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:
- 4 lb. chuck roast 3-5 lbs will work
- 2 Tbsp. vegetable oil
- ½ tsp. pepper
- 1 oz. ranch packet
- .87 oz. brown gravy packet See substitutions in notes below
- ½ cup salted butter (1 stick)
- 8 peperoncini peppers Can use more if desired
- ¼ cup peperoncini juice
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 brown gravy packet on top of the roast.
- Add the stick of butter, peppers and pepper juice.
- Cover and cook on LOW for 8-10 hours or HIGH for 6. Do not open the lid while the roast cooks.
- Shred with two forks and serve.
Can I put carrots and potatoes in the crock pot too
Yes! I am actually thinking or doing this again with carrots, potatoes and onion.
Which one has less of a salty taste the auju packet or the onion soup packet. I am trying to cut back on the salt.
Hi Ashley! I would check that out when your at the store (I am out of both, so I can’t check), you can always use half a packet and it would still taste great.
I’ve made this a few times and the family can’t get enough of it. The last time we made this we used bone in pork country ribs instead of pot roast and all I can say is OMG! Oh my goodness! The extra fat content in the pork ribs took this over the top. Fantastic over mashed potatoes.
I love this recipe, really can’t beat the flavor from the butter and seasonings. Glad you like it too!
I have the jar of auju how much of that do i use in place of the packet
That’s a hard question, I’ve never bought that kind before. I do have to say this recipe is hard to screw up, so your best judgement.
I forgot to sear my roast will it be ok scared
It will be fine! I often don’t sear my meat.
Can I user margarine instead of butter? It’s all i have…
I don’t see why not Tish!
I also, used a cup of water….. Epic fail!!!! I was looking at two recipes, and confused the two… Anything I should do to correct it?
Kelly I think this recipe is fool proof. It should be fine! Even with the added water. I made it the other day with water and less butter, and it was still to die for.
I mixed the dry season and water with out reading the steps first.. Will it turn out just as good? 🙁
Has anyone used liquid aus jus? (that’s all they had)
I think it will be fine Chelsey! It will have a little more juice to the dish, but the flavor should be good still.
Made this Saturday for my family….ALL of them went crazy over it….my daughter was eating it out of the crock pot…this is definitely a keeper!!!!
Made this for dinner and it went over big. Next time I ‘ll put in more pepperchinis. Yummy!!!
Sounds great & want to try with an Elk roast…rather then serving over rice or mashed potatoes can you serve it up with potatoes on the side rather then shredding the meat, serve it like a roast basically or does it fall apart too much so needs to be over something? Maybe if I cooked a little less it wouldn’t fall apart as much?
To answer my own question – The wild game roast (Elk) did not fall apart, stayed together like a oven roast, I guess because its so lean…it was wonderful! Served to company & everyone wanted the recipe! I have made this recipe 3 times now (when I used tri tip the meat fell apart btw) and the last time I only used 3 table spoons of butter with the wild game. To be honest could not tell one way or the other so give it try with less butter next time if you are looking for less calories etc. Thanks for this recipe, its heavenly! 😉
Thanks for the feedback and the information about elk. I do want to try this with less butter. In fact I have some meat I was going to use for a teriyaki crock pot meal today, this sounds better! Going to make this instead.
Can you make this with Brisket?
Brisket would be amazing with this since it is a better cut of meat. Here in Oregon I have a hard time finding brisket, when I do I grab it!
Ok. I’ll let you know after Christmas dinner.
It tastes diviner ; I would have liked more sauce so I made additional pkg au jus
I use only half a stick of unsalted butter and ranch and au jus packet. It turns out just as good with half a stick! Note: I cut the butter into pats and place all over the roast after I sprinkle on the ranch and au jus packets.
I’m trying this today with deer roasts. Usually make it with beef
Tracie how did the deer roast turn out with this recipe? I’d love to try it that way
How did it turn out with a deer roast?
Made this with a pork roast a few weeks ago and it was absolutely fantastic! My husband and I ate the whole thing in two days! Ate it with mashed potatoes the first night, then made BBQ sandwiches with it the 2nd night! The only thing I would suggest is to use unsalted butter; it was really, really salty to me.
Do you use fresh peppers are pickled ones or does it matter?
Thank you
They are in a jar, the vinegar adds the flavor to the meat. 🙂
Any way I can cook this on high rather tha low?
Yep, this type of recipe would do fine on High. I’m thinking 6-7 hours on high.
I slice an onion thickly and place the slices under the roast. When the roast is finished I use an immersion (stick) blender to blend the very soft onion pieces into the liquids in the crock pot and then thicken with corn starch for gravy.
I’ve used both the brown gravy packet and an au jus packet and can’t tell much difference. The pepperoncini add a really nice mild flavor, not hot at all.