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Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast on a plate with grits.
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5 from 1 review

Framed Cooks takes on the craze that is Mississippi Roast in a version of this recipe that features some fresh ingredients.

Ingredients

Scale
  • 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

  1. Season the roast with salt and pepper, place it in a large slow cooker, and put the stick of butter on top of it.
  2. Stir the beef broth and flour together and pour over the roast. Pour the vinegar on top next.
  3. Make the ranch dressing: combine all ingredients together in a jar, shake vigorously, then pour over the roast.
  4. Cover the slow cooker and cook on low for 8 hours.
  5. Remove the roast, shred with two forks, and return shredded beef to the cooker and stir around in the sauce.
  6. Scoop out servings of beef with a slotted spoon, garnish with parsley and serve over grits, polenta, pasta or rice.

Find it online: https://www.framedcooks.com/mississippi-roast/