This Mississippi Pot Roast is one of my favorite Sunday dinner ideas! Made in a crockpot, it’s the best pot roast you’ll ever eat – and it could not be more simple to put together.
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 crockpot. You’re going to love it! It’s one of those priceless recipes where you can throw everything in the slow cooker in the morning, then come back to a hot meal later in the day. Your home will smell amazing and you’ll have an easy dinner of tender pot roast all ready for you.
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Why is it Called Mississippi Pot Roast?
As the story goes, this recipe was invented by a home cook who lived in Mississippi. She just called it a roast, but as the recipe became more popular and spread to other areas in the South it became known as a “Mississippi Roast.” The “pot” part of the name came even later because this recipe is made in a pot!
A traditional Mississippi pot roast uses a 3-5lb chuck roast and Italian Seasoning mix, among other ingredients. I modified the original version by using Ranch Dressing Seasoning mix instead. Either one works though!
- 3-5 pound chuck roast
- 16 ounce jar pepperocini
- 1 ounce packet Ranch Dressing Seasoning Mix
- 1 ounce Zesty Italian Seasoning Mix
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..
How To Make Mississippi Pot Roast
Add ingredients to your crockpot. Place chuck roast into a large 5-quart crockpot set to high heat. Pour 1/2 of the peperoncini 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 peperoncinis 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 peperoncini from the crockpot, straining the liquid to add back to the crockpot.
Shred and de-fat roast. Place shredded roast back into the crockpot, reduce setting to low.
Add 1 1/2 cups of liquid back to roast and crockpot. Add remaining peperoncini’s to the crockpot and close the lid.
Let cook on low another hour before serving.
This pot roast also makes incredible sandwiches. I like to toast the bread, then smother it with my favorite condiments, melt some cheese on each slice and then stuff warm shredded pot roast meat in the middle. So good!
Other ideas are over steamed rice, inside burritos and even in scrambled eggs!
How to Store and Reheat Leftovers
Once your pot roast has cooled to room temperature transfer it to an air-tight container and store it in the fridge. It will keep for up to 4 days. When you’re ready to eat some leftovers just spoon the desired amount into a pot and reheat it on the stovetop. You can also reheat in a microwave-safe bowl, just be sure to cover the bowl with a plate so that the meat doesn’t splatter in the microwave.
You can also freeze this pot roast. After the meat has been shredded and cooled, store it in freezer-safe airtight containers. It will keep for up to 3 months. When you’re ready to eat it just defrost overnight in the fridge or my emptying the container into a pot and reheating over medium-low heat. (You may need to add some broth to the pot to make sure the meat doesn’t dry out). I don’t recommend trying to reheat frozen pot roast in the microwave.
Easy Crock Pot Mississippi Roast
- Crock Pot / Slow Cooker
- 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
- 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!