Best Mississippi Pot Roast
This might be the simplest, fastest, most comforting, and best-tasting pot roast recipe ever! The tender meat practically melts under your fork and the buttery sauce has the right amount of kick and tang from pepperoncini peppers. Nothing beats this 5-ingredient magical recipe!
Variations:
- Use garlic butter instead of regular butter for added flavor
- If you like it spicy, use pickled jalapenos instead of pepperoncini
- Throw in some veggies like cubed carrots and potatoes for a full meal
- Add a splash of white wine for a richer sauce
Make Ahead Instructions
This recipe takes 8 hours to make on the low setting of your slow cooker so it’s the perfect recipe to make ahead.
You can plug it in at night and have it ready in the morning, or do it in the morning and have it ready when you get back!
Store Mississippi Pot Roast
Let the roast cool down completely and place it in an airtight container. Store it in the fridge for up to 4 days. Reheat in the microwave for ease.
Freeze Mississippi Pot Roast
You can freeze the roast for up to 3 months after you let it cool down completely and store it in a freezer bag or airtight container.
Let it thaw in the fridge overnight and reheat in the microwave.
Best Mississippi Pot Roast
Ingredients
- 3 lb chuck roast
- 1 packet ranch dressing
- 1 packet dry onion soup mix
- 1 stick (½ cup) salted butter
- 8-10 pepperoncini peppers
Instructions
- Place the roast in the pot of your slow cooker. You can sear it in a hot skillet beforehand, but I find the flavor in this particular case is not really affected by this step.
- Sprinkle the ranch dressing and onion soup mix over the roast
- Add the butter and pepperoncini on top, place the lid on, turn the setting to low, and cook for 8 hours.
- When done cooking, shred the meat using two forks. Discard any fat pieces and serve while hot!
Nutrition
FAQ About Mississippi Pot Roast
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1. Do I Really Have to Sear the Roast Before Slow Cooking? You don’t have to. I have found this recipe is really tasty without having to sear the meat, and since you don’t add any liquid, the meat does create a crust. But, if you have time, by all means, do it!
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2. Can I Cook it on HIGH Instead of LOW to Speed Things Up? It’s not recommended! Low and slow produce the best result for tender and juicy pot roast. If you cook it on high, the roast might not be as tender.
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3. I Don’t Have Pepperoncini Peppers. Can I Substitute Something Else? Absolutely! You can use banana peppers for a slightly sweeter but still tangy kick, or use pickled jalapenos if you like some heat!
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4. What If I Don’t Have Dry Onion Soup Mix? You can use au jus gravy mix instead or even make your own mixture by using onion powder, garlic powder, beef bouillon, and dried parsley.
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5. Can I Throw in Veggies to Make it a Full Meal? That is a great idea! Throw in carrots, potatoes, and pearl onions cut into big chunks into the bottom of the slow cooking before adding the roast.
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6. Do I Need to Add Extra Liquid? No, you don’t! The butter, peppers, and natural juices of the meat create the perfect amount of liquid to make a buttery sauce that’s not overly thin. If you like more sauce or a thinner sauce, you can add a splash of beef broth.
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7. Can I Use a Different Cut of Beef? Yes, you can use brisket or bottom round, but they might not be as tender. Chuck roast has the right amount of marbling (fat) to create a tender roast.
TIPS for making the Best Mississippi Pot Roast
- Sear for MAXIMUM flavor: while not indispensable, searing the meat prior to placing it in the slow cooker produces a nice crust that adds color and depth of flavor.
- Go for UNSALTED butter: if you’re watching your sodium intake. The ranch dressing and onion soup already have some salt.
- A Splash of Pepperoncini Juice = Magic: adds tang to the sauce! ¼ cup of the pepperoncini juice will make a big difference that counterbalances the creamy butter flavor.
- Make Your Own Seasoning Blend: if you’re not a fan of pre-packaged food, make your own mixes with garlic powder, onion powder, dried parsley, dill, and a little beef bouillon!
- Don’t Touch the Lid!: to keep the moisture and heat inside for the most tender meat!
- Serve it Up Like a Pro: over freshly made creamy mashed potatoes, buttered egg noodles, or freshly steamed fluffy rice to soak up all that delicious buttery sauce! For a low-carb meal serve it over cauliflower rice or mashed turnips.
- Make the Gravy Even Better: remove the roast and peppers, strain the juices, and mix them with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water). Simmer the gravy for a few minutes until thickened and drizzle it over the roast!
