Slow Cooker Mississippi Pot Roast
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5.0
36 reviews
Excellent
Slow Cooker Mississippi Pot Roast
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😍🙌🎉 A foolproof recipe for tender, juicy pot roast with just FIVE main ingredients! Your slow cooker does all the work in this comfort food classic pot roast that the whole family will adore! EASIER than any pot roast you will ever make and with more robust flavor!
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Ingredients
- 4 pound boneless chuck roast trim large pieces of fat
- kosher salt as necessary to coat and season the meat
- freshly ground black pepper as necessary to coat and season the meat
- 2 tablespoons olive oil
- one packet about 2-ounces onion soup mix, dry
- one packet about 1-ounce Ranch seasoning mix, dry
- ⅓ cup pepperoncini pepper juice
- 6 to 8 Pepperoncini peppers I prefer whole although sliced may be substituted
- ½ cup unsalted butter cubed small
- fresh parsley finely minced; optional for garnishing
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Instructions
- Trim the roast, then evenly and generously sprinkle with salt and pepper on all sides.
- To a large skillet (cast iron or stainless steel recommended), add the olive oil, beef, and sear on all sides over medium-high heat until browned, about 2 minutes per side or as necessary.
- Transfer the beef to an 8-quart slow cooker or similar sized, evenly sprinkle the onion soup mix, and the Ranch seasoning mix over the top of the beef.
- Slowly drizzle the pepperoncini pepper juice over the top, and then evenly sprinkle the pepperocini peppers.
- Evenly add and stagger the butter, around the meat, and on top of it. Note - Do not add any additional liquid as the roast will . make more as it cooks.
- Cover with a lid and cook for 4 to 5 hours on high OR 8 to 10 hours on low. Tip - Do not open the lid, stare at your Mississippi pot roast wondering what it’s doing, allow all the steam to escape; and repeat every hour. It will just slow the cooking time and process down, and doesn’t do anything positive for the final result of the roast. Leave it alone and watch it through the glass lid that your slow cooker likely has.
- Cook until done* (See Notes).
- Allow meat to rest at least 10 minutes before slicing, optionally garnishing with parsley, and serving. Meat will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Equipments used:
Notes
- *Mississippi pot roast is done when you are able to pierce it easily with a fork, and the meat twists off easily in the fork, and is very tender. If it’s not, allow it to cook more. For a slow-ish cooking slow cooker (some of them really do live up to their slow name) and a large piece of meat, this could mean onwards of 12 hours if cooking on low temp.
Nutrition Information
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Serving
1serving
Calories
617kcal
(31%)
Carbohydrates
8g
(3%)
Protein
52g
(104%)
Fat
42g
(65%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
21g
Trans Fat
2g
Cholesterol
196mg
(65%)
Sodium
1037mg
(43%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 617kcal | 31% |
| Carbohydrates | 8g | 3% |
| Protein | 52g | 104% |
| Fat | 42g | 65% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 21g | 124% |
| Trans Fat | 2g | 100% |
| Cholesterol | 196mg | 65% |
| Sodium | 1037mg | 43% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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