Mississippi Pot Roast

Mississippi Pot Roast – melt-in-your-mouth, tender and super delicious pot roast with made-from-scratch gravy and tangy sweet pepperoncini. One of the easiest, juiciest and most flavorful slow cooker dinner you’ll ever make!

It’s officially slow cooker season! But I may have used my slow cooker  quite often even before everyone welcomed the fall season. And one of those very few recipes that had kept my slow cooker busy is this Mississippi Pot Roast. 

This recipe here is my version of Mississippi Pot Roast as the original recipe only uses 5 ingredients (including the beef). What makes it special though is that it’s HEALTHIER as it skips the stick of butter and pre-packaged mixes. I went on making everything from scratch to achieve all those flavors you’ll find in the original Mississippi Pot Roast – zippy, tangy, savory with a little heat  and crazy tender beef!! 

Why Is It Called Mississippi Pot Roast?

Southern Living published an article HERE on how this slow cooker pot roast recipe became popular. Unlike Mississippi’s popular mud pie, the origin of this dish can be traced back to Ripley, Mississippi where Robin Chapman tweaked a recipe given to her in the 1990s to make it kid-friendly.

Her new version of the recipe became a hit among her friends and family that her long-time friend decided to contribute it to a church cookbook. As it became known to others, bloggers eventually blogged about it, pinned it and soon renamed it to Mississippi Pot Roast. Later on New York Times dubbed it as the “roast that owns the internet”.

What is the Best Cut of Beef For Pot Roast?

Mississippi Pot Roast can actually be made with any cut of beef like: bottom round, shoulder roast, rump roast and even sirloin tip. But the boneless chuck roast is *THE* perfect fit for pot roast recipes.

Chuck roasts are known for its wonderful texture and marbling that yields a rich, succulent, melts-in-your-mouth beef as it braises.

Mississippi Pot Roast Ingredients

 You know me, I don’t skimp on the ingredients. I go BIG everytime to achieve layers upon layers of flavors that would certainly please your taste buds. For this version of Mississippi Pot Roast, you’ll need:

• boneless chuck roast – feel free to swap with the choices mentioned above
• olive oil – for browning the meat
• salt and pepper, garlic and onion – as a dry rub
• smashed garlic cloves – sauteed with butter as you sear the meat for added flavor
• 2-3 tablespoons of butter – notice that I cut back from the original recipe’s 1 stick of butter
• beef broth – always go with the low-sodium ones
• Worcestershire sauce
• jarred pepperoncinis and its juice  – we’ll talk more about this below
• beef or chicken bouillon
• cornstarch
• green onions, bay leaf and parsley

What is Pepperoncini?

What makes this recipe still in line with the original version is the pepperoncinis. So please don’t skip on them! As shown in the photo above, those yellow-green peppers are the star of the show. Pepperoncini belong to the family of bell peppers and are somewhat mild. In fact, they add some tanginess or vinegary taste and sweetness to any food instead.

Are Pepperoncini Spicy?

While they still create a slight tingle on your tongue, pepperoncini are milder compared to most chili peppers at 100-500 SHU (Scoville Heat Unit). To help you picture it out, here are some numbers for you to refer to:

• bell peppers have “zero” SHU
• pimento at 100-500 SHU
• jalapeño pepper is at 2,500-5,000 SHU
• habanero at 100,000-350,000 SHU

You can buy pepperoncinis in jars at the jarred or pickled section of any grocery stores. Aside from adding it to pot roast, you may also use leftover pepperoncinis on sandwiches, salads and pizzas.

Can I Add Carrots and Potatoes to Mississippi Pot Roast?

Yes, you can! While I prefer my potatoes mashed to go along with this pot roast, you are free to add in carrots and potatoes. Go for baby carrots and baby red potatoes. Or cut the carrots and potatoes in large chunks. Don’t worry if most of them will not be submerged in the broth. They will cook fine.

Can I Make Mississippi Pot Roast in the Oven?

Absolutely! Simply follow the directions below and place the chuck roast and the rest of the ingredients in a dutch oven or small roasting pan instead. Lastly, cover it with aluminum foil and  bake in 325 degrees F for 3-4 hours or until fork tender.

What to Serve with Mississippi Pot Roast?

I love serving this delicious pot roast with creamy, velvety mashed potatoes. Like any pot roasts or with gravy dishes, you can also serve it with rice or egg noodles just like this beef stroganoff HERE.

For a heartier dinner, here are other recipes that you can serve with this pot roast recipe:

• Southern Baked Beans
• Mac and Cheese
• Wedge Salad
• Skillet Cornbread
• Creamed Corn
• Easy Dinner Rolls

Got leftovers? Don’t worry, shredded Mississippi Pot Roast can be enjoyed too in sandwiches and burgers or as stuffing to burritos and tacos!

More Slow Cooker Recipes for Dinner

• Pork Loin
• Pot Roast (with carrots and potatoes)
• Beef Stew
• Whole Chicken

How To Make Mississippi Pot Roast

Trim chuck roast for any excessive fat, rinse and pat dry with paper towels. Then season the chuck roast with salt and pepper. Generously rub the roast with half of the onion and garlic powder. You may refrigerate until ready to use. This part can be done ahead and place in the fridge for up to 24 hours before proceeding with the next steps.

Browning the Meat

Heat about 1  tablespoon oil in skillet on medium high heat. Next, place chuck roast onto skillet and sear meat for about 3-4 minutes or until brown. Flip roast on the other side. Add smashed garlic and butter, and continue cooking on medium for about 2-3 more minutes.

Cooking it in the Slow Cooker

Transfer the roast to the insert of a slow cooker together with the garlic ( I used a 6-quart slow cooker ). Meanwhile, pour in beef broth or water, Worcestershire sauce and Pepperoncinis sauce to the same cast iron or skillet, scrape off any bits from the skillet. Add the beef bouillon, remaining garlic and onion powder and cornstarch; give it a good stir. Pour to the slow cooker insert. Add pepperoncinis, green onions, bay leaf and parsley, together with carrots and potatoes, if using any. Cover and slow cook on high for about  4 – 5 hours or low for 8- 9 hours. Start checking after 3 1/2 hours, until the roast is tender.

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Mississippi Pot Roast

Mississippi Pot Roast - melt-in-your-mouth, tender and super delicious pot roast with made-from-scratch gravy and tangy sweet pepperoncini. One of the easiest, juiciest and most flavorful slow cooker dinner you'll ever make!

5 from 7 votes

Prep: 15 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 15 minutes mins

American

Servings 6 - 8 people

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Ingredients

• ▢ 3 1/2- 4 pound (1.5 - 1.8 kL) chuck roast
• ▢ salt and pepper to taste
• ▢ 1 tablespoon (7 g) onion  powder
• ▢ 1 tablespoon (9 g) garlic powder
• ▢ 1 tablespoon (14 mL) olive oil
• ▢ 5-6 cloves smashed garlic
• ▢ 2-3 tablespoons (28- 42 g) unsalted butter
• ▢ 1 cup (250 mL) beef broth
• ▢ 1 tablespoon (17 g) Worcestershire sauce
• ▢ ½ cup (124 g) pepperoncinis juice/sauce
• ▢ 1/2 -1 tablespoon (3-7 g) beef or chicken bouillon
• ▢ 1 tablespoon (7 g) cornstarch
• ▢ 7-8 Pepperoncinis (from jarred)
• ▢ 1 green onion (about 2 tablespoons, diced)
• ▢ 1 Bay leaf
• ▢ 2 tablespoons parsley

Instructions

• Trim chuck roast for any excessive fat, rinse and pat dry with paper towels. Then season salt and pepper the chuck roast.
• Generously rub the roast with half of the onion and garlic powder mixture. You may refrigerate until ready to use. This part can be done ahead and place in the fridge for up to 24 hours before proceeding with the next steps.
• Heat about 1  tablespoon oil in skillet on medium high heat. Next, place chuck roast onto skillet and sear meat for about 3-4 minutes or until brown. Flip roast on the other side, add smashed garlic and butter, and continue cooking on medium for about 2-3 more minutes.
• Transfer the roast to the insert of a slow cooker together with the garlic (I used a 6-quart slow cooker ).
• Meanwhile, pour in beef broth or water, Worcestershire sauce and Pepperoncinis sauce  to the same cast iron or skillet, scrape off any bits from the skillet. Add the beef bouillon, remaining garlic and onion powder and cornstarch; give it a good stir. Pour to the slow cooker insert.
• Add  pepperoncinis,  green onions, bay leaf and parsley, together with carrots and potatoes, if using any.
• Cover and slow cook on high for about  4 – 5 hours or low for 8- 9 hours. Start checking after 3 1/2 hours, until the roast is tender.

Tips & Notes:

1. Boneless chuck roast is the perfect cut of beef for pot roast, but you may also use bottom round, shoulder roast, rump roast and even sirloin tip.
2. You may add baby carrots and baby red potatoes OR cut your carrots and potatoes in large chunks. Don’t worry if most of them will not submerged in the broth. They will cook fine.
3. You can season ahead the chuck roast place in the fridge for up to 24 hours before proceeding with the next steps.
4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used

Nutrition Information:

Serving: 302g| Calories: 625kcal (31%)| Carbohydrates: 5g (2%)| Protein: 59g (118%)| Fat: 41g (63%)| Saturated Fat: 18g (113%)| Cholesterol: 219mg (73%)| Sodium: 346mg (15%)| Potassium: 1181mg (34%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 328IU (7%)| Vitamin C: 13mg (16%)| Calcium: 65mg (7%)| Iron: 7mg (39%)

Author: Imma

Course: Main

Cuisine: American

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