Mississippi Pot Roast

This Mississippi Pot Roast recipe is perfectly tender and juicy. It's easy to make from scratch in the slow cooker, Instant Pot, or the oven!

Course Main Dish

Cuisine Beef, Celebration, Christmas, Holiday, New Years Eve

Keyword Crockpot Mississippi Pot roast, Mississippi Pot Roast, Slow Cooker Mississippi Pot roast

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 384kcal

Author Chrissie

In a small bowl mix together the salt, pepper, garlic powder, onion powder, dill, thyme, and parsley.
Pat the pot roast dry with paper towel and season well on all sides with the spice mixture. If your roast is uneven or coming apart, tie it together using butcher's twine.
Put the roast into your slow cooker and add about 8 pepperoncini peppers on top of it.
In a measuring cup, mix beef broth, mustard, Worcestershire sauce, and the pepperoncini juice. Pour over your roast.
Add the butter in slices on top of your roast.
Cook on high for 6 hours or until the meat shreds easily.
When it's done, remove the butcher's twine and shred the meat.
For a thicker gravy, make a slurry by mixing cornstarch and water and add it in the sauce, mixing well around the roast and let it cook for about 30 minutes. Alternatively, as you remove the roast to shred it, you can mix the slurry with the sauce in a small pot on the stove.
Serve with mashed potatoes, low carb cauliflower mash or any other sides you prefer.

Rub the spice mixture onto all sides of the beef roast after you pat it dry with paper towel.
Add the rack to your Instant Pot and place the roast on the rack.
Add the peppers, the sauce ingredients, and the butter in the same way as in the slow cooker method.
Add the lid and seal the Instant Pot, setting it to cook on high pressure for 60 minutes.
Let the pressure release naturally, open the lid, and remove the roast.
Set the Instant Pot to sauté mode and mix together the water and cornstarch in a small bowl. Add the cornstarch slurry to the Instant Pot and whisk it into the remaining liquid. This will thicken the sauce.
Shred the beef and add it back into the Instant Pot, cancelling sauté mode.
Serve and enjoy.

Preheat your oven to 355 degrees Fahrenheit (180 degrees Celsius). Pat your pot roast dry and tie it with butcher's twine if it's not even or it's falling apart.
Season the roast with the spice mixture after patting the roast dry with paper towel.
Over medium heat sear your roast in your dutch oven on all sides, about 3-4 minutes per side until you get a nice browning on all sides.
Add the sauce mixture and scrape any brown bits off the bottom of the pot.
Add the peppers and the butter and add the lid to the pot.
Roast in the oven for about 3 hours. Remove the lid, then continue roasting for about 45 minutes more. When it's done, the roast should reach an internal temperature of about 205 degrees Fahrenheit (96 degrees Celsius).
Remove the roast from the pot and let it rest while you add the cornstarch slurry to the pot. Whisk to thicken the sauce while it's hot from the oven.
Shred the roast and add it back into the pot before serving.

This pot roast keeps well in an airtight container in the fridge for 3 to 4 days.

Freeze in an airtight container or freezer bag for up to 3 months.

If you want to make this Mississippi Pot Roast overnight, cook it in your slow cooker on low for 8-10 hours.