Mississippi Pot Roast

This mouthwatering good Slow Cooker Mississippi Pot Roast is made with five simple ingredients and less than ten minutes of prep time. This well seasoned melt-in your mouth dish is one of our favorite roast beef recipes. I love to serve it with creamy mashed potatoes or Amish egg noodles. It also makes great sandwiches with the zesty taste of fall-apart seasoned beef.

Life is just very busy. There are just not enough hours in the day to complete everything you would like to get done. Every family needs a handful or more recipes they can throw in the slow cooker in the morning and forget about it till supper time. Come evening time your house is full of some of the best aromas and dinner is prepared and ready to put on the table.

How do you make Slow Cooker Mississippi Pot Roast?

First, start by browning your chuck roast in a heavy skillet over medium-high heat with a little bit of vegetable or canola oil. This step is not an absolute must but I do find that it does add flavor to the recipe by caramelizing the meat and searing in the juices.

Then simply place the chuck roast in the slow cooker and sprinkle on the packet of dry ranch dressing mix and the packet of dried au jus mix. Now pour some pepperoncini peppers and their juice over the top. Then place butter cut into tablespoon increments on the top of the roast. Cover and cook on low for about 8 hours or high for 5 hours. Then use two forks to shred the beef.

Recipe notes and helpful tips

• If time allows brown the roast.  It adds a lot of flavor to the dish by caramelizing the meat and searing in the juices.
• This recipe also works well with pork roast and chicken breasts or thighs.
• For a complete meal add quartered Yukon gold potatoes, quartered sweet onions, and carrot chunks about 3 hours after you start the slow cooker on low.
• This recipe can easily be made in a dutch oven. That way you can brown the meat on the stovetop and then add the other ingredients as directed to the Dutch oven over the pot roast.  Cover and place in the oven at 300 degrees for about 4 1/2 – 5 hours or until fork tender.
• This recipe does not need any additional seasoning including salt and pepper. It bakes up well seasoned.
• To make it keto and low carb friendly serve over zoodles, cauliflower rice, or mashed cauliflower.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

What to serve with Mississippi Pot Roast

• Mashed or fried potatoes
• White or brown rice
• Amish egg noodles or pasta
• Creamed Spinach
• Cornbread or French baguettes
• A simple garden salad with a light vinaigrette
• Corn on the cob
• Bourbon Glazed Carrots
• Oven Roasted Garlic and Parmesan Asparagus

Crock Pot Mississippi Pot Roast Recipe