CROCKPOT MISSISSIPPI ROAST Recipe [Must Try!]
The Ultimate Crockpot Mississippi Roast is incredibly tender and juicy. After only 10 minutes of preparation in the morning, the roast simmers all day in a delicious sauce in the slow cooker.
The addition of some veggies to the crockpot will result in the ideal weekday meal with a delectable gravy.
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This Mississippi pot roast is one of the simplest dishes to prepare on busy days. You can easily prepare a warm, hearty, and melt-in-your-mouth wonderful comfort dinner in about 10 minutes or less in the morning by tossing everything into the slow cooker.
The best feature is the ability to prepare the entire dinner in one location. The main ingredients are chuck roast (bone-in or boneless), butter, buttermilk, ranch dressing mix, au jus gravy mix, and a few pepperoncini peppers. To make it a complete dinner, you can add vegetables like potatoes, carrots, onions, or your personal favorites. They’ll eat up every delicious flavor!
The Mississippi roast should be transferred to a serving tray once it is thoroughly cooked and shredded with two forks. Simply stir in a cornstarch and water mixture to the sauce in a pot to transform it into a thick gravy. It will thicken into a mouthwatering Mississippi roast gravy in a few minutes. It can be drizzled over vegetables, mashed potatoes, and pot roast.
WHAT IS MISSISSIPPI POT ROAST?
The most popular roast on the internet right now might be Mississippi pot roast. It was developed in Mississippi in the 1990s by a mother who wanted to make a traditional pot roast recipe a little less spicy for her kids. It is just about 30 years old (source). It was a family favorite that was later included in a cookbook.
Roast, beef stock, ranch seasoning, onion soup mix, butter, and pepperoncini are the only six ingredients. Due to this, it is not only incredibly simple for weekday meals but also excellent enough for festivities or holiday dinners.
A Mississippi mother called Robin Chapman from Ripley developed the recipe for Mississippi pot roast. Her intention was to make her children a milder version of her aunt’s pot roast.
It’s a beef chuck roast that has been cooked in a crockpot and seasoned with a stick of butter, a packet of dry Au Jus Gravy mix, ranch seasoning mix, and whole pepperoncini peppers. The recipe became a great internet hit, regularly appearing on Facebook and Instagram. A version of it was even published by the New York Times.
CAN MISSISSIPPI POT ROAST BE COOKED ON HIGH?
No. Without a doubt. Cooking the beef in the crock pot slowly and thoroughly becomes incredibly soft and buttery. It will become tough and difficult to shred if it is cooked too rapidly.
VIdeo: Mississippi Pot Roast Beef Recipe | Mississippi Roast Crock Pot | Dutch Oven Recipe
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DO I HAVE TO USE SEASONINGS FROM A PACKET?
Obviously not! Make your own homemade dry onion soup mix and homemade ranch seasoning. For this recipe, you’ll need around 2 tablespoons of ranch seasoning and 3 tablespoons of onion soup mix.
CAN I SUBSTITUTE MARGARINE FOR GENUINE BUTTER?
It is not advised. This has a lot of flavor from the butter. In essence, margarine is oil. Use the genuine article here.
WHAT CAN I PUT BESIDE A POT ROAST?
I enjoy serving my Million Dollar Mashed Potatoes with Mississippi Pot Roast. The flavors complement one another perfectly. Additionally, you must consume Butter Swim Biscuits.
WHY IS THAT DISH KNOWN AS MISSISSIPPI POT ROAST?
The Mississippi native who is thought to have originally invented the recipe was.
CAN MISSISSIPPI POT ROAST BE FROZEN?
Remaining food can be frozen. Put everything in a freezer-safe bag after taking out all the air. It can remain frozen for two months.
CAN I USE A DIFFERENT PIECE OF MEAT?
You can use a rump roast or sirloin tip. A cut of beef that will shred once it has done cooking is what you want.
WHY IS MY MISSISSIPPI POT ROAST DIFFICULT?
To this question, there is only one viable response. It still needs more time to cook. I said earlier that this should be cooked slowly and low. You must not rush this, I assure you, or you will be very dissatisfied. And keep the cover closed while cooking. I understand the temptation, but please refrain.
SHOULDN’T LIQUID BE PRESENT IN THE POT ROAST?
No, not with this dish. No more liquid is required. The fat and connective tissue in the pot roast will gently release their own juices. The butter will also melt at this point. Consequently, avoid adding any more liquid.
THE BEST SLOW COOKER MISSISSIPPI ROASTING TIPS
- Before placing the beef in the crockpot, there is no need to brown it. I’ve tried both methods and found that searing it first doesn’t really make a difference.
- The slow cooker captures steam produced during cooking, keeping the roast moist, so you don’t need to add any liquid.
- Simply add cornstarch slurry—a combination of 1 tablespoon cornstarch and 2 tablespoons water—to the liquids and boil them in a pot for a few minutes to get a richer gravy.
- Yukon gold and russet potatoes are terrific options for preparing the roast with potatoes.
TOOLS AND SPECIAL INGREDIENTS
- The spit: The greatest cuts to utilize are those that are tough, such as chuck roast, which is made from the shoulder and has a delicious flavor. Tri-tip, shoulder steak, bottom round roast, and brisket are additional suitable cuts for this meal.
- Pepperoncini: An essential ingredient in the original Mississippi roast recipe, pepperoncini adds just a hint of fire. It can definitely be passed along and substituted with other pickle options like pickled dilly beans, jalapenos, or carrots.
- Using a 6-quart slow cooker, which is ideal for a 4-pound roast, was what I did.
HOW TO MAKE MISSISSIPPI POT ROAST:
A big skillet should be hot. To a heated skillet, add oil. Here, you need it to be quite hot in order to immediately brown or “sear” the beef. I have a Ninja slow cooker that has a “stovetop” setting, so I can brown the beef just fine in my crock pot without getting any other dishes soiled. However, if time is of the essence, you can simply omit the browning stage.
WHICH BEEF CUT IS IDEAL FOR A MISSISSIPPI POT ROAST?
For pot roast, use a boneless chuck eye roast (or plain chuck roast). It is a marbled cut, which after slow cooking results in a roast that is soft, juicy, and delightfully shreddable.
WHAT DOES THE NAME “MISSISSIPPI POT ROAST” MEAN?
This recipe has been making the rounds on the internet for a while. It seems to have started in the 1990s. It gained popularity after being submitted by a woman from Mississippi to a church cookbook (they are the finest; I have a ton of them). All have very tiny differences, but I obviously prefer my version.
WHY IS MISSISSIPPI POT ROAST CALLED THAT?
since Mississippi is where the recipe is from! Ripley, Mississippi, serves as the location of its inception. History was created when home cook Robin Chapman modified a recipe that was handed to her in the 1990s.
WHAT TASTE DOES A MISSISSIPPI POT ROAST HAVE?
pleasantly rich and meaty with a hint of zest and tang.
THE PERFECT CUT OF BEEF:
Chuck roast is the ideal type of meat to use for this dish. The roast’s collagen and fat are melted throughout the slow, prolonged cooking process, creating a succulent, melt-in-your-mouth piece of meat. Other recipes might specify a bottom-round roast. It’s much leaner than a chuck roast and can easily turn out a little dry, which is why I don’t like to use it. Don’t stray from a chuck roast!
INGREDIENTS YOU’LL NEED
- Charles Roast- For this dish, use a well-marbled roast weighing 3–5 pounds. Due to the popularity of this dish in my household, I attempt to use a 5-pounder.
- Pepperoncini Peppers: The slices in this dish will fall apart too much during the lengthy cooking procedure, so make sure you use whole peppers instead of slices.
- Unsalted Butter – The au jus and ranch dressing packets in this dish make it slightly salty. By substituting unsalted butter with regular, you can lessen the overall saltiness.
Recipes to Try:
Amazing Beef Bourguignon (Julia child recipe)
WHAT IS MISSISSIPPI ROAST IN THE OVEN?
- Set the oven to 275°F.
- Use a Dutch oven to hold the roast.
- The roast should be seasoned with the ranch seasoning mix and the Au Jus Gravy mix.
- Pour half a cup of water around the roast before adding the peppercinis and a stick of butter on the top.
- Roast should be baked in a warm oven for 4-5 hours, or until it is tender and crumbling. Halfway through cooking, turn the roast.
AN INSTANT POT MISSISSIPPI ROAST RECIPE:
The speedier variation of the renowned buttery, fork-tender, fantastic southern pot roast is the Instant Pot Mississippi Pot Roast. Here is my Instant Pot Mississippi Roast recipe.
STORING, FREEZING, AND MAKING ADVANCE
- How long can this be kept in the refrigerator? Don’t expect your roast to last that long in the fridge; it will remain tasty and fresh for up to 3 to 4 days. It only has to be carefully wrapped in aluminum foil or cling wrap, or moved to an airtight container. The problem is that this pot roast is so delicious that people will seek it out, and it also makes wonderful sandwiches!
- Can This Be Freezed? Yes! For two to three months, you can freeze either the cooked pot roast or only the leftovers. Before preparing it for the freezer, allow it to cool fully (but not more than 2 hours). To keep the meat from drying out, store it with the liquids in a freezer-safe bag. Before reheating, let the food slowly defrost in the refrigerator.
- Make-Ahead Advice Everything can be placed in a crockpot, covered, and kept in the refrigerator for the night. In that case, all you’ll need to do the following morning is grab the insert and turn it on. Of course, you could always freeze it, but fresh food is simply so much better!
- Leftovers: Any shredded Mississippi roast that is left over makes excellent sandwiches. Place some on top of your preferred hoagie or hamburger bun, along with some homemade buttermilk ranch dressing, more pepperoncini slices, or even some melted mozzarella and thinly sliced sweet onion.
RECOMMENDATIONS FOR SERVING
To let the sauce soak in, I like to serve this meal from the slow cooker over mashed potatoes, rice, or egg noodles. My roasted broccoli and brown sugar carrots are a couple of my favorite side dishes for pot roast. They beautifully complete the meal.
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ULTIMATE CROCKPOT MISSISSIPPI ROAST
(1 votes, average: 5.00 out of 5)
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- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 8
Description
The Ultimate Crockpot Mississippi Roast is incredibly tender and juicy. After only 10 minutes of preparation in the morning, the roast simmers all day in a delicious sauce in the slow cooker. The addition of some veggies to the crockpot will result in the ideal weekday meal with a delectable gravy.
Ingredients
- 3–4 pound chuck roast
- 3/4 packet au jus mix 3/4 oz (You can add the whole packet if you’d like to have a more salty flavor.)
- 1 packet ranch mix 1 oz
- 1/4 cup unsalted butter (1/2 stick) Make sure to use unsalted butter, otherwise your roast can be too salty.
- 10 pepperoncini peppers
- optional vegetables such as potatoes and carrots
Instructions
- Into a 6-quart slow cooker, add the roast.
- Around the roast, add the au jus mixture, ranch mixture, butter, and peppers. (If cooking the roast with additional veggies, put those first, then arrange the beef on top.)
- the slow cooker’s lid. Cook the beef until it is soft and falling apart, about 8 hours on low or 4-5 hours on high.
- With two forks, shred the roast after removing the cover.
- (Optional) To make the gravy thicker: In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons water. After that, add the cornstarch/water combination to a small saucepan along with the remaining liquid. The gravy needs to be cooked for a few minutes until it thickens.
- Add optional minced parsley as a garnish and gravy as a drizzle.
Notes
- In the fridge, leftover roast can be stored for up to 4 days. Reheating in a skillet for 10 minutes or until well heated through is recommended.
- Remaining roast can be frozen and kept in a freezer-safe container. They can endure for up to two months.
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370kcal
- Sugar: 1g
- Sodium: 403mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 133mg
Keywords: Mississippi Pot Roast, Slow Cooker Mississippi Pot Roast
FAQs About
Should a roast be browned before being placed in a crockpot?
Although you can cook a roast in a crockpot without browning it, the meat is tastier and more appealing if you do. The Maillard browning reactions are catalyzed by the high heat, which enhances flavor and texture.
What beef roast for a slow cooker is the most tender
What is the ideal cut for a slow-cooked pot roast? Where it’s at is chuck roast. Chuck roast is a rather tough piece of meat, but after braising for 8–10 hours in the slow cooker, it becomes a gorgeous, delicate treat.
How long does a crockpot roast take to cook
Roast should be well-seasoned with salt and pepper, then seared until browned on all sides (about 5-6 minutes each side). Place the roast in the slow cooker’s 6-quart basin. Cook on low for 8 hours after adding the last batch of ingredients. The veggies will be soft, and the meat will be so tender that it will fall apart.
Do potatoes go on the roast’s top or bottom?
In the bottom of the crock, add firm, slow-cooking root vegetables like potatoes and carrots. Then, layer the meat on top. Set the temperature: Cooking on the low setting (170 degrees F for most models) often takes twice as long as cooking on high, according to a general rule of thumb (280 degrees F on most models).
What occurs if you don’t brown the meat before cooking it slowly
Always brown and drain ground beef before adding it to a slow cooker. If not, it could clump and make the dish greaser.
More Alternative Roast Beef Recipes to try!
BASIC ROAST BEEF & VEGETABLES
Nothing on a cold day is cozier than roast meat and vegetables. Enjoy this filling roast with your loved ones.
ULTIMATE SLOW COOKER POT ROAST
The ideal evening meal is Ultimate Slow Cooker Pot Roast, which you can prepare the night before and cook the following morning with minimum effort. This pot roast recipe is a condensed version of one that I used to make and modify for clients whose children were leaving home.
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