Mississippi Pot Roast is the quintessential comfort food, a recipe that simplifies dinner with minimal effort and maximum flavor. This slow-cooked masterpiece delivers incredibly tender beef and a rich gravy, proving that delicious home cooking doesn’t need to be complicated.
Key Ingredients for Mississippi Pot Roast
- 2.5 to 3 pounds boneless beef chuck roast
- 1 packet (1 ounce) dry ranch seasoning mix
- 1 packet (1 ounce) dry au jus gravy mix
- 1/2 cup butter, cut into pieces
- 1 cup beef broth (or water)
- Optional: Freshly ground black pepper, to taste
- Optional: Chopped fresh parsley, for garnish
How to Make Mississippi Pot Roast
Prepare to be amazed by how simple yet incredibly satisfying this Mississippi Pot Roast is. In under 20 minutes of active prep, you’ll have a dish that’s fall-apart tender, infused with savory flavors, and boasts a decadent, creamy sauce. The low and slow cooking method does all the heavy lifting, resulting in minimal cleanup and maximum deliciousness. Total hands-on time is about 15-20 minutes, with 4-8 hours of slow-cooking or oven-time.
Step-by-Step Instructions
- Prepare the Pot Roast: Pat the beef chuck roast dry with paper towels. This helps to create a better sear if you choose to brown it first, though it’s not strictly necessary for this recipe. Season lightly with freshly ground black pepper if desired; remember the seasoning packets are already salted.
- Season the Roast: In a small bowl, whisk together the dry ranch seasoning mix and the dry au jus gravy mix until well combined. Generously sprinkle this seasoning blend over all sides of the beef chuck roast, pressing it in slightly to help it adhere.
- Arrange in the Slow Cooker: Place the seasoned chuck roast into your slow cooker.
- Add the Butter: Distribute the pieces of butter evenly over the top of the seasoned roast. The butter will melt and contribute to the rich, savory gravy as the roast cooks.
- Pour in the Liquid: Pour the beef broth (or water, if you prefer) around the sides of the roast in the slow cooker. Avoid pouring it directly over the seasoning if possible, to keep the flavors concentrated.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the beef is fork-tender and shreds easily. The exact cooking time will depend on your slow cooker and the size of your roast.
- Rest and Shred (Optional but Recommended): Once the roast is tender, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Let it rest for about 10-15 minutes. This allows the juices to redistribute, resulting in more succulent meat. Then, using two forks, shred the beef into bite-sized pieces.
- Create the Gravy: While the roast is resting, you can make the gravy. If your slow cooker has a sauté function, you can use it to thicken the liquid. Otherwise, you can carefully pour the cooking liquid into a saucepan over medium heat. If the liquid seems too thin, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and gradually adding it to the simmering liquid, stirring until thickened. Alternatively, many people find the natural reduction of the liquid with the butter and drippings to be perfectly rich and delicious without additional thickening. Taste and adjust seasoning if needed, though it’s usually spot-on.
- Serve: Return the shredded beef to the slow cooker with the thickened gravy, or place the shredded beef on a serving platter and spoon the gravy over it. Garnish with chopped fresh parsley if you like. This Mississippi Pot Roast is fantastic served over mashed potatoes, rice, or with crusty bread to soak up all that delicious gravy.
Why You’ll Love This Mississippi Pot Roast
Get ready to fall head over heels for this Mississippi Pot Roast, a dish that’s unbelievably tender and bursting with savory, tangy, and buttery notes. Unlike other pot roast recipes that can be time-consuming and require multiple steps, this slow cooker gem comes together with almost no fuss. The magic lies in the simple combination of dry seasoning packets, butter, and a low, slow cook, transforming an economical cut of beef into a melt-in-your-mouth masterpiece.
This delightful dish is not only a crowd-pleaser but also a champion for your wallet. Making this Mississippi Pot Roast at home is significantly more budget-friendly than dining out, allowing you to enjoy gourmet-level comfort food without the hefty price tag. The rich, nuanced flavor profile, often compared to a more complex beef stew but significantly easier to achieve, is elevated by the creamy, almost decadent gravy that forms naturally. Don’t wait to experience this simple yet spectacular meal; add this irresistible Mississippi Pot Roast to your repertoire and taste the difference!
Storing and Reheating Tips
Proper storage and reheating are key to enjoying your delicious Mississippi Pot Roast leftovers.
- Refrigeration: Once the pot roast has cooled to room temperature, transfer any leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. The meat will remain moist, and the gravy will thicken further.
- Freezing: For longer storage, freeze your Mississippi Pot Roast. Divide into individual portions or a larger container, ensuring it’s well-sealed or wrapped to prevent freezer burn. Frozen pot roast can be kept for up to 2-3 months.
- Reheating:
- Stovetop: The best method for reheating is on the stovetop. Gently warm the pot roast and gravy in a saucepan over low heat, stirring occasionally, until heated through. This method helps to preserve the texture and moisture.
- Microwave: For a quicker reheat, place a portion in a microwave-safe dish. Cover loosely and microwave on medium power in 30-second increments, stirring in between, until heated through. Be careful not to overheat, which can dry out the meat.
- Oven: If reheating a larger batch, you can place it in a covered oven-safe dish and reheat at approximately 300°F (150°C) until warmed through, about 20-30 minutes.
Final Thoughts
This Mississippi Pot Roast is a testament to how simple ingredients can create extraordinary meals. Its melt-in-your-mouth tenderness and deeply satisfying flavor make it a go-to for any occasion, promising ease and deliciousness every time. Give this remarkable slow cooker recipe a try – your taste buds will thank you!
Mississippi Pot Roast
Ingredients
Equipment
Method
- Pat the beef chuck roast dry with paper towels. This helps to create a better sear if you choose to brown it first, though it’s not strictly necessary for this recipe. Season lightly with freshly ground black pepper if desired; remember the seasoning packets are already salted.2.5 to 3 pounds boneless beef chuck roast, Freshly ground black pepper
- In a small bowl, whisk together the dry ranch seasoning mix and the dry au jus gravy mix until well combined. Generously sprinkle this seasoning blend over all sides of the beef chuck roast, pressing it in slightly to help it adhere.1 packet dry ranch seasoning mix, 1 packet dry au jus gravy mix, 2.5 to 3 pounds boneless beef chuck roast
- Place the seasoned chuck roast into your slow cooker.2.5 to 3 pounds boneless beef chuck roast
- Distribute the pieces of butter evenly over the top of the seasoned roast. The butter will melt and contribute to the rich, savory gravy as the roast cooks.1/2 cup butter, 2.5 to 3 pounds boneless beef chuck roast
- Pour the beef broth (or water, if you prefer) around the sides of the roast in the slow cooker. Avoid pouring it directly over the seasoning if possible, to keep the flavors concentrated.1 cup beef broth, 2.5 to 3 pounds boneless beef chuck roast
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the beef is fork-tender and shreds easily. The exact cooking time will depend on your slow cooker and the size of your roast.
- Once the roast is tender, carefully remove it from the slow cooker and place it on a cutting board or in a bowl. Let it rest for about 10-15 minutes. This allows the juices to redistribute, resulting in more succulent meat. Then, using two forks, shred the beef into bite-sized pieces.2.5 to 3 pounds boneless beef chuck roast
- While the roast is resting, you can make the gravy. If your slow cooker has a sauté function, you can use it to thicken the liquid. Otherwise, you can carefully pour the cooking liquid into a saucepan over medium heat. If the liquid seems too thin, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and gradually adding it to the simmering liquid, stirring until thickened. Alternatively, many people find the natural reduction of the liquid with the butter and drippings to be perfectly rich and delicious without additional thickening. Taste and adjust seasoning if needed, though it’s usually spot-on.
- Return the shredded beef to the slow cooker with the thickened gravy, or place the shredded beef on a serving platter and spoon the gravy over it. Garnish with chopped fresh parsley if you like. This Mississippi Pot Roast is fantastic served over mashed potatoes, rice, or with crusty bread to soak up all that delicious gravy.2.5 to 3 pounds boneless beef chuck roast, Chopped fresh parsley