Mississippi Pot Roast

Get ready for a meal that brings comfort, ease, and incredible flavor to your dinner table—Mississippi Pot Roast made in the slow cooker or crock pot. This recipe has become a Southern classic for good reason: it transforms a humble chuck roast into a rich, tender, and savory masterpiece, slow-cooked to perfection. With just a handful of simple ingredients like ranch seasoning, brown gravy mix, and the zing of pepperoncini peppers, it’s no wonder why this dish has become a household favorite for busy families and potluck gatherings alike.

What makes Mississippi Pot Roast stand out is the unique combination of flavors. The ranch seasoning adds a creamy, herbaceous touch, while the brown gravy mix brings in savory depth. The pepperoncini peppers and their juice provide a tangy, slightly spicy kick that pairs perfectly with the melt-in-your-mouth chuck roast. To tie it all together, a generous portion of unsalted butter enriches the entire dish, creating an irresistible sauce you’ll want to spoon over everything.

Perhaps the best part of this recipe is its simplicity. The crock pot slow cooker does all the work for you—just toss in your ingredients, set it, and forget it. It’s a great recipe for busy weekdays, or whenever you want to enjoy a hearty, flavorful meal without a lot of fuss.

Ingredients

• 3 pounds chuck roast
• 1 medium yellow onion
• 1 1 oz packet of ranch seasoning
• 1 0.88 oz packet of brown gravy mix
• 6 pepperoncini peppers
• 1/2 cup unsalted butter
• 1/2 cup pepperoncini pepper juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

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Directions

Peel and slice the yellow onion into rings or half-moons. Place the onion slices evenly in the bottom of your crock pot to act as a bed for the roast.


Heat 1-2 tablespoons of olive oil or beef tallow in a 10-12 inch cast iron skillet over medium heat. Meanwhile, pat the chuck roast dry with paper towels to remove excess moisture, then generously season both sides with kosher salt and black pepper.


Once the skillet is hot, add the chuck roast. Sear each side of the roast for about 3-5 minutes or until each side is browned and forms a crust. This helps to lock in flavor and adds richness to the final dish.


Carefully place the seared chuck roast on top of the onions in the crock pot. The onions will provide moisture and flavor as the roast slow cooks.


Evenly sprinkle the ranch seasoning packet over the top of the roast, followed by the brown gravy mix. Make sure the entire top is covered for maximum flavor.


Pour ½ cup of the pepperoncini pepper juice directly over the seasoned roast. Then, place the 6 whole pepperoncini peppers around the edges of the roast, nestling them alongside the meat. This will add a subtle tang and mild heat to the dish.


Place the stick of butter (½ cup) directly on top of the roast. The butter will melt and create a rich, flavorful sauce as the roast cooks.


Cover the crock pot with the lid. Set it to cook on low heat for 8 hours. As it cooks, the roast will become tender and flavorful, and the onions and pepperoncini juice will provide enough moisture without needing additional liquids.


After 8 hours, the roast should be incredibly tender and easily pulled apart with a fork. Serve it alongside mashed potatoes, rice, or crusty bread, and spoon some of the rich sauce over everything.

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Slow Cooker Jack Daniels Jalapeño Beef Ribs

Slow cooker beef ribs are easy to make and this recipe fits in perfectly with a busy work week. Simply follow the recipe and prepare the ribs the night before and cook them the next day while you are at work. When you come home, your house will smell great, and your dinner will be ready to eat!

Ingredients

• 2 pounds beef back ribs
• 2 shots Jack Daniels
• 1 large jalapeno pepper
• 3 garlic cloves
• 1 can beef broth
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon onion powder

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Directions

First, you need to make a seasoning rub with the seasoning ingredients. In a small dish or bowl, combine salt, pepper, chipotle powder, mustard powder, and onion powder. Set this aside for later.


Next, add the can of beef broth to the crock pot.


Roughly chop the jalapeno pepper and garlic and add this to the crock pot.


Next pour a shot of Jack Daniels and drink it! Pour another shot and add it to the crock pot.


Next, it’s time to work on the ribs. As an optional step, remove the silver skin from the back side of the ribs. If the ribs are not already chopped, go ahead and cut the ribs up between the bones.


Next add the dry seasonings to all sides of the ribs. Place the ribs in the crock pot and place the pot in the refrigerator overnight.


On the next day, remove the pot from the refrigerator and place in the cooker. Set the crock pot to cook for 8 hours. Once fully cooked, you can make a gravy out of the remaining beef broth and juices.


After removing the ribs, add 3 tablespoons of flour to the crock pot. Stir or blend with an immersion blender. Add the ribs to you favorite side dish (like mashed potatoes) and enjoy!

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Slow Cooker Pot Roast

Pot roast is one of the best meals one can make in a slow cooker. It’s easy to make and the flavor is rich and beefy. We added a special touch to the usual recipe by seasoning and grilling the beef chuck roast for a quick sear on the meat. And nothing could go better with pot roast than mashed potatoes. We will cover mashed potatoes in separate recipes to follow.

Ingredients

• 2 – 3 pounds of beef chuck roast
• 1 can beef broth
• 2 yellow onions
• 2 cups baby carrots
• 3 garlic cloves
• 2 green onions
• 3 stalks celery
• 1 pack of portobello mushrooms
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon Everglades seasoning

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Directions

First, season the beef chuck roast with Worcestershire sauce and Everglades seasoning on both sides. Place the roast on a pre-heated grill on medium temperature. Grill the roast for 5 minutes on each side, then remove the roast from the grill.


Next, chop and break apart 2 yellow onions and add to the crock pot.


Next, chop 3 celery stalks, 2 green onions and 2 cups of baby carrots and add to the crock pot.


Next mince 3 garlic cloves and add to the crock pot.


Add the can of beef broth, salt, pepper, and thyme to the crock pot. Stir the contents of the crock pot to evenly mix up the vegetables.


Next add the beef roast on top of the vegetables. Add 2 tablespoons of Worcestershire and season again with Everglades seasoning.


Next, place the lid on the crock pot and set the cooking time for 8 hours. After 8 hours, use a fork and knife to break apart the chuck roast into smaller bite sized parts. As an optional step, you can add flour or corn starch to the crock pot 1 tablespoon at a time. Stir the crock pot until the contents thickens. You may need to add up to 3 tablespoons before the gravy has a decent thickness. Spoon yourself out a healthy sized portion of pot roast and add to your mashed potato side dish and enjoy!

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