Spicy Mississippi Pot Roast

Ingredients

• 1.36 kg (3 lb)beef chuck roast
• 1 packet (or 18 g brown gravy mix)au jus gravy mix
• 28 g (1 oz; 1 packet)ranch seasoning mix
• 113 g (4 oz; 1 stick)unsalted butter
• 355 ml (1½ cups), from a 454 g (16 oz) jarpickled jalapeño peppers in brine

Instructions

1. 1

   Prepare the beef

   Wash the beef and pat it dry. Place it in the slow cooker, then sprinkle over the ranch seasoning mix and au jus gravy mix. Set the cold butter on top and pour in the jalapeño slices with their brine.

2. 2

   Cook the roast

   Cook on High for 4 hours or on Low for 7–8 hours. Let the meat rest for 5 minutes before serving.

What is Mississippi pot roast?

Mississippi pot roast is an American slow-cooked beef dish associated with Mississippi, seasoned here with ranch mix, au jus and pickled jalapeños. This version uses jalapeños rather than pepperoncini, giving the meat a tangy, zippy flavour.

The slow cooker does the long, gentle work, while the beef and seasonings produce a flavourful liquid that can be spooned over the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 338 calories, 26g protein, 2g carbs, 25g fat.

The beef supplies most of the protein, while the butter contributes much of the fat. The seasoning mixes contribute a small amount of carbohydrate, and the recipe contains very little carbohydrate overall; serve it with vegetables and a potato or grain side for a more balanced plate.

The ingredients that shape the flavour

Chuck roast: This cut suits a long cook and becomes tender as it cooks slowly.

Seasoning mixes: Ranch and au jus provide the recipe’s savoury seasoning, so there is no need to add extra salt before cooking.

Jalapeños and brine: The peppers bring tang and a little heat; their brine goes into the cooker too, as directed.

Getting the slow-cooker setup right

Dry beef: Patting the roast dry before it goes into the cooker removes surface moisture and makes it easier for the seasonings to cling.

Layering: Put the roast in first, then scatter the seasoning over it. Add the cold butter on top and finish with the jalapeños and brine.

Choosing a cooking time

High setting: Cook for 4 hours if you are using the High setting specified in the recipe.

Low setting: Allow 7–8 hours on Low. Follow the stated setting and timing, then check that the meat is tender enough to serve; cooking appliances can vary.

Resting and serving

Resting: Leave the cooked meat for 5 minutes before serving, as the recipe directs.

Serving: Spoon some of the cooking liquid over the beef, or use it as a gravy-style sauce. Serve with potatoes, rice or vegetables to make a more rounded plate.

What to expect from the cooking liquid

The butter, seasoning and jalapeño brine combine with the juices released by the beef as it cooks. The result is a savoury, tangy liquid rather than a separately thickened gravy.

If you want to serve it as gravy, spoon it over the meat at the table; the recipe does not include a thickening step.

Recipe notes & tips

• Pat the roast dry before adding the seasoning.
• Keep the jalapeño brine with the slices when adding them to the cooker.
• Use the Low or High setting and timing given in the recipe.
• Let the meat rest for 5 minutes before serving.
• Spoon the cooking liquid over the beef for extra flavour.

Variations

• Milder heat: Use fewer jalapeño slices and add less brine.
• More heat: Add more of the pickled jalapeño slices.
• Brown gravy mix: Use 18 g of brown gravy mix in place of the au jus packet.
• Pepperoncini swap: Use pepperoncini in place of the jalapeños for a different tangy flavour.
• Serve as sandwiches: Shred the cooked beef and spoon it into rolls with a little cooking liquid.

Common mistakes to avoid

• Skipping the drying step: Pat the beef dry before placing it in the slow cooker.
• Leaving out the brine: Add the jalapeños with their brine as the recipe specifies.
• Mixing up the settings: Use 4 hours on High or 7–8 hours on Low.
• Serving straight away: Rest the roast for 5 minutes before serving.
• Expecting thick gravy: The liquid is not thickened in this method; serve it as a savoury cooking sauce.

How to store

Refrigerate leftover beef and cooking liquid in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until steaming hot throughout, adding a little of the stored liquid if needed.

Frequently asked questions