Crockpot Mississippi Pot Roast
This post may contain affiliate links. Please read my disclosure policy.
Mississippi Pot Roast is a new southern classic that is zippy, tangy, rich and melt-in-your-mouth addictive! This crockpot roast is a winning dinner recipe!
Table of Contents
Mississippi Pot Roast
Mississippi Pot Roast was made famous by a woman named Robin Chapman. Robin’s friend put her Mississippi Pot Roast recipe in the church cookbook.
Soon bloggers blogged about it, pinned it and eventually it became so popular that the New York Times heralded it as “the roast that owns the internet.”
I didn’t think any roast could rival my Mom’s Pot Roast Recipe, but this Mississippi Pot Roast is giving it a run for its money!
Recipe Video
Be sure to watch the video to see us make the recipe from start to finish! Look for it in the recipe card, at the bottom of this post.
I’ve skipped the prepackaged mixes traditionally found in Mississippi Pot Roast in place of homemade seasonings (so easy!), resulting in an intensity of flavor that can’t be beat.
You can serve the meat with mashed potatoes, egg noodles or rice. Or, make a hearty cheesy hoagie sandwich with melted provolone or mozzarella cheese and serve it with au jus.
Any way you serve it, this Mississippi Pot Roast will have everyone begging for more!
Mississippi Roast Ingredient Notes
- Choose chuck roast that is fresh, bright in color and contains lots of marbling because marbling = flavor and tenderness.
- You can use a 3-5 pound chuck roast because there is enough juices/seasoning to accommodate up to 5 pounds.
- If you use a larger chuck roast, you may need to cut it into two portions to fit into your slow cooker. If so, take care you sear all sides of each portion.
- Use low sodium beef broth and soy sauce, otherwise your pot roast will taste too salty.
Tips and Tricks
- Beef is done when it is fork tender. If it is not fork tender, it simply needs more time to cook. Even just 30 minutes more can make the world of difference between an “okay” roast and a melt-in-your-mouth one.
- Once tender, shred your roast into small sections then let it cook on low for 30 minutes. This allows the crazy flavorful broth to penetrate the meat. This one step will transform your pot roast experience!
- Store any leftovers in an airtight container in the refrigerator. Gravy will thicken upon standing and when refrigerated so whisk in some water before reheating.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Popular Crockpot Meals
Mississippi Pot Roast (Crockpot)
Equipment
Ingredients
- 5 pounds boneless chuck roast, trimmed of excess fat
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 tablespoons vegetable oil
- 5 garlic cloves, peeled
- 1 1/2 cups low sodium beef broth
- 1/3 cup pepperoncini juice, from jar of pepperoncini
- 2 tablespoons reduced sodium soy sauce
- 3 tablespoons dry minced onion
- 1 tablespoon beef bouillon powder
- 2 teaspoons dried parsley
- 1 teaspoons dried chives
- 1 teaspoon dried dill
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 6 whole pepperoncini
- carrots , peeled and cut into thirds (optional)
Gravy
- 1/4 cup butter
- 1/4 cup flour
- 2 cups beef broth from slow cooker
Instructions
- Sprinkle roast evenly all over with onion powder, garlic powder and pepper and rub into roast.
- Heat vegetable oil over high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned and transfer to slow cooker. Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast (optional).
- Add all remaining roast ingredients to slow cooker and give them a stir. Cook on low for 8-10 hours or on high for 4-6 hours OR until roast is tender.
- Once tender, shred roast into small pieces (but don’t completely shred) and continue to cook on low for 30 minutes for the roast to absorb juices. Remove roast pieces to a cutting board and shred (don’t discard slow cooker broth/juices).
Gravy
- Melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth from slow cooker and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)
- Serve roast beef over mashed potatoes, rice, or noodles. Either discard peppers or serve them with beef.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2018.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Looks so good but I am not sure what pepperoncini juice is thank you
It's an Italian item–the juice is in the jar–They are kind of hot peppers but not really hot………….
looks good i am going to try this
Sunday dinner at it’s best! Everyone loves when this is in the crockpot, they smell it all day then eat it all evening 🙂 What a wonderful roast recipe!