4.7 from 9 votes
Mississippi Pot Roast
Flavorful and tender Mississippi Pot Roast is slow-cooked to perfection in the crockpot. This is the best beef roast you will ever taste, the whole family will lick the plate clean with this tender roast!
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 8 Servings
Calories: 431 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3 pounds chuck beef roast you can use 2.5-3.5 pounds, see notes
- 2 tablespoons ranch seasoning
- 2 tablespoons brown gravy dry seasoning mix can also use au jus gravy mix, these are usually found in 1 ounce packets which equals 2 tablespoons
- ½ cup butter sliced
- 6 pieces Pepperoncini peppers plus more for serving
- ¾ cup beef broth
- ¼ cup water
Instructions
- Spray a 6 quart or 8 quart slow cooker with spray cooking oil. Place the chuck roast into the slow cooker.
- Sprinkle the ranch and brown gravy seasoning over the top of the roast. Slice the butter into pieces. Place the butter pieces on top of the roast. Add the pepperoncini peppers around the roast. Pour the beef broth and the water around the edges of the roast.
- Cover the slow cooker and cook on low for 8-10 hours, or until the roast shreds easily. The roast needs to be at least 145 degrees to be safe to eat, but will taste most tender when registering over 190 degrees on a meat thermometer. See notes.
- Shred the meat with two forks turned backward in the crock pot, allowing the meat to soak up the juices. Remove any large pieces of fat or chewy connective pieces as you shred.
- Serve warm over your favorite mashed potatoes, over egg noodles or on a bun. Top with extra pepperoncini peppers if desired, then enjoy!
Cup of Yum
Notes
- A beef brisket can also be used but is not the ideal cut for this recipe. Learn more about different cuts of beef here.
- You can cook this roast a little faster on high heat in the slow cooker for 4-6 hours or until the meat shred easily. I do find that the roast is almost always more tender when you cook the meat on low, so I don't recommend using the high setting.
- Beef roast needs to be cooked to an internal temperature of at least 145 degrees, however this is the temperature for food safety purposes.
- Beef chuck roast tastes its most tender when it is cooked to a temperature of 190-195. A chuck roast is a thick cut of meat with a lot of connective tissue. By cooking it low and slow in moist heat, it causes the connective tissue to break down and the fat to render into the meat.
- If you cook chuck roast at a higher temperature or not long enough, the meat will be tough, dry and not shred easily. The exact cooking time also will vary between different pieces of meat depending on how much connective tissue and fat is in the cut and how many pounds the meat is.
- After resting for a few minutes the meat will sometimes shoot up to 200 degrees internally when cooked this long.
Nutrition Information
Calories
431kcal
(22%)
Carbohydrates
4g
(1%)
Protein
33g
(66%)
Fat
31g
(48%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
2g
Cholesterol
148mg
(49%)
Sodium
876mg
(37%)
Potassium
582mg
(17%)
Fiber
0.03g
(0%)
Sugar
0.02g
(0%)
Vitamin A
379IU
(8%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 431
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 33g | 66% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 148mg | 49% |
| Sodium | 876mg | 37% |
| Potassium | 582mg | 12% |
| Fiber | 0.03g | 0% |
| Sugar | 0.02g | 0% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.