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–+ servings
A platter of juicy Mississippi pot roast served on top of fluffy mashed potatoes with steamed green beans on the side. Delicious!

MISSISSIPPI POT ROAST

This easy, flavorful recipe transforms a simple chuck roast into a tender, savory masterpiece. We skip processed packets, using healthier, whole food options instead. Cooking instructions for crock pot, instant pot, and oven. Made with pepperoncini peppers, and butter, it’s a crowd-pleasing, fuss-free meal perfect for weeknight dinners or special occasions. Serve with mashed potatoes or your favorite sides for a comforting Southern classic!
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner, Meal Prep
Cuisine American
Servings 8
Calories 417 kcal

Equipment

  • Slow cooker or crock pot
  • Instant pot pressure cooker
  • Oven

Ingredients
  

  • 2 tablespoons cooking oil
  • 3-4 pounds beef chuck roast boneless
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup butter
  • 1 cup yellow onion chopped
  • 3 tablespoons all-purpose flour OR gluten free alternative (corn starch)
  • ½ cup liquid from a jar of pepperoncini
  • ½ cup water
  • 1 tablespoon Better than Bouillon Beef Base*
  • ¼ cup sliced pepperoncini OR - 5 whole pepperoncini

Ranch Herb Blend:

  • 1 tablespoon dried parsley
  • 2 ½ teaspoons garlic powder
  • 2 teaspoons dried chives
  • 2 teaspoons dried dill weed
  • 1 teaspoon onion powder

Instructions
 

  • Heat the oil in a skillet over medium heat.
  • Season the beef with salt and pepper.
  • Add the beef to the hot skillet and sear until golden brown and lightly crusted on both sides, about 5 minutes per side.
  • Transfer the seared beef to a 5 or 6-quart slow cooker.
  • Leave the skillet over the heat.
  • Reduce the heat to medium-low and add butter to the skillet.
  • Once melted, add onions and cook, stirring, until soft and golden, about 4 minutes.
  • Stir in the flour and cook for 1 minute.
  • Meanwhile, heat ½ cup water and dissolve the beef base in the water. 
  • Add the water and  ½ cup pepperoncini liquid to the skillet, scraping up the browned bits.
  • Pour this mixture over the roast in the slow cooker.
  • Add the pepperoncini, and the Ranch Herb Blend. Stir everything gently to combine.
  • Cover and cook on low for 8 to 10 hours until the beef is tender and easily shredded.
  • Shred & Serve: Transfer the beef to a cutting board and shred with a fork.
  • Serve with the cooking liquid drizzled over the top, along side mashed potatoes, green beans, and/or salad.

Instant Pot Mississippi Pot Roast Instructions

  • Sear the Beef: Use the sauté function on the Instant Pot and heat the oil. Season the roast with salt and pepper, and sear it on both sides until browned (about 5 minutes per side).
  • Cook the Onions: Remove the roast and add butter to the pot. Stir in onions, cooking until golden. Add flour and stir for 1 minute.
  • Deglaze: Add the pepperoncini liquid, scraping up any browned bits. Stir in the water and Better than Bouillon.
  • Pressure Cook: Add the beef back to the pot along with the pepperoncini and Ranch Herb Blend. Secure the lid and set to pressure cook on high for 70 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
  • Shred & Serve: Shred the beef as described above and serve with its juices.

Oven Mississippi Pot Roast Instructions

  • Preheat the Oven: Set your oven to 275°F.
  • Sear the Beef: In a Dutch oven, heat oil over medium-high heat on the stovetop. Season the roast with salt and pepper, and sear on both sides until browned.
  • Cook the Onions: Remove the roast and cook the onions in butter until golden. Add flour, stir for 1 minute, then deglaze with pepperoncini liquid.
  • Combine: Add the seared roast, water, pepperoncini, and Ranch Herb Blend to the Dutch oven. Cover and cook for 5-6 hours, or until the beef is fork-tender.
  • Shred & Serve: Shred the beef and serve with its delicious cooking liquid.

Notes

Freezer Instructions:

To Freeze: After cooking, let the ingredients cool completely. Transfer the cooled roast and sauce into a freezer-safe bag or container. Freeze for up to 6 months. To serve, thaw overnight in the refrigerator and reheat using your preferred method.

Double Batch Instructions:

If you're doubling the recipe to make extra for freezing, here are a few tips to ensure success:
  1. Use a Larger Slow Cooker or Instant Pot: A 6-8 quart slow cooker or Instant Pot will be ideal for handling a larger roast. If your equipment is smaller, you can split the roast into two batches.
  2. Adjust Cooking Time as Needed: In general, you won’t need to adjust the cook time too much for a larger batch. However, check for tenderness. If the roast is particularly thick, it might need an extra hour in the slow cooker or 10-15 additional minutes in the Instant Pot. For the oven, a 6-7 hour cook time may be needed.
  3. Freezing Double Batches: You can split the cooked roast into smaller portions before freezing. This allows you to pull out just what you need for a quick meal without defrosting the entire batch.

Nutrition

Calories: 417kcalCarbohydrates: 6gProtein: 34gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 133mgSodium: 341mgPotassium: 676mgFiber: 1gSugar: 1gVitamin A: 1075IUVitamin C: 13mgCalcium: 56mgIron: 4mg
Keyword Beef, Crock-Pot, Freezer Friendly, Gluten Free, Low Carb, Winter
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