Slow Cooker Mississippi Pot Roast Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs 10 mins
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Total Time
8 hrs 25 mins
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Servings
8 servings
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Calories
451 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Mississippi Pot Roast Recipe
Description
The Slow Cooker Mississippi Pot Roast starts by seasoning and flouring a 3-pound beef chuck roast, which is then browned on all sides to develop a rich crust. Beef broth seasoned with garlic and onion powder is deglazed in the pan and poured over the roast placed in the slow cooker. Pepperoncini peppers and their pickling liquid lend a tangy, slightly spicy flavor. A homemade ranch mixture with mayonnaise, vinegar, dried herbs, and paprika is poured over the roast, topped with unsalted butter.
Cooking on low for 8 hours allows the meat to become tender enough to shred easily. The slow cooking melds the flavors and juices. After cooking, the meat is shredded with forks, and the cooking liquid can be thickened using a milk and cornstarch slurry to create a gravy that complements the beef.
Instant Pot instructions offer a quicker preparation by cutting the roast into pieces and omitting certain ingredients while following a pressure cooking process.
The resulting pot roast has rich, savory flavors with a blend of herbs and tang from the pepperoncini, making it a satisfying main dish served with the thickened gravy.
Ingredients
Roast and broth
- 3 lb. beef chuck roast boneless
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup all-purpose flour
- 2 Tbsp vegetable oil
- 3/4 cup beef broth reduced sodium
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- 8-12 Pepperoncini peppers mild variety, whole
- 2 Tbsp pepperoncini liquid from pepperoncini pepper jar
Ranch
- 3 Tbsp mayonnaise
- 2 1/2 Tbsp white vinegar
- 1 tsp milk
- 1 tsp parsley dried
- 1 tsp dill dried
- 1 tsp chives dried
- 1/4 tsp paprika
Butter
- 6 Tbsp butter unsalted
Slurry to thicken gravy
- 2 Tbsp milk
- 1 1/2 Tbsp cornstarch
Instructions
Brown beef
- Season roast with salt and pepper on all sides. Sprinkle roast with flour and rub in to coat.
- Heat oil in a large skillet over MED HIGH heat. Once oil is hot and shimmering, add the roast and cook for about 3 minutes per side, or until deeply golden brown. Remove to slow cooker insert.
Deglaze
- Pour beef broth in the skillet, using a wooden spoon to scrape the browned bits from the bottom. Stir in garlic powder and onion powder.
- Transfer broth to the slow cooker insert. Add the pepperoncini liquid, and scatter peppers around the roast.
Make ranch
- In a small mixing bowl, add the mayonnaise, vinegar, milk, parsley, dill, chives, and paprika. Stir together until smooth and combined.
Slow cook
- Pour the ranch over the top of the roast in the slow cooker, then top with the butter.
- Cover and cook on LOW for 8 hours.
Shred
- Remove peppers and add roast to a mixing bowl. Using two forks, shred meat. Add a ladle or two of cooking liquid to the shredded meat and toss to combine.
Make gravy
- Transfer remaining liquid from the slow cooker to a saucepan, removing any solids that remain. Heat over MED heat.
- In a small bowl, combine milk and cornstarch, stirring until smooth. Stir into the saucepan and simmer the sauce for several minutes, or until thick enough to coat the back of a spoon.
Serve
- Serve roast with mashed potatoes or egg noodles, drizzled liberally with sauce and garnished with a sprinkle of minced parsley.
Notes
- Instant Pot variation: use smaller beef pieces, omit flour, mayonnaise, and milk in ranch mixture; pressure cook 45 minutes with natural release.
- After cooking, thicken broth with a milk-cornstarch slurry for a smooth gravy.
- Slow cook on LOW for 8 hours for tender, shred-ready beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 7g | 2% |
| Protein | 34g | 68% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 143mg | 48% |
| Sodium | 564mg | 24% |
| Potassium | 685mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 13mg | 14% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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