HOW TO MAKE CROCK POT MISSISSIPPI POT ROAST
Where has this pot roast been all my life? I had a bunch of folks over on The Country Cook Facebook page telling me that I just had to try this recipe. And y’all were not kidding! Holy cow this was amazingly tender and flavorful. I think I am a huge fan of Mississippi Pot Roast! Note to add: I have since made a CROCK POT MISSISSIPPI POT ROAST and CROCK POT MISSISSIPPI CHICKEN!
IS MISSISSIPPI POT ROAST LOW CARB/KETO-FRIENDLY?
You can serve the meat by itself, over mashed potatoes or rice. One reader suggested that it is delicious on hard rolls with melted provolone or mozzarella cheese. I can tell you, we had a small amount leftover so I ate it on a sub roll the following day for lunch with a slice of mozzarella cheese on top and some sliced peperonicini peppers and it was heavenly! The meat comes out so tender and buttery by cooking it low and slow in the crock pot. And the flavors are not overwhelming. They really complement the beef just enough.
WHAT DO YOU SERVE WITH MISSISSIPPI POT ROAST?
I love Mississippi Pot Roast served with my Crock Pot Million Dollar Mashed Potatoes. The flavors go perfectly with each other. Or, if you’d like to try an Instant Pot recipe, then definitely make my Crock Pot Garlic Mashed Potatoes. And you gotta have some Butter Dip Biscuits!
WHAT YOU’LL NEED:
chuck roast
olive oil (or vegetable oil)
salt & pepper, to taste
ranch dressing mix
dry onion soup mix
REAL salted butter, not margarine
pepperoncini peppers
olive oil (or vegetable oil)
salt & pepper, to taste
ranch dressing mix
dry onion soup mix
REAL salted butter, not margarine
pepperoncini peppers
STEP-BY-STEP INSTRUCTIONS TO MAKE MISSISSIPPI POT ROAST:
Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or “sear” the beef quickly. Note: I have one of those nifty new Ninja slow cookers that has a “stovetop” option, which means I can brown the meat all right in my crock pot and not dirty up any other dishes. However, if you are in a rush, just skip the browning step altogether.
Take a paper towel and make sure you dry both sides of the pot roast (drying the meat helps it brown easier.) Then season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast.
Allow the roast to cook for about 2-3 minutes until it is golden brown. The browning of the outside of the meat just adds flavor. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter. Then place peppers on and around roast.
Note: This butter is a Kerrygold garlic & herb butter. The sticks were on sale at Kroger so I had picked up a bunch. That was the first time I had ever seen the butter in sticks. I absolutely LOVE Kerrygold butter. Irish butter just can’t be beat in terms of flavor. Must be that yummy Irish grass. But a regular ole stick of salted butter (not margarine) will still work perfectly in this. Cover and cook on low for 8 hours. You don’t add any other liquid to this. The meat will create it’s own juices at it cooks. Just cover and let it do its’ thing.
And voila! It smells AMAZING as it cooks and it looks heavenly!
Now all you need to do is take two forks and start shredding the meat. Discard any big fatty pieces. If you want, you can cut up the peppers and stir those into the meat mixture. I ate mine with the peppers but didn’t cut them up into the meat to serve.
Serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese.
Cook’s Notes: If you are sensitive to sodium, you could use unsalted butter for this. Be sure to use butter and not margarine. Margarine is basically oil. We did not find this recipe salty at all if you use this exact recipe but be sure to adjust to your preferences.
Originally published: April 2015
Updated & republished: April 2019
Crock Pot Mississippi Pot Roast
Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini peppers.
Print Pin RatePrep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Calories: 214kcal
Ingredients
- 1 3 lb chuck roast
- 2 tbsp olive oil or vegetable oil
- salt & pepper to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- 1/2 cup salted butter 1 stick
- 8 peperoncini peppers
Instructions
- Heat up a large skillet on high.
- Add oil to hot skillet.
- You want it really hot here to brown or "sear" the beef quickly.
- Take a paper towel and make sure you dry both sides of the pot roast.
- Season with a little bit of salt and pepper.
- Once the skillet is nice and hot, add the roast.
- Allow the roast to cook for about 2-3 minutes until it is golden brown.
- Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
- Transfer meat to slow cooker.
- Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
- Top with a stick of butter then place peppers on and around roast.
- Cover and cook on low for 8 hours.
- Take two forks and start shredding the meat.
- Discard any big fatty pieces.
Video
Notes
You can skip the browning step if you are in a rush, or just don’t feel like it. If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor. Serve with mashed potatoes.
Nutrition
Calories: 214kcal | Carbohydrates: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 1054mg | Potassium: 76mg | Vitamin A: 10.4% | Vitamin C: 13.6% | Calcium: 1.5% | Iron: 0.8%
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Want to make your own seasonings for this? Try these!
HOMEMADE DRY ONION SOUP MIX
HOMEMADE RANCH SEASONING
Lakeisha says
My entire, picky family LOVED this roast. The recipe was easy to follow and delicious. I added celery, carrots for garnishments and and a packet of Mccormick’s gravy mix/ture for more gravy.
Brandie @ The Country Cook says
Lakeisha – love, love hearing this!! I also love the addition of the gravy packet and celery & carrots. Sounds delicious!!
Joe says
So easy to fix and soooo good!! I’ve prepared this several times. Everyone love this dish. The only change I make is doubling up on the pepperchinis. The juices also make a fantastic gravy.
Brandie @ The Country Cook says
Love hearing that Joe! Thanks for taking the time to come back and review!
Brian says
I didn’t salt when searing. Salted Irish butter took care of that. Thank you for the awesome recipe!
Brandie @ The Country Cook says
Love, love hearing that Brian! I appreciate you taking the time to come back and comment on it!
Anon says
I want to make this! Just waiting on getting a bigger crockpot!
Brandie @ The Country Cook says
What size do you have? This could work in a 4-quart if you went with a smaller 2-3 lb roast. 🙂
carol seitz says
How would you use chicken for this recipe?
Brandie @ The Country Cook says
Hi Carol! I’m glad you asked! I actual have a recipe for Crock Pot Mississippi Chicken here on my site. Here’s the link: https://www.thecountrycook.net/crock-pot-mississippi-chicken/
Denise says
Brandie, I have this recipe from a person my daughter works with. The only difference is no onion soup mix. The flavor is wonderful and when I serve it the first time, it is with mashed potatoes. After that, we use the leftovers as sandwiches on some nice rolls. It is great with either and I love the simplicity of the recipe.
I also made your Lazy Bars a week ago. I took them as a treat for my co-workers (we are election judges). Everyone loved them as usual, and the leftover bars went home with a teacher who was giving them to her special needs high school class!!! They always turn out great!!!
Thanks for all the recipes, I have made many of them!!!!! Keep them coming!!
Brandie @ The Country Cook says
That is SO awesome Denise. It absolutely makes my day to hear!! Someone told me they use Au Jus gravy mix instead of the onion soup mix. I think it totally works with or without. So glad to hear this. And yay for Lazy Cookie Bars – ha! You are so wonderful to make treats for everyone. 🙂
Denise Tucker says
Brandie, I also use the Au Jus in place of the onion soup, other than that the recipe is identical. Love your site!!
Bonnie says
This is so good! It’s the only way that I cook a pot roast now.
I have changed a couple things though. I use a rump roast and 1/4 cup of butter and I slice the meat rather than shred it. It does not turn out overly salty even with the dressing and soup mixes. I added cut up potatoes that I coated with a little olive oil and it all cooked together. So easy!
Brandie @ The Country Cook says
Love how you made it your own Bonnie!! Great suggestions!
Leah Spitzer says
This is one of my favorite recipes of all time. I add more pepperoncini, large cut onion, and fresh mushrooms just because I love them. I have decided this is going to become one of my go to recipes for company. Every one that eats it loves it.