herbs and cooked dry without any additional liquid.
Is au jus and brown gravy the same?
No, they are not the same. Au jus is made from drippings of cooked meat and has a thinner consistency and is typically just strained, like what happens in this Slow Cooker French Dip Sandwich. However, brown gravy is made with drippings that are thickened with flour or cornstarch.
Make sandwiches – You can make sliders or regular sandwiches. Top with BBQ sauce and other condiments for an entirely new dinner.
Make it spicier – The peppers add a touch of spice, but not a ton. You can add some hot sauce, crushed red peppers, or other hotter peppers to kick it up a notch.
Make it mild – Omit the peppers altogether for less spice.
Add veggies – You can toss in potatoes and carrots 4 hours into the cooking process. Onion is also a good choice and popularly used. Don’t add vegetables in the beginning because that will over-cook them and made them very soft and “mushy.”
Slice instead of shred – You can always slice the meat instead of shredding it, if preferred.
Use it in salad– Leftovers are great, when mixing into creamy salads.
Refrigerate – Store in a sealed container for up to 3 days.
Freeze – Store in an airtight container for up to 2 months.
Reheat – Reheat in the microwave or stovetop.
Tips and techniques
Don’t add liquid – If you feel it needs liquid, please resist the urge. The roast will release plenty of juices during the long cooking process.
Sear the roast – This adds a nice brown top on your roast. Sear it quickly in a skillet on all sides before placing in the slow cooker. This adds more flavor.
Use unsalted butter and low sodium ranch seasoning -Because that prevents the meal from getting too salty.
Use ranch seasoning powder – This is different than the liquid version, which is not a good substitute.
Use other types of roast – Although it won’t be the original Mississippi pot roast recipe, you can use other types of meat such as chicken, pork, ham etc.
Can I use frozen chuck roast? Yes but the cook time will be a little longer.
Is Mississippi pot roast spicy? No. Many people think that pepperoncini peppers add spice but that’s not true. It only adds a mild spice but lots of flavor.
More Slow Cooker Beef Recipes
Slow Cooker Mississippi Pot Roast
- 3-4 pound Chuck roast
- 1 packet Ranch dressing mix
- 1 packet Au jus gravy mix
- 1/4 cup Butter, Unsalted, Cut into small cubes
- 6-7 Pepperoncini peppers
- Place the roast in a crockpot (6 quart or bigger).
- Sprinkle the top with the ranch dressing mix and Aus jus dressing mix.
- Place peppers and the butter on top.
- Cover and cook on Low heat for 8 hours.
- Shred with 2 forks and enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.