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.
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.
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.
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.