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    Home » Recipes » Main Course

    Crock Pot Mississippi Pot Roast

    July 29, 2017 by Kelly 16 Comments

    Perfectly tender and juicy, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.”

    So Perfectly tender and so juicy and flavorful, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.” this recipe!

    While visiting Ohio recently, I was invited to dinner by a friend who served this Crock Pot Mississippi Pot Roast. It was amazing! So flavorful and so tender and juicy! I immediately wanted to share it here on the blog and she generously gave me the recipe. I did a little research… it didn’t take much – this recipe is all over the internet!

    So Perfectly tender and so juicy and flavorful, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.”

    Mississippi Pot Roast was developed by Robin Chapman from Ripley, Mississippi, about 15 years ago although she simply calls it “roast.” A variation of a recipe she learned from her aunt which called for packaged Italian dressing, she substituted a packet of ranch for the Italian dressing to make it milder. Using a chuck roast in the crock pot, she added a packet of dry ranch dressing mix, a packet of dry au jus gravy, a stick of butter, and a few pepperoncini. Hours later she served it to her family and they were delighted. The Mississippi Pot Roast made its way to the internet where it became one of the most popular recipes on the web.

    So Perfectly tender and so juicy and flavorful, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.”

    This amazingly delicious Mississippi Pot Roast couldn’t be easier. Sprinkle the roast with black pepper and brown on both sides in a little oil in a hot pan. Put the roast into a crock pot. I deglaze the pan with a few spoons of water and pour on top of the roast, but other than that, no additional liquid is added. Sprinkle the au jus and the ranch dressing packets on top of the roast. Top with a stick of butter and pepperoncini. Set to low and let cook for 8 hours. Shred the roast with two forks and serve.

    So Perfectly tender and so juicy and flavorful, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.”

    Ms. Chapman used McCormick’s Au Jus Gravy mix packet. If I can’t find that, I have also had great success with Lipton’s Recipe Secrets Onion mix.

    So Perfectly tender and so juicy and flavorful, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.”

     

    So Perfectly tender and so juicy and flavorful, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.”

    Mississippi Pot Roast is delicious served with mashed potatoes, noodles, or rice. Or try it on a sandwich roll with melted cheese. Yum!

    So Perfectly tender and so juicy and flavorful, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.”

    Print
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    Crock Pot Mississippi Pot Roast


    ★★★★★

    5 from 1 reviews

    Print Recipe
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    Ingredients

    Scale
    • 1 (3-5 pounds) chuck roast (1.4-2.3kg)
    • 1 packet ranch dressing mix
    • 1 packet au jus gravy mix or dry onion soup mix
    • 1 stick butter (4oz, 113g)
    • 8 pepperoncini peppers

    Instructions

    1. Heat a large skillet on high heat until very hot. If the pan isn’t hot enough the roast will stew instead of brown.
    2. Dry roast with paper towels and sprinkle with pepper.
    3. Add oil to hot skillet.
    4. Add roast to skillet and allow to brown without flipping, about 2-3 minutes.
    5. Flip to other side and brown for another 2-3 minutes. If your roast is taller instead of flatter, brown on all sides.
    6. Transfer meat to slow cooker.
    7. Sprinkle packets of dry ranch dressing and au jus or onion soup mixes over pot roast.
    8. Top with a stick of butter then place peppers on and around roast.
    9. Cover and cook on low for 8 hours.
    10. Shred meat with 2 forks and serve.

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    Share a photo and tag us — we can't wait to see what you've made!

    Perfectly tender and juicy, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.”

     

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    1. Cookie Monster

      July 30, 2017 at 9:05 am

      Wow, I am drooling, that looks awesome.

      Reply
      • Kelly

        July 30, 2017 at 3:50 pm

        Thanks, Cookie Monster!

        Reply
    2. Frank Saho

      November 22, 2017 at 9:20 pm

      Making this for your daughter tomorrow. Using the slab of beef you left in the freezer. Not sure what it is but hope it works.

      Reply
      • Kelly

        November 24, 2017 at 7:57 am

        It's a chuck roast 🙂 Hope it turns out great!

        Reply
    3. Olivia

      March 27, 2018 at 9:46 pm

      I know this is an older post but could I prep this the night before? Brown on all sides and do the rest and set if fridge over night and start in the morning before work?

      Reply
      • Kelly

        March 30, 2018 at 1:57 am

        Hi Olivia, that should probably work just fine.

        Reply
    4. Heather Haywood

      July 23, 2020 at 7:42 am

      I would love to see your recipe for homemade ricotta cheese but am not able to find it. It appears there should be a link to it from the recipe for ravioli. Can you please let me know where to find that.
      Also, I made your recipe for Eggplant Rollatini last night and it was a hit. Next I will make your Pappardelle with creamy ricotta pesto. With fresh made pasta.

      Reply
      • Kelly

        July 26, 2020 at 6:42 pm

        With fresh pasta sounds wonderful, Heather! Thanks for pointing that out. Here's the link to the homemade ricotta cheese: https://foodtasia.com/ricotta/

        Reply
    5. Joni

      June 27, 2021 at 2:59 pm

      I made this yesterday and shredded the meat. Used the meat in hogie rolls with peppers and provolone cheese. Outstanding!

      ★★★★★

      Reply
      • Kelly

        July 03, 2021 at 12:06 pm

        So happy you liked it, Joni! The sandwiches sound fantastic! Thanks so much!

        Reply
    6. Jane

      July 17, 2021 at 11:39 am

      I have everything I need to make this however my pot roast is frozen can you start it from Frozen?

      Reply
      • Kelly

        July 18, 2021 at 11:14 am

        Hi Jane, I haven't tried starting from frozen as I always thaw it in the refrigerator for a day or two. I am curious to know how it comes out though!

        Reply
    7. Teresa

      October 15, 2021 at 7:39 pm

      Can I make this is the instant pot?

      Reply
      • Kelly

        October 18, 2021 at 8:47 pm

        Hi Teresa, This would work just fine in the instant pot.

        Reply
    8. Ashley

      November 22, 2021 at 2:29 pm

      Can you cook it on high for a shorter amount of time?

      Reply
      • Kelly

        November 30, 2021 at 10:16 pm

        Hi Ashley, That should be ok, however I don't know if it will get as tender. It's the long, slow cook that makes the meat so soft.

        Reply

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    Kelly Shaban

    Hi there! So nice to meet you! Welcome to my little corner of the internet. I’m so glad you're here! I’m Kelly, a homeschooling mother of five (and a CPA in a previous life). When I’m not teaching differential equations or Newton’s Law of Universal Gravitation, you’ll find me in the kitchen, whipping up something good to eat for my hungry crew. Read More About Me

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