Crock Pot Mississippi Pot Roast Recipe For Two

If you are looking for a delicious and unique recipe to take the flavor of pot roast to the next level you are going to love this Crock Pot Mississippi Pot Roast Recipe. This dish has become a beloved comfort food for many Americans and one that I am sure you will enjoy as well.

Although the flavor is why people keep coming back to this recipe, I have to believe it is also because it is so easy to make. With just 5 ingredients required you can have dinner prepared and ready to cook in less than 10 minutes.

Then turn the slow cooker on, set the time, and walk away. Once the roast is tender, all that is left to do is to shred the meat with two forks.

Serve the roast as the main dish along with roasted potatoes and steamed vegetables. Or keep dinner a little more casual and serve it in a between a bun and topped with a slice of Mozzarella cheese.

It is a delicious and versatile dish that you will want to make over and over again. Although before I get to the actual recipe, let me first explain a little about the dish and how it became so popular.

History of Mississippi Pot Roast

As the name suggests, this popular American dish originated in the state of Mississippi. Although the exact origin of the recipe is unclear it is said to have been created by a woman who shared her unique way to make pot roast her friends and family.

However it didn’t gain widespread popularity across the country until it was featured in a New York Times article in 2018. Then everyone began making this easy to prepare recipe and fell in love with the flavor.

Just like when making a Classic Pot Roast this recipe starts off with a beef roast, such as chuck or rump roast, that is cooked low and slow in a crock pot or Dutch oven. However instead sprinkling the roast with a variety of herbs and adding potatoes, carrots and onions this roast is made a little different.

This roast is topped with dry ranch dressing mix, au jus gravy mix, butter and pepperoncini peppers. The result is a moist and tender roast that has a buttery and tangy flavor.

Although I enjoy the taste of the original recipe, I have altered the recipe a little to make it have even more flavor. Instead of using a packet of au jus gravy mix, I prefer to use a packet of dry onion soup mix instead.

This gives the roast another layer of flavor and less of a gravy taste. However, feel free to use either seasoning when you make this recipe.

What Type of Beef To Use For Mississippi Pot Roast

The most commonly used cuts of beef that are used to make pot roast are chuck roast or rump roast. They are both inexpensive cuts of meat that are tough, but when cooked low and slow they become both flavorful and tender.

However when given the choice between the two, I prefer to use chuck roast. It has a good amount of marbling, which helps to keep the meat moist and tender during cooking.

It also has a rich, beefy flavor that works well with the other ingredients in the recipe. Because of the rich flavor, I always choose to substitute the packet of the au just gravy mix for the dry onion soup mix when using this cut of beef.

However when using a rump roast I prefer to use the au jus gravy seasoning. This is because rump roast is a leaner cut of meat and has a milder, less beefy flavor when cooked.

No matter which cut of beef you choose, be sure to trim off any excess fat before cooking. This will help to prevent the juices from becoming greasy and will result in a more flavorful, succulent roast.

What Are Pepperoncini Peppers

In addition to the seasoning packets, pepperoncini peppers are added to this crock pot Mississippi pot roast and are what provides that slight tangy flavor in the meat.

The pickled whole yellow peppers are typically sold near the jars of dill pickles and jalapeño peppers at the grocery store. They are about 2-3 inches long and have a curved shape, with slightly wrinkled and glossy skin.

You can use these peppers as a topping on sandwiches, in salads and in this Slow Cooker Italian Beef recipe. The flavor of the peppers are provide both a tangy and slightly sweet taste to the meat.

While they are considered a mild pepper, they still add a nice flavor to dishes without being too hot, especially when being cooked alongside the meat. However, if you want more heat in your pot roast feel free to dice the peppers up at the end of the cooking process and mix them in with the shredded meat.

How To Serve Mississippi Pot Roast

There are a variety of ways that you can serve the shredded pot roast. It is delicious as a main dish, served with mashed potatoes or rice to soak up the flavorful gravy.

Or another way to serve it is in a bun and eat it as a sandwich. I like to do this with leftovers and add a slice of cheese on top.

However there are a couple of more creative ways to use the meat as well. Instead of making Taco Baked Potatoes, use the shredded pot roast to put on top of baked potatoes. Then add shredded cheese and diced chives for a delicious meal.

Or use the shredded pot roast as a filling for tacos. Then add some diced tomatoes, diced onions, shredded lettuce, and sour cream on top.

Finally, pile the meat inside slider buns and make it as an appetizer for your next gathering. Then top the meat with some cheese and toast them in the oven until golden brown. Your guests will fall in love with them!

Crock Pot Mississippi Pot Roast Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 1/2 pound chuck roast
• 1 tablespoon olive oil
• salt and pepper, to taste
• 1 tablespoon dry ranch dressing mix
• 1 tablespoon packet dry onion soup mix (or au jus mix)
• 1/4 cup butter
• 4 pepperoncini peppers

INSTRUCTIONS

Heat a large skillet on high. If using a non stick skillet add the oil while the pan is cold. If using a stainless steel skillet add the oil when the pan is hot.

Remove any large fatty areas and dry the roast on all sides with paper towels. Then season the roast with salt and pepper. Once the oil is hot, add the roast. Brown the roast for 2-3 minutes on all sides.

Place the browned meat inside the crock pot. Then sprinkle the dry ranch dressing and onion soup mix over the roast.

Cut the butter into 4 pieces and place the butter pieces on top of the roast and then place the whole peppers on the top of the roast.

Cover and cook on LOW for 8 hours. (Do not use the high heat setting).

After 8 hours shred the meat with two forks, removing and discarding any large fatty sections.

Enjoy! Mary

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