My Brilliant Trick for the "Best Pot Roast of Your Life" (Everyone Loves It)
Classic Mississippi pot roast is a widely popular recipe that’s most often made with a combination of seasoning mix packets, a full stick of butter, and pickled pepperoncini peppers and their brine. It’s delicious (and we even have instant pot version), but I have the same issue that many other home cooks have (based on our comment section and those of several other very popular recipes): The pot roast is on the salty side.
I generally prefer to cook with whole pantry ingredients rather than packet mixes, so here’s my solution: an improved yet-still-straightforward Mississippi pot roast recipe that leans on basic pantry ingredients to make a simple DIY ranch seasoning and savory gravy. It also includes one extra small step that makes this version even more flavorful. This Mississippi pot roast has everything you’d expect from the original — tender shredded beef and a rich gravy with a kick that you’ll want to spoon over mashed potatoes — but better.
Why You’ll Love It
There aren’t any packets in the ingredient list. Instead, you’ll use a handful of ingredients and a few extra minutes or prep to make a dried herb mixture (it tastes just like ranch seasoning!) and gravy. They’re packed with a ton of flavor and far less salty than their packet counterparts.
It’s incredibly flavorful. Our recipe tester said: “Whoa! I’ve had the OG version before and it was fine, but not thrilling. I loved this one. It has so much really good flavor — the dried dill and parsley were REALLY great. This is a pot roast that I’m actually looking forward to making again and again.”
Key Ingredients in Mississippi Pot Roast
Beef chuck roast: A boneless beef chuck roast between 3 to 4 pounds is the best choice for this recipe. Choose one with minimal visible fat if possible.
Dried herbs and seasonings: A mix of dried parsley and dried dill, plus garlic and onion powders, work to mimic the flavor of ranch seasoning.
Unsalted butter: This adds richness to the gravy and also balances the spicy tang of the peppers.
Pickled pepperoncini peppers: These tangy, slightly spicy jarred peppers are a quintessential addition to the dish.
How to Make Mississippi Pot Roast
Mix the seasonings. Mix together the herb mixture in a small bowl, then the gravy mixture in a separate bowl.
Sear the beef. This extra step packs in lots of flavor so it is worth doing. Trim any excess fat from the beef. Pat dry with paper towels, season all over with salt and pepper, and sear until browned on two sides.
Cook in the slow cooker. Transfer the beef to the slow cooker. Sprinkle all over with the herb mixture and pour the broth mixture over top. Dot the beef with the butter and add pickled pepperoncini peppers. Cook on LOW until very tender.
Shred the meat and mix with the gravy. Use two forks to shred the meat (either in the slow cooker or on a cutting board), then mix together with the gravy.
Storage and Make-Ahead Tips
Just like any braised meat recipe, this one is even better the day (and second day) after it’s made because it’s had time for the flavors to meld.
Leftovers will keep for up to four days refrigerated in an airtight container.
What to Serve with Mississippi Pot Roast
Mississippi Pot Roast Recipe
This version skips the packets and starts with basic pantry ingredients (it’s so flavorful!).
Prep time 15 minutes
Cook time 6 hours to 8 hours
Serves 4 to 6
Ingredients
2 teaspoons dried parsley
3/4 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup low-sodium beef broth, divided
2 tablespoons cornstarch
1 tablespoon soy sauce or tamari
1 tablespoon Worcestershire sauce
1 (3- to 4-pound) boneless beef chuck roast, trimmed of surface fat
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
8 jarred pickled pepperoncini peppers
Serving options: mashed potatoes, cooked egg noodles, roasted potatoes, or sandwich rolls
Instructions
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Stir 2 teaspoons dried parsley, 3/4 teaspoon dried dill, 1 teaspoon garlic powder, and 1 teaspoon onion powder together in a small bowl.
Stir 1/4 cup of the low-sodium beef broth, 2 tablespoons cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Worcestershire sauce together in a liquid measuring cup or small bowl until the cornstarch is suspended.
Pat 1 (3- to 4-pound) boneless beef chuck roast dry with paper towels. Season all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large 12-inch cast-iron or stainless steel skillet over medium-high heat until shimmering. Add the roast and sear until dark golden brown on two sides, 5 to 9 minutes per side. Transfer to a 6-quart or larger slow cooker.
Add the remaining 1/4 cup low-sodium beef broth to the skillet, and use a wooden spoon to scrape up any browned bits. Pour into the cornstarch mixture and whisk to combine.
Sprinkle the herb mixture over the beef and pour the broth mixture over the top. Turn the beef to coat in the mixtures. Dot 4 tablespoons cut-up unsalted butter over the beef. Add 8 jarred pickled pepperoncini peppers around the beef.
Cover and cook on the LOW setting until the beef is very tender, about 8 hours. Shred the meat directly in the slow cooker with 2 forks (or transfer to a cutting board to shred). Stir into the gravy. Taste and season with more kosher salt as needed. Serve with mashed potatoes, egg noodles, roasted potatoes, or on sandwich rolls.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Further Reading
Why People Are Ditching Their Seltzer After a Disturbing Study
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
Reese’s Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original
