Mississippi Pot Roast Recipe: Easy, Tender, and Flavorful Slow Cooker Meal

There’s nothing quite like the comforting aroma of a slow-cooked pot roast filling your kitchen, and when it comes to pot roasts, the Mississippi Pot Roast recipe is a true standout. This mouthwatering dish is a fusion of flavors that blend together in perfect harmony, creating a melt-in-your-mouth experience like no other. If you’re looking for a hearty and flavorful meal that’s easy to prepare, you’re in for a treat with this Mississippi Pot Roast recipe.

Mississippi Pot Roast Recipe: Easy, Tender, and Flavorful Slow Cooker MealPhoto byThe Salty Cooker

Why You’ll Love Mississippi Pot Roast

• Unbeatable Flavor Fusion: The Mississippi Pot Roast is all about flavor, and it delivers in spades. The combination of tender chuck roast, zesty pepperoncini peppers, and creamy ranch dressing mix creates a mouthwatering fusion of savory, tangy, and creamy flavors that will have your taste buds singing.
• Effortless Preparation: Despite its impressive taste, this recipe is remarkably easy to prepare. With just a few simple steps and minimal ingredients, you can create a restaurant-quality dish that will make you look like a culinary pro. It’s perfect for both novice cooks and seasoned chefs looking for a hassle-free meal option.
• Perfectly Tender Meat: One of the key highlights of the Mississippi Pot Roast is the fall-apart tender chuck roast. Slow-cooked to perfection, the meat becomes incredibly tender and juicy, making each bite a flavorful delight. Whether you’re using a slow cooker or a Dutch oven, the result is sure to be a fork-tender masterpiece.

Ingredients

• 3 lb chuck roast
• 5 cups beef stock
• 2 tsp salt
• 1 tsp pepper
• 6 pepperoncini peppers + 1/3 cup pepper juice
• 2 tbsp ranch dressing mix
• 1 large onion diced
• 1 tbsp olive oil
• 1 tbsp corn starch
• 1/2 cup water

Instructions

• Preheat the oven to 325 degrees.
• In a small bowl, mix salt and pepper. Generously season the chuck roast, reserving some of the seasoning mix.
• Heat a large Dutch oven over medium/high heat. Add olive oil, then sear the roast on all sides until a nice crust forms (about 5 minutes per side).
• While browning the beef, add diced onion to sauté until almost translucent.
• Add all the ingredients to the pot: beef stock, pepperoncini peppers, pepper juice, ranch dressing mix, and the reserved salt and pepper mixture. Cover with a lid.
• Cook in the preheated oven until the roast is fork-tender, approximately 3-5 hours depending on the beef.

To make the gravy:

• Remove the roast and peppers from the pot.
• Place the pot with the sauce back over medium heat.
• In a small bowl, mix 1 tbsp cornstarch with 1/2 cup water.
• Pour the cornstarch mixture into the boiling liquid in the pot, stirring continuously until it thickens.