A shockingly simple list of ingredients is transformed with slow heat into the incredibly flavorful Slow Cooker Mississippi Pot Roast. I don’t know why it took me so long to finally give this very popular recipe a try, but my boys went wild for it.
I have made a lot of roasts over the past 15 years. And, I love the way that a day in the slow cooker transforms pot roast into incredibly tender, flavorful meat that just falls apart at the slightest touch. For years, this traditional Dutch oven pot roast has been a family favorite, but this roast is giving it competition now.
I wish I could convey to you how glorious this smelled all day while it was cooking. Growing up, we did not eat a lot of beef. So, let me just be up front that all of my proficiency in this area came as an adult, at the cost of some truly spectacular early failures.
I am living proof that you can grow into the kind of cook that you want to be. It just takes time and practice. And, this recipe is exactly the kind that you should start with. A simple ingredients list and hardly any prep? Absolutely. That’s why I am convinced that anyone can make this slow cooker Mississippi pot roast.
It will come as no surprise, but the only piece of equipment I need to make this recipe is a slow cooker. Crock-pots have been a game changer when it comes to being able to host a crowd without stressing over food. Being able to prep stuff in the morning, and then it’s basically ready to serve? That’s priceless.
For this recipe, I used my largest. It’s an 8-Quart Crock-Pot slow cooker. That might seem too big for the job, but did you know that a full 4-quart slow cooker actually heats food more slowly than a half-full 8-quart cooker?
The Meat – For this recipe, I find chuck roast ideal. You can also swap a shoulder roast for good results. And, a round roast will work in a pinch, but I find the results with them are noticeably less tender.
Pepperoncinis – I typically use half of a 12 oz jar of peppers and half of the juice, though sometimes I do go ahead and add in all of the peppers because they are my boys’ favorite part of this recipe.
Butter – I always cook with salted butter, unless noted otherwise.
Seasonings – The storebought packets that I use in this recipe are exactly what makes it a breeze to throw together. And, I always prefer fresh ground black pepper. You can really taste the difference.
Placing the Roast: When putting the chuck roast into the slow cooker, I make sure that the fattier side (if there is one) faces down.
Adding the Ingredients: I spread the other ingredients out over the meat as evenly as I can.
Cooking: Once everything has been added, I cover the slow cooker with its lid, and then set it on low for about 8 hours.
Serving the Meat: After the meat has finished cooking, I pull the meat apart into bite-sized pieces.
One of the best things that you can do to improve the quality of your pot roast is to make sure to buy a good cut of meat. I always try to inspect the meat before buying, looking for freshness (vivid red color) and marbling (how the fat is spread out throughout the meat). Whenever possible, look for a snow-like appearance across the surface of the meat when purchasing beef.
Prep the Meat – One of the things I love best about this recipe is that I do not have to prepare the meat before it goes into the crockpot. No trimming required.
To Shred or Not – When working with very tender meat, it can be tempting to shred it. But, I don’t recommend it. The texture is so much better when the meat is gently pulled apart and you have different sized pieces to chew.
Let it Rest – I leave the meat in the slow cooker after breaking it apart. This allows the meat to reabsorb some of the liquid, soaking up more of that show-stopping flavor.
Because this slow cooker Mississippi pot roast is so easy, I got a little fancy and served it alongside some gorgeous hasselback potatoes, and a big winter salad for some crisp fresh greens. This is the kind of meal that satisfies everyone at my table.
And, obviously dessert with this kind of feast is a must! I finished the meal in Southern style with a cinnamon apple cobbler topped with fresh homemade ice cream.
Make Ahead: Yes! I love that I can make this pot roast ahead of time. In fact, it often gets better as it sits in the fridge. Just prepare the pot roast according to the instructions. Then allow it to cool before storing.
How to Store: I use my biggest containers for storing this pot roast in the fridge, because I find it’s best to store it with all the juices that it cooked in. That way the flavors continue to develop.
How to reheat: When I’m reheating this as a meal, I typically just add everything back into the slow cooker and cook it on low for an hour or so. But, if I only need a portion for myself, then I usually will just microwave it along with some of its juice.
This recipe is very forgiving! It is extremely difficult to overcook a roast.
Not really. The advice I give is because I’ve found that it gives slightly more consistent results. But, if I’m in a real hurry, sometimes I just chuck everything in, set it, and go.
Absolutely not! The taste profile is tangy, not spicy. In fact, the woman who originated the recipe, Robin Chapman created Mississippi pot roast as a “milder” adaptation of another family recipe.
I use two separate store-bought seasoning mixes in this recipe. And, my family found it quite good. But, if you are concerned about saltiness, I recommend using unsalted butter and only adding salt when serving, if desired.
I have good news for you! You don’t need a meat thermometer. It all comes down to tenderness. You’ll know that it’s finished when the meat reaches the desired tenderness. I test it with a fork and if it just falls apart, then it’s ready to eat.
The post Slow Cooker Mississippi Pot Roast appeared first on Barefeet in the Kitchen.
