This recipe could only be easier if you had someone else shop for the ingredients and cook it for you! It's a weeknight dinner your family will ask for again and again.
It's similar to Italian beef and just as good in sandwiches!
🥘 Ingredients
How cans something so easy be so yummy? It's absolutely kitchen magic!
- Beef - I use lean cuts because I just don't care for the extra fat. You can use whatever cut you prefer. See the section below for a discussion of the possibilities.
- Onion soup mix - some people don't like all that onion flavor. If that's you just substitute with brown gravy or au jus mix!
🔪 Instructions
Mississippi pot roast is an easy weeknight dinner that only takes a few minutes of prep time. If you don't have time to brown the beef you can even skip that step!
- Mix the salt and pepper and press into the meat.
- Heat the olive oil in a heavy skillet - cast iron is best.
- Add the meat to the hot skillet and brown on all sides - about 3 minutes per side. Add to the slow cooker.
- Sprinkle with the onion soup mix and Ranch.
- Add the peppers.
- Top with the stick of butter.
- Cover and cook on low for 8 to 10 hours.
- About an hour before serving shred the meat with 2 forks and remove any chunks of fat.
- Serve over grits, rice, noodles, mashed potatoes, biscuits, bread, or just in a bowl!
🎥 Video
Just click on the image below if you'd like to see the full length video on YouTube. It opens in a new tab so you won't lose your place here.
Expert Tip: Using unsalted butter and leaving the salt off of the roast will help you cut down on salt if that's a problem for you. The seasoning packets have plenty of flavor.
💭 Tips
- If you are watching your fat content you can use just half the butter - but it does cut down the flavor and tenderness of the final dish.
- For a thicker gravy you can pour off the juices and add 1 tablespoon of cornstarch. Cook until thickened.
- I like to use whole pepperoncini since I have haters at my house and it's easier to pick out the whole pepper. Use 1/4 cup of the sliced ones if you want.
- There's no need to add liquid to this since the butter creates all that melty goodness but if you want to use a couple of tablespoons of the pepperoncini juice it adds more bite.
- Add potatoes, carrots, or other vegetables if you want it to be more like a stew.
- You can cook this on high for 4 hours if you must - but it's better when cooked on low for 8 to 10.
- You can serve this with rice, noodles, potatoes, or whatever but my favorite thing to serve with it is cheese grits!
🌡️ Storage
- You can put this together ahead of time and keep refrigerated until you are ready to cook in a day or so.
- Once cooked you can store in the refrigerator for up to 3 days.
- For longer storage you can freeze it. Mississippi pot roast freezes well for up to 4 months. I like to use a vacuum sealer.
🥩 Best cuts of beef to use
You can use almost any of your favorite cuts of beef for Mississippi pot roast. Since you're cooking low and slow even lean beef gets very tender. The following are not in any particular order of desirability - I just like things in alphabetical order!
Brisket
The brisket is from the lower chest area. There are two main cuts - flat, which is leaner, and point cut, which has more fat. You'll want to trim excess fat off of your brisket before slow cooking.
Chuck roast
The chuck is from the upper shoulder area of the beef.
- Boneless chuck roast
- Chuck arm
- Chuck eye roast
- Chuck roll
- Chuck shoulder roast
- Seven bone pot roast
- Shoulder steak
Round
From the rear or hip of the beef. This cut is generally leaner than chuck.
- Bottom round
- Rump roast
- Top round
📖 Variations
No beef?
No problem!
You can use any of the following in this recipe:
- Boneless chicken breast
- Boneless chicken thighs
- Pork roast
- Turkey breast
- Meatballs
🧾 Shop this Recipe
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Y'all. I LOVE my all in one cooker! You can brown the meat and slow cook all in the same place. It makes this Mississippi pot roast even easier and with less clean up!
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
☕ Kaffeeklatch
There was a time when I just refused to use a slow cooker very much. It seemed like so many of the recipes came out like big globs of tasteless goo.
And whatever you put in there ended up looking like every other slow cooker recipe you'd ever tried. Is it chicken? Is it beef?
Who knows?
Well, this recipe is the one that really cracked the code for me. It has SO much flavor and it's SO easy that I could eat it almost every night. Leftovers are delicious in sandwiches or my roast beef shepherd's pie.
I hope you'll give it a try. If your family likes it as much as mine does you've found your new favorite recipe!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Mississippi Pot Roast
Equipment Needed
Ingredients
- 3 pounds beef roast, I prefer leaner cuts but any cut is fine
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cracked pepper
- 3 tablespoons olive oil
- 1 packet dry onion soup mix, - about 1 ounce or 2 tablespoons
- 1 packet dry Ranch dressing mix, - about 1 ounce or 2 tablespoons
- 1/2 cup butter
- 10 pepperoncini peppers, without the juice
Instructions
Browning (may omit this step if pushed for time)
- Heat the olive oil in a heavy skillet - cast iron is best.
- Mix the salt and pepper and press into the meat.
- Add the meat to the hot skillet and brown on all sides - about 3 minutes per side.
Slow Cooker
- Add the roast to the slow cooker.
- Sprinkle with the onion soup mix and Ranch.
- Top with the stick of butter.
- Add the peppers.
- Cover and cook on low for 8 to 10 hours.
- About an hour before serving shred the meat with 2 forks and remove any chunks of fat.
- Serve over grits, rice, noodles, mashed potatoes, biscuits, bread, or just in a bowl!
Insta-pot
- Add all ingredients plus 1/2 cup water to your insta-pot. Set it for 30 minutes.
Oven
- Spray a roasting pan or dutch oven with nonstick spray.
- Add the ingredients as in the instructions for the slow cooker.
- Cover tightly - you can use aluminum foil if you don't have a cover for the pan.
- Bake at 325° for 3 hours, shred, and bake another hour.
Notes
- If you are watching your fat content you can use just half the butter - but it does cut down the flavor and tenderness of the final dish.
- Cut back on salt by leaving the salt off the roast and using unsalted butter.
- For a thicker gravy you can pour off the juices and add 1 tablespoon of cornstarch. Cook until thickened.
- Add potatoes, carrots, or other vegetables if you want it to be more like a stew.
- You can cook this on high for 4 hours if you must - but it's better when cooked on low for 8 to 10.
- You can serve this with rice, noodles, potatoes, or whatever but my favorite thing to serve with it is cheese grits!
- You can put this together ahead of time and keep refrigerated until you are ready to cook in a day or so.
- Once cooked you can store in the refrigerator for up to 3 days.
- For longer storage you can freeze it. Mississippi pot roast freezes well for up to 4 months. I like to use a vacuum sealer.
- Boneless chicken breast
- Boneless chicken thighs
- Pork roast
- Turkey breast
- Meatballs
Deb Clark
Oh. My. Goodness!!! I made this today. The recipe was as simple as it sounds and absolutely delicious! 5 stars from this house! The leftovers will make great sandwiches and beef soup. Definitely a recipe I'll be making again and again!
Marye
I saw it on your instagram - it looked amazing.