Crock Pot Mississippi Pot Roast

Crock Pot Mississippi Pot Roast

Crock Pot Mississippi Pot Roast

Where has this pot roast been all my life? Holy cow this Mississippi Pot Roast is amazingly tender and flavorful. I think I am now a huge fan of Mississippi Pot Roast! The meat comes out so buttery and incredibly delicious!

FREQUENTLY ASKED QUESTIONS

Are this meal keto and low-carb diet-friendly?

It is certainly not “carb-free” but it is low in carbohydrates. You can serve the meat by itself or over cauliflower rice.

Can I cook this on a high setting?

No. The meat comes out so tender and battery by cooking it low and slow in the crockpot. Cooking it too quickly will result in a tough cut of meat that doesn’t shred easily.

What is the best way to serve this pot roast?

One reader suggested that it is delicious on hard rolls with melted provolone or mozzarella cheese. I can tell you, we had a small amount leftover so I ate it on a sub roll the following day for lunch with a slice of mozzarella cheese on top and some sliced pepperoncini peppers and it was heavenly

Do I have to use packet seasonings?

Of course not! Try making your own HOMEMADE RANCH SEASONING and your own HOMEMADE DRY ONION SOUP MIX.

Can I use margarine instead of real butter?

It’s not recommended. The butter adds a lot of flavor to this. Margarine is basically oil.

What can I serve with pot roast?

I love Mississippi Pot Roast served with my MILLION DOLLAR MASHED POTATOES. The flavors go perfectly with each other. Or, if you’d like to try an Instant Pot recipe, then definitely make my GARLIC MASHED POTATOES. And you gotta have some BUTTER DIP BISCUITS

INGREDIENTS NEEDED:

  • chuck roast
  • olive oil (or vegetable oil)
  • salt and pepper
  • ranch dressing mix
  • onion soup mix
  • salted butter
  • peperoncini peppers

HOW TO MAKE MISSISSIPPI POT ROAST:

Heat up a large skillet on high. Add oil to the hot skillet. You want it really hot here to brown or “sear” the beef quickly. Note: I have one of those nifty new Ninja slow cookers that have a “stovetop” option, which means I can brown the meat all right in my crockpot and not dirty up any other dishes. However, if you are in a rush, just skip the browning step altogether.

Take a paper towel and make sure you dry both sides of the pot roast (drying the meat helps it brown easier.) Then season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2-3 minutes until it is golden brown. The browning of the outside of the meat just adds flavor. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.

Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mix over pot roast. Top with a stick of butter. Then place peppers on and around the roast.

Note: This butter is a Kerrygold garlic & herb butter. The sticks were on sale at Kroger so I had picked up a bunch. That was the first time I had ever seen the butter in sticks. I absolutely LOVE Kerrygold butter. Irish butter just can’t be beaten in terms of flavor. Must be that yummy Irish grass. But a regular ole stick of salted butter (not margarine) will still work perfectly in this. Cover and cook on low for 8 hours. You don’t add any other liquid to this. The meat will create its own juices as it cooks. Just cover and let it do its’ thing.

And voila! It smells AMAZING as it cooks and it looks heavenly!

Now all you need to do is take two forks and start shredding the meat. Discard any big fatty pieces. If you want, you can cut up the peppers and stir those into the meat mixture. I ate mine with the peppers but didn’t cut them up into the meat to serve.

Serve on mashed potatoes, rice, or on a roll with a slice of provolone or mozzarella cheese.

Crock Pot Mississippi Pot Roast

Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini.

  • 1 3 lb chuck roast
  • 2 tbsp olive oil or vegetable oil
  • salt & pepper to taste
  • 1 packet ranch dressing mix
  • 1 packet dry onion soup mix
  • ½ cup salted butter 1 stick
  • 8 peperoncini peppers
  1. Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly.

  2. Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast.

  3. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.

  4. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.

  5. Top with a stick of butter then place peppers on and around roast.

  6. Cover and cook on low for 8 hours.

  7. Take two forks and start shredding the meat. Discard any big fatty pieces.

  8. Then serve!

Nutrition

  1. Calories: 214kcal | Carbohydrates: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 1054mg | Potassium: 76mg | Vitamin A: 520IU | Vitamin C: 11.2mg | Calcium: 15mg | Iron: 0.1mg

  • You can skip the browning step if you are in a rush, or just don’t feel like it.
  • If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.
  • One reader suggested that it is delicious on hard rolls with melted provolone or mozzarella cheese. I can tell you, we had a small amount leftover so I ate it on a sub roll the following day for lunch with a slice of mozzarella cheese on top and some sliced pepperoncini peppers and it was heavenly.
  • If you are sensitive to sodium, you could use unsalted butter for this. Be sure to use butter and not margarine. Margarine is basically oil. We did not find this recipe salty at all if you use this exact recipe but be sure to adjust to your preferences.
Main Course
American
Mississippi Pot Roast

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