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Mississippi Pot Roast-style shredded beef with pepperoncini peppers served on a bed of creamy mashed potatoes.
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4.97 from 86 votes

Mississippi Pot Roast

Make this Mississippi Pot roast recipe today. You will love this easy slow cooker recipe. Just 4 ingredients for this Mississippi Pot Roast crock pot recipe.
Prep Time5 minutes
Cook Time10 hours
Total Time10 hours 5 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Carrie Barnard

Ingredients

Instructions

  • Place your roast in the bottom of your crock pot.
  • Sprinkle the ranch mix over the roast.
  • Place the stick of butter on top and pour the Peppercinis over it.
  • Pour water around the roast.
  • Cook on low for 10 hours.
  • Shred, serve and enjoy!

How to make the pot roast gravy:

  • Mix 2 tablespoons of cornstarch with 1/4 cup of cold water. Whisk together until blended completely.
  • Remove 2 cups of beef broth from the crock pot. Heat to boil in a sauce pan.
  • Whisk in the cornstarch water mixture and allow it to boil (while stirring constantly) until thickens slightly. Should take about 2 minutes.
  • Season with salt and pepper to taste. Serve immediately over the shredded beef.

Video

Notes

I preference to cook this roast on low for 10 hours but you can cook on high for 5 hours until tender as well. 
Refrigerate any leftovers in an airtight container for up to 5 days. 

Nutrition

Calories: 428kcal | Carbohydrates: 2g | Protein: 46g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 163mg | Sodium: 426mg | Potassium: 397mg | Vitamin A: 380IU | Vitamin C: 6.4mg | Calcium: 14mg | Iron: 4.1mg

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