Crockpot Mississippi Pot Roast
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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.
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Mississippi Pot Roast (Crockpot)
Equipment
Ingredients
- 5 pounds boneless chuck roast, trimmed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon vegetable oil
- 5 garlic cloves, peeled
- 1 1/2 cups reduced sodium beef stock
- 1/3 cup pepperoncini juice
- 2 tablespoons reduced sodium soy sauce
- 3 tablespoons dry minced onion
- 1 tablespoon beef bouillon powder
- 2 teaspoons dried parsley
- 1 teaspoon 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 unsalted butter
- 1/4 cup all purpose flour
- 2 cups beef juices from the slow cooker
Instructions
- SEASON: the roast. Sprinkle 1 teaspoon onion powder, 1 teaspoon garlic powder, and ½ teaspoon black pepper evenly over the 5 pound chuck roast and rub to coat.
- SEAR: the roast. Heat 1 tablespoon vegetable oil in a large cast iron skillet over high heat. Sear the roast on all sides until browned. Transfer to a 6 to 7 quart slow cooker.
- ADD: the garlic cloves by tucking them into natural crevices or seams of fat. Add carrots around the roast if using.
- POUR: in 1 ½ cups beef stock, ⅓ cup pepperoncini juice, and 2 tablespoons soy sauce. STIR in 3 tablespoons dry minced onion, 1 tablespoon beef bouillon powder, 2 teaspoons dried parsley, 1 teaspoon dried chives, 1 teaspoon dried dill, ½ teaspoon dried oregano, and 1 bay leaf. Add 6 whole pepperoncini.
- COOK: on low for 8 to 10 hours, or on high for 4 to 6 hours, until the roast is very tender and pulls apart easily.
- SHRED: lightly. Use tongs to break the roast into large pieces. Cook on low for 30 minutes so the meat absorbs the juices. Remove the roast to a cutting board and shred fully.
- PREPARE: the gravy. Melt ¼ cup unsalted butter in a saucepan over medium heat. Whisk in ¼ cup flour to make a roux. Cook 1 to 2 minutes until lightly golden. Slowly whisk in 2 cups hot beef juices from the slow cooker. Simmer until thickened. Add a splash of stock if needed to thin.
- SERVE: the shredded pot roast with gravy over mashed potatoes, noodles, or rice. Serve whole pepperoncini on the side or discard.
Donna’s Notes
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.
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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!