Crock Pot Mississippi Pot Roast

“This Crock Pot Mississippi Pot Roast recipe is a savory delight that combines tender chuck roast with zesty flavors of ranch seasoning, brown gravy, butter, and tangy peperoncini peppers. Slow-cooked to perfection in a crock pot, this dish is not only easy to prepare but promises melt-in-your-mouth tenderness and rich, flavorful juices.

Perfect for a comforting family dinner or a no-fuss meal for a gathering, it’s a beloved favorite that requires minimal effort for maximum taste.”

How to make Crock Pot Mississippi Pot Roast

Ingredients:

4 lb. chuck roast

1 oz. ranch packet

.87 oz. brown gravy packet

1/2 cup unsalted butter

10 or more peperoncini peppers,

1/4 cup peperoncini juice, (optional but adds more tanginess and flavor)

Instructions:

Add the roast to the slow cooker. You can brown the meat in a skillet on the stovetop if desired but I do not.

Add the ranch packet and brown gravy packet on top of the roast.

Add the stick of butter, peppers and pepper juice.

Cover and cook on LOW for 8-10 hours or HIGH for 6-7 hours. Do not open the lid while the roast cooks.

Shred with two forks right in the slow cooker. Remove any fatty pieces.

Notes:

Ingredients: The recipe calls for a 4 lb. chuck roast, which is a flavorful cut suitable for slow cooking. It’s seasoned with a ranch packet and a brown gravy packet for added depth. The inclusion of unsalted butter, peperoncini peppers, and peperoncini juice enhances the tanginess and richness of the dish.

Preparation: The chuck roast is placed directly into the slow cooker, eliminating the need for browning beforehand, although it can be browned in a skillet if preferred. This step can enhance the flavor and texture of the meat.

Flavor profile: The combination of ranch seasoning, brown gravy mix, butter, and tangy peperoncini peppers creates a savory and slightly tangy flavor profile. The butter and peperoncini juice add richness and a hint of acidity that complements the beef.

Cooking method: Cooking on low heat for 8-10 hours or high heat for 6-7 hours allows the roast to become tender and juicy as it slowly absorbs the flavors from the seasonings and peppers. It’s important not to open the lid during cooking to maintain the temperature and prevent moisture loss.

Shredding: After cooking, the roast is shredded directly in the slow cooker using two forks. This step helps distribute the flavors evenly throughout the meat and allows any remaining fatty pieces to be easily removed.

Serving: Once shredded, the Mississippi Pot Roast can be served directly from the slow cooker, ensuring it stays warm and flavorful. It pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious juices.

Variations: Some variations of this recipe may include adjusting the amount of peperoncini peppers or juice based on personal preference for spiciness or tanginess. Additionally, some cooks may add other seasonings or vegetables to customize the flavor to their liking.

Make-ahead: This dish is suitable for making ahead of time, as it can be reheated easily without compromising its taste or texture. It also freezes well, making it a convenient option for meal prep.

Family favorite: Mississippi Pot Roast is a popular comfort food dish loved for its simplicity and robust flavors. It’s a versatile recipe that can be adapted to different tastes while remaining satisfying and hearty.

Leftovers: Leftover Mississippi Pot Roast can be stored in the refrigerator for a few days or frozen for longer storage. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to retain moisture.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Calories: 590 kcal | Total Fat: 43.5 g | Saturated Fat: 21.8 g | Trans Fat: 1.6 g | Cholesterol: 188 mg | Sodium: 1305 mg | Total Carbohydrates: 5.7 g | Dietary Fiber: 0.4 g | Sugars: 0.7 g | Protein: 43.4 g

Frequently Asked Questions:

Can I use a different cut of meat instead of chuck roast?

Chuck roast is ideal for this recipe due to its marbling and tenderness when slow-cooked.

You can use other cuts like bottom round or rump roast, but they may not be as tender.

Do I need to brown the meat before placing it in the slow cooker?

Browning the meat can enhance flavor by caramelizing the surface, but it’s optional in this recipe. It’s up to your preference.

What if I can’t find peperoncini peppers?

Peperoncini peppers contribute tanginess and flavor, but if unavailable, you can substitute with mild banana peppers or omit them entirely for a milder taste.

Can I adjust the amount of butter used?

Yes, you can adjust the amount of butter based on your dietary preferences.

Using less butter will reduce the richness of the dish.

Is the peperoncini juice necessary?

The peperoncini juice adds tanginess and flavor to the roast.

It’s optional, but recommended for authentic Mississippi Pot Roast flavor.

Can I cook this recipe on high heat for a shorter time?

Yes, cooking on HIGH for 4-5 hours is an option, but a longer, slower cook on LOW enhances tenderness and flavor.

Should I remove the seeds from the peperoncini peppers?

It’s not necessary to remove the seeds from peperoncini peppers unless you prefer a milder taste.

The seeds contribute to the overall flavor profile.

How do I store leftovers of Mississippi Pot Roast?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently in a microwave or on the stovetop.

What side dishes go well with Mississippi Pot Roast?

Mashed potatoes, rice, or roasted vegetables complement the flavors of the pot roast.

The gravy from the roast is excellent over these sides.

Can I freeze Mississippi Pot Roast?

Yes, you can freeze the cooked pot roast for up to 3 months.

Thaw overnight in the refrigerator before reheating.