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Slow Cooker Mississippi Pot Roast

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Slow Cooker Mississippi Pot Roast is pure comfort food. This tender pot roast, is savory, buttery and made from scratch with no packets.

A few years back Mississippi Pot Roast kind of exploded on the internet. There were videos of it, pins, it seemed like everywhere I looked there it was. It was touted as being super easy you just needed a roast and a couple seasoning packets and you were good to go.

So obviously I just had to try it! And…I didn’t love it. And neither did my family. The use of the seasoning packets made it way too salty for all of us.

But not one to give up, I thought there must be a way to a make it homemade. After doing a little bit of research, I realized that you can make Slow Cooker Mississippi Pot Roast from scratch without the use of packets. Instead you’ll make your own ranch and use beef broth. You’ll still get a tender, buttery savory pot roast. And it is still super easy to make! Let me show you.

First let’s talk about the ingredients that you’ll need.

What ingredients do you need to make Mississippi Pot Roast?

CHUCK ROAST: This is a large cut of beef that comes from the shoulder of the cattle. It is an affordable cut of meat that is best used for braising and slow cooking like this recipe.

SALT/PEPPER/GRANULATED GARLIC: Used to season the roast before searing.

OIL: To sear the roast. Use something with a high smoke point like canola, vegetable or avocado.

LOW-SODIUM BEEF BROTH: Using low sodium broth allows you to control the saltiness of the dish.

UNSALTED BUTTER: Again, you want to be able to control the salt in this recipe, using unsalted butter helps that.

PEPPERONCINI: Use whole pepperoncini peppers in this recipe. They will hold up better in the slow cooker. They don’t add a lot of heat but they add some acidity.

CORNSTARCH: This will help the gravy thicken.

Instead of using a ranch seasoning packet like you would use with other Mississippi Pot Roast Recipes, you’ll be making your own ranch. It’s crazy easy and you probably have all of the ingredients on hand already.

MAYONNAISE: This will be the base of the ranch you’ll be making.

BUTTERMILK: If you were using a packet of ranch seasoning, there would be added dried buttermilk. Buttermilk adds a touch of acidity which helps cut through a little bit of the richness.

DRIED CHIVES/DILL: These add the classic flavors of “ranch” that we are used to. Dried herbs will hold up better in the slow cooker than fresh herbs.

How do you make Mississippi Pot Roast?

STEP #1: Season chuck roast on both sides with salt, pepper and garlic powder. Heat oil in a large pot over medium heat. Sear the chuck roast on all sides until a brown crust forms, about 3 minutes per side.

STEP #2: Remove roast from the pot and place in slow cooker. Pour beef broth into the pot you seared the roast in. Scrape up any of the brown bits that have stuck to the bottom of the pan. Pour beef broth over the top of the roast in the slow cooker.

STEP #3: Whisk together all of the ranch ingredients together in a bowl.

STEP #4: Spread the ranch over the roast. Place the cubed butter on top. Scatter the pepperoncini around the roast and drizzle with the pepperoncini liquid. Cover and cook on low for 6 – 8 hours.

STEP #5: After roast has cooked, remove the roast and pepperoncini. Whisk together cold water and cornstarch. Pour mixture into the slow cooker and let cook for 5 – 10 minutes or until gravy thickens.

STEP #6: Return the roast and peppers to the gravy. You can also put the roast on a plate and spoon the gravy over the top.

Mississippi Pot Roast in slow cooker.

My family love this from scratch version of Slow Cooker Mississippi Pot Roast so much! It had so much flavor and just the right amount of saltiness. If you tried the other version and found it a bit too salty like we did, you’ll love this version.

I served this with a side of Dill Green Beans and Homemade Mashed Potatoes. It made the perfect Sunday supper and is the epitome of comfort food. Don’t believe me? Try yourself! I’d love to hear!

Mississippi Pot Roast in slow cooker.

Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast is pure comfort food! This from scratch version uses no seasoning packets but it is super easy to make!
5 from 1 vote
Prep Time 5 mins
Cook Time 8 hrs
Course Main Dishes
Cuisine American
Servings 6
Calories 562 kcal

Ingredients
  

  • 2 1/2 pound chuck roast
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon granulated garlic
  • 1 tablespoon oil
  • 3/4 cup low-sodium beef broth
  • 6 tablespoons unsalted butter cut into small cubes
  • 12 whole whole pepperoncini peppers
  • 2 tablespoons pepperoncini liquid
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Ranch Sauce

  • 1/3 cup mayonnaise
  • 2 teaspoons buttermilk
  • 1 teaspoon dried dill
  • 1 teaspoon dried chives
  • 1/2 teaspoon black pepper

Instructions
 

  • Season chuck roast on both sides with salt, pepper and garlic powder. Heat oil in a large pot over medium heat. Sear the chuck roast on all sides until a brown crust forms, about 3 minutes per side.
  • Remove roast from the pot and place in slow cooker. Pour beef broth into the pot you seared the roast in. Scrape up any of the brown bits that have stuck to the bottom of the pan. Pour beef broth over the top of the roast in the slow cooker.
  • Whisk together all of the ranch ingredients together in a bowl.
  • Spread the ranch over the roast. Place the cubed butter on top. Scatter the pepperoncini around the roast and drizzle with the pepperoncini liquid. Cover and cook on low for 6 – 8 hours.
  • After roast has cooked, remove the roast and pepperoncini. Whisk together cold water and cornstarch. Pour mixture into the slow cooker and let cook for 5 – 10 minutes or until gravy thickens.
  • Return the roast and peppers to the gravy. You can also put the roast on a plate and spoon the gravy over the top.

Notes

When seasoning the roast, I used half the salt, pepper and granulated garlic on one side and seasoned the other side with the remainder. 
If you don’t have granulated garlic you can substitute garlic powder. Don’t use garlic salt for the granulated garlic. It might make the final dish too salty. 
If the gravy starts to separate, just whisk it together again. 
The roast pulls apart really easily so if you stir it into the gravy it’s going to be in  very small shredded pieces. If you  want bigger pieces of roast I recommend pouring the gravy over the roast. 
Nutrition information for estimation purposes only. 

Nutrition

Calories: 562kcalCarbohydrates: 3gProtein: 38gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 2gCholesterol: 166mgSodium: 1068mgPotassium: 756mgFiber: 1gSugar: 1gVitamin A: 982IUVitamin C: 11mgCalcium: 52mgIron: 4mg
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Keywords: beef, crockpot, pot roast, slow cooker

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Recipe Rating




  • Reply
    P
    February 9, 2022 at 7:05 pm

    5 stars
    OMG DELICIOUS!

  • Reply
    mahjong play
    January 22, 2022 at 12:35 pm

    This is so delicious! I love this site

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.