Beyond Easy Mississippi Pot Roast Recipe

This Beyond Easy Mississippi Pot Roast Recipe is the perfect meal for that cold winter night. Drop into the crockpot a chuck roast, potatoes, carrots, jarlic (jarred garlic), seasoning and of course the secret ingredient that brings it all together. Keep reading for the step-by-step, pic-by-pic, foolproof cooking instructions.

The Start of CookinFools.com

This recipe was the impetus behind starting CookinFools.com. There are nights in the summer and winter, where it is just too hot or too cold to grill. Oh, sure, grilling is still possible, but I would rather stay in my climate controlled house with my wife and kids than have to prove something I have proven many times over the last 3 decades of live fire cooking. In the winter time, my wife throws this dish together in about 5 minutes and 8 hours later this family devours it.

But I have a grilling and BBQ website, so it seemed off brand to give our patented, step by step, pic by pic, foolproof cooking instructions for something cooked in the crockpot. And yet the need to share this recipe tugged at my soul. Because of this Mississippi Pot Roast recipe, I decided to start a sister site. One for the backyard guys and gals who are looking for that comfort food recipe on a bone chilling winter night like this easy chicken pot pie recipe. Also, this cinnamon roll pancake recipe is mind blowing and oh so simple. 

But there is no Grilling Season!

Now some of the hard core pitmasters will guffaw at this, saying there is no grilling season and will show how committed they are by sparking up that cooker on the back deck on a 1oF degree night. And that’s perfectly OK.

You do you, boo.

While I agree there is no grilling season, there are some nights that I would prefer to stay inside, near my fireplace with a steaming bowl of pot roast, where the beef just melts in your mouth and the potatoes are coated with gravy, and leave the penis measuring to the guys who are freezing theirs off to prove they have one.

In the meantime, check back often as we will attempt to publish new content as often as we can with a focus on things like comfort food, casseroles, chicken wings, steaks on the stove/in the oven, as well as meals done with cooking gadgets like air fryers (frozen wings in the air fryer) and instant pots and crock pots which save a ton of time and energy. Like these Slow Cooker Baby Back Ribs or this Dr. Pepper Pulled Pork in the Crockpot. 

As a family of 6 we have lots of tips and tricks to save time and feed a crowd.

Thanks to my Wife!

When we got married, my wife couldn’t cook a thing. But after close to 2 decades of marriage and 4 kids, she has developed into a phenomenal home cook. I am leveraging her expertise on a lot of the comfort food and casserole recipes. She has knowledge that can only be accumulated by someone in the kitchen trenches every day who spends countless hours scouring the internet and social media for those hidden flavor gems to continuously treat her children and husband with something new and delicious. Wait till I post her shrimp risotto!

Let’s get back after this one…

Beyond Easy Mississippi Pot Roast Recipe Ingredients

• 1 beef chuck roast, approximately 2.5-3 lbs** (substitute any fatty beef roast of similar size)
• 1.3 ounces pot roast seasoning packet
• 1.3 ounces ranch seasoning packet
• 2 tablespoons of minced jarlic (jarred garlic), although you could use fresh
• Resealable plastic bag, gallon size
• 1 pound baby carrots
• 2 pound baby potatoes, although we chunked up some russets
• 1 stick of butter, sliced into 8 tablespoons
• 1/4 cup pepperoncini peppers with juice which is about half a standard jar, substitute banana peppers

**In this recipe you will see pics of already chopped stew meat. That works, but it’s better with an intact beef chuck roast (or other large, fatty beef roast). I promise to update the pics with a whole roast soon. Just go with the full roast rather than save the time with already chopped meat. The time saving is not worth the tenderness loss to the beef.

How to Make this Mississippi Pot Roast Recipe

Season the beef in a plastic bag. While the beef dry brines, drop a layer of potatoes in the crock pot, then carrots and then the beef. Top all that with the butter and pepperoncini peppers. Close the crock pot and set it to low for 6-10 hours. Serve when the meat is fork tender.

Cooking Directions:

Begin the process by dropping both types of seasoning and the jarlic into a resealable plastic bag along with the beef roast. The meat can dry brine for 20 minute or up to 8 hours.

While those flavors penetrate the meat, chunk up the potatoes (or save some time and buy fingerling potatoes) and layer them down in the bottom of the crock pot.

Top the potatoes with baby carrots (also a time savor over whole carrots you would need to skin and chop).

Then add the seasoned beef, pepperoncini peppers and butter:

Set the crockpot to low and drop the lid on top.

As we rolled into fall this year, we did another pot roast, this time with a whole chuck roast. After a few hours our pot roast looked like this:

The butter is still pooled on top a bit.

Allow the ingredients to percolate for 6-10 hours and that beef will just plain melt in your mouth when served:

And here’s that other pot roast with the whole chuck roast:

A steaming bowl of Mississippi Pot Roast hits harder with a faux lamb skin vest over a cozy flannel:

Beyond Easy Mississippi Pot Roast Recipe Recap

If there is a hall of fame for comfort food, the pot roast is on the first ballot. Give me this version which offers tastier beef than standard pot roast and I promise this isn’t going to be spicy or taste like pot of pepperoncini peppers. Everything in this warms the soul. Serve with a crusty bread to sop up the gravy and I could die a happy man. Also, don’t let anyone shame you for sopping up that gravy. The Italians called that, “scarpetta.” If there’s a fancy Italian word for it, then it can’t be gauche.

If you have any questions or comments, feel free to leave them below or send me an email.

Also, if you could leave us a great review with lots of stars that would be most appreciated!

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Mississippi Pot Roast Recipe Card:

Beyond Easy Mississippi Pot Roast Recipe

We drop beef chuck roast, potatoes, and carrots into a crockpot with butter and pepperoncinis for 8 hours to make this Beyond Easy Mississippi Pot Roast Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Servings: 8 People

Course: Comfort Food, Entree, Main Course

Cuisine: American, Comfort Food

Ingredients Equipment Method

Ingredients

  

• 2.5-3 pound Beef chuck roast
• 1.3 ounces Pot roast seasoning packet
• 1.3 ounces Ranch dressing seasoning packet
• 2 tablespoons Jarlic Jarred garlic
• 1 pound Baby carrots
• 2 pounds Fingerling potatoes aka baby potatoes
• 1 stick Butter Sliced in 8 portions
• 1/4 cup Pepperoncini peppers

Equipment

• 1 Crockpot or slow cooker
• 1 Resealable plastic bag 1 gallon size

Method

 

1. Drop the beef, contents of the seasoning packets and jarlic into a plastic bag and allow to dry brine for 20 minutes to 8 hours.
2. While the seasoning and garlic penetrate the meat, layer down the potatoes followed by the carrots and then the seasoned beef in the bottom of the crock pot. Top that with the pepperoncinis and butter
3. Close the lid and set the crockpot to low for 6-10 hours
4. When the beef is fork tender, serve.
5. Be sure to serve with some warm, crusty bread to sop up the gravy which is known as "scarpetta" in Italian.

Scott Thomas

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