A hearty, flavorful meal that’s amazingly easy to prepare.
How to make Mississippi Pot Roast in the slow cooker.
Gather round, friends, while I tell you all about the legend of Mississippi Pot Roast.
Way back in 2001, or around then, a woman named Robin Farese decided to try cooking a pot roast in her slow cooker with ranch seasoning, au jus gravy mix, pepperoncini, and butter. Her family loved it, so she started teaching the recipe to her friends. Then they taught it to their friends, who shared it on their blogs…and eventually, Mississippi Roast took the Internet by storm.
What made this dish such a hit? Two things. First, it’s amazingly easy to make. Just brown the meat, load it in the pot with all the seasonings, and let the Crockpot do the rest.
And second, it’s delicious – really delicious. As odd as this combination of ingredients sounds, somehow they all come together to produce one of the best pieces of beef you’ll ever put in your mouth. Tender, flavorful, floating in a rich, buttery sauce with a hint of tart pickles and tangy buttermilk.
Don’t believe me? Just try it for yourself and see. With a dish this easy, what have you got to lose?
How to Make Crockpot Mississippi Pot Roast
Directions:
- Season roast with salt and pepper. (go lighter on the salt, since there is a lot of salt in the dry seasoning packets).
- In a large skillet, heat olive oil over a high heat. Quickly brown all sides of the roast (about 1-2 mins per side)
- Place roast in your crockpot. Sprinkle the dry ranch seasoning mix on top of the roast, then sprinkle the dry au jus mix on top of that. Top with a stick of butter (do not slice butter) and place peppers around the side of the roast.
- Cook on low for 8 hours.
- Shred and serve with mashed potatoes.
TOOLS USED FOR THIS CROCKPOT MISSISSIPPI POT ROAST RECIPE:
Slow Cooker: Here is one of my favorite crockpots!
Slow Cooker Liners: Do you love easy clean-up jobs? Give these liners a try.
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Crockpot Mississippi Pot Roast
Ingredients
- 3 pound chuck roast
- 2 TB olive oil
- 1- ounce packet of dry ranch seasoning mix
- 1- ounce packet of dry au jus gravy mix
- 1 Stick of unsalted butter
- 6-8 peperoncini
- salt and pepper to taste
Instructions
- Season roast with salt and pepper. (go lighter on the salt, since there is a lot of salt in the dry seasoning packets)
- In a large skillet, heat olive oil over a high heat. Quickly brown all sides of the roast (about 1-2 mins per side)
- Place roast in your crockpot. Sprinkle the dry ranch seasoning mix on top of the roast, then sprinkle the dry au jus mix on top of that. Top with a stick of butter (do not slice butteand place peppers around the side of the roast.
- Cook on low for 8 hours.
- Shred and serve with mashed potatoes
Video
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Steve Bohne says
This was really tender and delicious. I will add it to my regular weekend meal rotation.
Mary Hodge says
My family loves this roast. I love how easy it is to make. I cook a big roast and it’s ready in just 5 hours.
Hugh Olive says
I made this recipe but found it to be too salty when using the ranch seasoning. The second time I made it I omitted the ranch seasoning and salt and used a rub before I browned it,
Nothing else was changed. Everybody, including my son-in-law raved about how much better it is.
Melanie says
How can I add potatoes and carrots to this?
Corey says
Yes! Sounds like a yummy idea!
Vivian says
My husband is not a fan of salt neither am I.
We are not on a low sodium diet, we just chose not to add extra if we can help it.
I used two table spoons of flour in lieu of the Au jus mix. I used half a packet of onion soup mix and half a packet of ranch mix.
I used 1/4 stick of unsalted butter.
I used 8 of the peppers.
I did use 1 can of beef broth.
It was perfect!
I took the roast out of crock pot, shredded it, the gravy made its self with the flour.
I put h the roast back in stirred it, let it cook an additional 30 minutes.
It melted in your mouth.