Mississippi Pot Roast Recipe
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
5 hrs
-
Total Time
5 hrs 10 mins
-
Servings
8
-
Calories
271 kcal
-
Course
Main Course
-
Cuisine
American
Mississippi Pot Roast Recipe
Report
Mississippi pot roast is a comforting dish of tender chuck roast cooked low and slow in a crock pot with pepperoncinis and seasonings, easy to make!
Share:
Ingredients
- 1 boneless chuck roast cubed/cut into large chunks, about 3 pounds
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 tablespoons flour (optional)
- 3 tablespoons vegetable oil
- 1 stick butter (use 1/2 stick for less decadent)
- 8 ounces pepperoncini peppers with their pickling juices or more to your preference (I also like to add some pickled jalapenos for extra heat)
- 1/2 cup beef broth (or use water)
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried dill
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon your favorite Louisiana style hot sauce
- 1 teaspoon buttermilk optional
FOR OPTIONAL GRAVY
- 2 tablespoons cornstarch
- 3 tablespoons water
Add to Shopping List
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
- Heat Factor: Mild
- Reserve the Pepperoncinis. Most recipes toss out the pepperoncini peppers, but I like to cut them up and stir them into the dish. More flavor for me!
Nutrition Information
Show Details
Calories
271kcal
(14%)
Carbohydrates
7g
(2%)
Protein
23g
(46%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
80mg
(27%)
Sodium
1023mg
(43%)
Potassium
473mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
249IU
(5%)
Vitamin C
24mg
(27%)
Calcium
30mg
(3%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
Other Recipes
You'll Also Love
