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Mississippi Pot Roast – a tender, well flavored slow cooker pot roast with pepperoncini and a simple homemade ranch dressing. The briny little peppers add a spicy punch of flavor, and it couldn’t be easier to make!
I love the variety of recipes found in the NY Times Food section. With such a huge readership, it’s always interesting to see what bubbles to the top of their most popular list. I also enjoy their weekly emails titled “What to make this weekend” and often find plenty of recipe-inspiration. The Times recently noted that their adaptation of Robin Chapman’s Mississippi Roast was one of their most popular on-line recipes in 2016. After reading their very interesting feature article titled “The Improbable Rise of Mississippi Roast” I was sold and had to give it a try. The original recipe was passed to friends and relatives, and then published in a small church cookbook. In 2010 the roast was made by a food blogger and then pinned to Pinterest, starting in motion the viral phenomenon known as Mississippi Roast.
Mississippi Pot Roast is an easy weeknight meal and tasty enough for company!
The original version of the recipe is very simple. Brown the roast on the stove top then place it in your slow-cooker with butter, pepperoncini, a package of au jus gravy and a dry package of ranch dressing. My recipe is also very simple but doesn’t include the pre-packaged mixes. Our recipe features pepperoncini, a lot less butter and a simple homemade ranch dressing.
Let your slow-cooker do all the work.
After 6 hours in the slow-cooker the roast comes out super tender with a unique and unexpected flavor that seems to get even better with age. I would have never thought to add pepperoncini to a slow cooker pot roast. These unlikely pickled peppers are a real winner!
Fork tender and juicy, this Mississippi Pot Roast is definitely worth a try.
This roast seems destined to be piled along side buttery mashed potatoes and there’s no doubt the tender beef will make amazing sandwiches! Pure comfort food!
Thanks for PINNING!
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PRINT THE RECIPE!
Mississippi Pot Roast
For the pot roast:
- 1 4-5 lb boneless chuck roast (trimmed of excess fat)
- 2 teaspoons coarse salt
- 2 teaspoons fresh ground black pepper
- 3-4 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 12 pepperoncini peppers
For the dressing:
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- ½ teaspoon dried dill weed
- ¼ teaspoon paprika
- 1 teaspoon buttermilk (optional)
- chopped fresh parsley, for garnish
For the roast:
- Dry the roast with paper towels, then rub both sides with the salt and pepper. Sprinkle with the flour, pressing into the crevices and massaging into the meat.
- Heat the vegetable oil on medium-high in a large skillet big enough to hold the roast. Once the oil is shimmering, add the roast and brown on all sides creating a crust. Remove the roast from the skillet and place in the slow cooker.
- Cut the butter into chunks and add to the slow cooker along with the peppers. Cover and turn on low while preparing the dressing.
For the ranch dressing:
- Whisk together the mayonnaise, vinegar, spices and buttermilk. Pour over the top of the roast in the slow cooker and continuing cooking for 6 to 8 hours or until the meat is easily shredded using 2 forks.
- Shred the meat in the slow cooker to mix with the gravy. Using a slotted spoon or spatula, remove the meat and peppers to a platter, garnish with parsley and serve.
- Recipes adapted from the NY Times Cooking
Finally, here are a few more beefy recipes you might enjoy!
- Tri-Tip Roast with Chimichurri
- Roasted Beef Tenderloin with mushrooms and white wine cream sauce ~ from Half Baked Harvest
- Slow Cooker Balsamic Glazed Roast Beef ~ from Closet Cooking
- Italian Red Wine Roast Beef ~ from Barefeet in the Kitchen
What a fascinating world we live in with the internet and social media driving our ever changing habits, influencing millions of people and their daily choices. Who would have thought a slow cooker roast made with pre-packed ranch dressing and peppers could be pinned over a million times. I remember when viral (virus) meant you caught something from your friends and it probably included a trip to the doctor. I have to admit I was skeptical about Pinterest at first, and resisted taking the time to learn a winning strategy for my blog. But I finally got with the plan and now Pinterest driven traffic is my bread and butter and one of my key strategies to successful blogging. Please don’t forget to follow me on PINTEREST and PIN any and all recipes that you like!
Happy Monday my friends. I hope you have a terrific week and thanks so much for stopping by!