This Mississippi Pot Roast is such a cozy dish! It’s a simple roast cooked with a packet of ranch seasoning, a jar of pepperoncini, and a bit of beef broth. The result? Super tender and flavorful meat!
I love how easy it is to make! Just toss everything in the slow cooker and let it do the work. Perfect for busy days when you want a hearty meal without all the fuss!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking. Its marbling keeps it tender. If you can’t find it, consider a brisket or round roast. They work too, but might be a little leaner.
Ranch Dressing Mix: This adds flavor without extra effort! If you prefer homemade, mix equal parts dried parsley, dill, garlic powder, and onion powder. It’s a nice substitute!
Onion Soup Mix: A staple for flavor! You can make your own blend using dried onions, beef bouillon powder, and a pinch of garlic. It takes a bit longer but is worth it.
Pepperoncini Peppers: They bring tang and a little heat. No pepperoncini? Try banana peppers or even jalapeños for a different kick. Just adjust for heat levels!
Vegetables: Baby potatoes and carrots are great, but feel free to add other root vegetables like parsnips or sweet potatoes to mix things up.
How Can I Achieve a Perfectly Tender Roast?
Getting that melt-in-your-mouth roast takes some patience. The key is to sear the meat first, which locks in flavors. Then, low and slow cooking does the trick.
- Preheat the oven to 300°F (150°C) to use gentle heat.
- Searing adds flavor and color; do not rush this step! Aim for 3-4 minutes per side.
- Let the roast rest for a few minutes after cooking. This helps keep the juices inside when you shred it.
Using a Dutch oven keeps the moisture in, making everything tender and flavorful. Enjoy your delicious pot roast!
How to Make Mississippi Pot Roast
Ingredients You’ll Need:
For the Roast:
- 3-4 lbs beef chuck roast
- 1 packet ranch dressing mix
- 1 packet onion soup mix
- 1 cup beef broth
- 1/2 cup pepperoncini peppers (including some juice)
- 1-2 tbsp olive oil
For the Vegetables:
- 1 lb baby potatoes, halved
- 4-5 carrots, cut into chunks
Garnish:
- Fresh thyme or parsley (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and then 4-5 hours of cooking time in the oven. It’s a slow-cooked meal, so while it takes some time, you’ll love how easy it is to put together! Just set it and forget it, and enjoy the cozy smell as it cooks!
Step-by-Step Instructions:
1. Preheat and Sear the Roast:
First, preheat your oven to 300°F (150°C). While it’s heating up, take your beef chuck roast and season it with salt and pepper. In a large Dutch oven or oven-safe pot, add the olive oil. Heat it over medium-high heat. Once hot, carefully place the roast in the pot and sear it on all sides until it turns a nice brown color—about 3-4 minutes per side. Once seared, remove it from the pot and set it aside.
2. Prepare the Vegetables:
In the same pot, without washing it, add the halved baby potatoes and the cut carrots. Spread them out evenly at the bottom of the pot. Now, take the seared roast and place it on top of these veggies.
3. Mix and Pour the Sauce:
In a small bowl, mix together the ranch dressing mix, onion soup mix, and beef broth until well combined. Pour this flavorful mixture over the roast and vegetables, letting it soak in nicely.
4. Add the Pepperoncini:
Next, sprinkle the pepperoncini peppers on top of the roast, along with a few spoonfuls of their juice for that extra kick of flavor.
5. Bake the Pot Roast:
Now, cover the pot with a lid and carefully transfer it to your preheated oven. Let it bake for 4-5 hours. The roast is done when it becomes tender and easily shreds with a fork—this is the secret to a perfect Mississippi Pot Roast!
6. Shred and Serve:
Once the cooking time is up, take the pot out of the oven and let the roast rest for a few minutes. Then, use two forks to shred the meat right in the pot, mixing it with the tender veggies. If you’d like, garnish your dish with some fresh thyme or parsley before serving. Enjoy this delicious and hearty meal with your family!
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! While chuck roast is ideal for its marbling and tenderness after slow cooking, you can also use brisket or round roast. Just keep in mind that cooking times may vary slightly, with leaner cuts generally cooking faster. Always ensure the meat is tender before shredding!
What If I Don’t Have Beef Broth?
No worries! If you don’t have beef broth on hand, you can substitute it with chicken broth or even water. However, using broth will enhance the flavor. For a richer taste, consider adding a splash of Worcestershire sauce or soy sauce to boost the umami!
How to Store Leftovers?
Store any leftover Mississippi pot roast in an airtight container in the fridge for up to 4 days. It also freezes well! Let the roast cool completely before transferring it to a freezer-safe bag or container, where it can last for up to 3 months. Just thaw in the fridge overnight before reheating!
Can I Prepare This Dish in a Slow Cooker?
Yes, you can! For a slow cooker version, prepare the seared roast and vegetables as directed, then transfer them to the slow cooker. Add the broth mixture and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender. This is a great hands-off option!
