This Mississippi Pot Roast is so tender and packed with flavor! Skip the dried ranch packets and make this tasty slow cooker recipe with a quick homemade ranch dressing instead.
Mississippi Pot Roast
Mississippi Pot Roast is one of our favorite slow cooker recipes. The most popular recipe that I have seen is one that is cooked with a stick of butter and a package of ranch dressing mix. When I ran across a version in the NY Times that used a super quick homemade ranch dressing and cut back on the butter, I knew that was the slow cooker recipe for me! The acid in the pepperocini and the tang in the homemade ranch cut through the richness of the beef, and the butter makes it extra tender. The combination of flavors in this Mississippi Pot Roast recipe is really delicious!
Slow Cooker Recipe
Start by mixing up the homemade ranch dressing. It’s just a quick blend of mayo, apple cider vinegar, paprika and dill, but it packs so much flavor!
Season and flour the chuck roast. This will give the meat the tasty exterior crust and perfect texture while it cooks in the slow cooker.
Cook on low heat for about 8 hours or high heat for about 6 hours. Cooking time will vary depending on strength of the slow cooker.
Once the meat is tender, shred and serve as a main dish or as sandwich filling.
Mississippi Pot Roast Recipe
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dried dill
- 1/4 teaspoon paprika
- 3 pound boneless chuck roast
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 8 whole pepperoncini
- chopped parsley for garnish
In a small bowl, whisk together mayonnaise, apple cider vinegar, dried dill and paprika and set aside.
Season chuck roast with salt and pepper on all sides, then sprinkle with flour making sure the entire roast is coated.
In a large skillet, heat vegetable oil to almost smoking and sear roast on both sides. Transfer to slow cooker.
Add mayonnaise mixture, pepperoncini and butter to slow cooker and cook on low for about 8 hours, until roast is fork tender. Shred meat and serve.
Adapted from the New York Times
You may also like:
5 Easy Dinner Ideas for Busy Weeknights
My five FAVORITE recipes for busy families!
- Quick to make
- Light on your budget
- Easy to clean-up
- and...most important...absolutely DELICIOUS