Slow Cooker Mississippi Pot Roast

Disclosure: This post may contain affiliate links. When you click on a link and/or make a purchase, I am paid a small commission at no additional cost to you. Please read my Disclosure page for more information.

Calling all busy Moms! Slow Cooker Mississippi Pot Roast is a dream dinner – just 5 minutes of prep and you are on your way to a meal your entire family will love.

Confession time….. I struggled to make a decent roast for years. Yes, YEARS! I was an epic failure at pot roast. I tried different cooking methods, cuts of meat, recipes. You name it, I probably tried it. And none of them produced a meal worthy of leftovers.

BEST roast ever!! Slow Cooker Mississippi Pot Roast | www.AReinventedMom.com

And then I found a recipe that changed my roast-making status from fail to all star – Mississippi Pot Roast. Guys, this is the roast dreams are made of. Minimal prep time. Set and forget it in the slow cooker. Meat so tender it falls apart. And the taste – out of this world delicious! I personally think this is the best pot roast recipe in the world. Yes, it’s that good!

Like most recipes, I’ve modified it over the years. Some modifications were made based on ingredients on hand. I could never (ever!) remember to buy the Au Jus packet called for in the original recipe. So I swapped it out for beef broth. And other alterations were based on family tastes. The Teens preferred the roast prepared with banana wax peppers rather than pepperoncini peppers. Both are good but you gotta keep your people happy.

Mississippi Roast Ingredients | www.AReinventedMom.com

Then there is the full stick of butter in the original recipe. I simply struggled using that much butter. So I cut the amount in half. And you know what? It stills tastes wonderful! So, half a stick it is!

I’m going to go out on a limb and say this recipe is “no fail”. It has turned out perfectly every time I’ve prepared it. Every. single. time.

I can have this assembled in the slow cooker in about 5 minutes. Add another 10 minutes of prep time if you want to brown the roast. Which I rarely do. All that’s left is to set the timer and let the slow cooker do it’s thing.

Mississippi Roast in Crockpot | www.AReinventedMom.com

You will be rewarded with the most tender meat. In fact, the roast usually falls apart as I remove it from the slow cooker. I serve it in larger chunks for the first meal, and do a finer shred on the leftovers. The finer shred makes it a little easier to use the leftovers for sandwiches.

And the taste? You won’t believe the flavor! Out of this world. Your family will think you spent hours in the kitchen making dinner. There’s no need to share how little effort went into making this dish. It can be our little secret.

I like to serve Slow Cooker Mississippi Pot Roast with mashed or baked potatoes, a veggie and hot rolls. If I’m feeling ambitious, I make a simple gravy using the the cooking liquid.

**Pin Recipe for Later**

BEST pot roast ever!! Mississippi Pot Roast | www.AReinventedMom.com

Leftovers make an awesome roast beef sandwich. And quesadillas – chopped roast beef, gooey melted cheese, a little green chile – sooo good!

I’ve always enjoyed recipes with a little “history”. And Slow Cooker Mississippi Pot Roast doesn’t disappoint on that front. The New York Times even wrote an article about the origins of this amazing pot roast. How cool is that?! If you have a few minutes, it’s a fun read. I’ll be forever grateful to Robin Chapman for creating a delectable recipe, Karen Farese for sharing the recipe in a church cookbook and 2 bloggers for posting to their sites. And the rest is internet history!

If you’ve never had Mississippi Pot Roast, what are you waiting for? You NEED to make one stat!

Recipe slightly adapted from Laurie’s Life.

Follow A Reinvented Mom on Pinterest, Instagram, Yummly and Twitter.

Helpful Tools:

Slow Cooker – the Keep Warm feature is so handy.
Double sided Tongs – love these!
Slow Cooker Liners make cleanup a breeze.
Ranch dressing mix for serious ranch lovers.

I’ve linked this recipe at the following parties:

A Reinvented Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  This post may contain an affiliate link(s).  If you choose to click on the link and/or make a purchase, I may be paid a small amount which helps to support this website.  All opinions are my own.

You May Also Like:

Mom's Creamy New York Fruit Salad - feature | A Reinvented Mom

Comfort food for busy days. Easy Weeknight Chicken Spaghetti - A Reinvented Mom

Katie's Cornbread Casserole - Perfect for parties, potlucks & picnics | A Reinvented Mom

 

 

 

5.0 from 1 reviews
Mississippi Pot Roast
 
Prep time
Cook time
Total time
 
MISSISSIPPI POT ROAST Serves 6
Author:
Recipe type: Main Dish
Serves: 6
Ingredients
  • 3-4 pound boneless beef chuck roast
  • ¾ cup beef broth
  • 2 Tbsp. brine from banana peppers
  • 1 packet ranch seasoning mix
  • ½ cup chopped onion
  • Kosher salt, optional
  • Fresh ground black pepper
  • 4 tbsp. butter, cut into slices
  • 5 whole banana wax peppers
Instructions
  1. Place chuck roast in slow cooker. For easy clean-up, use a crockpot liner.
  2. In a small bowl, combine beef broth, brine from peppers, ranch seasoning mix and chopped onion. Stir until combined. Pour over roast. Season with salt and pepper.
  3. Place butter slices and peppers on top of roast.
  4. Cover. Cook 4 hours on high or 6-8 hours on low.
  5. Remove roast from slow cooker and transfer to a large plate. Shred meat with two forks, removing any large fatty pieces. Add juice from slow cooker to keep meat from drying out.
Notes
OPTIONAL:
1. Brown the roast before placing in slow cooker. I rarely do this and the dish still tastes great.
2. If you need to reduce the sodium, use low sodium broth, unsalted butter and delete the kosher salt.
3. Make a gravy from the cooking liquid by skimming the fat, whisking in a cornstarch slurry and cooking until liquid has thickened.
4. Leftovers are awesome on sandwiches and quesadillas.

Recipe adapted from Laurie's Life - https://lseo.blogspot.com/2010/11/something-good-to-eat.html

MISSISSIPPI POT ROAST

Serves 6

INGREDIENTS:
3-4 pound boneless beef chuck roast
3/4 cup beef broth
2 Tbsp. brine from banana peppers
1 packet ranch seasoning mix
1/2 cup chopped onion
Kosher salt, optional
Fresh ground black pepper
4 tbsp. butter, cut into slices
5 whole banana wax peppers

DIRECTIONS:
1. Place chuck roast in slow cooker. For easy clean-up, use a crockpot liner.
2. In a small bowl, combine beef broth, brine from peppers, ranch seasoning mix and chopped onion. Stir until combined. Pour over roast. Season with salt and pepper.
3. Place butter slices and peppers on top of roast.
4. Cover. Cook 4 hours on high or 6-8 hours on low.
5. Remove roast from slow cooker and transfer to a large plate. Shred meat with two forks, removing any large fatty pieces. Add juice from slow cooker to keep meat from drying out.

OPTIONAL:
1. Brown the roast before placing in slow cooker. I rarely do this and the dish still tastes great.
2. If you need to reduce the sodium, use low sodium broth, unsalted butter and delete the kosher salt.
3. Make a gravy from the cooking liquid by skimming the fat, whisking in a cornstarch slurry and cooking until liquid has thickened.
4. Leftovers are awesome on sandwiches and quesadillas.

Recipe slightly adapted from Laurie’s Life.

World's Best Roast! Slow Cooker Mississippi Pot Roast | www.AReinventedMom.com

Comments

  1. Love the idea ! Pinned, needless to say 🙂

Speak Your Mind

*

Rate this recipe: