Nothing beats this hearty, tender Mississippi Pot Roast recipe! Tender, melt-in-your mouth chuck roast that is slow cooker until it falls apart, the perfect dinner.
MISSISSIPPI POT ROAST
Once you give this Mississippi Pot Roast a try, it will become your go-to comfort meal! This recipe transforms a big chunk of beef into a juicy, flavorful, tender beef that falls apart to the touch. With just a few minutes or prep, this dinner can be slow cooking in the oven or crockpot, so easy. Pair this delicious beef roast with the right sides for the ultimate dinner, or as a side for your holiday dinner!
WHAT YOU NEED-
- Beef– For the best results, you want to use a nice chuck roast for this recipe. This cut will give your tender, fall apart beef!
- Flavor– Before searing the chuck roast, you want to season the beef with some salt and pepper. You don’t want to use too much seasoning, since the gravy mix will already give a lot of flavors to this dish.
- Onion– Adding onion is totally optional but adds so many additional flavors. You can use red onion, sweet onion or cooking onion.
- Garlic– Freshly minced garlic is always a must! You can also use jarred minced garlic.
- Broth– Adding a little bit of broth to this pot roast recipe, allows the meat to get more tender and gives you gravy to use!
- Ranch– You want to use Ranch powder for this recipe NOT Ranch dressing.
- Gravy Mix– The key flavors in this Mississippi Pot Roast is the Au Jus gravy mix. Be sure to use this gravy powder, no other ones.
- Pepperoncini’s– Another classic ingredient in a traditional Mississippi Roast is pepperoncini’s and some of the juice. It adds a little kick to the beef. You can add a little less pepperoncini’s if you don’t want any spice.
- Butter– The butter helps give you tender, fall-apart beef. I recommend that you use unsalted butter for this recipe.
HOW TO MAKE MISSISSIPPI POT ROAST
With just a couple minutes of prep work, the oven or slow cooker does the rest of the work!
OVEN METHOD-
- Preheat the oven.
- Rinse and pat dry the chuck roast. Season with salt and pepper on all sides of the meat.
- Heat a large skillet with oil until hot. Add the chuck roast to the skillet and sear on both sides until crispy and golden brown.
- Add the seared roast to a large casserole dish or Dutch oven.
- In the same skillet, add onions and minced garlic and sauté for 2-3 minutes. Pour in the broth and bring to a simmer.
- Pour the broth and onions into the dish around the roast. Top the roast with the gravy mix, ranch powder, pepperoncini’s, pepperoncini juice, and cubed butter over the roast and cover the dish with foil or lid.
- Roast in the oven for about 3-4 hours, until the roast is tender and falls apart easily. (The time will depend on the size of the chuck roast.)
- Remove from the oven, and with two forks, shred the beef. (If you want to make some gravy from the juices, remove about 3/4 cup of the liquid before shredding the beef.)
- Top with freshly chopped greens and serve immediately with desired sides.
CROCKPOT METHOD-
This dish is the perfect crockpot recipe! Whip everything up and allow the crockpot to do the work for the ultimate slow cooker Mississippi pot roast!
- Sear the seasoned chuck roast on both sides and then add to the slow cooker bowl.
- Sauté the onions and minced garlic for 2-3 minutes. Add the broth and bring to a simmer. (The onions do not need to be fully cooked; they will cook in the slow cooker.)
- Add the broth and onion mixture to the slow cooker, around the beef.
- Top the beef with Ranch powder, gravy mix, pepperoncini’s, pepperoncini juice and cubed butter. (You do not need to mix it.)
- Close the slow cooker lid and cook on low for 6-8 hours or on high for 3-4 hours. Until the beef is tender and falls apart easily.
- Once done, shred with two forks and serve immediately. (If you want to make gravy, remove the liquid before shredding the beef.)
BEEF GRAVY
If you want to make thick gravy to pour over the beef and as a side when serving this dish, you can totally do that!
- Once the beef is done cooking, carefully take about 3/4 cup of the liquid from the dish.
- In a saucepan, melt 2 Tbsp butter over medium heat. Once melted, add 1/4 cup flour and mix until combined. Pour the beef liquid and water or beef broth into the saucepan and whisk until well combined.
- Bring it to a simmer, allowing the gravy to thicken. Once thick, remove from heat. Pour the gravy over the beef when serving.
SERVING IDEAS
There are so many ways that you can enjoy this delicious Mississippi roast!
- Dinner– Serve this flavorful Mississippi roast over some mashed potatoes with juices or gravy and a side of veggies, salad or a green bean casserole!
- Pasta– Cook up some egg noodles and add some of this beef and its juices to the noodles and toss. This makes for the perfect pasta dinner!
- Tacos– Make shredded beef tacos with this tender shredded pot roast! Load the beef onto your toasted tortilla along with your choice of toppings for the ultimate taco night.
- Bowl– Use this shredded pot roast for your taco or Chipotle bowls!
- Quesadilla– Swap the chicken out for this shredded beef in my chicken quesadilla recipe for the perfect hearty beef quesadilla!
- Baked Potato– Use this shredded beef as a topping for a hearty loaded baked potato.
- Mac & Cheese– Top your mac and cheese with this Mississippi pot roast for the ultimate mac and cheese dish.
- Breakfast– Add this beef to your omelets, breakfast tacos, burritos or quesadillas for a hearty start to the day.
QUESTIONS YOU MIGHT HAVE:
No, although you do not have to add liquid to this recipe, I like adding extra liquid to make gravy later. But you can totally leave it out, the beef and butter will give you enough juices.
Yes! You can add carrots, celery, and even mushrooms to this for a more traditional pot roast recipe. Potatoes can even be added like traditional pot roast.
Although I love adding onions for extra flavor, it is totally optional for this pot roast recipe.
Yes! You can totally make this into a pork roast! Swap the chuck roast for a nice piece of pork roast. You can also get one that is pre-marinated for extra flavor. You do not need to sear the sides of it.
Typically, you want to cook the roast for 1 hour for every pound when cooking it at 300°F. So, if your chuck roast is 3 lbs., cook for about 3 hours. Once your beef is tender, and falls apart easily, that is when you know it is done.
The pepperoncini’s is what gives this dish its tangy flavor, so I recommend that you try it with them, but it’s not a must!
Searing the beef before baking it is highly recommended. Searing the beef creates a rich, brown crust through the Maillard reaction. This enhances the flavors and aroma of the meat as it cooks slowly.
Once the beef roast is cooled, transfer to an airtight container and store it in the fridge for 3-4 days. Reheating in the microwave or in a skillet.
OTHER COMFORTING DINNER IDEAS-
Check out these other hearty and delicious dinner ideas:
Mississippi Pot Roast (Oven & Crockpot Method)
Ingredients
- 2 1/2 lbs chuck roast
- 1 tsp salt
- 1/2 tsp ground black pepper
- oil to sear
- 1/2 onion cubed or slices
- 3 garlic cloves minced
- 1 cup chicken or beef broth
- 2 Tbsp Ranch powder
- 1.0 oz gravy mix au just 1 pack
- 4-6 Pepperoncini peppers
- 1/3 cup Pepperoncini juice
- 4 Tbsp unsalted butter
Beef Gravy-
- 2 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3/4 cup beef roast juices
- 3/4 cup water or beef broth
Instructions
Oven Method-
- Preheat the oven to 300°F.
- Rinse and pat dry the chuck roast. Season with salt and pepper on all sides.
- Heat a large skillet with oil on medium high heat until oil is hot. Add the chuck roast to the skillet and sear for 4-5 minutes. Flip and repeat until both sides are golden brown.
- Add the seared roast to a large casserole dish or Dutch oven.
- In the same skillet, add onions and minced garlic and sauté for 2-3 minutes. Pour in the broth and bring to a simmer.
- Pour the broth and onions into the dish around and under the roast.
- Sprinkle the gravy mix and ranch powder over the beef. Top with pepperoncini’s, pepperoncini juice, and cubed butter over the roast and cover the dish with foil or lid.
- Roast at 300°F for about 3-4 hours, until the roast is tender and falls apart easily. (The time will depend on the size of the chuck roast, typically you want to bake 1 hour for every pound.)
- Once the beef is tender, remove from the oven and carefully shred the beef with two forks. (If you want to make some gravy from the juices, remove about 3/4 cup of the liquid before shredding the beef.)
- Top with freshly chopped greens and serve immediately with desired sides.
Slow Cooker Method-
- Rinse and pat dry the chuck roast. Season with salt and pepper on all sides.
- Heat a large skillet with oil on medium high heat until oil is hot. Add the chuck roast to the skillet and sear for 4-5 minutes. Flip and repeat until both sides are golden brown.
- Add the seared chuck roast to the crockpot bowl.
- In the same skillet, sauté the onions and minced garlic for 2-3 minutes on medium high heat. Add the broth to the onions and bring it to a simmer. (The onions do not need to be fully cooked; they will cook in the slow cooker.)
- Add the broth and onion mixture to the slow cooker, around the beef.
- Sprinkle the ranch powder and gravy mix over the beef. Top with pepperoncini’s, pepperoncini juice and cubed butter. (You do not need to mix it.)
- Close the slow cooker lid and cook on low for 6-8 hours or on high for 3-4 hours. Until the beef is tender and falls apart easily.
- Once done, shred with two forks and serve immediately. (If you want to make gravy, remove the liquid before shredding the beef.)
Beef Gravy-
- Once the beef is done cooking, carefully take about 3/4 cup of the liquid from the dish.
- In a saucepan, melt butter over medium heat. Once melted, add flour and mix until combined. Pour the beef liquid and water or broth into the saucepan and whisk until well combined.
- Bring it to a simmer, allowing the gravy to thicken. Once thick, remove from heat. Pour the gravy over the beef when serving.
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