Crock Pot Mississippi Pot Roast

I have to admit this Crock Pot Mississippi Pot Roast recipe turned out amazing. It is moist and tender.

The pot roast sliced like butter. My daughter in law will make this recipe in the Instant Pot. I haven't tried cooking it that way but I bet it makes the meat even more tender if that is possible.

It is one of the best crock pot recipes I have ever made.

Mississippi Pot Roast recipes

I have been seeing a number of versions of the Mississippi Pot Roast recipe floating around for years now. I wasn't sure what to expect when it came to the flavor.

We love tender roast beef.

When you cook a pot roast in a crock pot you are pretty much guaranteed no matter which cut of roast you slow cook it will always turn out tender.

I was a little surprised at just how good it tasted. I would never have thought of adding ranch dressing to a beef recipe.

Or adding peperoncini peppers would add just the perfect hint of spiciness flavor that went perfectly with the tender roast beef.

Mississippi Pot Roast Gravy

One problem I did run into was that the gravy had just a bit too strong of a beef flavor from the envelope of Au Jus gravy mix for me.

After it was done cooking I added an extra ¼ cup of water. It turned out perfect and the beef flavor was perfect.

Check the gravy and see if you think it is a bit strong. If so add the extra water.

An Opened Faced Sandwich by another name?

My family has been begging me to make it again. My husband actually ate what he calls a BEAR. Have you ever heard of a BEAR?

When I was growing up my family actually called it an open-faced sandwich.

You pile the meat on a slice of white bread or toasted white bread and drizzle the gravy over it and eat it with a fork and knife.

I think his mother must have made up cute names for the food she served him when he was a kid to get him to eat what she had cooked for dinner.

Do you have cute names for food in your family? I'd love to hear them so leave me a comment.

Head over to the Crock Pot Beef recipes page for more easy beef crock pot recipes.

Ingredients

• 2.5 to 3 lb., pot roast (I used an Eye Round Roast)
• 10 oz. envelope Au Jus Gravy Mix
• 1 tablespoon homemade ranch dressing mix (or 1 envelope ranch dressing mix)
• ¼ cup water
• 6 jarred pepperoncini peppers, sliced or whole
• 1 stick of unsalted butter
• 1 cup baby carrots
• ¾ cup water plus 1 tablespoon
• ½ tablespoon cornstarch
• cooked wide egg noodles or mashed potatoes (optional)

Directions

1. Place the pot roast in the slow cooker. I used the 3-quart crock pot slow cooker because my pot roast was small. If cooking a bigger pot roast use a slow cooker your pot roast fits in.
2. Sprinkle the Au Jus Gravy mix and the ranch dressing over the pot roast and add the ¼ cup of water.
3. Next add the stick of butter, baby carrots, and the peperoncini peppers to the crock pot. (I sliced the peppers to hide them from a couple of picky eaters in my family but you can put the whole peppers into the crock pot if you don't have to hide them.)
4. Place the lid on the crock pot and cook for 4 to 8 hours on high (depending on how large your pot roast is) or 8 to 10 hours on low.
5. The pot roast is done when the meat is falling apart tender. My 2.5 lb eye round roast was cooked perfect at3 and half hours.
6. When the pot roast is done cooking remove it from the slow cooker to a serving platter and allow it to rest for about 10 minutes before slicing.
7. Add the remaining ¾ cup of water to the slow cooker and stir into the juices.
8. In a small bowl mix the 1 tablespoon of water with the ½ tablespoon of cornstarch until all the lumps have dissolved. Pour the cornstarch slurry into the slow cooker and mix until the gravy begins to thicken. Place the cover on the slow cooker and allow the gravy to continue to thicken while you are slicing the pot roast.
9. Tip: slice the pot roast against the grain for the tenderest slices of pot roast you have ever eaten.
10. Serves 4

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Crock Pot Mississippi Pot Roast

Arlene Mobley - Flour On My Face

This Crock Pot Mississippi Pot Roast is amazing. The Pot Roast turns out moist and tender. The pot roast is so tender it slices like butter.

5 from 2 votes

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Prep Time 5 mins

Cook Time 4 hrs

Total Time 4 hrs 5 mins

Course Main Dish

Cuisine American

Servings 6 servings

Calories 421 kcal

Ingredients  

1x2x3x

• ▢ 2.5 to 3 lb pot roast I used an Eye Round Roast
• ▢ 10 oz. Au Jus Gravy Mix 1 envelope
• ▢ 1 tablespoon homemade ranch dressing mix or 1 envelope ranch dressing mix
• ▢ ¼ cup water
• ▢ 6 jarred pepperoncini peppers sliced or whole
• ▢ 1 stick unsalted butter
• ▢ 1 cup baby carrots
• ▢ ¾ cup water plus 1 tablespoon
• ▢ ½ tablespoon cornstarch
• ▢ Cooked wide egg noodles or mashed potatoes optional

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Instructions 

• Place the pot roast in the slow cooker. I used the 3-quart crock pot slow cooker because my pot roast was small. If cooking a bigger pot roast use a slow cooker your pot roast fits in.
• Sprinkle the Au Jus Gravy mix and the ranch dressing over the pot roast and add the ¼ cup of water.
• Next add the stick of butter, baby carrots and the peperoncini peppers to the crock pot. (I sliced the peppers to hide them from a couple of picky eaters in my family but you can put the whole peppers into the crock pot if you don't have to hide them.)
• Place the lid on the crock pot and cook for 4 to 8 hours on high (depending on how large your pot roast is) or 8 to 10 hours on low.
• The pot roast is done when the meat is fall apart tender. My 2.5 lb eye round roast was cooked perfect at 3 and half hours.
• When the pot roast is done cooking remove it from the slow cooker to a serving platter and allow it to rest for about 10 minutes before slicing.
• Add the remaining ¾ cup of water to the slow cooker and stir into the juices.
• In a small bowl mix the 1 tablespoon of water with the ½ tablespoon of cornstarch until all the lumps have dissolved. Pour the cornstarch slurry into the slow cooker and mix until the gravy begins to thicken. Place the cover on the slow cooker and allow the gravy to continue to thicken while you are slicing the pot roast.

Notes

• Tip: slice the pot roast against the grain for the tenderest slices of pot roast you have ever eaten.

Nutrition

Calories: 421kcal | Carbohydrates: 4g | Protein: 43g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 534mg | Potassium: 708mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3447IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 4mg

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