Slow Cooker Mississippi Pot Roast is a hearty, delicious main dish you’ll want to make over and over. It’ll be perfect for the cold winter months, and you will love its flavor.
First things first: neither my husband nor I have even been ones to fire up the slow cooker on the regular. But that might change. This Slow Cooker Mississippi Pot Roast is a hearty and super-tasty dish!
My husband loves to cook as much as I do, and cooks almost more than I do. He said he’s been reading recipes for Mississippi Pot Roast for a few years and really wanted to finally make it. When he offers to cook something that I can share it with you, I don’t say no!
Slow Cooker for the Win!
We certainly didn’t come up with this recipe, and it’s very popular. I thought there would be some fabulously interesting story behind the name, Mississippi Pot Roast – how could there not be – but apparently it was simply made by a woman from Mississippi! It started making the rounds, and there you have it!
There are so many recipes for Mississippi Post Roast, and we did a few things differently from the others. But it’s the juices that develop while the roast cooks that make this dish what it is!
It’s a little tangy and zesty, and totally delightful! I love that it calls to add pepperoncini. We made our own Ranch “dressing” that gets mixed in with just some plain Greek yogurt, vinegar, and fresh dill. You could use mayonnaise instead of yogurt – I guess every little bit helps!
This is a seriously simple dish to make, and it’s seriously filling. It’s a bit rich, and we ate ours with roasted potatoes. I could see roasting up some carrots with the potatoes to add as a side. They’d add nice color, too.
We chose a small roast to cook, and it is definitely enough for six servings. I can imagine how satisfying this pot roast will be during the cold winter months.
Check Out a Few of My Other Slow Cooker Recipes:
Give Slow Cooker Mississippi Pot Roast a try! Whether you’ve been seeing it making the rounds or not, it will be a dish you’ll enjoy!
Patricia Conte/Grab a Plate
Yields Serves 6
5 based on 8 review(s)
- 1, 2-1/2-pound boneless chuck roast, fat trimmed, cut into several medium-sized pieces
- 2 teaspoons salt
- 1-2/2 teaspoons ground black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 10 jarred pepperoncini, along with 2 tablespoons of the liquid from the jar
- 1/4 cup beef broth
- 2 cloves garlic, minced
- 2 tablespoons Greek yogurt or mayonnaise
- 2 teaspoons vinegar
- 1 teaspoon fresh dill
- 1/4 teaspoon chili powder
- Mix the Greek yogurt or mayonnaise with the vinegar, dill, and chili powder. Whisk to combine. Set aside.
- Season the roast with the salt and pepper. Sprinkle the flour over the roast.
- Add the oil to a large skillet over medium-high heat (you don’t want it so hot that the oil begins to smoke). Brown the roast pieces on all sides.
- Add the browned roast to the slow cooker.
- Add the butter, pepperoncini and its liquid, beef broth, and garlic to the slow cooker.
- Add the yogurt mixture and swirl it in with the other ingredients.
- Set the slow cooker to high heat and cook for about 3-1/2 hours.
- When finished cooking, remove the roast and place it in a large bowl or on a cutting board. Save the liquid and pepperoncinis in the slow cooker.
- Use two forks to shred the roast, then add it to a serving bowl. Spoon the remaining liquid and pepperoncinis over the roast.
- Serve with your favorite potatoes and any other vegetables.