Slow Cooker Mississippi Pot Roast
User Reviews
5
Slow Cooker Mississippi Pot Roast
Description
This recipe begins with trimming excess fat from a boneless chuck roast, followed by generous seasoning with kosher salt and freshly ground black pepper. The roast is then seared in olive oil until browned on all sides, which locks in juices and adds depth of flavor.
Next, the roast goes into a slow cooker where it is topped with dry onion soup mix, Ranch seasoning mix, and pepperoncini peppers and their juice. Cubed unsalted butter is added around and on top of the meat to add richness. The slow cooker is covered and the roast cooks on low or high heat over several hours, until tender enough to easily pierce and shred with a fork, allowing the flavors to meld into a rich sauce.
This easy method requires minimal active cooking time and yields a tender, flavorful pot roast suitable for serving over mashed potatoes, rice, or alongside vegetables. Avoid lifting the lid during cooking to maintain temperature and moisture.
Ingredients
- 4 pound chuck roast trim large pieces of fat, boneless
- kosher salt as necessary to coat and season the meat
- black pepper as necessary to coat and season the meat, freshly ground
- 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 butter cubed small, unsalted
- parsley finely minced; optional for garnishing, fresh
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.
Notes
- Pot roast is done when it can be easily pierced with a fork and the meat pulls apart tenderly; cooking times may vary depending on slow cooker and roast size.
- For especially slow models, cooking on low may take up to 12 hours to achieve full tenderness.
- No additional liquid is needed as the roast creates moisture during cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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