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About This Recipe
If you’re looking for your next favorite meal, you have to try this easy Mississippi Pot Roast! It’s SO incredibly simple to make but delivers the most delicious, juicy, flavorful, tender meat. My family loves this one and I know yours will too!
Oh, and did I mention it’s a dump it and forget it type of meal? Seriously, it takes less than 10 minutes to dump everything into the crockpot then you come back 7-8 hours and BAM, dinner is served!
If you’ve never had a Mississippi Pot Roast, it’s like a tangy, rich cousin of traditional pot roasts. The ranch seasoning and pepperoncini combine to give this roast a burst of flavorful that will definitely keep you coming back for more. I love to enjoy this pot roast with a side of my creamy garlic mashed potatoes, over rice or egg noodles. You can also crisp it up and enjoy in a tasty sandwich or tacos!
Why You’ll Love This Mississippi Pot Roast Recipe
- Incredible flavor with minimal effort: Just a handful of simple ingredients, 10 minutes of prep time and then let your slow cooker do all the work.
- Melt-in-your-mouth tender: The roast cooks low and slow until it practically falls apart with a fork.
- Versatile: Serve it over garlic mashed potatoes, noodles, rice, or in sandwiches, tacos, or bowls.
- Family favorite: A great recipe that is both kid and husband-approved. This flavorful pot roast will satisfy even the pickiest of eaters.
- One-pot wonder: All you need is one dish and that’s it! Just set it and forget it.x
- Roast: Choose a top round roast for a leaner option or use a chuck roast for extra tenderness. Both cuts will absorb flavor well and become fall-apart tender after slow cooking.
- Beef broth: Helps to add savory flavor and keeps the roast moist and flavorful as it cooks. I like to use the low-sodium beef broth option to control the saltiness and less sodium, but regular works fine too.
- Garlic: Fresh minced or frozen garlic cubes both work.
- Ranch seasoning mix: The ranch seasoning gives the Mississippi Pot Roast its signature zesty taste. Use a store-bought packet or a homemade version if preferred. Just make sure to use the packet of ranch seasoning mix (not the dip) if using store-bought.
- Butter: I prefer to use unsalted butter since you’ll already be getting some saltiness from the beef broth and ranch seasoning.
- Pepperoncini peppers: These mild, tangy peppers add a slight kick and freshness to the rich roast. Use whole peppers if you plan on pulling them out and discarding before eating or you can use the slices if you want to enjoy as part of the roast.
- Optional for serving: Serve this delicious pot roast with a side of garlic mashed potatoes, egg noodles, white rice, baby potatoes, etc.
- Add veggies: Toss in baby carrots, quartered potatoes, or sliced onions to cook alongside the roast.
- Pork: If you prefer pork over beef, try this recipe with a pork shoulder or pork tenderloin for a leaner option.
- Gluten-free: Use a gluten-free ranch mix (many store-bought versions contain gluten).
- Dairy-free: Use a dairy-free butter and dairy-free ranch seasoning blend (or use a homemade blend of dried parsley, dill, garlic powder, onion powder, and a pinch of salt).
- Low-carb option: Serve over cauliflower rice, zucchini noodles, or spaghetti squash for a low-carb option.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add all ingredients to a Crockpot.
2. Cover and cook on low for 7-8 hours or high for 3-4 hours, or until easily shreddable.
3. Once cooked, shred roast with two forks and toss with remaining juices in Crockpot.
4. Serve with mashed potatoes, egg noodles, rice, etc. and enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or microwave in short intervals. You can add a splash of broth to help keep it moist.
To freeze, let it cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Helpful Tips
- Sear for extra flavor: To make this pot roast even more flavorful, you can sear the roast in a hot skillet for a couple of minutes of each side before adding to the crock pot for even more flavor.
- Trim excess fat: Trimming visible fat (especially if using a chuck roast) can help reduce grease in the final dish and also help make it a leaner, more macro-friendly option.
- Adjust cooking time: Depending on the size of the roast you’re cooking, you may need to adjust the amount of cook time. The roast I used was about 2.3 pounds and took about 7-8 hours to become fork-tender. If using a larger roast, you may need to increase cooking time. The roast is done when it is easily shreddable with two forks. If you are unable to shred the roast, it needs more cooking time.
- Slow cook: If time allows, I recommend cooking this post roast on LOW for 7-8 hours until the meat is fork-tender and easily shreds. Cooking it low and slow helps yield juicier, more flavorful meat, especially if using a leaner cut.
- Crisp the edges: After shredding, you can broil the meat for a few minutes or sear in a hot pan to help the edges get nice and crispy. This is a great option if you want to make a roast beef sandwich!
Can I use a different cut of meat for the Mississippi roast recipe?
Yes! You can use beef chuck roast, brisket, bottom round, beef rump roast, or even pork shoulder. Just note that if you’re using a different cut of meat, the cook times can vary.
Can I cook this roast in the Instant Pot?
Yes! To cook in the Instant Pot or a pressure cooker, place all the ingredients in the cooker and cook on High Pressure for about 60–70 minutes, followed by a natural release. You can also use the sauté function to sear the roast beforehand if desired, without having to dirty another dish.
How do I know when my pot roast is done?
The roast is done when it is easily shredable with two forks. A 2-3 pound roast should take about 7-8 hours to cook on low or 3-4 hours to cook on high. If you’re using a larger beef roast, you may need to increase the cooking time to 8-10 hours. If you are unable to shred the roast easily, it needs more cooking time.
Do I have to sear the roast first?
No, you don’t have to sear the roast first, but it’s a great way to lock in extra flavor and create a caramelized crust.
More Slow Cooker Recipes You’ll Love
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Mississippi Pot Roast
Ingredients
- 2-3 lb. top round roast or chuck roast
- 1/2 cup beef broth (120g)
- 2-3 cloves garlic minced
- 2 Tbsp ranch seasoning mix (14g)
- 1/2 tsp ground black pepper
- 2 Tbsp unsalted butter (28g)
- 6-8 pepperoncini peppers
- Optional for serving: mashed potatoes, egg noodles, rice, etc.
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Instructions
- Add all ingredients to a Crockpot.
- Cover and cook on low for 7-8 hours or high for 3-4 hours, or until easily shreddable.
- Once cooked, shred roast with two forks and toss with remaining juices in Crockpot.
- Serve with mashed potatoes, egg noodles, rice, etc. and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
