Mississippi Pot Roast Recipe

I already have my own recipe for ranch dressing seasonings, and the au jus gravy mix is easily replaced with bouillon and Worcestershire sauce. I agree that the idea of only 5 ingredients is tempting because simplicity rules.

However, I’ve strived to make it healthier by cutting back on the butter and using DIY alternatives for the prepackaged mixes. Making everything from scratch achieves all those flavors you’ll find in the original Mississippi pot roast: zippy, zingy, and savory!

What Makes it a Mississippi Pot Roast?

Mississippi native Robin Chapman has become a legend by tweaking a recipe given to her by her aunt in the 1990s. She wanted a kid-friendly version. Of course, it was so good that her family and friends kept asking for the recipe. And like good friends, they shared it in a church cookbook and on Social Media.

The sweet pepperoncini replaces the hot peppers without losing the tang. The ranch seasonings add herbiness from parsley and dill and a little more tang from powdered buttermilk. Plus, prepackaged gravy is an easy way to add flavor.

How to Make Mississippi Pot Roast

1. Trim the roast of excessive fat, rinse, and pat dry with paper towels. Then, season it with salt and pepper.
2. Rub the roast generously with half of the onion and garlic powder. You do this ahead and refrigerate it for up to 24 hours before cooking. (Photo 1)
3. Sear – Heat about 1 tablespoon of oil in a skillet on medium-high heat. Place the roast onto the skillet and sear the meat for 3-4 minutes or until seared. Flip the roast on the other side. Add smashed garlic and butter, and continue cooking on medium for about 2-3 more minutes. (Photos 2-3)
4. Transfer the roast to the insert of a slow cooker together with the garlic (mine has a 6-quart capacity). Or put it in a roasting pan for an oven version or a large pot for a stovetop version. (Photo 4)
5. Gravy – Pour the beef broth or water, Worcestershire sauce, and juice from the pepperoncini into the same skillet and scrape off bits from the bottom and sides. Add the beef bouillon, remaining garlic and onion powder, and cornstarch, and give it a good stir.
6. Pour the gravy into the slow cooker insert. Add pepperoncini, green onions, bay leaf, and parsley. Add the carrots and potatoes if using.
7. Cover and cook on high for 4-5 hours (start checking after 3½ hours) or low for 8-9 hours. A fork will easily flake the roast when it’s done. It should take about 3 hours in a pot.

Recipe Notes

• Chuck, sirloin tip, and rump are all good cuts.
• Don’t worry if you don’t have time to sear it. It will still be great.
• Add potatoes and carrots for a one-pot meal.
• To make it in the oven, place the chuck roast and the rest of the ingredients in a Dutch oven or roasting pan, cover it, and roast it at 325℉ (160℃) for 3-4 hours or until it becomes fork tender.

Make-Ahead and Storage

This recipe makes a big main course, so I cook for leftovers. Enjoy roast beef sandwiches or tacos for lunch the next day, or freeze them in meal-size portions for those days you don’t feel like cooking.

This roast will stay good for 3-4 days in the fridge or 2-3 months in the freezer.

What Pairs Well With Pot Roast

Creamy mashed potatoes, rice, or egg noodles are versatile carb sides. Sauteed Brussels sprouts and a salad are healthy sides. For an indulgent dessert, try a sweet potato pound cake.

More Slow-Cooker Recipes for Dinner

• Slow Cooker Chicken
• Oxtail Soup
• Black-Eyed Peas
• Beef Tips
• Corned Beef and Cabbage

This blog post was originally published in September 2019 and has been updated with additional tips, new photos