Mississippi Pot Roast is slow cooked for hours with a tangy, mildly spicy broth. It melts in your mouth and is a delicious upgrade to your classic pot roast recipe! You’re going to love how easy this slow cooker dinner recipe is.
Table of Contents
- What is the Difference Between a Pot Roast and a Mississippi Pot Roast?
- What is a Substitute for Au Jus Gravy Mix in Mississippi Pot Roast?
- Are Pepperoncini Peppers and Banana Peppers the Same Thing?
- How To Make Mississippi Pot Roast
- Storing Mississippi Pot Roast
- Serving Suggestions
- Ingredients Notes for Mississippi Pot Roast
- Mississippi Pot Roast Recipe
What is the Difference Between a Pot Roast and a Mississippi Pot Roast?
Pot roast is one of those comfort recipes that makes any family dinner just feel more homey. Perfect served with homemade Mashed Potatoes or Mashed Cauliflower! The aroma of the slow cooker roasting that tender, juicy meat will make your kitchen smell amazing. But what if we kicked that chuck roast up a notch and added a Mississippi twist to it? This is where we bring in some kicking cajun seasoning, pepperoncini peppers, and zesty ranch to add a unique flavor profile.
Wondering what else to serve this pot roast with? Try it with some Corn Fritters, Creamy Cajun Potato Salad, or some Parmesan Ranch Roasted Broccoli.
What is a Substitute for Au Jus Gravy Mix in Mississippi Pot Roast?
If you take a look at my recipe, you’ll notice that I personally use a packet of brown gravy mix. You can use either that or the Au Jus, they both turn out great! Brown gravy mix is my preference and usually what I have on hand.
Are Pepperoncini Peppers and Banana Peppers the Same Thing?
While they do look very similar, especially when sliced, they are not the same thing. Pepperoncini peppers are tangy and spicy and can lean toward a sour taste profile when pickled. They’re often used in Mediterranean style recipes or as a garnish for a bloody mary. Banana peppers are sweeter, zesty, and more mild in the spice department. Banana peppers are more commonly used for sandwiches, salads, or charcuterie boards.
How To Make Mississippi Pot Roast
- Combine the ingredients. In a slow cooker, place the chuck roast, pepperoncini peppers and juice, low sodium beef broth, ranch seasoning, brown gravy mix, garlic powder, cajun seasoning, and ground black pepper. It’s okay if there’s a few lumps here and there. They’ll disintegrate as the roast cooks.
- Cook. Set the slow cooker to Low and cook for 8 hours, or until the meat falls apart. Turn over every 2 hours or so to keep the meat moist.
- Shred. Once cooked, transfer the meat out of the slow cooker and onto a cutting board. Use two forks to shred the meat. Return the shredded roast to the slow cooker and stir.
- Serve. You can serve this roast over mashed potatoes or rice with freshly minced parsley as a garnish. Enjoy!
Storing Mississippi Pot Roast
You can store any remaining pot roast in an airtight container in the fridge for up to 4 days. Heat in the microwave for a few seconds until warmed through when you’re ready for leftovers!
Serving Suggestions
The beef broth and gravy mix create a kind of au jus that keeps the slow cooked chuck roast from drying out while also packing it with flavor.Let the meat roast for about 8 hours then shred it and serve it over your favorite Instant Pot Mashed Potatoes. Or make it into a topping for Nachos or french fries! If you’re feeling the need to add some veggies you can always throw in some chunks of onion, diced (or baby) carrots and some diced celery to round it all out.
Ingredients Notes for Mississippi Pot Roast
- Chuck Roast – You’ll want to look for one about 3-4 pounds in size for the 8 hour cook time. If you have a 5-6 pound roast you’ll want to cook around 9-10 hours.
- Pepperoncini Peppers – Mild or medium, whatever spice level you prefer.
- Beef Broth – I like to use low sodium. I also suggest sticking with the beef broth as opposed to chicken or vegetable as the beef broth gives the meat a richer flavor.
- Cajun Seasoning – Use your favorite brand, or make your own!
- Ranch Seasoning – You can use traditional or spicy if you want to give your meat a little more heat.
Enjoy!
~Nichole
Mississippi Pot Roast
Ingredients
- 1 3-4 Pound Chuck Roast
- 6 Whole Pepperoncini Peppers
- 2 Cups Low Sodium Beef Broth
- 3 Tablespoons Pepperoncini Pepper Juice
- 1 1-oz Packet 2 Tablespoons Ranch Seasoning Mix
- 1 .87 oz packet of brown gravy mix
- 2 teaspoons Garlic Powder
- 2 teaspoon Salt Free Cajun Seasoning
- 1 teaspoon Ground Black Pepper
Instructions
- Add all the ingredients to a slow cooker and stir well to combine. (Don’t worry if there are a few lumps here and there as they’ll disintegrate as the roast cooks.)
- Cover and cook on low for 8 hours or until the meat falls apart.
- Once ready, take the meat out of the slow cooker then shred with two forks and return the meat to the cooker and stir.
- Serve over mashed potatoes, rice, or your favorite veggies and with freshly minced parsley for garnish if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome, definitely delicious, now a family favorite