Crock Pot Mississippi Pot Roast
This easy Mississippi Pot Roast Recipe will quickly become your favorite Crock Pot meal! It only requires 4 ingredients and you can make an easy brown gravy at the end!
Be sure to try my most popular Crock Pot Chicken and Stuffing Recipe next!
This recipe is dangerously good, I have a hard time not eating an entire serving (or two) straight out of the Crock Pot. It’s so moist, tender, and flavorful. I’ve served it over mashed potatoes and over egg noodles before- what would you serve it with? 😊
Best Cuts of Meat for Pot Roast in the Crock Pot
- Chuck roasts
- Rump roasts
- Bottom rounds
Making Mississippi Pot Roast in the Oven
-Mississippi Pot Roast can be cooked at 225 degrees for 7-8 hours in the oven and you’ll have very similar results as with the Crock Pot. A 6 quart dutch oven would be best as dutch ovens conduct heat very well.
Freezing Leftover Pot Roast
-Leftover Pot Roast can be frozen in an airtight container and is best if used within 3 months. A great way to use the leftovers is to heat it on the stove-top along with a can of cream of mushroom soup, some milk, mushrooms, and egg noodles!
Do I have to use a Whole Stick of Butter?
-Personally, if I’m making this meal, I’m going all out. But if you’d prefer to cut out some calories, try halving the butter and adding 1/2 cup chicken broth and a small drizzle of olive oil to keep things moist.
Do the Pepperoncini Peppers make it Hot?
-No, the pepperoncini peppers don’t add any heat, just a bit of tang!
Can I Double this Recipe?
-If your crock pot can fit it, go for it! My 6 oz. Crock Pot isn’t quite large enough, but if yours is bigger, then double away!
What’s the Best Crock Pot to use?
–This is the Crock Pot that I have, I love that you can sear meat right on the stove-top with it. It automatically switches to warm once the cooking time is up, which is hugely convenient when you’re out of the house.
What to Serve with Pot Roast
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This Mississippi Pot Roast simmers slowly in your crock pot with just 4 other ingredients to create the perfect balance of savory flavors.
- 3 lb pot roast
- 1 (1 oz.) packet Ranch dressing mix
- 1 (1 oz.) packet Au Jus mix
- 6 pepperoncini peppers
- 1 stick butter
- 2 cups baby carrots
- 2 Tablespoons corn starch
Melt the butter on the bottom of the crock pot and and mix in the Au Jus and Ranch Dressing Mix. Add the pepperoncini peppers and Pot Roast (no need to salt the pot roast prior). Add the baby carrots.
Cook on low for 8-10 hours, or on high for 4-5. It will be very tender when it's ready and easily break apart.
Use tongs or two large spoons/spatulas to remove the beef and set aside on a plate. Use a slotted spoon to remove the carrots, place them on a serving plate with the pot roast.
If you have enough juice at the bottom of the crock pot for some gravy, (I always do), turn the crock pot on high.
Mix the cornstarch with 4 Tablespoons of pot roast juice and slowly pour some of it back into the crock pot, whisking constantly. Give it time to thicken before you add more, otherwise it will become too thick (if it does, you can thin it with beef or chicken stock). You likely will not need to use all of it.
Once it's near your desired level of thickness, remove it from the heat. It will thicken a little bit more upon standing.
-The best cuts of roast for this recipe are chuck roasts, rump roasts, or bottom rounds.
-The Ranch mix and Au Jus mix don't need to be prepared/mixed with anything prior to adding to the crock pot, only the contents of the packet itself is added.
-Pepperoncini peppers don't add heat, just flavor!
-Oven Method: Mississippi Pot Roast can be cooked at 225 degrees for 7-8 hours in the oven and you'll have very similar results as with the Crock Pot. A 6 quart dutch oven would be best as dutch ovens conduct heat very well.