This dish was developed by a Mississippi home-cook.
However, the home chef never referred to it as a Mississippi pot roast; it was just referred to as a roast.
As the dish gained popularity among many friends and family, it moved to other parts of the South and finally made its way onto the internet.
The Mississippi pot roast is a fantastic dish that consists of a chuck roast with brown gravy, dry ranch dressing mix, pepperoncini, and a variety of other ingredients that combine marvelously to produce an exceptionally distinctive and delicious flavor.
Mississippi Pot Roast is made with five easy ingredients that simmer together in a slow cooker.
It’s often cooked with chuck roast, which is affordable and readily available at most supermarkets.
Cooking a chuck roast in your slow cooker over low heat results in very tender results, and the additional ingredients added to this roast give it a fantastic taste!
What’s the point of making this slow cooker Mississippi pot roast?
Recipe for Mississippi Pot Roast
The most delectable pot roast you’ve ever tasted!
You’re going to adore this since it’s made with only five basic ingredients and slow-cooked in the slow cooker.
A few notes
Suggestions for the Perfect Pot Roast
Variations on Pot Roast
This dish is great as described, but you may experiment with other flavors to make it your own.
What do you serve alongside Mississippi pot roast?
Mississippi Pot Roast Side Dishes:
Frequently Asked Questions
Is it necessary to cover the pot roast with liquid in the slow cooker?
You don’t need a lot of broth.
Pot roast is designed to be braised, which means that the meat is cooked slowly over low heat with little liquid, covered.
If you add too much water/broth, you’ll lose the roasty taste that comes from the top half of the meat simmering above the liquid.
Isn’t it necessary to immerse pot roast in liquid?
No way, not with this recipe.
There is no need to add any additional liquid.
Slowly; the pot roast will release its juices from the fat and connective tissue. Furthermore, the butter will melt.
So don’t add any more liquid.
In a slow cooker, how do you cook tough meat?
Cooking at a low and slow pace:
Place the meat in the slow cooker’s bottom layer, closest to the heat source.
After adding the additional ingredients and liquids, turn your cooker to “low.”
Cooking time should be 6 to 9 hours.
This long, slow braising process breaks down connective tissue and fat, yielding delicate, succulent meat.
What is the purpose of sprinkling flour over a roast?
The reasoning behind putting- flour on meat before browning it in a hot skillet is straightforward: Flour has a lot of starch, which caramelizes fast and gives the food a richer color and flavor.
This technique is most commonly employed in stews when flour is used to thicken the cooking liquid.
Is it possible to overcook a pot roast in a slow cooker?
Overall, if you overcook a pot roast, it will become mushy or rough.
If you have a modern slow cooker, it may automatically switch to a warming setting to prevent your food from overcooking while you’re away.
What’s the deal with a salty Mississippi pot roast?
It is not required to season the roast before placing it in the slow cooker.
The most prevalent criticism leveled at the original is that it is very salty.
The dressing combination has more than enough sodium to season the roast, so no additional salt is required.
Is it necessary to sear a pot roast?
However, if you want the ultimate BEST pot roast, I strongly advise you to sear your roast before cooking it to perfection.
Searing the roast caramelizes the exterior and seals in so much flavor.
On the stovetop, heat the olive oil in a pan or Dutch oven over medium heat.
How does one go about freezing pot roast?
This recipe is ideal for storing in the freezer.
Simply; place the cooked meat and gravy in a freezer-safe bag.
Flatten the bag and remove any extra air before sealing and freezing for up to 3 months.
Thaw the beef overnight in the refrigerator, then reheat in a skillet on the stovetop until warmed through.
What exactly is the distinction between pot roast and Yankee pot roast?
Many people have asked us what distinguishes a Yankee Pot Roast from a regular pot roast.
A pot roast is just beef simmered in liquid – but, a Yankee-style pot roast is prepared and served with root vegetables (our recipe includes carrots, potatoes, parsnip, and turnip).
Is it possible to turn au jus into gravy?
Although au jus is not supposed to be gravy, you can thicken it by melting 1 tablespoon of butter in a microwave-safe bowl and whisking in 1 tablespoon of flour.
After that, add about 2 tablespoons of the au jus sauce to the butter-flour mixture.
The beauty of this Mississippi Pot Roast resides in its simplicity.
This Mississippi roast is a must-make meal for when you want comfort food but doesn’t want to put in a lot of effort.
Once you’ve tried it, you’ll want to make it regularly. Pot roast is a crowd-pleaser that never goes out of style.
It’s full of flavor and cooks all day in the slow cooker.
For a filling supper, serve your pot roast with garlic mashed potatoes and green beans.
Mississippi Pot Roast On Slow Cooker
- 1 Slow Cooker
- 1 packet ranch dressing mix
- 3 pound chuck roast
- 1 packet dry onion soup mix
- 12 cup butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 pepperoncini peppers
- Heat a large skillet over high heat. Drizzle the oil in. To brown or “sear” the meat quickly, the temperature should be extremely high.
- When using a paper towel, make sure the pot roast is fully dry on all sides. Add a little salt and pepper to taste. Sear the roast in a large skillet over medium heat.
- Flip the meat over and cook the opposite side for another 2-3 minutes after the first side has been seared.
- In a slow cooker, add the meat. Ranch dressing packets and onion soup mix packets are sprinkled on top.
- Peppers should be placed on and around the roast, and butter should be placed on top.
- Put the lid on the pot and cook on low for 8 hours.
- As soon as the meat has been cooked, take two forks and begin shredding them. If the meat is exceptionally fatty, throw it away. Then serve.