EASY Crock Pot Mississippi Pot Roast

5 from 1 vote

This Mississippi Pot Roast is one of my favorite Sunday dinner ideas! Made in a crock pot, it’s the best pot roast you’ll ever eat – and it could not be more simple to put together.

mississippi pot roast

Easy Crock Pot Mississippi Pot Roast

If you are looking for lazy Sunday dinner ideas, I’ve got just the one for you today! This simple roast recipe is packed with flavor and takes just minutes to get into the crock pot. You’re going to love it!

Try my Best Mashed Potatoes recipe that pairs perfect with the roast. Follow Picky Palate on Instagram for daily recipe inspiration.

What Is Mississippi Pot Roast?

While, I would name this roast the BEST ROAST EVER, technically, it’s a a 3- to 5-pound chuck roast, one packet of ranch seasoning, one packet of au jus gravy mix (I substituted the gravy mix for a packet of Italian Seasoning Mix), pepperoncini’s, and butter.

mississippi pot roast

Mississippi Pot Roast Ingredients

  • 3-5 pound chuck roast
  • 16 ounce jar pepperocini
  • 1 ounce packet Ranch Dressing Seasoning Mix
  • 1 ounce Zesty Italian Seasoning Mix
  • butter

mississippi pot roast

How To Make Mississippi Pot Roast

  1. Place chuck roast into a large 5 quart crock pot set to high heat. Pour 1/2 of the pepperocini jar with liquid over the chuck roast. Sprinkle the Ranch Dressing mix and Italian Dressing mix over the roast and top with slices of butter. Save remaining pepperocinis for after roast is cooked. Close lid and cook roast on high for 5-6 hours. Remove roast and place onto a large plate. Drain liquid and pepperocini’s from crockpot, straining the liquid to add back to crockpot.
  2. Shred and de-fat roast. Place shredded roast back into crock pot, reduce setting to low. Add 1 1/2 cups of liquid back to roast and crock pot. Add remaining pepperocini’s to the crock pot and close lid. Let cook on low another hour before serving.
  3. Shred and de-fat roast. Place shredded roast back into crock pot, reduce setting to low. Add 1 1/2 cups of liquid back to roast and crock pot. Add remaining pepperocini’s to the crock pot and close lid. Let cook on low another hour before serving.

 

mississippi pot roast

What Kind Of Meat Is Used For Mississippi Pot Roast?

Chuck roast is the kind of meat you want to use for a Mississippi roast. Chuck roast takes well to braising, which is essentially what you are doing when simmering them along with a mix of broth and aromatics for several hours at a time. The roast’s connective tissue melts, which helps keep the beef juicy, creating a delicious fork-tender result..

mississippi pot roast

When your roast has cooked for 6-8 hours, carefully remove onto a plate to start shredding and de-fatting. Strain liquid, discard these pepperocini’s, but save liquid to add some back to the crock pot.

mississippi pot roast

Shred roast with forks and remove fat.

mississippi pot roast

Once roast has been shredded and liquid strained. Add roast back to crock pot.

mississippi pot roast

Add about 1 1/2 cups of liquid back to crock pot and add remaining pepperocini’s. Close lid, change to low setting and let cook another 1 hour on low.

mississippi pot roast

How To Serve Mississippi Pot Roast

My favorite way to serve this roast is over my homemade mashed potatoes. Other ideas are over steamed rice, inside rolls for sandwiches, inside burritos and even in scrambled eggs.

mississippi roast
5 from 1 vote

Easy Crock Pot Mississippi Roast

This Easy Crock Pot Mississippi Roast makes the perfect Sunday dinner! Simple to put together, flavorful and makes great leftovers.
Course: Dinner
Cuisine: American
Prep Time 15 mins
Cook Time 7 hrs
Total Time 7 hrs 15 mins
Servings: 8
Calories: 371kcal
Author: Jenny
Cost: $25
Print Pin Rate

Equipment

  • Crock Pot / Slow Cooker

Ingredients

  • 3-5 pounds chuck roast
  • 16 ounce jar pepperocinis
  • 1 ounce packet Ranch Dressing Seasoning dry mix
  • 0.6 ounce packet Zesty Italian Salad Dressing dry mix
  • 4 tablespoons salted butter cut into 4-5 slices

Instructions

  • Place chuck roast into a large 5 quart crock pot set to high heat. Pour 1/2 of the pepperocini jar with liquid over the chuck roast. Sprinkle the Ranch Dressing mix and Italian Dressing mix over the roast and top with slices of butter. Save remaining pepperocinis for after roast is cooked. Close lid and cook roast on high for 5-6 hours. Remove roast and place onto a large plate. Drain liquid and pepperocini's from crockpot, straining the liquid to add back to crockpot.
  • Shred and de-fat roast. Place shredded roast back into crock pot, reduce setting to low. Add 1 1/2 cups of liquid back to roast and crock pot. Add remaining pepperocini's to the crock pot and close lid. Let cook on low another hour before serving.
  • Serve roast over mashed potatoes, rice, inside burritos, over nachos...the options are endless. Enjoy!

Nutrition

Calories: 371kcal | Carbohydrates: 3g | Protein: 33g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 132mg | Sodium: 711mg | Potassium: 565mg | Sugar: 1g | Vitamin A: 197IU | Calcium: 31mg | Iron: 4mg
Keywords: crock pot mississippi roast, easy pot roast recipe, mississippi pot roast, slow cooker pot roast

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mississippi pot roast

 

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