Mississippi Pot Roast (from scratch) is a new southern classic that is zippy, tangy, rich and melt-in-your-mouth addictive!
Mississippi Pot Roast was made famous by a woman named Robin Chapman. Robin’s friend put her Mississippi Pot Roast recipe in the church cookbook.
Soon bloggers blogged about it, pinned it and eventually it became so popular that the New York Times heralded it as "the roast that owns the internet."
I didn’t think any roast could rival my Mom’s Crazy Tender Pot Roast, but this Mississippi Pot Roast is giving it a run for its money!
I’ve skipped the prepackaged mixes traditionally found in Mississippi Pot Roast in place of homemade seasonings (so easy!) resulting in an intensity of flavor that can’t be beat.
You can serve the meat with mashed potatoes, egg noodles or rice or make a hearty cheesy hoagie sandwich with melted provolone or mozzarella cheese served with au jus.
Any way you serve it, this Mississippi Pot Roast will have everyone begging for more!
Helpful Tips to make Mississippi Pot Roast:
- Choose chuck roast that is fresh, bright in color and contains lots of marbling because marbling = flavor and tenderness.
- You can use a 3-5 pound chuck roast because there is enough juices/seasoning to accommodate up to 5 pounds.
- If you use a larger chuck roast, you may need to cut it into two portions to fit into your slow cooker. If so, take care you sear all sides of each portion.
- Use low sodium beef broth and soy sauce, otherwise your pot roast will taste too salty.
- Beef is done when it is fork tender. If it is not fork tender, it simply needs more time to cook. Even just 30 minutes more can make the world of difference between an “okay” roast and a melt-in-your-mouth one.
- Once tender, shred your roast into small sections then let it cook on low for 30 minutes. This allows the crazy flavorful broth to penetrate the meat. This one step will transform your pot roast experience!
- Store any leftovers in an airtight container in the refrigerator. Gravy will thicken upon standing and when refrigerated so whisk in some water before reheating.
What you will need to make Mississippi Pot Roast:
- Cast Iron Skillet – Cast iron will give your roast a deeply golden exterior when seared. There are a ton of brands out there, but this is a trusty inexpensive go-to that works well.
- Slow Cooker - the slow cooker is my favorite kitchen appliance for convenient, one-pot meals that are so EASY and it makes them taste even more delicious!
- Beef Stock- this beef stock is a staple in my pantry! It is reduced sodium (47% less) with all the flavor.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite slow cooker recipes:
Mississippi Pot Roast, Pot Roast
Crock Pot
American
Yield: 6-8
Mississippi Pot Roast
Mississippi Pot Roast is a new southern classic that is zippy, tangy, rich and melt-in-your-mouth addictive!
prep time: 10 minscook time: 6 hourtotal time: 6 hours and 10 mins
Ingredients
- 3-5 pounds chuck roast trimmed of excess fat
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 tablespoons vegetable oil
- 5 garlic cloves, peeled
- 1 1/2 cups low sodium beef broth
- 1/3 cup pepperoncini juice (from jar of pepperoncini’s below)
- 2 tablespoons reduced sodium soy sauce
- 3 tablespoons dry minced onion
- 1 tablespoon beef bouillon powder
- 2 teaspoons dried parsley
- 1 teaspoons dried chives
- 1 teaspoon dried dill
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 6-8 whole pepperoncini’s
- carrots cut into thirds (optional)
Gravy
- 1/4 cup butter
- 1/4 cup flour
- 2 cups beef broth from slow cooker
Instructions
- Sprinkle roast evenly all over with onion powder, garlic powder and pepper and rub into roast.
- Heat vegetable oil over high heat in a large cast iron skillet. Using tongs, sear meat on all sides until browned and transfer to slow cooker. Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast (optional).
- Add all remaining roast ingredients to slow cooker and give them a stir. Cook on low for 8-10 hours or on high for 4-6 hours OR until roast is tender.
- Once tender, shred roast into small pieces (but don’t completely shred) and continue to cook on low for 30 minutes for the roast to absorb juices. Remove roast pieces to a cutting board and shred (don’t discard slow cooker broth/juices).
Gravy
- Melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth from slow cooker and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)
- Serve roast beef over mashed potatoes, rice, or noodles. Either discard peppers or serve them with beef.
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