This Slow Cooker Mississippi Pot Roast is a fantastic dinner recipe, made in a snap with just a few minutes of hands on time. It’s a fun, addictive take on traditional Pot Roast that’s rich and zesty, and also clean Keto and Low Carb friendly.
This recipe was made in partnership with Kroger and Vermont Creamery. All opinions are my own!
About the Recipe
Mississippi Pot Roast is the recipe that has been blowing up the internet for years, so you’ve probably heard of it or seen it around somewhere. But the recipe that’s been floating around the internet is made with… well, junk.
This Mississippi Pot Roast recipe is made with only real ingredients! Chuck roast, zesty pepperoncini, a homemade herb seasoning blend, and plenty of butter, then served with a wonderful cauliflower mash.
Maybe my favorite thing about this recipe is how absolutely simple it is to make. You might already know this, but I’m a big fan of dump and start recipes, so that’s what I made here for you. Basically you just add everything to your slow cooker, turn it on, and wait for the magic to happen!
So now we can add this to the list of pot roast recipes on my blog. I guess I just can’t help myself! But can you blame me for riffing off the classic pot recipe? Pot roast is one of the most crowd pleasing recipes of all time, and this one just might be my favorite one to date!
I got all of the simple and wonderful ingredients for this recipe during my weekly grocery run to Kroger! Here’s what you’ll need:
- Chuck Roast
- Pepperoncini: The unmistakable, lightly spicy and tangy deliciousness of the dish is due in large part to the pepperoncini and the liquid from the jar.
- Seasoning Blend: Dried dill, garlic powder, onion powder, oregano, paprika, salt and pepper. This blend gives your roast a really zesty kick.
- Butter: Whatever you do, don’t skip the butter! I use Vermont Creamery cultured butter, because it’s made with natural ingredients and left to culture overnight, and you can definitely taste the difference. They’re also a certified B Corp, and I just LOVE that they’re a company that does good things with transparency.
- Xantham Gum, optional: Xantham Gum is a Keto friendly option to thicken the gravy a bit. It can be omitted completely and the liquid can be spooned over the meat as-is, or you can use a if different thickener you’d like.
Step by Step Instructions
Just follow these simple steps and before you know it, you’ll be sitting over the most wonderful dinner you’ve had all week!
Prep the Ingredients
The really great thing about this recipe is how little prep work there is. You won’t be chopping, sautéing, or even browning the roast for this recipe.
Simply mix together the seasonings in a small dish to make the seasoning blend. Next, add the roast to your slow cooker and sprinkle generously with the seasoning.
Pour the liquid from the pepperoncini jar into the slow cooker and add the whole pepperoncinis. Slice the butter into 6 pieces and place it on top of the roast. Guess what? That’s it!
Now that the roast and all the ingredients are in the slow cooker, put the cover on and turn it to low temperature. It’ll need to cook for 8-9 hours, depending on the size and thickness of the roast, so all you’ll need to do now is wait. Test the roast close to the end of cook time to make sure it’s falling apart tender.
*To cook it faster: If you need it to cook quicker than 8 hours, cut the roast into 4 pieces before adding it to the slow cooker. It will cook in about 4 hours this way. This is a better option than turning the heat to high. If you want a tender pot roast, low & slow is the way to go!
When it’s done, the roast should be falling apart tender and easily pull apart with two forks. Use two forks to shred the beef, optionally setting aside any large fatty pieces.
Plate & Serve
Okay, this is my favorite part — The liquid leftover in the slow cooker! It’s flavorful and just absolutely wonderful. Simply spoon it on top of the roast, or if you’d like, you can also make a gravy with it.
Make the Gravy (optional): Just remove the meat and pepperoncini from the slow cooker and set it on a plate, covered loosely with tin foil. Stir the xantham gum into the liquid in the slow cooker, then use an immersion blender to blend it well. Xantham gum tends to clump, so this helps to make the gravy smooth. Allow to simmer in the hot slow cooker for about 10 minutes, then spoon it over the pot roast and serve.
Yes! Season the roast with the spice blend, and all the ingredients to your Instant Pot. Set to High Pressure (Meat) for 80 minutes. Allow for a Natural Pressure Release, which means you do nothing once it’s done cooking and simply wait for the pressure to release on its own. It can take about 15 minutes or so. Once the roast is done, set it on a plate and use two forks to shred the beef.
To make Mississippi Pot Roast without pepperoncini, simply substitute banana peppers.
Like this recipe? Drop a star rating below, or tag me on Instagram if you make it @cookathomemom!
Mississippi Pot Roast (Keto) – Slow Cooker/Crock Pot
- Slow Cooker / Crock Pot
Mississippi Pot Roast
- 3 lb. chuck roast
- 4 Tablespoons salted butter I used Vermont Creamery Cultured Salted Butter
- 8-10 pepperoncini,
- 1/2 cup liquid from pepperoncini jar
- 1 Tablespoons xantham gum optional, for thickening gravy
- 1 head cauliflower
- 2 Tablespoons butter
- 1/4 cup milk
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried chives
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Prep the Ingredients
- In a small dish, mix together the herbs and spices.
Make the Roast
- Add the roast to your slow cooker. Sprinkle with the seasoning blend. Add the pepperoncini, liquid from the pepperoncini jar, and sliced butter. No other liquid is needed. Put the lid on and turn to low for 7-8 hours.
- Once it's cooked, use two forks to shred the beef. Set it aside on a plate with the pepperoncini and cover. Spoon the liquid from the slow cooker over the roast or use the liquid to make a gravy (see below).
Make the Cauliflower Mash
- Meanwhile, make the cauliflower mash. Remove the leaves and outer stem from the cauliflower and cut it into florets. Add to a saute pan with about 1 inch of water and bring to a simmer for about 15 minutes, until soft.
- Drain the water. Add the milk and butter. Use an immersion blender or potato masher to mash the cauliflower mixture. Season to taste with salt and pepper.
Make the Gravy
- Set the beef and pepperoncini on a large serving plate and cover. Do not turn off the slow cooker. Whisk the xantham gum into the liquid left over in the slow cooker and use an immersion blender to blend it fully. Allow to simmer and thicken for about 10 minutes while the beef rests.