Mississippi Pot Roast

Main Course
Written By Lauren Lane

Made with just five ingredients and 5 minutes of hands-on cooking, this pot roast will become a regular in your rotation. The leftovers are great for making additional stress-free meals during the week. Use the leftovers to make carnitas, tacos, beef and noodles, toasted sandwiches, or pot-pies!

I use healthier, grass-fed, pasture-raised beef from Salt Creek Farm. Salt Creek is a local farm run by my friend Sara and her family. You can order online and have it shipped or pick it up in KC or Witchita. Click here to learn more about Salt Creek.

instant pot mississippi pot roast, mississippi pot roast crock pot, mississippi roast recipe, mississippi pot roast, mississippi roast,
dinner
american
Yield: 8
Author:
Mississippi Pot Roast

Mississippi Pot Roast

Made with just five ingredients and 5 minutes of hands-on cooking, this pot roast will become a regular in your rotation. The leftovers are great for making additional stress-free meals during the week.
Inactive time: -1 MinTotal time: -1 Min
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Place roast in a slow cooker
  2. Rub roast with seasoning packets and ground pepper
  3. Add 3/4 jar of pepperoncini peppers – mild or hot
  4. Cook on low for 6-8 hours, or 4-5 on high
  5. Shred with two forks when tender and falling apart
  6. Serve over mashed potatoes, rice, egg noodles or roasted vegetables

Notes

  • No need to salt the beef. The seasoning packets have plenty. In fact, if you can use 3/4 of the Ranch pack if you'd like even less salt.
  • Can you cook the chuck roast from frozen? Yes! The manufacturer of Crock-Pot says to add at least 1 cup of warm liquid to the stoneware before placing the meat in the stoneware. Do not preheat the slow cooker. Cook recipes containing frozen meats for an additional 4 to 6 hours on Low, or an additional 2 hours on High.
  • SLOW COOKER: If you prefer to make this Mississippi roast recipe in the oven instead of a slow cooker, you can follow the same seasoning steps and then place it in the oven at 350 degrees F for 2 to 2½ hours. You can also use the instant pot. Just google how to do that, I haven't done it yet:)
  • INSTANT POT: Follow the same seasoning tips and lock the lid of the Instant Pot and set it to "Pressure Cook" on high for 60 minutes. After the cooking time is up, allow the pressure to release naturally for about 10-15 minutes before doing a quick release.
  • Pot roast leftovers are great to use to make, Beef and Noodles, Enchiladas, Toasted Sandwiches, Shepard's pie, and pot pies!
  • Which roast is best for the slow cooker? I love to use a chuck roast.

Nutrition Facts

Calories

743.95

Fat (grams)

49.90 g

Sat. Fat (grams)

22.04 g

Carbs (grams)

3.62 g

Fiber (grams)

0.52 g

Net carbs

3.10 g

Sugar (grams)

1.27 g

Protein (grams)

70.91 g

Sodium (milligrams)

704.42 mg

Cholesterol (grams)

251.53 mg
© Lauren Lane
Did you make this recipe?
Tag @Lauren_lane_Culinarian on instagram and hashtag it #LaurenLaneCulinarian
Lauren Lane
Previous

COOK ONCE EAT TWICE GREEK STUFFED PEPPERS
Next

Easy Grilled Fajitas