When I decided to make this Mississippi roast in a crockpot, I knew it was going to be a staple at my house. There’s no appliance I love more than my slow cooker, and this roast is so delicious and versatile. The butter, ranch, au jus, and pepperoncini make this pot roast so rich, juicy, and flavorful. I love the peppers, the sauce… everything!
How to Make Mississippi Pot Roast Step by Step
Season the Meat: Set a 3-pound boneless chuck roast on a small baking tray and rub it with 2½ teaspoons of kosher salt and 2 teaspoons of ground black pepper. Sprinkle ¼ cup of flour over the roast and massage it into the meat. Freeze this roast in an airtight container or Ziplock bag (along with the juices) for up to 3 months. Let thaw overnight in the refrigerator before reheating. Use leftovers to make my favorite slow cooker Italian beef sandwiches! Sear the Meat: In a large skillet, heat 3 tablespoons of canola oil over medium-high heat until it shimmers. Place the roast in the pan and sear it for 4-5 minutes, until it browns and a crust forms. Turn the roast over and sear on the other side. Cook the Meat: Spray a crockpot with nonstick spray and place the meat in the bowl. Add 4 tablespoons of unsalted butter and 12 pepperoncini. Cover with the lid and set the machine to LOW. Make the Dressing: While the roast heats, combine 2 tablespoons of mayonnaise, 2 teaspoons of apple cider vinegar, ½ teaspoon of dried dill, and ¼ teaspoon of ground sweet paprika in a small bowl to make a ranch dressing. Whisk quickly until emulsified. Add 1 teaspoon of buttermilk and whisk again. Pour the ranch dressing over the roast, cover, and continue cooking for 4 hours. Check For Doneness: After 4 hours, test to see if the meat is tender enough to shred easily using two forks (internal temp should be 195-200°F in the thickest part). If the meat isn’t ready, cook up to 4 more hours, or until the roast is tender, depending on the size of the roast. Shred and Serve: To serve, shred the meat and mix the gravy together with the roast. If desired, purée the roast “gravy” with a hand or stick blender, then mix it with the shredded roast. Garnish with chopped parsley and serve with egg noodles, potatoes, or on sandwich rolls. Use your imagination.
