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- This Mississippi pot roast might just be the easiest chuck roast recipe ever. And unlike other versions that use store-bought dried packets of ranch dressing mix or au jus gravy mix, I am making this version completely from scratch. So that means that you don't get any funky colorings, additives, or preservatives. You just get a wholesome, simple pot roast that is beyond easy to make and so delicious when it's topped on some creamy mashed potatoes. I know you guys are gonna have this one on repeat during the fall and winter months, so let me show you how to make it. To get started, you'll need a boneless beef chuck roast that's about 4 to 4 1/2 pounds.
Mine is a smidge over 4 1/2 pounds today, so it's definitely on the bigger side. Pat the chuck roast dry with a couple of paper towels and then season it all over on both sides with 1/2 teaspoons of kosher salt and one teaspoon of ground black pepper. And I like to press that seasoning into the meat to make sure that it sticks. Heat two tablespoons of olive oil or avocado oil in a large skillet over medium high heat. Add the chuck roast and sear it for three to four minutes per side or until it's well browned. I say the more golden the crust the better as it adds so much flavor to the pot roast as it cooks low and slow over eight hours in the slow cooker.
Also, heads up that it may take a bit of effort to turn this big chunk of meat. So I like to use two tongs to really get a good grip on it. Then make sure it gets nice and browned on the other side before removing it from the stove. Transfer the chuck roast to your slow cooker and then let's get started on the dry seasoning mix that's a replacement for the ranch dressing packet in the classic recipe. You'll need one tablespoon of garlic powder, one tablespoon of onion powder, one tablespoon of dried parsley, and one tablespoon of dried dill.
Give that a stir so that it's well combined, then sprinkle it evenly on top of the chuck roast. (gentle music) Next, we'll make the replacement for the au jus gravy packet and you'll need 1/4 cup of the brine from one jar of pepperoncini peppers, two tablespoons of corn starch, one tablespoon of Worcestershire sauce, and one tablespoon of tamari soy sauce. Whisk that all together, then pour that over the beef as well. (gentle music continues) Lastly, you'll need about six to eight pepperoncini peppers that you can just scatter on top and four tablespoons of unsalted butter that you've cut into pieces.
Add the lid and cook this Mississippi pot roast for eight to nine hours on low or four to five hours on high until the beef is very tender. I usually cook most things in the slow cooker on low as I just feel like the meat is more juicy and tender overall, but I also understand if you're on a time crunch. The meat should shred easily with two forks and really just fall apart. If you find it's not falling apart, that means you haven't cooked it long enough for the collagen to fully break down. So just put the lid back on
and cook it for another 30 to 60 minutes and then try again. And do make sure that you're mixing the shredded meat in with all of that delicious gravy flavor. You can serve this pot roast up a variety of ways, but today I'm topping it on some mashed potatoes. And because I did cook this low and slow, it's now heading into the evening with the last little bits of daylight in my kitchen. But I think that there's just enough light left to plate this up. So I'll add a dollop of mashed potatoes, then a generous amount of the juicy pot roast.
You can also add a few of the pepperoncinis to the final dish and then sprinkle a little chopped parsley on top. And that's it. It is seriously the easiest pot roast recipe and a great alternative to the classic pot roast that cooks with onion, carrots, celery, and potatoes. This one is richer from the butter, more savory from the ranch and Worcestershire sauce, and tangier from the pepperoncini peppers and brine. And now I do see what all of the fuss is about when it comes to Mississippi pot roast.
I am so ready to dig into this. I think my body is ready for fall comfort food at this point in time and it's really hard to beat a classic pot roast recipe. (gentle music continues) That is so tender and juicy and flavorful. And as you guys saw when I was shredding it with two forks, it really just was fall-apart tender. If you cook it on low for about eight hours or if you're on a time crunch, you can cook it on high for about four to five hours to get that fall-apart tender beef. And again, the thing I love about this is that it has so much really good flavor, but it's not overly spicy.
The pepperoncinis are not like Serrano peppers that have a lot of heat. They're kind of tangy and briny and flavorful, and they give a little bit of that depth, but without all of the heat associated with it. Now, I think this is delicious served over mashed potatoes because the mashed potatoes soak up all that juicy flavor. And the recipe for my classic mashed potatoes is over on my website. I also love to serve it over sweet potato mashed potatoes. You guys know I love anything sweet potato. You could also do it over a vegetable mash if you're looking for a lighter carb option.
You could put it even over rice. So many ways that you can serve it up. My mom's even served up this meat on a, like, a brioche bun with some provolone cheese melted on top. She tells me that is very delicious as well. And again, if you're gonna make Mississippi pot roast, just take the extra couple of minutes to make it from scratch. You do not need store-bought packets. You do not need all those funky ingredients and preservatives that are in store-bought packets.
You guys saw all you need is that really simple dry herb seasoning mix, a couple of liquid seasonings like the Worcestershire, the soy sauce, the pepperoncini brine, and then of course the pepperoncini peppers as well. It comes together so quick and easy. I definitely think you guys are gonna have this one on repeat. So I cannot wait to hear your thoughts on this one. I hope you guys enjoyed today's video and if you did, make sure to give it a thumbs up. Leave a comment below on what recipes you guys are looking to whip up for the fall and winter season and I'll try to make some recipes for those.
And with that, I will see you guys in the next video. (gentle music)
