I make this mississippi pot roast when I want dinner to hold a quiet kind of warmth. The onions go soft and sweet. The beef rests and then falls apart with a nudge. I lift the lid and the whole kitchen smells like patience and care. We pile slices on mashed potatoes or tuck pieces into soft rolls. The broth tastes rich and a little tangy from pepperoncini. I save a spoonful for myself every time. Do I share it Yes I try. Do I always succeed That is between me and the slow cooker. This is a set it and forget it kind of recipe that still feels personal. I learned to trust the steps. Brown the meat. Let the onions slump. Stir in the simple pantry mixes. Then let the pot do the steady work while you do your life. When you come back it greets you like a friend who kept the light on.
Table of Contents
- 1 Key Takeaways
- 2 Easy Mississippi Pot Roast Recipe
- 3 Ingredients for Mississippi Pot Roast
- 4 How to Make Mississippi Pot Roast
- 5 Tips for Making Mississippi Pot Roast
- 6 Making Mississippi Pot Roast Ahead of Time
- 7 Storing Leftover Mississippi Pot Roast
- 8 Try these Main Course next
- 9 Mississippi Pot Roast
- 10 Nutrition
1 Key Takeaways
I cook for Camila Cooks and I write as Camila. I love a pot that simmers and gives. This mississippi pot roast sits low and steady. I use a slow cooker and I let the onions soften and sweeten. The beef turns tender and pulls with a fork. The broth leans rich and bright with brine from pepperoncini. The first spoon tastes like a good Sunday. The second spoon tastes like you earned it. I serve it over mashed potatoes or stuff warm rolls. It never lasts long.
The steps stay simple. Brown the roast. Soften the onions. Add ranch mix and au jus. Tuck peppers around the meat. Lay butter on top. Pour broth and a splash of the brine. Set the cooker and walk away. The work hides inside time. The reward greets you at the lid. It feels calm and friendly and easy to share.
Plan for leftovers because they get better by the next day. The sauce thickens a touch and clings to the beef. I pack some for lunches. I keep some for a quick sandwich. I keep a small cup to sip. That last part may sound odd. Try it once and see. The flavor carries warmth and salt and sweet onion in one simple sip.
2 Easy Mississippi Pot Roast Recipe
When I say easy I mean true ease. I keep the list short and I use gear most of us own. This mississippi pot roast needs a slow cooker and a skillet. The meat sears to build flavor. The onions soften and pull brown bits from the pan. The rest comes from the pantry. I reach for a packet of ranch and a packet of au jus. I grab a jar of pepperoncini. I pour broth. That is it. Simple steps fit a busy day.
Here is the part I love. I set the cooker and step out. The house fills with a warm onion scent. The beef relaxes inside that steam. The roast turns into long strands that slide apart. Two notes of the main keyword help readers find this guide. So again I say mississippi pot roast brings comfort with very little effort. It works on a weeknight or on a slow Sunday. It works for a party too.
I wrote this for home cooks who like straight talk. No fuss. No rare tools. If you want a short path use an electric pressure cooker and use the sauté button to brown. If you want dry heat use an oven. I add those paths below so you can pick what suits your kitchen. The goal stays the same. Tender beef. Sweet onions. A clean sauce with a little tang.
3 Ingredients for Mississippi Pot Roast
Beef chuck roast I pick a well marbled cut so it stays juicy as it cooks. The fat melts and bastes the meat. A three to four pound piece feeds a crowd and gives leftovers.
Yellow onions I slice them thin so they soften fast. The heat turns them sweet. They make the broth taste like French onion soup met pot roast and shook hands.
Garlic I mince fresh cloves. They bloom in the warm pan and join the onions. The smell says dinner will be kind to you.
Ranch seasoning A small packet adds herbs and a light creamy note. It gives salt. It gives body. It brings that classic mississippi roast vibe.
Au jus mix This adds depth and a hint of savor. It helps the juices cling to each strand of beef.
Pepperoncini and brine Whole peppers bring gentle heat and a bright snap. A spoon of the brine sharpens the sauce.
Unsalted butter Small pieces melt over the meat and round the flavor. The sauce turns glossy and smooth.
Beef broth I use low sodium broth so the mix does not taste too salty. It gives the cooker enough liquid to work well.
Olive oil A thin coat helps the roast brown. Color gives flavor. The pan will sing but only for a minute or two.
Salt and black pepper I season the meat before it hits the pan. Later I taste and adjust. Fresh thyme makes a clean garnish if you want one.
4 How to Make Mississippi Pot Roast
Step one Pat the roast dry. Season both sides with salt and pepper. Warm oil in a skillet over medium high heat. Sear the roast on each side until deep brown. Move the meat to the slow cooker.
Step two Lower the heat. Add the sliced onions to the same pan. Stir until soft and golden. Add the garlic and cook one minute. Spoon onions and garlic over and around the meat in the cooker.
Step three Sprinkle ranch mix and au jus over the roast. Tuck whole pepperoncini around the meat. Add a spoon of the brine and a splash of Worcestershire.
Step four Pour in broth. Dot the top of the roast with butter pieces. Cover the cooker. Cook on low eight to nine hours or on high four to five hours.
Step five Lift the roast to a board. Shred with two forks or slice across the grain. Skim fat from the cooking liquid if you like. Return meat to the pot and toss with onions and juices.
Step six Taste and adjust salt and pepper. Serve the meat over mashed potatoes or noodles. Spoon extra broth over the top. Add thyme if you like a fresh note.
5 Tips for Making Mississippi Pot Roast
Brown the meat well for deeper flavor. The color adds a slight roasted note that plays nice with sweet onions. Do not rush that step. It takes only a few minutes yet pays off in every bite. I like a cast iron pan for this part.
Balance the salt. The mixes bring sodium so start light with added salt and taste near the end. A squeeze of lemon can wake the pot if it tastes heavy. A small splash of brine can lift the sauce too. The goal is savory and bright and clean.
Make it yours. Add carrots for sweetness. Add baby potatoes in the last two hours. Swap in brisket if chuck is out. For a pressure cooker path set to high for sixty minutes then let pressure fall for fifteen. For an oven path bake covered at three hundred twenty five until tender. This becomes slow cooker Mississippi beef or even Mississippi chuck roast with the same spirit.
6 Making Mississippi Pot Roast Ahead of Time
I often cook this the day before guests arrive. I chill the pot then lift the fat from the top. The sauce tastes richer after a rest. The meat soaks up flavor and stays juicy. Reheat on low in the cooker or on the stove. Add a splash of broth if it looks tight. Stir and serve when hot and glossy.
If you need a plan for game day or a busy weeknight this works well. Load the cooker in the morning. Set it to low. Come home to dinner that waits for you. For buffet style keep the pot on warm. Set out rolls and let people build sandwiches. Add a bowl of pickles and a bowl of slaw.
Freezer prep can help. Place the roast onions garlic ranch mix au jus and butter in a freezer bag. Add peppers and a little brine. Freeze flat. Thaw in the fridge. Cook as written. This method locks in a ready kit that saves time when life runs fast. It keeps flavor true and texture tender.
7 Storing Leftover Mississippi Pot Roast
Store leftovers in a tight container for four days. The sauce thickens and turns silkier. Warm on the stove over gentle heat. Add broth if the pot looks dry. Stir until the meat loosens and shines. Taste and add a pinch of salt if needed. The flavor often deepens by day two.
For longer storage freeze in small bags. Lay them flat so they stack. Thaw in the fridge and warm in a small pan. Sandwiches work great with thawed portions. You can also fold the meat into quesadillas or top baked potatoes. The meat stays tender through the freeze and thaw cycle.
I keep one last trick. Save a cup of the broth in a jar. Use it to moisten the meat when you reheat. It brings back shine and that soft onion note. A spoon of brine can brighten if the flavor feels sleepy. That tiny step makes leftovers taste new again.
8 Try these Main Course next
9 Mississippi Pot Roast
Mississippi Pot Roast with French Onion Comfort in the Crock Pot
Ingredients
- 3 to 4 pounds beef chuck roast
- 2 large yellow onions thinly sliced
- 4 cloves garlic minced
- 1 packet ranch seasoning about 1 ounce
- 1 packet au jus gravy mix about 1 ounce
- 8 to 10 whole pepperoncini plus 3 tablespoons brine
- 4 tablespoons unsalted butter cut into pieces
- 1 tablespoon Worcestershire sauce
- 1 cup low sodium beef broth
- 2 tablespoons olive oil
- Fine sea salt to taste
- Fresh ground black pepper to taste
- Fresh thyme leaves optional for serving
Instructions
- Pat the roast dry then season both sides with salt and pepper.
- Warm the olive oil in a large skillet over medium high heat. Sear the roast on all sides until deep brown. Transfer to a slow cooker.
- Lower the heat to medium. Add the sliced onions to the skillet. Cook until soft and golden and scrape up the brown bits. Add the garlic and cook for one minute. Spoon the onions and garlic over and around the roast in the slow cooker.
- Sprinkle the ranch seasoning and the au jus mix over the roast. Tuck the pepperoncini around the meat. Add the brine and the Worcestershire.
- Pour in the beef broth. Dot the top of the roast with the butter pieces.
- Cover and cook on low until the roast is fork tender. Plan for eight to nine hours. For a faster path cook on high for four to five hours.
- Lift the roast to a board. Shred or slice across the grain. Skim excess fat from the cooking liquid if you like.
- Return the meat to the cooker and toss with some of the onions and juices. Taste and adjust the salt and pepper.
- Serve over mashed potatoes with extra onions and spoonfuls of broth. Garnish with fresh thyme if you like.
10 Nutrition
Serving size six ounces cooked beef with onions. Calories four hundred twenty. Sugar three grams. Sodium seven hundred forty milligrams. Fat twenty six grams. Saturated fat twelve grams. Carbohydrates six grams. Fiber one gram. Protein thirty six grams. Cholesterol one hundred twenty five milligrams. Values will vary by brand and by cut. Eat with balance and listen to what your body needs. I share numbers so you can plan your plate with calm and with ease.
Author Camila for Camila Cooks visit https://www.camilacooks.com. Short keywords used here include pot roast slow cooker recipes slow cooker beef. Longtail keywords used here include best mississippi pot roast in crock pot easy pot roast for busy weeknights how to make pot roast with pepperoncini. Pinterest board Pork Crock Pot Recipes.
Leave a Comment