Crock Pot Mississippi Pot Roast Recipe

Ingredients

• 30 ml (2 tablespoons)vegetable oil or rapeseed oil
• 1.36–1.81 kg (3–4 lb)beef chuck roast or rump roast
• 28 g (1 oz)dry ranch seasoning
• 28 g (1 oz)dry au jus gravy mix
• ½ of a 454 g (16 oz) jarpepperoncini, with the juice
• 85 g (6 tablespoons), cut into 1-tablespoon piecesbutter

Instructions

1. 1

   Sear the beef

   Heat the oil over medium heat in a heavy frying pan or Dutch oven. Add the roast and sear both sides.

2. 2

   Add the seasonings

   Transfer the roast to a slow cooker. Sprinkle over the ranch seasoning and au jus mix, then pour the pepperoncini and their juice on top. Add no other liquid. Arrange the butter pieces over the roast.

3. 3

   Cook and shred

   Cover and cook on low for about 8 hours or on high for 5 hours. Shred the beef using two forks.

What is Mississippi pot roast?

Mississippi pot roast is a Southern-style slow-cooked beef dish known for its savoury seasoning and sharp, tangy pepperoncini. This version builds its cooking juices from the roast, peppers, seasoning and butter, so there is no need to add extra liquid.

The slow cooker does the long, gentle cooking, while a quick sear gives the beef a browned exterior before it goes in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 536 calories, 57g protein, 4g carbs, 31g fat.

The beef provides most of the protein, while the oil and butter contribute much of the fat; the seasonings account for most of the small amount of carbohydrate. Serve with a generous portion of vegetables alongside your chosen base to round out the meal.

Choosing the beef

Chuck roast: this well-marbled cut becomes tender during a long cook and is easy to pull apart with forks.

Rump roast: it is a leaner alternative listed for this recipe; check that the meat is tender enough to shred before serving.

Why sear the roast first?

Browning both sides in a hot, lightly oiled pan adds a savoury browned surface before the slow cooking begins. Use a heavy frying pan or Dutch oven and turn the roast once each side has seared.

Transfer the beef to the slow cooker after searing; the seasoning and toppings are added there.

Balancing the seasoning

Ranch seasoning and au jus mix provide the savoury base, while the pepperoncini and their juice bring a tangy, briny note. The butter sits on top and melts as the roast cooks.

Use the specified half-jar of peppers and juice, and do not add other cooking liquid.

How to tell when it is ready

Cook the covered roast on low for about 8 hours or on high for 5 hours. Cooking time can vary with the size and shape of the roast, so use the texture as your cue.

The beef is ready to shred when two forks pull it apart easily. If it resists, continue cooking until it reaches that texture.

Serving the pot roast

Mashed potatoes, rice and Amish egg noodles are all suggested serving options. Spoon some of the cooking juices over the beef and your chosen base.

For a more rounded plate, add a vegetable side such as steamed green beans or roasted carrots.

Recipe notes & tips

• Pat the roast dry before searing so its surface can brown.
• Sear both sides of the roast before transferring it to the slow cooker.
• Keep the pepperoncini juice; it is part of the cooking liquid.
• Cut the butter into 1-tablespoon pieces as specified so it is easy to arrange over the roast.
• Shred the beef in the cooker or on a board once two forks pull it apart easily.

Variations

• Use rump roast: choose this listed alternative if you prefer a leaner cut.
• Choose the Dutch oven: use it for searing, as listed in the method.
• Serve over rice: spoon the tender beef and cooking juices over rice.
• Pair with potatoes: serve the roast over mashed potatoes for a hearty meal.
• Use egg noodles: Amish egg noodles are another suggested base for the beef.

Common mistakes to avoid

• Skipping the sear: brown both sides in the hot oil before slow cooking.
• Adding extra liquid: the recipe relies on the roast and pepperoncini juice, so add no other liquid.
• Leaving out the pepper juice: pour the peppers and their juice over the roast.
• Shredding too soon: wait until two forks can pull the beef apart easily.
• Guessing the high setting time: cook for about 5 hours on high, or about 8 hours on low.

How to store

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until piping hot, adding a little of the cooking juices to keep the shredded beef moist. Freeze in an airtight container for up to 3 months and defrost in the fridge before reheating.

Frequently asked questions