AN EASY, FLAVORFUL POT ROAST RECIPE
Where to begin, I just made a Mississippi Pot Roast and it was truly amazing. The meat is so tender, the flavor is out of this world and it’s surprisingly easy to make. It has become very popular recently, but now I can see why. Plus, I had no difficulty in preparing the dish quickly too.
FREQUENTLY ASKED QUESTIONS:
Is this meal keto and low-carb diet friendly?
It is certainly not “carb-free” but it is low in carbohydrates. You can serve the meat by itself or over cauliflower rice.
Can I cook this on a high setting?
No. Absolutely not. The meat comes out so tender and buttery by cooking it low and slow in the crock pot. Cooking it too quickly will result in a tough cut of meat that does not shred easily.
Why is is called Mississippi Pot Roast?
The woman who is thought to be the original creator of the recipe was from Mississippi.
Why is Mississippi Pot Roast so good?
I believe it is a combination of things. First of all, cooking beef low and slow helps to basically melt the connective tissue. In addition you have the fat from the meat. So all of that creates a self-basting situation right in your slow cooker. Then you add in the richness of the butter along with the seasonings and it creates a fork tender and perfectly seasoned pot roast.
Can I use another cut of meat?
A sirloin tip or rump roast will work. You want a cut of meat that will shred after it is finished cooking.
Why is my Mississippi Pot Roast tough?
There is only one answer to this question. It hasn’t cooked long enough. Refer to my answer above about cooking this low and slow. Trust me, you just cannot rush this or you’ll be severely disappointed.
Should pot roast be submerged in liquid?
Not with this recipe. No other liquid needs to be added. The pot roast will slowly release its own juices from the fat and the connective tissue. In addition, the butter will melt as well. So do not add any additional liquid.
Ingredients
- 3 pound chuck roast
- 2 tablespoons olive oil or vegetable oil
- salt & pepper, to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- ½ cup (1 stick) butter
- 8 peperoncini peppers
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Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or “sear” the beef quickly.
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Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast.
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Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
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Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
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Top with a stick of butter then place peppers on and around roast.
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Cover and cook on low for 8 hours.
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After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.
- If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.
- Do not rush this recipe. Do not cook on high. This will only work when cooked slowly on low.
- If you are sensitive to sodium, you could use unsalted butter for this. Be sure to use butter and not margarine. Margarine is basically oil so only use the real stuff.
- Rump roast or sirloin tip will also work in this recipe.