Mississippi Pot Roast – Easy Slow Cooker Chuck Roast Recipe

Why Make This Recipe

Mississippi Pot Roast is a comforting dish that brings warmth and flavor to the table. It’s perfect for family gatherings and can be easily made in a slow cooker. This recipe is simple, tasty, and requires minimal effort, making it a great choice for busy weekdays. The combination of spices, ranch seasoning, and pepperoncini peppers creates a delicious, tender roast that everyone will love.

How to Make Mississippi Pot Roast

Ingredients

• 1.5 lbs (700g) boneless chuck roast
• 1 packet ranch seasoning mix
• 1 packet onion soup mix
• 5 pepperoncini peppers (or more for extra heat)
• 1 cup beef broth

Directions

1. Prepare the Slow Cooker: Place the boneless chuck roast in the slow cooker.
2. Add Seasonings: Sprinkle the ranch seasoning mix and onion soup mix over the roast.
3. Add Peppers: Place the pepperoncini peppers on top of the roast.
4. Pour the Broth: Add the beef broth to the slow cooker, covering the roast.
5. Cook: Cover and cook on low for 6-8 hours or until the meat is tender.
6. Serve: Once done, shred the meat with two forks and mix with the juices from the slow cooker.

How to Serve Mississippi Pot Roast

Mississippi Pot Roast can be served in various ways. You can enjoy it on its own with some mashed potatoes, over rice, or in a sandwich. It also goes well with a side of vegetables for a complete meal. Add some pickles or a fresh salad for a crunchy contrast.

How to Store Mississippi Pot Roast

Leftover Mississippi Pot Roast can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing the shredded meat. Place it in a freezer-safe bag and it can last for up to three months.

Tips to Make Mississippi Pot Roast

• For extra flavor, sear the roast in a pan before placing it in the slow cooker.
• Adjust the number of pepperoncini peppers based on your heat preference.
• Don’t skip the ranch seasoning; it makes a big difference in flavor!
• Let the roast sit for a few minutes after cooking for easier shredding.

Variation

You can make this dish healthier by replacing some of the beef broth with vegetable broth. For a different flavor, try adding vegetables like carrots and potatoes during the cooking process.

FAQs

1. Can I use a different cut of meat?
Yes, you can use a different cut like brisket or round roast, but the cooking time may vary.

2. How spicy is Mississippi Pot Roast?
It has a mild spice level due to the pepperoncini peppers. You can adjust the heat by using fewer peppers or choosing milder varieties.

3. Can I make Mississippi Pot Roast in an Instant Pot?
Yes, you can! Use the sauté function to brown the meat, then cook on high pressure for about 60-90 minutes. Adjust the time based on the size of the roast.

Mississippi Pot Roast

A comforting and flavorful dish that combines a tender roast with ranch seasoning and pepperoncini peppers, perfect for family gatherings and busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1.5 lbs boneless chuck roast Suggested cut of meat for the recipe.
• 1 packet ranch seasoning mix Essential for flavor.
• 1 packet onion soup mix Enhances the flavor profile.
• 5 pieces pepperoncini peppers Adjust quantity for desired heat level.
• 1 cup beef broth Can be replaced with vegetable broth for a lighter option.

Method

 

Preparation

1. Place the boneless chuck roast in the slow cooker.
2. Sprinkle the ranch seasoning mix and onion soup mix over the roast.
3. Place the pepperoncini peppers on top of the roast.
4. Add the beef broth to the slow cooker, covering the roast.

Cooking

1. Cover and cook on low for 6-8 hours or until the meat is tender.
2. Once done, shred the meat with two forks and mix with the juices from the slow cooker.

Notes

For extra flavor, consider searing the roast before placing it in the slow cooker. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to three months.