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Mississippi Pot Roast Recipe

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!

Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings: 8
Calories: 271 kcal
Course: Main Course
Cuisine: American

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

Instructions

FOR THE MISSISSIPPI POT ROAST
    Cup of Yum
  1. Season roast with salt, pepper and flour. Be sure to coat all sides.
  2. 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.
  3. 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.
  4. Add the butter, pepperoncinis, and beef broth.
  5. 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.
  6. Transfer the tender meat to a bowl with 1 cup of the cooking liquid and shred with forks.
MAKE GRAVY
  1. Strain the remaining cooking liquid and add to a sauce pan. Heat to medium heat.
  2. 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.
  3. 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

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

% 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.