Slow Cooker Mississippi Pot Roast
Tender slow-cooked boneless chuck roast seasoned with onion soup and Ranch mix, cooked with pepperoncini and butter for a flavorful Mississippi-style pot roast.
Servings: 10 servings
Ingredients
Ingredients
- 4 poundboneless chuck roast trim large pieces of fat
- kosher salt as necessary to coat and season the meat
- freshly ground black pepper as necessary to coat and season the meat
- 2 tablespoonsolive oil
- one packet about 2-ounces onion soup mix, dry
- one packet about 1-ounce Ranch seasoning mix, dry
- 1/3 cuppepperoncini pepper juice
- 6 to 8 pepperoncini peppers I prefer whole although sliced may be substituted
- 1/2 cupunsalted butter cubed small
- Fresh parsley finely minced; optional for garnishing
Instructions
Instructions
- Trim any large pieces of fat from the 4-pound boneless chuck roast and pat the roast dry with paper towels. Evenly and generously season all sides with kosher salt and freshly ground black pepper (use as necessary to coat and season the meat).
- Heat a large skillet (cast iron or stainless steel recommended) over medium-high heat. Add the 2 tablespoons olive oil and heat until shimmering.
- Sear the roast on all sides in the hot skillet until browned, about 2 minutes per side. Brown the top, bottom, and both long sides (use tongs to turn the roast).
- Transfer the seared roast to an 8-quart slow cooker (or similar sized slow cooker) and place it in the center.
- Evenly sprinkle the one packet (about 2 ounces) dry onion soup mix and the one packet (about 1 ounce) dry Ranch seasoning mix over the top of the roast.
- Slowly drizzle the 1/3 cup pepperoncini pepper juice over the roast, then evenly arrange the 6 to 8 pepperoncini peppers around and on top of the roast.
- Distribute the 1/2 cup unsalted butter (cubed small) around the meat and on top of it. Do not add any additional liquid—the roast will release juices as it cooks.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Do not open the lid during cooking. The roast is done when it is fork-tender and easily pulls apart with a fork.
- Transfer the roast to a cutting board or platter and allow it to rest at least 10 minutes before slicing or shredding.
- Optionally garnish with finely minced fresh parsley before serving. Store leftovers airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months.
Equipment
- 1large skillet
- 1 (8-Quart) Slow Cooker
Notes
Notes
*Mississippi pot roast is done when you are able to pierce it easily with a fork, and the meat twists off easily in the fork, and is very tender. If it’s not, allow it to cook more. For a slow-ish cooking slow cooker (some of them really do live up to their
slow
name) and a large piece of meat, this could mean onwards of
12 hours
if cooking on low temp.
*Mississippi pot roast is done when you are able to pierce it easily with a fork, and the meat twists off easily in the fork, and is very tender. If it’s not, allow it to cook more. For a slow-ish cooking slow cooker (some of them really do live up to their
slow
name) and a large piece of meat, this could mean onwards of
12 hours
if cooking on low temp.