I have been doing this blog for 2 years and I can’t believe this was my first time to make this famous Mississippi Pot Roast. I bet I’ve seen variations of this recipe thousands of times on pinterest.
Now before you judge about how fattening this recipe is, I’m not forcing you to make it. And I do not recommend anyone eat this way everyday. That being said, THIS WAS TO DIE FOR! I will probably only make this rich dish once a year, but I will be drooling every time I think about it.
I had planned to put this shredded meat on buns for serving. But after I shredded up the meat and tasted the buttery sauce that was self made, I knew I had to serve this on rice. If you grew up eating butter on rice as a kid, you will understand the need to serve this dish on rice.
Slow Cooker Mississippi Pot Roast
Equipment Needed:
- Slow Cooker- 6 quart or larger-oval
Ingredients:
- 4½ lb. chuck roast 3-5½ lbs will work
- 2 tbsp vegetable oil
- ½ tsp pepper
- 1 ranch packet
- 1 onion soup packet or au jus packet
- ½ cup stick butter
- 8 peperoncini peppers 7-10
Instructions:
- Season the meat with pepper add the roast.
- Set a large skillet to medium-high heat, once hot, add the oil.
- Sear on all sides.
- Place the roast in the slow cooker.
- Add the ranch packet and onion soup packet on top of the roast.
- Add the stick of butter,and peppers on top of the seasonings.
- Cover and cook on LOW for 8-10 hours. Do not open the lid while the roast cooks.
- Let the roast rest for at least 5 miutes, then shred.
Optional Servings
- Serve over rice or mashed potatoes.
- Enjoy!
Wife doesn’t like peppers what can I use instead?
Can you use McCormick Gravy Mix instead of Au Jus?
Yes! Will Work great.
THE MEATLOAF LOOK GOOD WHAT DO PUT THE CROCKPOT ON HOT OR MEDIUM
For the meatloaf I do low. Same for the mississippi roast.
I only have a 2qrt would you just cut the recipe in half? And would it cook the same length?
Yes and yes! You’ll still want to cook this for a long time to insure tenderness.
Hi I plan to make this tomorrow but I just realized I bought ranch dip powder instead or ranch dressing powder is that ok to use?
That will work just fine!
I have a 12-oz jar of Classic Beef Gravy but not the packet. I do have the Ranch Seasoning Mix. I’m concerned about the beef gravy though. What do you think?
I think it will be just fine! there will be so many juices that it won’t be very thick at the end, which is fine.
Can I use a frozen roast? I didn’t take it out of the freezer and was just wondering.
I would cook it on high if it was frozen
The roast is awesome. But there is not enough juice when done. Do I add beef broth when I take out the roast
Thank you
Can you use the ranch dressing from the bottle or does have to be from the packets
The dressing from the bottle may curdle. If you don’t have it you can always use onion powder, garlic powder and salt. Should be just fine.
Since no one seems to follow the recipe I decided I would add to it as I saw fit. i browned the pot roast then cut slits in the surface and inserted about 4 cloves of minced garlic, I then added a entire jar of Pepperocinis with the juice [ 16OZ ] and sprinkled a package of dry Italian dressing mix over the top. I kept the stick of butter and slow cooked it for 7 hours. Was excellent.
Great tips, thank you James.
Can you use a brown gravy packet instead of the a jus packets?
yes!
Mississippi chicken can I substitute beef gravy for the offer jus mix or would onion soup mix be better?
I have not tried! Made me think about how I would do it if I did try. Maybe a chicken gravy packet with a ranch packet? Putting it on my must try list. I don’t think you can mess it up though!
Do you serve the juices created while cooking with the meat?
Yes! They are great over the meat and on top of rice and mashed potatoes.
I’ve made this using ranch mix and au jus mix but only used 1/2 stick of butter and turned out great. Didn’t miss the other half of butter, would like to try adding some red wine next time.
I am trying this I hear it is FABULOUS!!! However, i went to the store they didn’t have spicy ranch; thought I had regular ranch of course I don’t but I do have fiesta ranch has anyone ever used the Hidden Valley Fiesta Ranch in this recipe?
Today was the 4th time for this ‘easy – full-proof’ recipe. I use unsalted butter to cut down on the salt and add a cup of red wine to add favor and to have extra sauce to serve with the meat, garlic mashed potatoes and roasted carrots w/cardamom. This time served with a red-wine poached pear salad.
Could I use liquid ranch instead of dry packet? I forgot to grab at the store today and wanted to cook this tomorrow.
If the roast is frozen should i add a little water ?
I think it will defrost fine without water. May need to cook longer if it is frozen though. The butter is plenty of liquid.