Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini. Where has this pot roast been all my life? Holy cow this Mississippi Pot Roast is fork tender and flavorful. I think I am now a huge fan and I don't
think I will ever make pot roast any other way now! I completely understand the rise in popularity of Mississippi Pot Roast. The meat comes out so buttery and incredibly delicious! FREQUENTLY ASKED QUESTIONS:Can you cook Mississippi Pot Roast on high? No. Absolutely not. The meat comes out so tender and buttery by cooking it low and slow in the crock pot. Cooking it too quickly will result in a tough cut of meat that does not shred easily. Can I use margarine instead of real butter? It's not recommended. The butter adds a lot of flavor to this. Margarine is basically oil. Use the real stuff here. Why is Mississippi Pot Roast called that? The woman who is thought to be the original creator of the recipe was from Mississippi. Can you freeze Mississippi Pot Roast? Leftovers can be frozen. Just place in a freezer safe bag and remove all of the air. It will keep frozen for up to 2 months. Can I use another cut of meat? A sirloin tip or rump roast will work. You want a cut of meat that will shred after it is finished cooking. Why is my Mississippi Pot Roast tough? There is only one answer to this question. It hasn't cooked long enough. Refer to my answer above about cooking this low and slow. Trust me, you just cannot rush this or you'll be severely disappointed. And DO NOT open the lid while cooking. i know it’s tempting but just leave it alone. Shouldn't pot roast be submerged in liquid? Not with this recipe. No other liquid needs to be added. The pot roast will slowly release its own juices from the fat and the connective tissue. In addition, the butter will melt as well. So do not add any additional liquid.  INGREDIENTS NEEDED FOR MISSISSIPPI POT ROAST: (FULL RECIPE AT THE BOTTOM OF THE POST)
HOW TO MAKE MISSISSIPPI POT ROAST:Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. Note: I have one of the Ninja slow cookers that has a "stovetop" option, which means I can brown the meat all right in my crock pot and not dirty up any other dishes. However, if you are in a rush, just skip the browning step altogether. Take a paper towel and make sure you dry both sides of the pot roast (drying the meat helps it brown easier.) Then season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2-3 minutes until it is golden brown. The browning of the outside of the meat just adds flavor. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter. Then place peppers on and around roast. Note: This butter is a Kerrygold garlic & herb butter. The sticks were on sale at Kroger so I had picked up a bunch. But a regular stick of salted butter (not margarine) will still work perfectly in this. Cover and cook on low for 8 hours. You don't add any other liquid to this. The meat will create it's own juices at it cooks. DO NOT remove the lid while cooking. Now all you need to do is take two forks and start shredding the meat. Discard any big fatty pieces. If you want, you can cut up the peppers and stir those into the meat mixture. I ate mine with the peppers but didn't cut them up into the meat to serve. Serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese. CRAVING MORE DELICIOUS RECIPES?
Calories: 214kcal | Carbohydrates: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 1054mg | Potassium: 76mg | Vitamin A: 520IU | Vitamin C: 11.2mg | Calcium: 15mg | Iron: 0.1mg “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used. Originally published: April 2015 I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more... Reader InteractionsShould I sear my chuck roast before putting it in the crockpot?Season well and sear the chuck roast first for more flavor, then transfer to the Crock-Pot. Make a pan gravy from the drippings after searing the beef. Add this to the slow cooker to use as a braising liquid.
Do you have to brown a roast before putting it in the crockpot?Slow cooker recipes don't always instruct you to brown meat before adding it to the pot, but there are some advantages to doing so. If you sear meat to a crusty brown with a little oil in a hot skillet, the meat develops more complex flavors and improves the dish.
How long do you slow cook a 3 pound chuck roast?The cooking time for your pot roast will depend on your Crock-Pot's setting. A three-pound roast usually takes four to five hours to cook thoroughly. A lower, slower setting will take six to eight hours for the most tender finish.
Should you cover a chuck roast when cooking?Do not add water or liquid and do not cover the roast. Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered. Test Kitchen Tip: A roasting pan is a shallow pan specifically designed for roasting.
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