I am presenting a special Mississippi Pot Roast recipe for you. This delicious recipe combines the juiciness and tenderness of pot roast with the spicy kick of Mississippi-style seasonings to create a mouthwatering, one-pot meal that will leave you and your guests wanting more. Basically, Mississippi Pot Roast is a slow-cooked beef roast that is seasoned with a blend of tangy, spicy, and savory ingredients. The dish originated in Mississippi, hence its name, and has since become a popular comfort food throughout the United States.
The secret to the dish's unique flavor is a combination of classic pot roast ingredients such as beef chuck roast, beef broth, and vegetables, and Mississippi-style seasonings like ranch dressing mix, au jus gravy mix, and pepperoncini peppers. The result is a tender and juicy roast with a tangy and slightly spicy kick.
How to Make Mississippi Pot Roast
As I have all the above-mentioned items so I will move ahead to start making the Mississippi Pot Roast. For this, I follow the steps given below:
Preheat and prep
Preheat your oven to 325°F. Season the beef chuck roast generously with salt and pepper on all sides.
Sear the meat
In a large skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the beef roast and sear on all sides until browned, about 3-4 minutes per side.
Add the ingredients
Once the roast is seared, remove it from the skillet and set it aside. In the same skillet, add the ranch dressing mix, au jus gravy mix, unsalted butter, pepperoncini peppers, pepperoncini juice, and beef broth. Stir until the ingredients are well combined and the butter is melted.
Cook and serve
Return the seared roast to the skillet and spoon the mixture over it. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 3-4 hours, or until the roast is tender and falls apart easily with a fork.
Once the roast is cooked, remove it from the skillet and let it rest for 10-15 minutes before slicing or shredding. Serve the roast with the juices from the skillet spooned over it, and garnish with chopped fresh parsley if desired.
Ingredients for Mississippi Pot Roast
Before start, I will recommend you have the following ingredients with you:
- Beef chuck roast
- Ranch dressing mix
- Au-jus gravy mix
- Unsalted butter
- Pepperoncini peppers
- Pepperoncini juice
- Beef broth
- Salt and pepper
If you want to switch things up, try using a different type of meat such as pork shoulder or lamb shank in place of beef chuck roast. You can also experiment with different types of broth, such as chicken or vegetable, or swap out the pepperoncini peppers for sliced jalapeños or other types of pickled peppers.
Mississippi Pot Roast is a hearty and comforting dish that pairs well with a variety of sides. Some classic options include mashed potatoes, roasted vegetables, or a simple green salad. You can also use the leftovers to make sandwiches or tacos for a quick and easy lunch.
Q1. Can I make Mississippi Pot Roast in a slow cooker instead of the oven?
Yes, simply follow the recipe as written, but instead of baking in the oven, transfer everything to a slow cooker and cook on low for 6-8 hours, or until the roast is tender.
Q2. Can I use a different type of meat for Mississippi Pot Roast?
Yes, Pork shoulder or lamb shanks are great options that will work well with the seasoning blend.
Q3. Can I use fresh peppers instead of pickled?
While the pickled peppers are an essential component of the recipe and provide a unique flavor, you can use fresh peppers instead if you prefer. Just keep in mind that the flavor profile will be slightly different.
Q4. Can I make Mississippi Pot Roast in advance?
Yes, the dish actually tastes even better the next day, so feel free to make it in advance and reheat it when you're ready to serve.
Mississippi Pot Roast is a delicious and easy-to-make comfort food that is sure to become a staple in your household. With its unique blend of flavors and tender, juicy meat, it's the perfect dish for cozy nights in or family gatherings. So why not give it a try and see for yourself why this recipe has become a beloved favorite across the United States?
Mississippi Pot Roast
- 2 Tablespoons olive oil
- 3 lb. pot roast, see notes for best cuts
- 1 oz. packet Ranch dressing mix
- 1 oz. packet Au Jus mix
- 6 pepperoncini peppers
- 1 stick butter, cut into cubes
- 3 tablespoons corn starch
- Note: See notes for Oven and Instant Pot Method
Crock Pot Method
- Heat oil in a large pot or stove top friendly Crock Pot over medium-high heat.
- Sear the roast for 2-3 minutes per side. Transfer to the Slow Cooker if needed.
- Sprinkle the Au Jus and Ranch Dressing Mix over the roast.
- Top with cubed butter and pepperoncini peppers. Add any carrots and/or baby red potatoes if desired.
- Cook on low for 8-10 hours, or on high for 5-6. It will be very tender.
- Place the roast on a plate and cover with foil. Leave the juices in the pot.
- Turn the Crock pot on high and proceed to gravy instructions.
Make the Gravy
- Combine 3 tablespoons cornstarch with 3 tablespoons COLD water. Whisk until well-combined and smooth.
- Bring the meat juices to a boil. Slowly add the cornstarch mixture to the boiling liquid, stirring continuously. Once it's all added, reduce to a simmer.
- Simmer until desired thickness is reached, then transfer to a serving container and serve.
- Preheat the oven to 225 degrees.
- Heat oil in a 6 quart dutch oven over medium-high heat. Sear roast for 2-3 minutes per side. Remove from heat.
- Sprinkle Au Jus and Ranch Dressing Mix over the roast. Top with cubed butter and pepperoncini peppers.
- Bake, covered, for 7-8 hours.
- For a quicker turnaround time: Wrap the roast in foil and place it in the Dutch oven with the lid on. Bake at 350 degrees for 3-4 hours.
- Transfer the juices to a saucepan and proceed to gravy instructions.
- Turn the Instant Pot to Sauté Mode.
- Brown the roast in olive oil for 5 minutes on each side, remove and set aside.
- Deglaze the pan with 1 cup of low sodium beef broth or water. Run a silicone spatula along the bottom to release any brown bits.
- Add the Roast back and sprinkle with the Au Jus and Ranch Dressing Mix. Top with cubed butter and pepperoncini peppers.
- Set to Meat Mode and cook for 45 minutes. (Ensure the pressure valve is closed.)
- Let the pressure release naturally for 5-10 minutes, then flip the quick release valve.
- Remove the roast and cover it with foil to keep it warm.
- Set the Instant Pot to Sautee mode and make gravy as noted in recipe instructions.
Best Cuts of Meat for Pot Roast:
- Chuck roasts- best choice
- Rump roasts -second best
- Bottom rounds- third best