Mississippi Pot Roast Recipe (Crockpot)

A slow cooker filled with Mississippi pot roast.

Mississippi Pot Roast Recipe (Crockpot)

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 6 30

Total Time: 6 40

Servings:

Calories: 596kcal

Author: Becky Hardin

Mississippi Roast, how I love thee. This Mississippi Roast in a slow cooker has all the flavor and none of the fuss.

Step-by-step photos can be seen below the recipe card.

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Equipment

Crockpot (click for my favorite)

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

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

Video

Notes

Recipe adapted from The New York Times Mississippi Roast.

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.

Storage: Store Mississippi pot roast in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition