Mississippi Pot Roast (In The Crock Pot)

Enjoy flavorful and tender Mississippi Pot Roast slow cooked to perfection in the crockpot. This is the best beef roast you will ever taste, and is a cozy dinner the whole family will enjoy on top of creamy mashed potatoes or served as a sandwich. You’ll lick the plate clean with this flavorful and tender chuck roast recipe!

 

Why We Love Mississippi Pot Roast

• Cozy Family Meal – This is a stick to your ribs kind of dinner that will warm you up all the way down to your toes. It’s cozy and comforting for dinner which is full of flavor.
• Cook All Day In The Slow Cooker – I regularly hear from friends that they need slow cooker meals that cook longer. While you can use a programmable slow cooker to switch the slow cooker to warm when it is done cooking, this recipe will cook for a full shift of work and be ready when you get home.
• The BEST Way To Make Juicy Pot Roast – Pot roast can be a little temperamental when you cook it in the oven. It’s easy to dry out the meat if you don’t have enough liquid and you have to cook it for a long time which can vary depending on the size of your cut of meat. Cooking it in the slow cooker is the perfect environment for any cut of meat that benefits from being cooked low and slow without fuss, including this beef chuck roast.

Ingredients For Mississippi Pot Roast

• 3 pounds chuck beef roast you can use 2.5-3.5 pounds, a beef brisket can also be used but is not the ideal cut for this recipe. Learn more about different cuts of beef here.
• 2 tablespoons ranch seasoning
• 2 tablespoons brown gravy dry seasoning mix can also use au jus gravy mix, these are usually found in 1 ounce packets which equals 2 tablespoons. It’s also called “brown gravy”
• ½ cup butter sliced – I use salted butter. If you use unsalted butter add an extra 1/2 teaspoon salt to this slow cooker recipe
• 6 pieces pepperoncini peppers plus more for serving
• ¾ cup beef broth
• ¼ cup water

How To Make This Mississippi Pot Roast Recipe

1. Spray a 6 quart or 8 quart slow cooker with spray cooking oil. Place the chuck roast into the slow cooker.
2. Sprinkle the ranch and brown gravy seasoning over the top of the roast. Slice the butter into pieces. Place the butter pieces on top of the roast. Add the pepperoncini peppers around the roast. Pour the beef broth and the water around the edges of the roast.

3. Cover the slow cooker and cook on low for 8-10 hours, or until the roast shreds easily. The beef roast needs to be at least 145 degrees to be safe to eat, but will taste most tender when registering over 190 degrees on a meat thermometer. See notes further down the page and in the recipe card at the bottom of the page for more info.

4. Shred the meat with two forks turned backward in the crock pot, allowing the meat to soak up the juices. Remove any large pieces of fat or chewy connective pieces as you shred.

5. Serve warm over your favorite mashed potatoes, over egg noodles or on a bun. Top with extra pepperoncini peppers if desired, then enjoy!

What Temperature Does Beef Roast Need To Be With A Meat Thermometer?

Beef roast needs to be cooked to an internal temperature of at least 145 degrees, however this is the temperature for food safety purposes. Beef chuck roast tastes its most tender when it is cooked to a temperature of 190-195. A chuck roast is a thick cut of meat with a lot of connective tissue. By cooking it low and slow in moist heat, it causes the connective tissue to break down and the fat to render into the meat.

What Is The Difference Between Chuck Roast And Pot Roast?

Chuck roast is a cut of meat from the front shoulder of the cow. Pot roast is a method of cooking beef cuts of meat like chuck roast that need to be cooked low and slow like chuck roast and rump roast. Learn more about the differences between chuck roast, rump roast and pot roast here.

Can I Make This Recipe Faster On High Heat Faster In The Slow Cooker?

You could cook this roast a little faster on high heat in the slow cooker for 4-6 hours or until the meat shred easily. I do find that the roast is almost always more tender when you cook the meat on low, so I don’t recommend using the high setting.

Can I Add Vegetables To This Crock Pot Roast?

Yes you can add vegetables in with this pot roast. I recommend cutting up potatoes and adding cut up carrots or baby carrots. Expect the roast may need to cook on the longer side with the potatoes and carrots added to the slow cooker.

Can I Make This Recipe With Gravy?

Some people like to take the juices and make gravy to serve over the pot roast. You can use the instructions for my quick pork gravy but use the beef drippings instead to make a flavorful gravy. You can also just serve the meat with the cooking juices. You should also try the slow cooker meatballs stroganoff which has a really creamy sauce I know you’ll love.

Why Is My Pot Roast Dry?

If you cook chuck roast at a higher temperature or not long enough, the meat will be more likely to be tough, dry and not shred easily. The exact cooking time also will vary between different pieces of meat depending on how much connective tissue and fat is in the cut and how many pounds the meat is.

My solution for dry pot roast is usually to cook it a little longer, which usually allows the meat to become more tender. Serving the meat with the cooking juices can also help to soften the meat.

How Long Will Mississippi Roast Last?

Expect this Mississippi pot roast will last about 3 days once cooked. Leftovers should be stored in the refrigerator in a covered airtight container.

Can You Freeze Mississippi Pot Roast?

Yes you can freeze the leftovers of this Mississippi pot roast. I recommend freezing the meat with any leftover juices which can help keep the meat tender as you reheat it.