This Mississippi Pot Roast is made in the crockpot. This roast recipe is loaded with flavor and comes out tender and juicy every time. It's the perfect beef pot roast recipe to pile on a mini slider bun or atop mashed potatoes. You are going to love this easy dump and go crockpot recipe.
Jump to:
- Mississippi Pot Roast Crock Pot
- What do you eat with Mississippi Pot Roast?
- Original Mississippi Roast Recipe
- What cut of meat makes the best pot roast?
- How do I know when my roast is done cooking?
- Ingredients in Mississippi Pot Roast
- How to Make Mississippi Pot Roast
- Mississippi Pot Roast {Easy Crockpot Recipe}
Mississippi Pot Roast Crock Pot
This beef roast recipe is fantastic. It is an easily shreddable, perfectly moist and loaded with flavor-- beef roast recipe.
You can definitely make this recipe with your favorite beef roast, just about any cut will do. It works great with a rump roast, sirloin roast, chuck roast, or round roast.
There are a lot of seasonings to make this amazing flavor combination and even a few pats of butter to make it extra moist and delicious.
What do you eat with Mississippi Pot Roast?
This roast recipe is super versatile. It works great as a main dish, on mini slider buns, or on something like these Gruyere Mashed Potatoes.
You can also whip up some Roasted Potatoes with Herbs, and scalloped potatoes are always a hit too. If you need some veggie inspiration, this roasted broccoli is always good and these lemon and garlic green beans are the perfect addition too.
If you love a great dump and go pot roast recipe, be sure to check out my recipe for Pork Mississippi Roast and the best Classic Pot Roast, the Best Rump Roast ever!
Original Mississippi Roast Recipe
The origin of the Mississippi Pot Roast can be traced straight back to Ripley, Mississippi. Resident Robin Chapman, who adapted a recipe given to her in the 1990s eventually became so popular that the New York Times declared it as "the roast that owns the internet."
Yeah, we're not joking when we tell you it's THAT good!
What cut of meat makes the best pot roast?
The tougher cuts of meat work best for pot roast. The lean cuts with lots of connective tissue and little fat. These cuts of meat come from the big muscly parts of the animal. These cuts of meat come from the rump or shoulders of the animal. These are the cuts of meat that would be really tough and impossible to chew if you grilled it or gave it a quick sear.
When making a roast, it's all about time and temperature. This low and slow process is really what makes a great pot roast.
When cooked on a low temperature, 325 degrees in a conventional oven or in a crockpot, the high amount of collagen in tough cuts eventually breaks down into gelatin, tenderizing the meat, making it moist and tender. This process also makes for the most amazing start to a velvety smooth gravy.
The following cuts of meat will all make a fine pot roast:
- Chuck Roast: From the front portion of the animal. (Look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm. All these roasts work great for this low and slow process.
- Round Roast: This works great for this recipe and is usually one of the more less expensive cuts of meat.
- Tri-Tip: This is a fantastic roast but more on the expensive side.
- Tenderloin Roast: This is the most tender cut of roast but not a necessary expense for this recipe. It tends to be more expensive than most of the other roasts.
To be honest, I'd find a lean roast, one that doesn't have a slab of fat on it or a huge vein running down the middle of it. With the ingredients in this recipe, with the added fat and all the spices, a leaner and less expensive cut of meat will work great.
How do I know when my roast is done cooking?
What you need to know about cooking ANY large piece of meat in the crockpot is YOU HAVE TO LET IT COOK LONG ENOUGH. Unlike any other kind of cooking – almost – the meat will get more tender the longer you cook it in the crockpot. When the roast is done you should be able to easily shred it with two forks.
If the roast is tough and not able to shred, it's not done. Eventually, the connective tissues in the roast will melt away and the roast will become shreddable.
Be sure to give yourself enough time for the roast to cook. It's much easier to keep a roast warm in the crockpot than it is to speed up the cooking process by a couple of hours when you have a bunch of hungry family members waiting to eat.
Every roast will become shreddable. If your roast isn't shredding, you haven't cooked it long enough. There is a sweet spot however between shreddable beef and beef that disintegrates in your mouth--overcooked roast.
You want to watch your beef, check on it every 30-60 minutes when you think it might be done. If your roast is done but you aren't quite ready for your family dinner, just turn the roast on low to keep it warm until you're ready to shred it/make gravy.
Ingredients in Mississippi Pot Roast
Beef Roast: 3-5 pound beef roast without a slab of fat on the bottom or a big vein running through it.
5-6 Pepperonchinis plus 3T of Juice: You can find these in the condiment section of the supermarket. Any of the bottled varieties will work.
Butter: Salted or unsalted butter will work great. This is to add some fat and moisture back into the meat. The cut of meat typically used for this recipe is a lean cut of meat.
Ranch Seasoning: You can find a big spice container size of ranch seasoning in most stores. You can also use the ranch seasoning from a packet.
Au Jus Seasoning: You can find this in the seasoning or spice aisle of the supermarket. If you can't find au jus seasoning, you can use this...
- 4 tablespoons beef stock powder.
- 4 teaspoons onion powder.
- 2 teaspoons dried parsley.
- ¼ teaspoon black pepper.
- ¼ teaspoon garlic powder.
- 4 tablespoons corn starch.
How to Make Mississippi Pot Roast
Place your roast in the crockpot. Add your ranch dressing mix and au jus seasoning to all sides of the roast. Add the pepperoncini's and the butter. Cook on high for about 4 hours or on low for 6-7 hours or until the meat is easily shreddable.
Mississippi Pot Roast {Easy Crockpot Recipe}
Ingredients
- 1 3-5 lb Beef Roast Rump Roast, Sirloin, Chuck, Round, Tenderloin, or Tri Tip Roast work great.
- 5-6 med
Pepperonchinis
plus 3 Tablespoons of juice - ¼ cup Butter cut into 1 Tablespoon slices
- 1 package Ranch Seasoning or 1 ½ T Bulk Ranch Seasoning
- 1 package Au Jus Seasoning Found in the seasonings aisle at the supermarket
Instructions
- Place your roast in the crockpot.
- Add your ranch dressing mix and au jus seasoning to all sides of the roast
- Add the pepperoncini's, pepperoncini liquid and the butter.
- Cook on high for about 4 hours or on low for 6-7 hours or until the meat is easily shreddable.
Nutrition
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This Mississippi Pot Roast is made in the crockpot. This roast recipe is loaded with flavor and comes out tender and juicy every time. You are going to love this easy dump and go crockpot recipe. It's the perfect pot roast recipe to pile on a mini slider bun or atop mashed potatoes.
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