If you've never tried Mississippi Pot Roast, you're in for a treat! It's another slow cooker set-and-forget recipe that turns out perfectly every time.
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Pot roast of any kind is popular year-round, but the cooler and coldest months are when it's especially warming to the body and soul.
Slow Cooker Mississippi Chicken is made identically, but with chicken instead of beef. on this site, and pairs well with mashed potatoes and vegetables. In fact, Mississippi Pot Roast (or simply Mississippi Roast) came before Mississippi Chicken in the scheme of things.
The classic ingredients for Mississippi Pot Roast are pictured here. Why change a good thing?
- Ranch Dressing mix (or this homemade Ranch Dressing Seasoning Mix)
- Aus Jus mix
And, of course, you'll need a pot roast. Each of these roasts are excellent choices for Mississippi Pot Roast:
- Chuck Roast
- Eye of Round Roast
- Top Round
- Rump Roast
See recipe card below for quantities.
As mentioned, Mississippi Pot Roast is a slow cooker dump recipe. What that means is everything gets tossed in the slow cooker with no prep needed.
- Place the stick of butter in the bottom of the slow cooker.
- Now add the roast.
- Sprinkle the roast with the Ranch and au jus mixes.
- Add pepperoncini to your taste level.
- Add some pepperoncini juice from the jar.
- Cook on Low for 8 hours.
- Halfway through the cooking process, shred the beef.
Hint: You can sear the roast before putting it in the slow cooker, if you like, but it's not mandatory. Some do, some don't.
If you wish, you can substitute a brown gravy mix in place of the au jus mix, but keep in mind the sauce will be thicker.
Outside of that, about halfway through the cooking process you'll just need two table forks to shred the roast.
The classic way to serve Mississippi Pot Roast is with mashed potatoes and a side veggie, then spooning the juices from the roast over the potatoes and the roast.
Make a great sandwich out of it! Serve it on a hearty bun with plenty of the juices to moisten the bread. If you want even more spiciness, you can try adding some Chicago-style Giardiniera to it as well, because, hey, North meets South in the perfect marriage!
Store uneaten Mississippi Pot Roast in the refrigerator in an airtight container for up to seven days.
If you want to freeze leftovers, place them in a freezer storage bag and squeeze as much of the air out as possible. Lay the bag flat and even out the roast contents, because this way it will thaw much faster, and be easier to store in the freezer, too.
Don't be tempted to cook the roast faster on a high temperature setting. Most pot roasts are inherently tough, so cooking them too quickly won't allow the structure of the beef to break down and tenderize.
If you find your roast is too lean and not creating enough juices, add more butter and either a small amount of beef broth or beef stock. Remember, you want plenty of juices to spoon over the roast and potatoes at serving time.
This can result from one of two things, or both. First, be sure to cook it on the Low setting of your slow cooker. Cooking it on a high setting can keep the structure of the meat from breaking down and tenderizing. Second, be sure to cook it long enough, because the thicker and plumper the roast, the more time it will need in the slow cooker.
Looking for other recipes like this? Try these:
Mississippi Pot Roast
- Place the stick of butter in a slow cooker, then place the roast over the butter. Sprinkle evenly the contents of the Ranch and Au Jus mixes on top of the roast. Finally, add the pepperoncini (sliced is best, vs whole) to the slow cooker, and about ½ cup of the pepperoncini juice.
- Cook on Low for 8 hours. About halfway through the process, use two forks to shred the roast in the pot and mix everything together so any spices from the Ranch and Au Jus are mixed into the buttery broth. At this point, test the broth for spiciness, and if you want more heat, add more pepperoncinis or their juice from the jar.
- Serve hot with mashed potatoes or on a hearty bun, spooning plenty of broth on both the spuds or the bun.
- Cook to a safe minimum temperature of 145 °F (62.8 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods