Mississippi Pot Roast

A Fall-Apart Tender Beef Roast That Makes Its Own Gravy

Think pot roast has to be complicated? Let’s simplify it while maximizing flavor. This Mississippi Pot Roast requires 350°F heat for the initial sear – that important step that builds a flavor foundation through the Maillard reaction. After that, your slow cooker takes over at a steady 200-225°F (the “Low” setting on most cookers) for that perfect 8-hour transformation of tough chuck into fork-tender meat.

Why This Recipe Works

The magic of this recipe lies in the combination of three key elements: a proper high-heat sear (which creates complex flavor compounds), the slow breakdown of collagen into gelatin (which happens at around 160-170°F over several hours), and the balance of tangy pepperoncinis with rich butter and savory beef. This isn’t your bland, watery pot roast – it creates its own gravy that’s packed with flavor.

Collaboration Note: This Mississippi Pot Roast recipe was developed in collaboration with our friends at Sunnyside Up Pastures beef.

Tips & Variations

Troubleshooting Tips

• Tough Meat: If your roast isn’t tender after 8 hours, your slow cooker may run cooler than average. Continue cooking for 1-2 more hours until fork-tender.
• Too Salty: The ranch and gravy mixes contain salt – if you’re sensitive to sodium, use only half the recommended amount and adjust to taste at the end.
• Watery Sauce: If your sauce is too thin, mix 1 Tbsp cornstarch with 2 Tbsp cold water, then stir into the hot liquid and cook for an additional 15 minutes with the lid off.

Substitutions

• Ranch Mix: Make your own by combining 1 Tbsp dried parsley, 1 tsp dried dill, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
• Pepperoncinis: Banana peppers make a milder substitute, while pickled jalapeños (in smaller amounts) work for those who like heat.
• Butter: For a lighter version, reduce butter to 1/4 cup and add 1/4 cup beef broth.

Method Adaptations

• Instant Pot: Sear using the Sauté function, then pressure cook on High for 70 minutes with natural release.
• Dutch Oven: After searing, add all ingredients and cook covered at 325°F for 3-4 hours until fork-tender.
• Oven Bag Method: Place all ingredients in an oven-safe bag, seal, and bake at 325°F for 3-4 hours.

Dietary Modifications

• Lower Fat: Use half the butter and trim visible fat from the roast before cooking.
• Diabetic-Friendly: Substitute the gravy mix with 2 Tbsp arrowroot powder mixed with 1/4 cup cold beef broth, added during the final step.
• Lower Sodium: Use unsalted butter and low-sodium broth, then make your own ranch and gravy seasoning without added salt.

Equipment Needed

• Large cast iron skillet or heavy-bottomed pan (12-inch recommended for proper searing space)
• Slow cooker (at least 6-quart capacity)
• Tongs for handling the hot roast
• Meat thermometer
• Strainer or colander
• Two forks for shredding
• Sharp knife for trimming (if needed)

Alternative Equipment: If you don’t have a cast iron skillet, any heavy-bottomed pan that can handle high heat will work. A Dutch oven can substitute for both the searing pan and slow cooker if you prefer oven cooking (325°F for 3-4 hours).

Instructions

Step 1: Sear the Meat

Step 2: Deglaze and Capture Flavor

Step 3: Slow Cooker Setup

Step 4: Low and Slow Cooking

1. Cover the slow cooker and set to Low for 8 hours.
2. Resist the urge to open the lid during cooking – each peek can add 20-30 minutes to cooking time as heat escapes.
3. The roast is done when it easily shreds with a fork and has reached an internal temperature of at least 195°F – this is well above food safety requirements but ensures the collagen has fully broken down.

Step 5: Finishing the Dish

Step 6: Creating the Final Sauce

Storage & Serving

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. The flavors actually improve after a day as they continue to meld.
• Freezer: Portion into freezer-safe containers with some sauce in each portion. Freeze for up to 3 months.

Reheating Guidelines

• Microwave: Heat individual portions for 2 minutes at 70% power, stir, and heat in additional 30-second intervals until reaching 165°F.
• Stovetop: Place in a skillet with 2 Tbsp water or broth per cup of beef, cover, and heat on medium-low until reaching 165°F (about 5-7 minutes).
• Slow Cooker: For larger portions, reheat on Low for 1-2 hours until reaching 165°F.

Make-Ahead Options

• Complete the entire recipe up to 2 days ahead and refrigerate. Reheat in a slow cooker on Low for 1-2 hours before serving.
• Alternatively, prepare through the searing step, then refrigerate the seared meat and deglazing liquid separately. Continue with the slow cooking the next day.

Serving Suggestions

• Classic Comfort: Serve over mashed potatoes or buttered egg noodles.
• Low-Carb Option: Pair with cauliflower mash or roasted vegetables.
• Sandwiches: Pile onto toasted brioche buns with provolone cheese for Mississippi Pot Roast sandwiches.
• Meal Prep: Portion with roasted vegetables for complete make-ahead lunches.

Presentation Ideas

• Serve family-style in a wide, shallow dish with the sauce spooned over the shredded beef.
• Garnish with fresh chopped parsley for color contrast.
• For a more elegant presentation, serve over a puree of root vegetables with a sprig of thyme.