Tangy, flavorful & tender shredded beef with just a hint of heat, Slow Cooker Mississippi Pot Roast is an easy and delicious family favorite!
My slow cooker is an old friend that definitely doesn’t always get the love it deserves, but it absolutely shines with this recipe for Slow Cooker Mississippi Pot Roast. The beef is tender, moist and flavorful and the slow cooker does almost all of the work.
This recipe is versatile too! For a crowd this can just as easily be served piled high on buns and topped with Provolone cheese. Seriously good. My family asks for this pot roast again and again!
Where did the recipe for Mississippi Pot Roast originate ?
The history of this recipe (according to Google) is that a Mississippi mom created this delicious and flavorful slow cooker recipe using an inexpensive cut of meat, a packet of ranch salad dressing mix, a package of dry gravy mix, some pickled peppers and a stick of butter.
The strange combination was quick and easy and all sorts of delicious, quickly rising to church cookbook fame,. Soon after, Mississippi Pot Roast developed a viral following on Pinterest.
How is this version of Slow Cooker Mississippi Pot Roast different ?
The original recipe is delicious and easy but the thing is, those packets of dry ranch and dry gravy mix contain a lot of salt and preservatives.
This version uses a quick dredge in flour and browning the roast in oil before cooking in place of the gravy mix, and mayonnaise mixed with pantry herbs and spices in place of the dry ranch powder. The result is just as delicious as the original recipe!
What you’ll need to make Slow Cooker Mississippi Pot Roast
- Boneless Beef Chuck Roast – this particular cut of beef is usually readily available in the grocery store and usually pretty affordable. You could also use beef round roast, top roast, bottom round roast, or rump roast.
- All Purpose Flour – used to help create the gravy base for this dish, flour acts as a thickener. For a low carb or Keto friendly version, you can skip the flour completely or substitute the same amount of almond flour.
- Butter – Many of the Mississippi Pot Roast recipes call for unsalted butter. Probably because they are adding those two highly salted packets of dry gravy and dry ranch. Since we are skipping those, salted butter is just fine in this recipe if that is what you have on hand, although unsalted butter of course can be used.
- Pepperoncini – These thin skinned, yellow or light green pickled peppers, usually 2-3 inches long are sold in the pickle and condiment aisle of the grocery store and are offered in mild or spicy versions. We use 10 of them for this recipe as that seems like just enough vinegar and spice without it being overwhelming.
- Ranch Herbs and Spices – in creating the “ranch” element of this recipe, it is very simple. We combine mayo, apple cider vinegar, dill and paprika.
How to make Slow Cooker Mississippi Pot Roast
My slow cooker is a tried and true old friend that definitely doesn’t always get the love it deserves, but it absolutely shines with this recipe for Slow Cooker Mississippi Pot Roast.
With minimal effort, an inexpensive little beef roast becomes tangy, tender and delicious. This makes a versatile weeknight meal that can be served as a main with sides or piled high on big crusty buns where that delicious sauce gets soaked right in to the bread. Seriously. Yum!
Place the roast on a flat surface and evenly season with kosher salt and pepper. Dredge the roast in the flour and then and rub it in until it is evenly coated. Shake off any excess flour.
Add 2 tablespoons of oil to a skillet and place on high heat. Once the oil is shimmering, create a crust by browning the roast on all sides, 3-5 minutes per side.
Browning the meat before putting it in the slow cooker will create a deep rich beef flavor base and the flour will thicken the sauce.
Remove the roast from the pan and place it into the slow cooker and set the temperature to low heat. Pour the melted butter over the top.
The butter will keep the meat moist and tender and adding to the flavor as it combines with that caramelized crust that you created in the skillet.
Meanwhile, in a small bowl combine the mayonnaise, apple cider vinegar, dill and paprika. Stir until well blended.
Spread the mixture evenly over the top and the sides of the roast.
Place the Pepperoncinis on top of the meat and into the slow cooker surrounding it.
Cover and cook for 6-8 hours until the meat is tender and falling apart.
Remove the roast from the slow cooker and shred it using 2 forks. Remove pepperoncini stems.
Once shredded, return the meat to the slow cooker. Add two tablespoons of pepperoncini juice and toss the shredded beef in the remaining slow cooker juices.
Serve immediately with your favorite sides or piled on sandwich buns, topped with Provolone cheese. Enjoy!
Why not try Mississippi Pot Roast Sandwiches ?
This delicious Mississippi Pot Roast also makes great sandwiches! Serve piled on sandwich buns with Provolone cheese.
No matter how you serve it, this simple slow cooker meal is sure to become an easy family favorite!
Other Slow Cooker Recipes you may Enjoy:
Slow Cooker Sweet and Sour Ribs – Melt in your mouth ribs with the best sauce ever!
Sweet Pulled Pork Sliders with Rootbeer Sauce – Savory little sweet and tenders sliders and no they don’t taste like rootbeer!
Crock Pot French Onion Soup – Restaurant quality but super easy. Layered gooey Provolone cheese, thick french bread, and deeply caramelized onions. Yum!
Slow Cooker Sweet & Sour Meatballs – A quick and easy family favorite, this weeknight meal is delicious and satisfying. Great for parties too!
Slow Cooker Pork Carnitas – With the flavors of Mexico, this pork cooks to seasoned perfection in the slow cooker!
Slow Cooker Mississippi Pot Roast
Equipment
- Slow Cooker
Ingredients
- 1 boneless chuck roast or round roast 3 to 4 pounds
- 2 tsp kosher salt plus more to taste
- 1 1/2 tsp ground black pepper plus more to taste
- 1/4 cup all-purpose flour
- 2 tbsp canola or vegetable oil
- 4 tbsp butter melted
- 2 tbsp mayonnaise
- 2 tsp apple cider vinegar
- 1/4 tsp dried dill
- 1/4 tsp paprika
- 10 Pepperoncini
- 2 tbsp Pepperoncini juice
Instructions
- Place the roast on a flat surface and evenly season with kosher salt and pepper. Dredge the roast in the flour and then and rub it in until it is evenly coated.
- Add 2 tablespoons of oil to a skillet and place on high heat. Once the oil is shimmering, create a crust by browning the roast on all sides, 3-5 minutes per side.
- Remove the roast from the pan and place it into the slow cooker and set the temperature to low heat. Pour the melted butter over the top.
- Meanwhile, in a small bowl combine the mayonnaise, apple cider vinegar, dill and paprika. Stir until well blended.
- Spread the mixture evenly over the top and the sides of the roast.
- Place the Pepperoncinis on top of the meat and into the slow cooker surrounding it.
- Cover and cook for 6-8 hours until the meat is tender and falling apart.
- Remove the roast from the slow cooker and shred it using 2 forks.
- Once shredded, return the meat to the slow cooker. Add two tablespoons of pepperoncini juice and toss the shredded beef in the remaining slow cooker juices.
- Serve immediately with your favorite sides or piled on sandwich buns, topped with Provolone cheese. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Salena T says
This was easy to make and was good. My husband took leftovers for lunch the next day. Thx much. Will make again.
Michelle Mundy says
Happy to hear Salena! We love this and leftovers are fantastic <3