Mississippi Pot Roast Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
8
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Calories
271 kcal
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Course
Main Course
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Cuisine
American
Mississippi Pot Roast Recipe
Description
This Mississippi Pot Roast starts with a well-seasoned chuck roast, coated in salt, pepper, and optionally flour for added browning. The beef is seared in vegetable oil to develop a caramelized surface, enhancing the depth of flavor. It is then placed in a slow cooker along with a homemade ranch-style dressing made with mayonnaise, apple cider vinegar, dill, paprika, Worcestershire sauce, hot sauce, and optional buttermilk. Butter, pepperoncini peppers, and beef broth complete the cooking liquid.
The roast simmers gently for several hours until it becomes fork-tender, absorbing the pepperoncini's tanginess and the rich seasoning from the sauce. Once cooked, the meat can be shredded and mixed with some cooking juices for serving. The recipe also includes a method for making a thickened gravy from the reserved cooking liquid using cornstarch and water.
While most recipes discard the pepperoncini peppers after cooking, this version recommends chopping and stirring them back into the dish for enhanced flavor. This pot roast is suitable for hearty dinners and can be paired with mashed potatoes or vegetables. The slow cooker method makes it convenient to prepare.
Ingredients
- 1 chuck roast cubed/cut into large chunks, about 3 pounds, boneless
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 tablespoons flour (optional)
- 3 tablespoons vegetable oil
- 1 butter use 1/2 stick for less decadent, stick
- 8 ounces Pepperoncini peppers or more to your preference (I also like to add some pickled jalapenos for extra heat, with their pickling juices
- 1/2 cup beef broth (or use water)
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon dill dried
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce Louisiana style, your favorite
- 1 teaspoon buttermilk optional
FOR OPTIONAL GRAVY
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
FOR THE MISSISSIPPI POT ROAST
- Season roast with salt, pepper and flour. Be sure to coat all sides.
- Heat the oil to medium heat in a pan and sear the cubed roast on one side for about 5 minutes, then flip and sear another 5 minutes. Sear the sides of the roast a couple minutes each as well. Add to a crock pot or slow cooker. Deglaze the pan (if desired) with a bit of beef stock, scrape up the browned bits, and add to the slow cooker.
- Homemade Ranch Dressing. In a bowl, whisk together the mayonnaise, vinegar, dill, paprika, Worcestershire, hot sauce and buttermilk. Pour into the crock pot and stir.
- Add the butter, pepperoncinis, and beef broth.
- Cook on LOW for 7-8 hours or on HIGH for 5-6 hours, or until the meat is fork tender. Low is recommended for this recipe.
- Transfer the tender meat to a bowl with 1 cup of the cooking liquid and shred with forks.
MAKE GRAVY
- Strain the remaining cooking liquid and add to a sauce pan. Heat to medium heat.
- Stir the corn starch and water together to form a slurry. Pour into the pan and stir, heating, until the mixture thickens into a gravy. Should take a few minutes.
- Serve with your favorite mashed potatoes with gravy.
Notes
- Reserve and chop the pepperoncini peppers instead of discarding them to add extra flavor to the dish.
- The roast should be cooked on low heat for 7–8 hours or on high for 5–6 hours until fork-tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 23g | 46% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 1023mg | 43% |
| Potassium | 473mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 24mg | 27% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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