Mississippi Pot Roast Recipe
There is a special kind of nostalgia that comes with a classic pot roast, the slow simmering in the kitchen that fills the home with comfort and love. This easy slow cooker Mississippi pot roast delivers all the depth and tenderness of a long-labored meal, yet the crockpot does all the work for you.
Servings: 6 servings
Ingredients
- 3-5 lb. chuck roast trimmed of silver skin and any excess fat
- 1 yellow onion julienned
- 5 garlic cloves sliced
- 2 tbsp Au jus gravy packet
- 2 tbsp French onion dip packet
- 1 ounce packet powdered Ranch seasoning
- 1/3 cup pepperocini + 1/4 cup of juices
- 1/2 cup giardiniera
- 1.5 cups unsalted beef stock
- 4 tablespoons unsalted butter
- 2 tablespoons avocado oil
- 1.5 - 2 tablespoons Cajun seasoning my homemade blend is in the notes
- kosher salt & cracked pepper
- 2 cups carrots peeled and sliced into 3" pieces
- mashed potatoes for serving
Instructions
- Start by patting the beef dry. Season all sides with kosher salt, pepper, and cajun seasoning.
- If your slow cooker has a sauté function you can do this all in the slow cooker. If not, we'll start browning the meat in a large pot on the stove first then transfer to a slow cooker.
- Over medium-high heat, add 2 tbsp avocado oil and brown the meat, about 4 minutes. Flip and repeat. While the underside browns, add the onion and garlic around the meat to saute for about 1 minute before transferring everything to a slow cooker (including the brown bits).
- Sprinkle over the au jus mix, French onion mix, and ranch seasoning. Add in the peppers and their juices then pour over the beef stock. Finish by placing the pats of butter on top the meat.
- Cover and slow cook on high for the first hour, then reduce the heat to low and continue cooking until the roast is fork-tender, about 8 hours. Add the carrots halfway through cooking*. It's not finished cooking until it easily shred with a fork with no resistance. Serve over mashed potatoes or buttered noodles.
- Some fattier cuts of beef with leave you with a higher fat content in in the pan juices, use a few folded paper towels and tap the surface of the gravy to remove the fat that rises to the top. You can repeat this a few times to remove most the fat.
Notes
If you add the carrots too early, they will be mushy at the end of the cooking time. If you've mistakenly added them too early, don't fret. You can remove them at the halfway point and set them aside. Then add them back into the slow cooker to warm through just before serving.
Cajun seasoning: (you'll only use about 2 tablespoons of the prepared seasoning)
2 tablespoons mild paprika
1 teaspoon salt
3 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chilli powder, add more if you like heat
1.5 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon brown sugar
1.5 teaspoon cayenne pepper, add more if you like heat
1/2 teaspoon cracked pepper
1 teaspoon salt
3 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons chilli powder, add more if you like heat
1.5 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon brown sugar
1.5 teaspoon cayenne pepper, add more if you like heat
1/2 teaspoon cracked pepper