Slow Cooker Mississippi Pot Roast is a simple way to transform an average roast into a tender, savory meal bursting with flavor! This recipe has been shared in home-chef communities countless times over the last decade or two. Taste for yourself the slow cooker recipe known for combining everyday ingredients and resulting in an incredible fusion.
With such minimal prep work, it’s amazing how this transforms to become the most tender pot roast. No need to wait for Sunday dinners – it’s so simple you can prepare it for any night of the week!
Why Is It Called A Mississippi Pot Roast?
Recipe history can be a fascinating rabbit trail to follow. Many traditional recipes have been in cookbooks for decades, but now with easy access to social media, recipes can take on a fad-like craze! Mississippi Pot Roast is one such case, with its name claiming the location of its debut!
There are several ideas about how the traditional pot roast took on this pepperoncini twist, but supposedly it can all be traced back to one woman’s southern kitchen. If you want to read the fun story of how this recipe took the internet by storm in relatively recent years (the ‘90s weren’t that long ago, right?), check out the NY Times article interviewing the ladies who claim this pot roast variation.
Keep in mind that a Mississippi pot roast is NOT the same as a traditional pot roast. While they both are based around a large cut of beef chuck or rump roast, sometimes pot roast can use a similar cut of pork.
Pot roast generally contains some vegetables like potatoes and carrots with a mild herbal flavor all cooked in the same dish. Mississippi pot roast is known for its signature slightly acidic and tangy flavors stemming from pepperoncini peppers and ranch seasoning.
Put this recipe on your “go-to” list for those quick grocery store trips! You only need 5 ingredients (6 if you include the cornstarch that is probably already in your pantry)!
On your list you’ll need:
- Rump or chuck roast – This beef cut is from a tough muscle and is perfect for extra slow cooking to get perfectly tender results. Rump roast will be more lean and chuck roast has more fat and marbling.
- Beef broth – Broth adds extra flavor to the irresistible gravy that is just as essential to the meal as the beef!
- Cornstarch – A slurry of cornstarch will help thicken the gravy.
- Homemade Ranch Seasoning – Most recipes for this dish will use a store-bought packet. This homemade seasoning is healthy and easy to make – even better if you already have a batch mixed up!
- Pepperoncini peppers – Who knew peppers could make such an impact? These are key to this recipe.
- Butter – If you’ve never added butter to a roast before, there’s no better time than now to taste the rich flavor!
How To Make A Mississippi Pot Roast In The Slow Cooker
Along with the incredible tangy taste, this recipe has also become an internet sensation due to simple, foolproof steps. Anyone can master southern home cooking with this combination!
Start by adding the roast to the slow cooker and pour in the beef broth. Next, mix cornstarch with an equal amount of water until smooth, then add to the broth in the slow cooker.
Sprinkle the dry ranch seasoning across the top of the roast. Then, top off with the pepperoncini peppers and large slices of butter.
Cover the slow cooker and cook on high for 4-5 hours or low for 8-10 hours until the roast reaches an internal temperature of 205 degrees ℉. A digital meat thermometer will be the best tool to determine this.
Shred the beef with two forks, or slice and serve over mashed potatoes, rice, noodles, or as desired. Add additional peppers to individual servings when plating for extra flavor!
What Goes Best With Mississippi Pot Roast?
Maybe the question should be: What does NOT go with Mississippi pot roast? This is such a flavorful main entrée that practically any classic side will be a delicious option!
The best sides will incorporate large spoonfuls of savory gravy. Try a heaping serving of beef and gravy over Slow Cooker Baked Potatoes or Slow Cooker Mashed Potatoes. Wide egg noodles also make a delicious option to soak up the goodness.
The shredded beef is amazing for next-day leftovers served on a toasted burger bun or a thick piece of toast with melted cheese like provolone or pepper jack. Use the remaining pepperoncini peppers with all of your leftovers and nothing will go to waste! Some other options for fresh sides could be roasted sweetened carrots for a contrasting taste or a garden salad with a creamy dressing.
How Do You Make Mississippi Pot Roast In The InstantPot?
If you want to free up your slow cooker for side dishes, you can also make the roast in the Instant Pot. Good news – it works just as well!
In the Instant Pot, add all the ingredients except the cornstarch slurry and cook on high pressure for 45 minutes. At the end of cooking time, allow a natural pressure release. Open the cover and shred the meat with two forks inside the pot.
Now, add the cornstarch slurry and switch the Instant Pot to sauté mode. Let it simmer until the sauce thickens. Serve over your favorite sides as desired!
Mississippi Pot Roast FAQs
- What is a substitute for pepperoncini in Mississippi roast? The peppers are meant to add a bit of spicy kick and also a bit of tart flavor from the vinegar. If you don’t have these on hand you could use other pickled peppers for a similar acidic taste, or other peppers and add a splash of vinegar. Other pepper options are banana peppers, poblano peppers, and jalapeño peppers.
- Why is my Mississippi pot roast not tender? Roasts utilize tough cuts of meat so they need plenty of time to cook for the muscle to tenderize. The roast may not be tender if it has not cooked long enough or the lid has been opened frequently, letting heat escape.
- Will pot roast get more tender the longer it cooks? The pot roast will become more tender the longer (and generally slower) that it cooks. This allows the tendons in the muscle to break down and the meat continues to absorb the juices in the dish. If left too long after the original cooking time, moisture can start to evaporate and that is when the meat can begin to dry out.
- What is the best way to use Mississippi pot roast leftovers? Besides a hearty ladle of meat and gravy over your favorite carbs like rice, noodles, or mashed potatoes, you can switch up your leftover servings by making sandwiches or wraps, or grilling in a panini. Also, try out a chopped salad on mixed greens with blue or feta cheese.
Slow Cooker Mississippi Pot Roast
- Slow Cooker
- meat thermometer
- 3- pound rump or chuck roast
- 1 cup beef broth
- 2 tablespoons cornstarch
- 1 tablespoon homemade ranch seasoning
- 8-10 pepperoncini peppers
- 2 tablespoons butter
- Add roast to slow cooker and pour in broth
- Mix cornstarch with an equal amount of water until smooth, then add to broth
- Top roast with dry ranch seasoning
- Top with peppers and butter
- Cover and cook on high for 4-5 hours or low for 8-10 until roast reaches internal temperature of 205 degrees ℉
- Shred or slice and serve over mashed potatoes, rice, noodles, or as desired
- Add additional peppers as desired to individual servings
- If you choose to add vegetables to the slow cooker, the best choices to add would be root veggies like carrots and potatoes.
- Chuck roast is the signature roast for this recipe and works best for shredding. If you prefer slices or chunks, use rump roast.
- Store leftovers in the fridge for up to 3 days. Store in the freezer in an airtight container for up to 3 months.
- Reheat single portions in the microwave or on a skillet over the stove.