Oh my goodness, have you ever had Mississippi pot roast? It’s like a warm hug in a bowl! The beauty of making it in a crockpot is that you can set it and forget it, letting the flavors meld together while you go about your day. Trust me, there’s something magical about the combination of savory beef, zesty ranch, and those delightful pepperoncini peppers. This recipe has a special place in my heart because it’s one of the first meals I mastered when I started cooking. It’s easy enough for a weeknight dinner but impressive enough for guests. Once you try this, you’ll be craving it again and again!
Ingredients List
- 3-4 pounds chuck roast (this cut is perfect for slow cooking and becomes melt-in-your-mouth tender)
- 1 packet ranch dressing mix (adds a burst of flavor that’s simply irresistible)
- 1 packet au jus gravy mix (for that rich, beefy goodness that enhances the roast)
- 1/2 cup unsalted butter (because butter makes everything better, right?)
- 5-6 pepperoncini peppers (these little gems add a delightful tang and a bit of heat)
- 1 cup beef broth (helps keep everything moist and flavorful during cooking)
How to Prepare Mississippi Pot Roast Crockpot
Get ready for a flavor explosion! This Mississippi pot roast is super simple to whip up, and I promise, it’ll fill your kitchen with the most mouthwatering aroma. Let’s dive into the step-by-step process so you can enjoy this deliciousness!
Step-by-Step Instructions
- First, place that beautiful chuck roast right in your crockpot. Don’t be shy; make sure it fits snugly!
- Now, sprinkle the ranch dressing mix all over the roast. This is where the magic begins, so be generous!
- Next, grab that packet of au jus gravy mix and sprinkle it over the roast too. You can never have too much flavor!
- Time for the unsalted butter! Just plop it right on top of the roast. Trust me, it’s going to make everything so creamy and rich.
- Now, take those pepperoncini peppers and scatter them around the roast. They’ll add a lovely tang to the dish.
- Pour in the beef broth. This will keep everything nice and moist as it cooks. Yum!
- Cover the crockpot and set it to cook on low for 8 hours. This is the part where you can just forget about it and let it work its magic!
- Once it’s done, take a fork and shred the meat right in the crockpot. It should fall apart effortlessly. Serve it up and enjoy!
Why You’ll Love This Recipe
- It’s super easy—just throw everything in the crockpot and let it do the work for you!
- Packed with flavor, thanks to the ranch dressing and pepperoncini peppers.
- Perfectly tender and juicy meat that practically melts in your mouth.
- Gluten-free, making it a great option for those with dietary restrictions.
- Great for meal prep—make a big batch and enjoy it throughout the week!
- A crowd-pleaser that’s sure to impress family and friends at any dinner gathering.
- Versatile for serving—enjoy it on its own, over mashed potatoes, or in a sandwich!
Tips for Success
Getting the perfect Mississippi pot roast in your crockpot is all about a few simple tricks! Here are my go-to tips to ensure it turns out delicious every time:
- Choose the right cut: Go for a good quality chuck roast. It’s marbled with fat, which means it’ll stay juicy and tender during the long cooking process.
- Don’t skip the butter: I know it sounds indulgent, but that half cup of unsalted butter really takes this roast to the next level. It adds a luxurious creaminess that you won’t want to miss!
- Adjust pepperoncini to your taste: If you’re not a fan of heat, feel free to use fewer peppers. On the flip side, if you love a good kick, toss in a few more!
- Let it rest: After shredding the meat, let it sit in the juices for a bit before serving. This allows the flavors to soak in even more, making every bite oh-so-tasty.
- Pair wisely: This roast is fabulous with mashed potatoes, but don’t forget about rice or even a crusty bread to soak up those delicious juices!
- Make it ahead: This dish is perfect for meal prepping. Make a big batch and enjoy it throughout the week. It reheats beautifully!
- Experiment with spices: Feel free to add your favorite spices or herbs, like garlic powder or thyme, for an extra layer of flavor. Just remember to keep it balanced!
Variations
If you’re feeling adventurous, there are so many fun ways to mix up your Mississippi pot roast in the crockpot! Here are some of my favorite variations to keep things exciting:
- Add Veggies: Toss in some chopped carrots, potatoes, or onions with your roast. They’ll soak up all that delicious flavor and add a hearty touch to your meal.
- Change the Spice: Want a little heat? Try adding a few sliced jalapeños or a dash of cayenne pepper. For a milder flavor, you could use sweet peppers instead.
- Swap the Meat: While chuck roast is a classic, you can also use brisket or even a pork shoulder for a different twist. Each will bring its own unique flavor to the dish!
- Herb It Up: Experiment with adding fresh herbs like thyme or rosemary. They’ll bring a lovely aroma and fresh flavor that pairs beautifully with the savory meat.
- BBQ Style: Add a bit of your favorite BBQ sauce to the broth for a sweet and tangy twist. This gives the roast a delicious barbecue flavor that’s fantastic on sandwiches!
- Italian Flair: Swap out the ranch dressing for Italian dressing mix and add some olives for a zesty Italian-inspired roast. Serve it with some crusty bread and a salad!
These variations will keep your Mississippi pot roast exciting and new every time you make it. Get creative and find your own perfect combo!
Storage & Reheating Instructions
Leftovers from your Mississippi pot roast are a treasure! Here’s how to store and reheat them to keep all that deliciousness intact:
- Storing: Once your roast has cooled, transfer it to an airtight container. I like to include some of the juices to keep the meat moist. You can store it in the refrigerator for up to 4 days.
- Freezing: If you want to save it for later, this dish freezes beautifully! Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight.
Reheating: The best way to reheat your Mississippi pot roast is on the stovetop or in the microwave:
- Stovetop: Place the desired amount in a saucepan over low heat. Add a splash of beef broth or water to keep it from drying out. Stir occasionally until heated through.
- Microwave: Transfer your portion to a microwave-safe dish, cover it with a damp paper towel, and heat in 1-minute intervals, stirring in between, until it’s warmed all the way through.
Just remember, you want that roast to be nice and warm, but not overcooked again! Enjoy every last bite of this comforting dish!
Nutritional Information
Now, let’s talk about the nutrition of this delicious Mississippi pot roast! Each serving is packed with flavor and a good balance of nutrients, making it not only tasty but satisfying too. Here’s the estimated breakdown per serving:
- Calories: 450
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 900mg
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 1g
- Protein: 40g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use and portion sizes. But don’t worry, you’re still getting a hearty, fulfilling meal that’s perfect for any occasion!
FAQ Section
Can I make Mississippi pot roast in an Instant Pot?
Yes, you can! Just use the sauté function to brown the roast first, then follow the same steps with the seasoning and broth. Cook on high pressure for about 60 minutes, and let it naturally release for the best results.
How do I know when the roast is done?
Your Mississippi pot roast is done when it easily shreds with a fork. It should be tender and juicy after about 8 hours on low in the crockpot.
Can I use other cuts of meat?
Absolutely! While chuck roast is the classic choice, you can also use brisket or pork shoulder. Just keep in mind that cooking times may vary slightly.
What can I serve with Mississippi pot roast?
You can serve it over mashed potatoes, rice, or even in a sandwich. It’s versatile and pairs well with a variety of sides!
Can I adjust the spice level?
Definitely! Feel free to add more or fewer pepperoncini peppers based on your heat preference. You can even swap them for milder peppers if you like.
Mississippi Pot Roast Crockpot: 7 Comforting Reasons to Love It
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Mississippi pot roast made in a crockpot.
Ingredients
- 3–4 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 5–6 pepperoncini peppers
- 1 cup beef broth
Instructions
- Place the chuck roast in the crockpot.
- Sprinkle ranch dressing mix and au jus gravy mix over the roast.
- Add the unsalted butter on top of the roast.
- Place pepperoncini peppers around the roast.
- Pour beef broth into the crockpot.
- Cover and cook on low for 8 hours or until tender.
- Shred the meat and serve.
Notes
- Adjust the amount of pepperoncini to taste.
- Serve with mashed potatoes or rice.
- This dish can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
Keywords: mississippi pot roast crockpot
