Mississippi Pot Roast
Mississippi pot roast beef is a tried and true family favorite. The best part is that it is a “set and forget” crock pot recipe that uses only 5 ingredients. The beef comes out for tender so you can easily shred it for drip beef or beef dip sandwiches. You can also turn the juices into a delicious gravy by thickening it a bit, then serve over mashed potatoes with a side of veggies for a complete meal. Then you can use the leftovers (if there are any) for another meal of beef dip sandwiches, win win!
What you need for Mississippi Pot Roast:
- For the best results, use a chuck or boneless blade roast with a good amount of marbling throughout.
- Seasoning packets (2)- Ranch and Au Jus are the best ones
- Pepperoncini- a yellow or green Italian hot pepper found in the pickle section of your grocery store. They’re not too spicy but add a nice kick and also help tenderize the beef.
- Butter- because, Why not?
- Salt and pepper – to season the roast beef before you sear it.
And there you have it 5 Ingredients, 8 hours and you’ve got the most tender and delicious roast. If you like you can add more traditional ingredients like potatoes, onions or carrots, but i recommend not doing this until the last two hours otherwise they will be over cooked and mushy.
Mississippi Pot Roast (Drip beef)
Equipment
- 1 Crock pot or slow cooker
Ingredients
- 1 Tbsp extra virgin Olive Oil
- 1 Tbsp butter
- 4-5 lb Beef Chuck roast
- Salt and pepper
- 1 packet Ranch seasoning
- 1 packet Au Jus seasoning
- ⅔ cup pepperoncini juice
- 5-6 med pepperoncini
- ¼ lb butter, cut into pieces
Instructions
- In a large saucepan, melt 1 Tbsp butter and add 1 Tbsp extra virgin Olive Oil over med-high heat
- Season the roast with Salt and pepper then Add the roast to the pan and brown on all sides
- Once the roast is browned, transfer it to the crock pot and add 1 packet Ranch seasoning, 1 packet Au Jus seasoning,
- Add ¼ lb butter, cut into pieces on top of the roast and seasonings then add ⅔ cup pepperoncini juice and 5-6 med pepperoncini to the bottom of the crock pot.
- Turn the crockpot on to low and cook for 8 hours until fork tender.
- Once done, remove the roast to a cutting board to shred, or alternatively you can shred it right in the crock pot if you don't want to make a gravy.
- If you want a thicker gravy, combine 1 T cornstarch and 1 T water and make a slurry. Add the slurry to the gravy and let it cook for 5 minutes stirring often, until it thickens.
Notes
How to serve your pot Roast:
I like to serve the Mississippi pot roast with mashed potatoes and a vegetable side for a complete family meal (but that’s just me). Then I use the leftover beef the next day for beef dip sandwiches.
You could also use the Mississippi pot roast for “Drip Beef” sandwiches. They are super easy, just shred the beef in the juice created by the cooking then add it on top of a toasted hoagie roll and along with a couple of the peppers and there you have it. Drip beef sandwich. If you make these you will soon understand why they are called “drip beef”.
Alternatively or the next day, you could make beef dip sandwiches, straining the beef so it is not too wet then grilling it with some melty Provolone or other cheese on top, then serve on a toasted roll alongside a nice Au Jus for dipping.
If you are looking for more beef recipes, below are a couple of my favorites: