This slow cooker Mississippi Pot Roast features some fresh ingredients and is a flavor-packed version of this comfort food dinner.
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Why we love this recipe
You didn’t think I was going to sit out the craze that is Mississippi Roast, DID YOU? Nope, not this girl.
Anything that is beef and slow-cooked and shredded and is absolutely going to make an appearance on my table. And I of course needed to mess with success just a teeny tiny bit.
Meaning that I switched out some of the packaged ingredients for some fresh ones.
Meaning that I served it on a bed of polenta, because I will take any excuse to serve things on a bed of polenta.
But overall, this is pretty close to the real thing, so with great thanks and admiration to the inventors of this deliciousness, here’s my spin on Mississippi roast. Let’s make it!
The original recipe calls for a stick of butter, a package of powdered ranch dressing, a package of powdered gravy mix and some pepperoncini peppers, all poured on top of a chuck roast and slow cooked for hours until you can shred it apart.
I’m all for butter and ranch dressing and gravy and slow cooking things for hours. I’m not so much for powdered dressings or peppers, and as much as I appreciated and ate WAAAAAAY more than my fair share of the original, I thought I could make it a little less salty and little moister if I changed things up a little.
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
I kept the stick of butter, but I made sure to use an unsalted stick of butter. (See how much healthier things are getting?) There’s going to be plenty of salt with the other parts of the recipe to keep things seasoned up.
As for that ranch dressing, I kept it, but I made my own super fast liquid version out of buttermilk, mayo, sour cream and a few other things. You dump them all into a mason jar, shake it really hard and you are done.
Not as easy as tearing open a packet, but you get to skip all the chemicals, and it adds a little liquid to the mix to help tender up the roast.
As for the gravy, I went with a little flour and beef broth instead. Again, you’re getting the point of the gravy, but with a little extra liquid and zero chemical stuff.
As for the peppers, I figured that they were in there to add a little acidic zip, so I went with a little apple cider vinegar because peppers are just not my jam.
So, armed with my own ranch dressing and my own gravy-ish thing, I dumped it all into the slow cooker with the butter and the chuck roast, set it for eight hours, and came back to a tender, shreddable roast sitting in a bath of deliciousness.
I took out the roast, shredded it and dunked it back into the sauce. Then I cooked up some polenta and scooped out servings of the roast with a slotted spoon. I wanted the taste of the sauce, but not so much that it overwhelmed the beef or the polenta.
Oh, and I scattered some chopped parsley on top, because we needed a vegetable. HA.
And while I give total and complete credit to the genius inventors of Mississippi Roast, I’m loving my New Jersey (and now North Carolina!) version of it too.
Have you tried this sensation, and did you vary it up at all? Let me know, because I’m willing to go back in again!
What to serve with this recipe
Other pot roast recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintSlow Cooker Mississippi Pot Roast
Framed Cooks takes on the craze that is Mississippi Roast in a version of this recipe that features some fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Southern
Ingredients
- One large beef chuck roast, 3-4 pounds
- Salt and pepper
- One stick unsalted butter (1/2 cup)
- 1/4 cup flour
- 1/2 cup beef broth
- 2 tablespoons apple cider vinegar
- Fresh chopped parsley
For the ranch dressing
- 1/2 cup buttermilk
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon chopped shallot
- 1 clove garlic, chopped
- 1/2 teaspoon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Season the roast with salt and pepper, place it in a large slow cooker, and put the stick of butter on top of it.
- Stir the beef broth and flour together and pour over the roast. Pour the vinegar on top next.
- Make the ranch dressing: combine all ingredients together in a jar, shake vigorously, then pour over the roast.
- Cover the slow cooker and cook on low for 8 hours.
- Remove the roast, shred with two forks, and return shredded beef to the cooker and stir around in the sauce.
- Scoop out servings of beef with a slotted spoon, garnish with parsley and serve over grits, polenta, pasta or rice.
Eliza says
I love a slow cooker meal! This was delicious and so easy because the slow cooker did all the work. Will definitely be making again!
Tracey says
Love that you took out the packaged, chemical-laden stuff! I always skip recipes with envelopes of weird powder or cream-of-anything soup. Will definitely try this!
Thanks Tracey – I hope you love it as much as we do!
Kim says
Will have to try this recipe out! Thanks for the share!
grace says
is it bad that i’ve never heard of mississippi roast? on a positive note, thanks to that jingle from childhood, i’ll always know how to spell mississippi. :)
Mary Ann | The Beach House Kitchen says
Oh, this one will make an appearance at our dinner table very soon Kate! My husband is going to be drooling over this one, I just know it! Your version sounds incredible! Can’t wait to try it!!
Amanda says
Everyone would love this! And the ranch dressing sounds great!
Anu - My Ginger Garlic Kitchen says
I have never had Mississippi roast, but looking at your beautiful pictures and yummy description I so want this in my life. Have a wonderful weekend.
Kathy Walker says
I have yet to try it….I lagged behind the rest of the world because of the package mixes! Thank you for leaping out there with a variation!
Theresa M. says
Okay, that is just too delicious looking. And 3 cheers to you for taking out the chemical-laden stuff and using real food. Polenta is not my thing, like peppers are not yours, but I can see this being just as at home on a bed of noodles or mashed potatoes. Yummy!