Crock Pot Mississippi Pot Roast (+Video)

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Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini.

AN EASY, FLAVORFUL POT ROAST RECIPE

Where has this pot roast been all my life? Holy cow this Mississippi Pot Roast is fork tender and flavorful. I think I am now a huge fan and I don't think I will ever make pot roast any other way now! I completely understand the rise in popularity of Mississippi Pot Roast. The meat comes out so buttery and incredibly delicious!

a serving of shredded pot roast on a pile of mashed potatoes with a side of green beans and a roll.

FREQUENTLY ASKED QUESTIONS:

Can you cook Mississippi Pot Roast on high?

No. Absolutely not. The meat comes out so tender and buttery by cooking it low and slow in the crock pot. Cooking it too quickly will result in a tough cut of meat that does not shred easily.

Do I have to use packet seasonings?

Of course not! Try making your own HOMEMADE RANCH SEASONING and your own HOMEMADE DRY ONION SOUP MIX.

Can I use margarine instead of real butter?

It's not recommended. The butter adds a lot of flavor to this. Margarine is basically oil. Use the real stuff here.

What can I serve with pot roast?

I love Mississippi Pot Roast served with my MILLION DOLLAR MASHED POTATOES. The flavors go perfectly with each other. And you gotta have some BUTTER DIP BISCUITS.

Why is Mississippi Pot Roast called that?

The woman who is thought to be the original creator of the recipe was from Mississippi.

Can you freeze Mississippi Pot Roast?

Leftover can be frozen. Just place in a freezer safe bag and remove all of the air. It will keep frozen for up to 2 months.

Can I use another cut of meat?

A sirloin tip or rump roast will work. You want a cut of meat that will shred after it is finished cooking.

Why is my Mississippi Pot Roast tough?

There is only one answer to this question. It hasn't cooked long enough. Refer to my answer above about cooking this low and slow. Trust me, you just cannot rush this or you'll be severely disappointed.

Shouldn't pot roast be submerged in liquid?

Not with this recipe. No other liquid needs to be added. The pot roast will slowly release its own juices from the fat and the connective tissue. In addition, the butter will melt as well. So do not add any additional liquid.

shredded cooked chuck roast with peperoncini peppers shown in an oval slow cooker.

WHAT DO YOU NEED TO MAKE MISSISSIPPI POT ROAST: (FULL RECIPE AT THE BOTTOM OF THE POST)

chuck roast
olive oil (or vegetable oil)
salt and pepper
ranch dressing mix
onion soup mix
salted butter
pepperoncini peppers

ingredients needed to make Mississippi Pot Roast: chuck roast, olive oil. salt and pepper, ranch dressing mix, dry onion soup mix,
salted butter, pepperoncini peppers.

HOW 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.

oil shown drizzled in the bottom of a slow cooker insert.

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.

browning a side of the pot roast in oil.

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.

uncooked pot roast inside an oval slow cooker topped with ranch and onion seasonings with a stick of butter on the very top.

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.

photo of a blue, oval Ninja slow cooker on a counter.

And voila! It smells AMAZING as it cooks and it looks heavenly!

fully cooked whole pot roast in its juices in a slow cooker topped with peperoncini peppers.

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.

fully cooked and shredded Mississippi pot roast in a slow cooker with peperoncini peppers on top.

Serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese.

serving of shredded pot roast on mashed potatoes with fresh green beans and a roll on a plate.

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