By: Becky Hardin
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Mississippi Pot Roast is the absolute best slow cooker roast beef you will ever make! This recipe has been made famous throughout the years and is a must-make. Mississippi Roast in a crock pot is perfect on its own, for tacos, nachos, sliders, and more! You won’t believe the flavor in this slow cooker goodness.
Table of Contents
Why We Love This Mississippi Pot Roast Recipe
A chuck roast cooked in a slow cooker with butter, ranch seasoning, au jus, and pepperoncini peppers… I’ll be making this Mississippi Roast again and again and again. I love the peppers, the sauce, everything! It’s so delicious.
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Variations on a Mississippi Roast
This roast is super versatile. You can use a different cut of beef, such as a rump roast, brisket, or pork roast. For a spicier version, try adding some pickled jalapeños.
For a complete one-pot meal, add some vegetables like carrots, potatoes, sweet potatoes, or bell peppers, in the last 1-2 hours of cooking. Quarter the larger veggies (like potatoes) so they cook evenly.
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How to Store and Reheat
Store leftover Mississippi pot roast in an airtight container in the refrigerator for up to 4 days. Reheat in a baking pan set in a 325°F oven coated in a bit of beef broth until warmed through.
How to Freeze
Freeze this pot roast in an airtight container or Ziplock bag (along with the juices) for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this tasty roast with creamy mashed potatoes, tater tots, basmati rice, egg noodles, or on sandwich buns (I love Hawaiian rolls). Some roasted veggies, dill pickle pasta salad, or a light cucumber salad would make great sides!
Use leftovers to make my favorite slow cooker Italian beef sandwiches!
What’s the difference between a Mississippi Pot Roast and a regular pot roast?
This roast has a tangier, zestier flavor than a traditional pot roast. The addition of pepperoncini gives it such a unique flavor!
Why is it called Mississippi Pot Roast?
The recipe is thought to have originated from a home cook who lives in Mississippi.
What is a substitute for pepperoncini in Mississippi roast?
If you can’t find pepperoncini, the nest best thing is banana peppers.
Will pot roast get more tender the longer it cooks?
Yes! The secret is to cook it low and slow over a long period of time. Trying to speed up the process could cause it to become tough.
Why is my Mississippi Pot Roast not tender?
If your roast is not tender, it likely needs to be cooked for longer. This cut needs a low and slow cook to become meltingly tender.
Can I make this recipe in the oven?
You can! If you prefer to make it in the oven, sear the roast and place it in a baking dish. Sprinkle with the seasonings, slice up butter and place over roast, and toss in some pepperoncini. Bake in a 300°F oven for about 2½ hours. Check for doneness, and continue to roast until the meat reaches the desired level of doneness.
More Pot Roast Recipes To Try
- Slow Cooker Pot Roast
- Red Wine Pot Roast
- Instant Pot Pot Roast
5-Star Review
“I’ve been making beef roast for more than sixty years. This is the BEST of the best. My new go-to for my many “resort-type” guests. Just subscribed to your emails, and I’m making your crock pot chicken with marmalade and pineapple today. Thanks!” – Kristine Zuleger
Recipe
Mississippi Pot Roast Recipe (Crockpot)
4.57 from 96 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 6 hours hours 30 minutes minutes
Total: 6 hours hours 40 minutes minutes
Serves6
Mississippi Roast, how I love thee. This Mississippi Roast in a slow cooker has all the flavor and none of the fuss.
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 3 pound boneless chuck roast top or bottom round roast
- 2½ teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- ¼ cup all-purpose flour
- 3 tablespoons canola oil
- 4 tablespoons unsalted butter (½ stick)
- 12 pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- ½ teaspoon dried dill
- ¼ teaspoon ground sweet paprika
- 1 teaspoon buttermilk optional
- Chopped fresh parsley optional, for garnish
Recommended Equipment
Instructions
Set the roast on a small baking tray and rub it with salt and pepper. Sprinkle the flour over the roast and massage it into the meat.
3 pound boneless chuck roast, 2½ teaspoons kosher salt, 2 teaspoons freshly ground black pepper, ¼ cup all-purpose flour
In a large skillet, heat the oil over medium high heat until it shimmers. Place the roast in the pan and sear it 4-5 minutes until it browns and a crust forms. Turn the roast over and sear on the other side.
3 tablespoons canola oil
Spray a crockpot with nonstick spray and place the meat in the bowl. Add the butter and pepperoncini. Cover with the lid and set the machine to LOW.
4 tablespoons unsalted butter, 12 pepperoncini
While the roast heats, combine mayonnaise, vinegar, dill, and paprika in a small bowl to make a ranch dressing. Whisk quickly until emulsified. Add the buttermilk and whisk again. Pour the ranch dressing over the roast, cover, and continue cooking for 4 hours.
2 tablespoons mayonnaise, 2 teaspoons apple cider vinegar, ½ teaspoon dried dill, ¼ teaspoon ground sweet paprika, 1 teaspoon buttermilk
After 4 hours, test to see if the meat is tender enough to shred easily using two forks. If the meat isn’t ready, cook up to 4 more hours, or until the roast is tender, depending on the size of the roast.
To serve, shred the meat and mix the gravy together with the roast. If desired, purée the roast “gravy” with a hand or stick blender, then mix it with the shredded roast. Garnish with chopped parsley and serve with egg noodles, potatoes or on sandwich rolls. Use your imagination.
Chopped fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Recipe adapted fromThe New York TimesMississippi Roast.
- There’s no need to add any water or broth to this recipe. It will make plenty of liquid as it cooks!
- Pot roast is ready to be shredded when it registers 195-200°F on an instant-read thermometer.
Storage:Store Mississippi pot roast in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 0.5pound Calories: 596kcal (30%) Carbohydrates: 6g (2%) Protein: 45g (90%) Fat: 44g (68%) Saturated Fat: 17g (106%) Polyunsaturated Fat: 7g Monounsaturated Fat: 20g Trans Fat: 2g Cholesterol: 179mg (60%) Sodium: 1187mg (52%) Potassium: 829mg (24%) Fiber: 1g (4%) Sugar: 0.5g (1%) Vitamin A: 385IU (8%) Vitamin C: 17mg (21%) Calcium: 51mg (5%) Iron: 5mg (28%)
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How to Make Mississippi Pot Roast Step by Step
Season the Meat: Set a 3-pound boneless chuck roast on a small baking tray and rub it with 2½ teaspoons of kosher salt and 2 teaspoons of ground black pepper. Sprinkle ¼ cup of flour over the roast and massage it into the meat.
Sear the Meat: In a large skillet, heat 3 tablespoons of canola oil over medium-high heat until it shimmers. Place the roast in the pan and sear it for 4-5 minutes, until it browns and a crust forms. Turn the roast over and sear on the other side.
Cook the Meat: Spray a crockpot with nonstick spray and place the meat in the bowl. Add 4 tablespoons of unsalted butter and 12 pepperoncini. Cover with the lid and set the machine to LOW.
Make the Dressing: While the roast heats, combine 2 tablespoons of mayonnaise, 2 teaspoons of apple cider vinegar, ½ teaspoon of dried dill, and ¼ teaspoon of ground sweet paprika in a small bowl to make a ranch dressing. Whisk quickly until emulsified. Add 1 teaspoon of buttermilk and whisk again. Pour the ranch dressing over the roast, cover, and continue cooking for 4 hours.
Check For Doneness: After 4 hours, test to see if the meat is tender enough to shred easily using two forks (internal temp should be 195-200°F in the thickest part). If the meat isn’t ready, cook up to 4 more hours, or until the roast is tender, depending on the size of the roast.
Shred and Serve: To serve, shred the meat and mix the gravy together with the roast. If desired, purée the roast “gravy” with a hand or stick blender, then mix it with the shredded roast. Garnish with chopped parsley and serve with egg noodles, potatoes, or on sandwich rolls. Use your imagination.
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