Mississippi Pot Roast Two Ways in the Slow Cooker

by cookingwithauntjuju.com

Beef pot roasts are a favorite winter dish and it’s nice to have a variety and even better when I can cook it in a slow cooker. My favorite is Guiness Beef Stew  with lots of potatoes, carrots, onions and a wonderful sauce.

A sister highly recommended this version of Mississippi Pot Roast (she has a home in Mississippi in addition to Florida and Texas) as her family made this twice and everyone loved it. She served it alongside mashed potatoes. I chose to make it into pulled beef sandwiches with a tang thanks to the peperoncini peppers (didn’t have enough potatoes to mash them).

The sandwiches were the best with a toasted bun, melted gruyere cheese and deli pieces of peperoncini…

Mississippi Pot Roast Two Ways in the Slow Cooker

  • 3 lb. chuck roast (I used a 2 lb. roast)
  • olive oil to brown the roast
  • season to taste with salt and pepper (be careful with too much salt)
  • 1 packet ranch dressing mix
  • 1 packet dry onion soup mix (I used homemade)
  • 1/2 cup unsalted butter
  • 8 peperoncini peppers

Heat a large skillet on high and add the olive oil. Be sure the pan is hot as you want to brown the meat quickly. Dry all sides of the pot roast before adding to the skillet.

Cook the roast for 2-3 minutes on each side. Transfer the meat and the little goodies left in the skillet to the slow cooker. Sprinkle packets of ranch dressing and onion soup mixes over pot roast. Top with 1 stick of butter cut into pieces. Add the peperoncinis, cover and cook on low for 8 hours. My roast was only 2 lbs. so 6-1/2 hours was enough cooking time.

Once cooked shred the beef in the slow cooker while combining all the juices into it. Set aside the peppers and the stems and any big fatty pieces. You could chop up the peppers and add to the meat if you want an extra “tang”.

Serve over a platter of mashed potatoes or make into pulled beef sandwiches.

Recipe by cookingwithauntjuju.com 

Only 5 ingredients – how simple is this?

The meat is browned…

Shredding the meat in the slow cooker, remove the peppers.

Delicious sandwich!

Delicious warm panini…

Feb. 23, 2020 – another version:

Mississippi Pot Roast Two Ways in the Slow Cooker

  • 2-3 lb. chuck roast
  • olive oil to brown the meat
  • salt and pepper to taste
  • 1 packet au jus gravy mix (instead of ranch dressing mix)
  • 1 packet dry onion soup mix (or homemade)
  • 1/2 cup unsalted butter
  • no pepperoncinis
  • 2 cups beef broth (low sodium would be best as the roast is rather salty)

Heat the oil and brown the meat on all sides. Transfer to a slow cooker; sprinkle the au jus and dry onion soup mixes over the meat, dot the meat with butter pieces and add 2 cups beef broth around the roast.

I had a 2 lb. roast and cooked it on low for 6 hours or so. Remove to a platter and make gravy if desired.

Gravy:

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups beef broth from slow cooker

Melt the butter, stir in the flour and cook for a few minutes. Slowly add the beef broth and stir until thickened.

I served this delicious entree  with roasted carrots, potatoes and onions that I drizzled with olive oil and sprinkled with Lawry’s seasoned salt. I roasted the veggies for about 1-1/2 hours 400-425 degrees.

I need to make this again and take some pictures!

Recipe by cookingwithauntjuju.com 

 

18 thoughts on “Mississippi Pot Roast Two Ways in the Slow Cooker”

  1. Pingback: Mississippi Pot Roast in the Slow Cooker — cookingwithauntjuju.com | homethoughtsfromabroad626

  8. Judi, I agree, this is a perfect hearty comfort food for January. I love the peppers with it — and the sauce sounds wonderful. I haven’t used a slow cooker in many years, but you’ve made me want to get one with this dish. Happy New Year.

    Reply

    • Thanks Teagan – I love my slow cookers, probably have around 5 different sizes. It was very good and I especially enjoyed the roast in sandwiches, topped with Gruyere and deli peperoncini!

      Reply

Leave a Reply to cookingwithauntjuju.comCancel reply