How to make Mississippi Pot Roast in a Slow Cooker?

Making Mississippi Pot Roast is quite simple. There is almost little preparation required for an amazingly delicious, melt-in-your-mouth roast meal with only 5 ingredients in the slow cooker.

The ultimate comfort food is this dish served over mashed potatoes with slow cooker liquids!

Mississippi Pot Roast: What is it?

It only takes five minutes to prepare! Who would have guessed that a cheap cut of beef, some straightforward ingredients, and some slow cooking could produce such a delicate, flavorful, one-pot meal? Perfect for allowing visitors to assist themselves during a party or potluck! About this roast and how it ended up in the New York Times, there is a funny tale!

INGREDIENTS

BEEF Although I brown the meat first to add flavor, you can skip this step if you’re in a rush before work.

MIX RANCH & AU JUS Since I always have homemade ranch mix on hand, I use it in this dish the most frequently. In this recipe, regular or reduced-sodium au jus or gravy mix works great!

SPICES PEPPERONCINI The meat is extremely soft because of the salt from the pepper brine and the peppers’ flavorful juice! Although you’d think it would make the dish spicy, it doesn’t.

BUTTER because butter makes everything great. It simply is.

The ideal beef cut to use

The benefit of making a Mississippi mud pot roast is that you may use a cheap meat cut, such as a chuck roast, pot roast, or even a hog roast.

Maintain the same seasonings and cook it in the crockpot “low and slow” for amazingly juicy results! Cooking on high is acceptable as well, but make sure to cut the cooking time in half to prevent overcooking.

Mississippi Pot Roast Recipe

I would claim that preparing this is as simple as 1, 2, but there aren’t even 3 steps. Just 2. This pot roast, which was slow-cooked in the crockpot all day, is juicy, tender, and scrumptious!

1. Place the roast in the bottom of the slow cooker after browning.
2. Cook the mixture with the additional ingredients until fork soft.

I cut the steak into pieces and add it to the slow cooker’s liquids. All there is to it is that! Serve with handmade garlic bread to sop up every last bit of sauce over mashed potatoes, along with a side salad and a side of the dish!

How to Use Up Extra Mississippi Pot Roast

Because all of the flavors have had time to meld together, the leftover Mississippi pot roast is even delicious.

• Sandwich: For lunch the next day, leftover pot roast makes excellent sandwiches.
• Soup: For a hearty soup, chop up the leftover pot roast and boil it in a broth with potatoes, carrots, and onions. Add some handmade dumplings on top, and you have a second meal for the day!

Pot Roast

Your meal rotation will include Mississippi pot roast all year long, whether you prepare it in the oven or a CrockPot.

Ingredients

• 4 pounds chuck roast or pot roast
• 1 packet ranch mix
• 1 packet au jus mix or brown gravy mix, low sodium
• 6 pepperoncini peppers plus ½ cup juice
• ¼ cup butter

Instructions

1. Over medium-high heat, brown the roast in a skillet, for about 5 minutes per side.
2. In the bottom of a slow cooker, add the roast and pepperoncini liquid. Add some ranch dressing and gravy mix.
3. Butter slices and peppers should be placed on top of the slow cooker.
4. 8 to 10 hours on low, or until fork tender.
5. Serve over mashed potatoes, please.

Notes

This may be cooked on high for 4-6 hours, but if you have the time, I recommend cooking it on low for a soft, buttery roast.

Your roast probably needs additional time if you check it early and it’s tough. The cook time for this dish will increase if the slow cooker is opened frequently.

Nutrition information

Calories: 481 | Carbohydrates: 4g | Protein: 44g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 668mg | Potassium: 772mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 5mg