This recipe comes from an unnamed home cook who lives in Mississippi. The recipe’s creator simply called it a “roast.” However, as friends and family spread the word about it in the South, this “roast” soon became an Internet sensation. Such is the origin story of the “Mississippi Pot Roast” we know today.
FAQs about Mississippi Pot Roast
What do I serve Mississipi Pot Roast with?
Green beans and mashed potatoes go excellently with this roast. If you like slow-cooked goodness with a combination of ranch dressing and onion soup mix, then Mississippi Pot Roast is for you. A definite crowd-pleaser, this dish is loaded with flavor and simmers in the crockpot for hours on end.
If you are a fan of crockpot recipes, you should definitely check out our Easy Pot Roast Crock Pot Recipe.
Can I do this in different variations?
Yes, you can! You may add different flavors to customize to your specific tastes. You can use this recipe for chicken thighs, pork loin, and even vegetables. Also, if you fancy variations, you will surely love Slow Cooker Roast Beef with Coffee and Garlic. Do give it a try.
What other seasonings can I use?
You can use an Italian dressing packet instead of ranch dressing. You may also opt for an Au Jus Gravy mix instead of an Onion Soup mix.
Recipe for Mississippi Pot Roast
Prep time: 10 minutes
Cook time: 8 hours
Total time: 8 hours and 10 minutes
- 3-4 lb boneless beef roast
- 1 stick of salted butter
- 2 tablespoons of olive or vegetable oil
- 8 pepperoncini peppers
- 1 packet of ranch dressing mix
- 1 packet of dry onion soup mix
- Heat a large skillet.
- Add olive or vegetable oil to the hot skillet.
- Season with a dash of salt and pepper.
- Add the roast to the skillet once it is hot.
- Allow the roast to cook for 2-3 minutes until it is golden brown.
- Flip the meat over using tongs for another 2-3 minutes.
- Transfer meat to a slow cooker.
- Sprinkle the dry ranch dressing and onion soup mix over the crockpot.
- Top it off with a stick of salted butter.
- Place pepperoncini peppers on and around the roast.
- Cover and cook slow and low for 8 hours.
- Once done, take two forks and start shredding the meat to make it easy to chew.
- Discard any fatty pieces of the meat.