Mississippi Pot Roast is the absolute best slow cooker roast beef you will ever make! This recipe has been made famous throughout the years and is a must-make. Mississippi Roast in a crock pot is perfect on its own, for tacos, nachos, sliders, and more! You won’t believe the flavor in this slow cooker goodness.
What’s in this Mississippi Pot Roast Recipe?
A chuck roast cooked in a slow cooker with butter, ranch seasoning, au jus, and pepperoncini peppers… I’ll be making this Mississippi Roast again and again and again. I love the peppers, the sauce, everything! It’s so delicious.
- Boneless Chuck Roast: Look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm.
- Salt + Pepper: Enhance the natural flavor of the beef.
- All-Purpose Flour: Helps the roast brown in the pan.
- Canola Oil: Helps the roast brown without burning.
- Unsalted Butter: Helps tenderize the meat and infuses it with delicious flavor.
- Pepperoncini: Add a mouthwatering tangy, zesty flavor.
- Mayonnaise: Forms the base of our quick ranch dressing, making it creamy and rich.
- Apple Cider Vinegar: Adds tang to the dressing.
- Dill + Paprika: Add a herbaceous and spicy flavor to the dressing.
- Buttermilk: Adds extra tanginess and moisture.
Pro Tip: There’s no need to add any water or broth to this recipe. It will make plenty of liquid as it cooks!
Variations on a Mississippi Roast
This roast is super versatile. You can use a different cut of beef, such as a rump roast, brisket, or pork roast. For a spicier version, try adding some pickled jalapeños.
For a complete one-pot meal, add some vegetables like carrots, potatoes, sweet potatoes, or bell peppers, in the last 1-2 hours of cooking. Quarter the larger veggies (like potatoes) so they cook evenly.
This roast has a tangier, zestier flavor than a traditional pot roast. The addition of pepperoncini gives it such a unique flavor!
The recipe is thought to have originated from a home cook who lives in Mississippi.
If you can’t find pepperoncini, the nest best thing is banana peppers.
Yes! The secret is to cook it low and slow over a long period of time. Trying to speed up the process could cause it to become tough.
If your roast is not tender, it likely needs to be cooked for longer. This cut needs a low and slow cook to become meltingly tender.
You can! If you prefer to make it in the oven, sear the roast and place it in a baking dish. Sprinkle with the seasonings, slice up butter and place over roast, and toss in some pepperoncini. Bake in a 300°F oven for about 2½ hours. Check for doneness, and continue to roast until the meat reaches the desired level of doneness.
How to Store and Reheat
Store leftover Mississippi pot roast in an airtight container in the refrigerator for up to 4 days. Reheat in a baking pan set in a 325°F oven coated in a bit of beef broth until warmed through.
How to Freeze
Freeze this pot roast in an airtight container or Ziplock bag (along with the juices) for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this tasty roast with creamy mashed potatoes, tater tots, basmati rice, egg noodles, or on sandwich buns (I love Hawaiian rolls). Some roasted veggies, dill pickle pasta salad, or a light cucumber salad would make great sides!
Use leftovers to make my favorite slow cooker Italian beef sandwiches!
5-Star Review
“I’ve been making beef roast for more than sixty years. This is the BEST of the best. My new go-to for my many “resort-type” guests. Just subscribed to your emails, and I’m making your crock pot chicken with marmalade and pineapple today. Thanks!” – Kristine Zuleger
Mississippi Pot Roast Recipe (Crockpot)
Ingredients
- 3 pound boneless chuck roast top or bottom round roast
- 2½ teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- ¼ cup all-purpose flour
- 3 tablespoons canola oil
- 4 tablespoons unsalted butter (½ stick)
- 12 pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- ½ teaspoon dried dill
- ¼ teaspoon ground sweet paprika
- 1 teaspoon buttermilk optional
- Chopped fresh parsley optional, for garnish
Recommended Equipment
Instructions
- Set the roast on a small baking tray and rub it with salt and pepper. Sprinkle the flour over the roast and massage it into the meat.3 pound boneless chuck roast, 2½ teaspoons kosher salt, 2 teaspoons freshly ground black pepper, ¼ cup all-purpose flour
- In a large skillet, heat the oil over medium high heat until it shimmers. Place the roast in the pan and sear it 4-5 minutes until it browns and a crust forms. Turn the roast over and sear on the other side.3 tablespoons canola oil
- Spray a crockpot with nonstick spray and place the meat in the bowl. Add the butter and pepperoncini. Cover with the lid and set the machine to LOW.4 tablespoons unsalted butter, 12 pepperoncini
- While the roast heats, combine mayonnaise, vinegar, dill, and paprika in a small bowl to make a ranch dressing. Whisk quickly until emulsified. Add the buttermilk and whisk again. Pour the ranch dressing over the roast, cover, and continue cooking for 4 hours.2 tablespoons mayonnaise, 2 teaspoons apple cider vinegar, ½ teaspoon dried dill, ¼ teaspoon ground sweet paprika, 1 teaspoon buttermilk
- After 4 hours, test to see if the meat is tender enough to shred easily using two forks. If the meat isn’t ready, cook up to 4 more hours, or until the roast is tender, depending on the size of the roast.
- To serve, shred the meat and mix the gravy together with the roast. If desired, purée the roast “gravy” with a hand or stick blender, then mix it with the shredded roast. Garnish with chopped parsley and serve with egg noodles, potatoes or on sandwich rolls. Use your imagination.Chopped fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- There’s no need to add any water or broth to this recipe. It will make plenty of liquid as it cooks!
- Pot roast is ready to be shredded when it registers 195-200°F on an instant-read thermometer.
Nutrition Information
We usually have our dinners planned out for the week but today we weren’t sure what to make. Came across this recipe this morning and ran out to get ingredients for the slow cooker. It was so easy and delicious! I wish we had more leftovers!
What is the gravy ?
Hi Amanda, the gravy refers to the juices that are left in the crockpot after cooking!
You do not need the butter in this recipe. I repeat: YOU DO NOT NEED THE BUTTER IN THIS RECIPE. Seriously. Don’t put the butter in. Tasty otherwise.
Thanks for sharing, Katie!
Do you happen to know the serving size for the nutrition facts? Thank you! Making this tonight!
The nutrition facts are based on just about ½-pound servings.
This is my favorite roast! Have you ever made it with potatoes and carrots in the crockpot?
Definitely add those additions!!
Another Cookie Rookie Success! The only change I would make is to get a bigger roast! I served it on Hawaiian rolls.
Thanks for stopping by and sharing, Michelle!
I’ve been making beef roast for more than sixty years. This is the BEST of the best. My new go-to for my many “resort-type” guests. Just subscribed to your emeals, and I’m making your crock pot chicken with marmalade and pineapple today. Thanks!
Thanks for stopping by and sharing, Kristine!
This is Sam Sifton’s recipe from the NYTimes. He should get the credit.
Do you put the juice from the pepperochini jar in the crock pot?
I personally haven’t done it, but definitely give it a shot!
In a pinch I used 1/2 of mild Chicago style giardiniera. Omit the salt then. Never went back.
I’ll have to try that!!