Author: Susanne at dishwithme.com
OMG, this recipe, though!!! It is phenomenal. You can thank my daughter-in-law, Chelsea, for this one! We went to my son and DIL’s house for dinner one night and Mississippi Pot Roast is what she made.
Before my DIL served this, I had never actually had this roast before, and, let me just say, it was absolutely delicious! Seriously, love at first bite. She didn’t actually share the recipe with me, so I had to do some experimenting. Turns out, it is extremely simple to make and the results are stellar! It might be my favorite pot roast ever!
HELPFUL HINTS FOR MISSISSIPPI POT ROAST
Please don’t use just any kind of jarred peppers. They are NOT created equal. Use only pepperocini’s. Pepperocini’s will deliver flavor, lots of flavor, without heat. Something like jalapenos would give way too much heat.
I cut my roast into slices, against the grain, approximately 1 inch thick, and then into cubes. This allows more flavor to touch more surface area. This method can also allow for the possibility of a shorter cooking time. Your’re going to shred it at the end anyway.
It’s okay to start the slow cooker on high to get things heated up quicker, but only for about half an hour. This roast MUST cook low and slow for six to eight hours, or until the meat is tender.
If you cook a nice big roast you might have leftovers. The reason this is important is because I LOVE the idea of cooking once and eating two completely different meals. The left over roast can easily be made into some awesome tacos, burritos, nachos, or you could even top a delicious salad with it. Oh, a roast beef sandwich would also be delicious, or an open faced roast beef sandwich…I can just keep going 🙂
Meat has really become pretty expensive, so I buy and stock up when things are on sale. The chuck roast used in this recipe is no different. If you see them on sale, buy several, if you are able, and pop them into the freezer then you have them on hand when you’re ready for them.
- Chuck roast
- Baby carrots
- Real butter
- Dry ranch dressing powder
- Dry Lipton soup mix
- Pepperocini peppers – jarred
- Juice from the jar of pepperocini’s
- Freshly ground black pepper
- Kosher salt
- Cavender’s Greek seasoning
LINKS TO OTHER RECIPES
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LINKS TO PRODUCTS USED
An All Clad slow cooker that is programmable AND has a built-in browning feature is what I have. I don’t think they make them with the browning feature anymore. I will probably cry if mine ever dies. You can put this on in the morning, go to work and come home to a scrumptous meal. Ta-dah!
- slow cooker I use All-clad
- 4 pound Pot roast chuck roast
- 12 Baby carrots thinly sliced
- 1 stick Real butter cubed
- 1 envelope Powdered ranch dressing 2 tablepoons
- 1 envelope Lipton dry soup mix
- 12 Pepperocini's
- 1/2 cup Pepperocini juice or to taste
- 1/2 teaspoon Kosher salt or to taste
- 1/4 teaspoon Freshly ground black pepper or to taste
- 1/2 teaspoon Cavender's Greek seasoning
- Remove any large pieces of fat from the roast. Only the big chunks, though, leave the rest as it will cook off and help add flavor and help leave the meat moist and tender.
- With a very sharp knife, cut the roast into slices, against the grain, approximately 2 inches thick, and then into cubes, approximately 2×2.
- Add the pieces of roast to the slow cooker (it is not necessary to brown the meat). Add the butter and sprinkle the dry ranch dressing, dry onion soup mix, Kosher salt, freshly ground pepper and Cavender's over the beef.
- Next, add the pepperocini's and the pepperocini juice.
- Add the lid to the slow cooker. If desired, cook on high for 1/2 an hour to get things heated up and then immediatly switch to low and cook for six to eight hours, probably more like 8, or until the beef is tender.
- Once the meat is finished cooking, use a slotted spoon to remove the meat to a large cutting board. Use 2 forks to shred the meat. Once shredded, add the meat back to the juice in the slow cooker.
- Serve over mashed potatoes, rice, or noodles. Mashed potatoes will always be my choice!