Crock Pot Mississippi Pot Roast

Name: Crock Pot Mississippi Pot Roast
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 6
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

April 4, 2015 by Brandie @ The Country Cook 220 Comments

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! One reader told me that it’s a recipe that’s been around forever and after a bit of discussion, we couldn’t really pinpoint where or how it originated. We figured, most likely, it was a happy accident and was probably brought to many church suppers afterwards where the sharing began. We still couldn’t figure out why it was called a Mississippi Pot Roast. Generally when you talk beef, you’re talking Texas. If anyone knows the answer, I’d love to hear it! But whatever you call it, I know you will call it good!

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.

If you are worried about the peppers in this dish, don’t worry about heat. My nine year old ate this no problem and there wasn’t any heat at all. The peppers just add a background flavor to the overall dish. If you do want a bit more heat, add some of the pepper juice to the mixture, then when it’s all done, slice up the peppers and mix them in with the meat for an extra kick.

Ingredients:

(1) 3-5 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 stick butter (1/2 cup) – REAL salted butter, not margarine
8 peperoncini peppers

Directions:

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.

Then 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.

Enjoy!

5 from 73 votes