Pot roast is pot roast, right? Well, it turns out there are quite a few variations on this favorite slow cooker main dish, and one that I’ve been loving lately is Mississippi Pot Roast. It’s similar to a fall-apart tender pot roast, but seasoned with butter, spices (like garlic powder and dill), and topped with tangy pepperoncinis. I first tried it at a family potluck and was immediately hooked. Offering a slight twist on traditional pot roasts, I love that it’s savory, herbaceous, and subtly spicy.
Recipe Highlights
- Easy to prepare: With a prep time of just 10 minutes, all I have to do is combine the seasonings and coat the meat. Then, I let the slow cooker worry about the actual cook time, creating tender, fall-apart beef with ease. It’s perfect for both beginner home cooks and kitchen pros.
- Meal prep-friendly: One roast makes enough to feed up to 8 people, and leftovers store well, meaning I can cook once and save the rest for quick meals the next several days.
- Lighter: While some Mississippi pot roast recipes will call for a full stick of butter, I use just a few tablespoons to get that delicious buttery flavor without creating a dish that’s too greasy or loaded with saturated fat.
- Homemade seasoning: Many variations of this recipe call for a Ranch seasoning mix or onion soup packet, but I prefer to create my own seasoning blend from everyday spices. It gives this dish a unique taste that’s savory, herbaceous, and tangy while still being something that even my pickier eaters think is a yummy dinner.
- High protein: This dish is a simple way to make a high protein main dish. Served on its own, it’s very low in carbohydrates. But depending on your needs, you can round it out easily with complementary side dishes, such as mashed potatoes and roasted veggies.
Ingredients Worth Spotlighting
- Beef roast – this is a great recipe for less tender cuts of beef, like a beef chuck roast. I typically use a 3 pound chuck roast and I look for one that has good marbling throughout because that means it will be extra flavorful and tender. You could also use a beef rump roast.
- Coconut aminos – also called coconut liquid aminos, this ingredient has a similar savory taste to soy sauce but is milder and sweeter, plus it contains 70 percent less sodium than traditional soy sauce; read more about what are coconut aminos and how to use this lower-sodium condiment
- Pepperoncini peppers – these sweet pickled Italian chile peppers come in a jar; I find them near the pickles and olives at my local grocery store. In this recipe, I call for both the pepperoncinis and the pepperoncini juice. If you can’t find them, use banana peppers as a substitute
- Beef broth – I use low-sodium beef broth
Find the ingredient list with exact measurements in the recipe card below.
Short on time?
I prefer to cook this crock pot Mississippi roast on the low heat setting for 8-10 hours. The slow cooking method infuses the meat with incredible flavor and ensures it becomes fall-apart tender. But if you’re on a tighter time schedule, you can cook it on the slow cooker’s high heat setting for 4-6 hours.
Make It Dairy-Free
Though not everyone in my household needs to eat dairy-free, I tend to cook dairy-free recipes since I have a negative reaction to lactose, and so do two of my sons. Luckily, it’s simple to make this recipe dairy free by using a plant-based unsalted butter, such as Miyoko’s or Earth Balance.
Keeping The Leftovers Fresh
Let leftovers cool to room temperature. Then, store them in an airtight container in the refrigerator for up to five days. Or, freeze them for up to 3 months.
To reheat, thaw the frozen leftovers in the fridge overnight. Then, warm the roast and juices in a Dutch oven over medium-high heat on the stovetop. Or, you could place them back in my slow cooker set to the “warm” setting until they’re heated through.
Sides That Pair Great With Pot Roast
I typically serve this roast over Instant Pot mashed potatoes to soak up all the delicious juices. It’s also delicious served over Jasmine rice or egg noodles. For a low-carb or keto diet, it tastes great with cauliflower rice or cauliflower mash, too. Additionally, I’ll often add a side of veggies like baby carrots, roasted broccoli, or air fryer Brussels sprouts to round out the plate.
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Mississippi Pot Roast Recipe
This slow cooker Mississippi pot roast recipe features a fork-tender chuck roast seasoned with a homemade blend of spices and pepperoncini peppers. Flavorful and juicy, it’s a fun variation on pot roast, and a hearty, fuss-free recipe perfect for busy weeknights and meal prep.
Ingredients
- 2 ½– to 3-lb beef chuck roast
- 2 tablespoons butter, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine salt
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 cup beef broth
- 3 tablespoons coconut aminos
- ¼ cup pepperoncini juice (from the jar of pepperoncinis)
- 12 jarred whole pepperoncinis
Instructions
- Remove the roast from its packaging and pat it dry with paper towel. Place the roast in the slow cooker.
- In a small bowl, use a fork to mash together the softened butter, garlic powder, onion powder, salt, parsley, and dill. With a spatula or your hands, spread the butter mixture over the top of the roast.
- Pour the beef broth, coconut aminos, and pepperoncini juice around the roast in the slow cooker. Place the pepperoncinis on top of the roast.
- Place the lid on the slow cooker and cook on the low setting for 8-10 hours. (NOTE: low-heat cooking is preferred, but if you’re short on time, you can cook on the high-heat setting for 4-6 hours).
- When the cooking time is up, turn the slow cooker off or put it on the warm setting. Using two forks, pull and shred the beef apart into smaller shreds. Toss the shredded meat with the juices and pepperoncini in the slow cooker before serving.
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Notes
Possible substitutions:
– May use dairy-free butter in place of butter
– May use banana peppers instead of pepperoncini
– May use 2 tablespoons soy sauce in place of the 3 tablespoons coconut aminos
Nutrition Information
- Serving Size: 1/8 of the recipe
- Calories: 267
- Fat: 12 g
- (Sat Fat: 6 g)
- Sodium: 865 mg
- Carbohydrate: 3 g
- (Fiber: 0 g
- Sugar: 2 g)
- Protein: 36 g
- Cholesterol: 119 mg
Dietary
Frequently Asked Questions
A classic pot roast, like our slow cooker pot roast, is made by cooking a large cut of beef like a chuck roast in liquid with vegetables. On the other hand, a Mississippi pot roast is made by combining Ranch dressing mix or herbs and spices, an au jus gravy mix (or homemade gravy made with beef broth), butter, and pepperoncini peppers. Compared to standard pot roast which is rich and meaty, Mississippi pot roast has a more tangy and slightly spiced flavor profile.
The most common reason for this roast to turn out tough is not letting it cook long enough or cooking at a high temperature. We want the large beef chuck roast to cook long and slow in order for the collagen to break down and make the meat tender. I also always recommend looking for high-quality meat to ensure the best taste and texture.
Yes, you can cook this recipe in an Instant Pot. Combine all of the ingredients as directed through step 3. Then seal the Instant Pot and cook on High pressure setting for 20 minutes per pound of chuck roast. For example, cook a 2 1/2 lb chuck roast for 50 minutes, or cook a 3-lb chuck roast for 60 minutes. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually. Shred the beef chuck and toss it with the cooking juices.
Yes, as long as the meat cooks completely, it is safe to place it in a slow cooker raw. You will know the pot roast is done when it falls apart easily when pulled apart gently with two forks. If the roast is still tough and not falling apart, let it slow cook for another hour or two. If you want to go by temperature, it will be fall-apart tender when the roast is near 200°F degrees (anything in the 195°F to 205°F temperature is fine).
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