Mississippi Roast Recipe
To know Mississippi pot roast is to love it. Imagine you've just driven home from work in the snow, and the only thing you can think about is sitting on the couch, watching your favorite show, and eating some good old-fashioned comfort food. You don't feel like cooking today, but luckily, you threw a few things into the crockpot before you left for work this morning, and you have a fantastic meal to enjoy. If that doesn't sound like a win, then we don't know what is!
Recipe developer Christina Musgrave of Tasting With Tina came up with a take on Mississippi roast, and it is a master-class in savory goodness. "The best part of this recipe is how easy it is," she says of the dish. "There are only a few ingredients, and it's so delicious." So, you have something easy to make, affordable, and flavorful thanks to pepperoncini peppers and juice and a lot of tender meat — it doesn't get much better than that.
Gather the ingredients to make Mississippi roast
Now that you have committed to making this Mississippi roast, it's best to make a list of ingredients that you will need. Start with the bulk of the recipe: the meat. Grab a three-pound chuck roast and a little bit of salt and pepper. If you cook regularly, you likely have some at home already. "You could use a rump roast, also known as bottom round roast, instead of chuck roast," Musgrave notes. Then, pick up a few packets of flavoring, including ranch dressing mix and dry onion soup mix. To round out the grocery list, grab some unsalted butter and pepperoncini peppers. You will make use of the pepperoncini juice as well.
Season the roast
So, you've finished your grocery shopping, and now it's time to head to the kitchen. Make sure to have all of the items out in front of you to make your life a little bit easier. Start by standing in front of your chuck roast. Using a paper towel, pat it dry. "I just like to remove excess juices before the crockpot," Musgrave shares of this step. Then, season the meat with salt and pepper. If you want, you can throw the roast on the heat before the crockpot. "You could pre-sear before the crockpot if you wanted to," Musgrave notes.
Add the ingredients to the crockpot
Now, it's time to grab your best friend in the kitchen — the crockpot. We love this because it simply just makes life easier. Go ahead and place the device on your counter, making sure that the space around it is clear. Take off the lid and place the chuck roast in first. Then, sprinkle the ranch dressing mix and the onion soup mix in. "Distribute seasonings evenly — some over the roast and some in the juices," Musgrave advises. Add the butter, a cup of pepperoncini peppers, and then ½ cup of pepperoncini juice to round everything out.
Cook the roast
Now that you have added all of your ingredients into the crockpot, place the lid back on the cooking device. Musgrave recommends cooking the roast for eight hours on low. However, if you're in a bind, you can always crank up the heat. "You could cook on high if you were pinched for time, but the preference is low and slow — it will help tenderize the meat while cooking and be tender and juicier," Musgrave says. While the beef cooks, you can just go ahead and relax. That's the best part about the slow cooker — it does all the work for you!
Shred the roast and serve
Once the timer on your crockpot dings, that means that the meat should be cooked to perfection. Using two forks, shred the beef well. Since the meat is so tender, it should fall off. There are plenty of ways to serve this dish, and it all just depends on the mood you're in. "Mashed potatoes, roasted potatoes, or on sandwiches are all great serving options," Musgrave notes. Leftovers will still be good, so don't throw anything out! "Store in an airtight container — leftovers should last for 3-5 days," Musgrave says. Be sure to bookmark this page, because you're going to want to make this Mississippi roast recipe over and over again.
- 3-pound chuck roast
- 2 pinches salt
- 2 pinches pepper
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- ½ stick unsalted butter
- 1 cup pepperoncini peppers
- ½ cup pepperoncini juice
- Pat the roast dry, then season it with a pinch of salt and pepper on both sides.
- Combine the roast, 1 packet of ranch dressing mix, 1 package of dry onion soup mix, ½ stick unsalted butter, 1 cup of pepperoncini peppers, and ½ cup of pepperoncini juice in a slow cooker.
- Cook the roast on low for 8 hours. When it's done, shred the beef and serve.
| Calories per Serving | 395 |
| Total Fat | 19.9 g |
| Saturated Fat | 9.7 g |
| Trans Fat | 0.9 g |
| Cholesterol | 165.4 mg |
| Total Carbohydrates | 5.8 g |
| Dietary Fiber | 0.9 g |
| Total Sugars | 0.3 g |
| Sodium | 1,170.0 mg |
| Protein | 48.9 g |
