There’s something incredibly comforting about a pot roast that fills the kitchen with rich aromas as it simmers all day. With its tender meat and zesty flavors, this Mississippi Pot Roast is sure to be a hit with the whole family. I remember making this on a chilly Sunday, my little ones running around the house, noses tingling from the delicious smell wafting from the slow cooker. It’s recipes like these that bring everyone together around our busy Manhattan table.
You might also like the savory flavors in our Crescent Roll Breakfast Recipes .
Why you’ll love this recipe
This Mississippi Pot Roast is a fan-favorite because it’s incredibly easy to make and requires minimal ingredients. Let’s be honest, nothing beats coming home to a ready-to-eat meal that the slow cooker has perfectly prepared for you. It’s a recipe that doesn’t demand constant attention, freeing up your day for other activities. The combination of ranch dressing mix and dry onion soup mix gives it a unique taste, while the peperoncini peppers add a slight kick. Trust me, once you try it, you’ll find pot roast making its way into your regular meal rotation.
Ingredients
- 2 Tablespoons olive oil
- 2-3 pounds chuck roast
- Salt and pepper to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- ½ cup (1 stick) salted butter
- 8 peperoncini peppers
Step-by-step instructions
- Heat up a large skillet on high. Add 2 tablespoons of olive oil to the hot skillet.
- Dry both sides of the chuck roast with a paper towel and season with salt and pepper.
- Once the skillet is hot, add the roast and sear for 2-3 minutes on each side.
- Transfer the meat to a slow cooker.
- Sprinkle ranch dressing mix and dry onion soup mix over the pot roast .
- Top with salted butter and place peperoncini peppers on and around the roast.
- Cover and cook on low for 8 hours without opening the lid.
- After cooking, use two forks to shred the meat, discarding any large fatty pieces.
Recipe tips & variations
For a bit of variation, you can add extra vegetables, such as baby carrots or potatoes, around the roast in the slow cooker. If you’re a fan of a spicier dish, you can increase the number of peperoncini peppers or add a splash of the pepper juice for an extra zing. If you need to cut back on sodium, consider using unsalted butter or reduced-sodium soup mix.
Storage & reheating
Leftovers, if there are any, store well in an airtight container in the fridge for up to four days. To reheat, you can microwave portions or warm them up on the stove over low heat. If you’re planning to freeze the leftovers, ensure you store them in a freezer-safe container and consume them within three months for optimal taste.
FAQs
Can I make this pot roast in an oven instead of a slow cooker?
Absolutely! If you don’t have a slow cooker, you can cook the pot roast in a covered oven-safe dish at 300°F for about 3-4 hours. Just make sure to check occasionally and add a bit of beef broth if it dries out.
What can I serve with Mississippi Pot Roast?
This dish pairs well with mashed potatoes, roasted veggies, or even a simple side salad. The gravy from the pot roast makes a delightful topping for any starch you choose.
Is there a substitute for peperoncini peppers?
Yes, if you don’t have peperoncinis, you can use banana peppers for a milder taste or jalapenos if you prefer a spicier kick.
Recipes you may like
Try our Easy Crispy Breakfast Potatoes , perfect as a side dish for any meal.
For a savory morning treat, explore our Breakfast Pizza Recipe .
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Mississippi Pot Roast Recipe
- Total Time: 8 hours 15 minutes
- Yield: 6–8 servings 1x
Description
This Mississippi Pot Roast is a fan-favorite because it’s incredibly easy to make and requires minimal ingredients.
Ingredients
- 2 Tablespoons olive oil
- 2–3 pounds chuck roast
- Salt and pepper to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- 1/2 cup (1 stick) salted butter
- 8 peperoncini peppers
Instructions
- Heat up a large skillet on high. Add 2 tablespoons of olive oil to the hot skillet.
- Dry both sides of the chuck roast with a paper towel and season with salt and pepper.
- Once the skillet is hot, add the roast and sear for 2-3 minutes on each side.
- Transfer the meat to a slow cooker.
- Sprinkle ranch dressing mix and dry onion soup mix over the pot roast.
- Top with salted butter and place peperoncini peppers on and around the roast.
- Cover and cook on low for 8 hours without opening the lid.
- After cooking, use two forks to shred the meat, discarding any large fatty pieces.
Notes
- For a bit of variation, you can add extra vegetables, such as baby carrots or potatoes, around the roast in the slow cooker.
- If you’re a fan of a spicier dish, you can increase the number of peperoncini peppers or add a splash of the pepper juice for an extra zing.
- If you need to cut back on sodium, consider using unsalted butter or reduced-sodium soup mix.
- Leftovers store well in an airtight container in the fridge for up to four days.
- To reheat, you can microwave portions or warm them up on the stove over low heat.
- If freezing leftovers, store them in a freezer-safe container and consume within three months for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg