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!
FREQUENTLY ASKED QUESTIONS:
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.
Of course not! Try making your own Homemade Ranch Seasoning and your own Homemade Dry Onion Soup Mix. You'll need about 2 Tablespoons of the ranch seasoning about 3 Tablespoons of the onion soup mix for this recipe.
It's not recommended. The butter adds a lot of flavor to this. Margarine is basically oil. Use the real stuff here.
The woman who is thought to be the original creator of the recipe was from Mississippi.
Leftovers 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.
A sirloin tip or rump roast will work. You want a cut of meat that will shred after it is finished cooking.
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. And DO NOT open the lid while cooking. i know it’s tempting but just leave it alone.
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.
INGREDIENTS NEEDED FOR 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
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 the 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. But a regular 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. DO NOT remove the lid while cooking.
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.
CRAVING MORE DELICIOUS RECIPES?
Crock Pot Mississippi Pot Roast (+Video)
- 3 pound chuck roast
- 2 tablespoons olive oil or vegetable oil
- salt and pepper, to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- ½ cup (1 stick) salted butter
- 8 peperoncini peppers
- 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. This can also be done in your slow cooker if you have the sear or saute option.
- 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. 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. DO NOT open the lid. It’s tempting but leave it alone!
- After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.
- If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.
- Do not rush this recipe. Do not cook on high. This will only work when cooked slowly on low.
- 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 so only use the real stuff.
- Rump roast or sirloin tip will also work in this recipe.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: April 2015
Updated & republished: March 2022