Who doesn’t love a good pot roast? I’ve got a slight twist to the classic dish, a mind-blowing Mississippi pot roast recipe! This recipe has all the classic components of a good pot roast with some added kickers that will blow your mind.
When I think of a classic pot roast, I’m generally thinking of meat and potatoes, maybe some carrots. You’ll either have some rice on the side or possibly some dinner rolls to soak up the juice. We’ll cover all of those elements in this recipe.
Ingredients for Mississippi Pot Roast Recipe
- sirloin roast
- ranch seasoning
- au jus gravy mix
- butter
- pepperoncini peppers
- red potatoes
- baby carrots
- rice or dinner rolls (optional)
Prep
This dish will be cooked in the crock pot, so the first step is to get yours ready. I highly recommend that you use slow cooker liners. These are little plastic bags that line your slow cooker. You then put ingredients in the bag so they never come into contact with the actual slow cooker, and it never gets dirty! This is a huge help at clean-up time.
You can find these at virtually any supermarket. If you are having difficulty finding them, they are available on Amazon as well.
You could use a pressure cooker, such as the GoWise USA electric pressure cooker, for this dish. If you go this route, make sure you use the slow cooking function. While you can straight-up pressure cook this thing in a hurry, I have had much better results via slow cooking.
Prep for this dish is extremely simple since most of the seasonings come pre-packaged. Your biggest assignment is cutting the potatoes. If your potatoes are small enough, you can even leave them whole.
Be careful with the sizing. If you go too small, the potatoes will turn to mush before the meat is ready. If you go too big, they will be hard went the meat is done. I try to keep my potatoes between a half-inch and an inch in size.
Once your potatoes are cut, and your crock pot is lined, it’s time to cook!
Cooking Mississippi Pot Roast
Ok, let’s cook this beast. Start by adding your potatoes and carrots to the bottom of the crock pot. Make sure they are evenly spread as they will serve as the bed for the roast. Next up, mix your au jus according to the package instruction and pour it into the pot.
Next up ad the pepperoncini. This is the key ingredient of the dish, so be generous with them. The pickled peppers add an acidic bite to the roast. That acidity mixed with the umami meaty flavor of the roast is heavenly.
The star of the show is next. Lower the roast into the crock pot. Season with a package of ranch powder. Try to get some of the powder into the vegetables below as well.
The last step is to add a stick of butter on top of the roast. I leave the butter whole so it will melt slowly and baste the roast for a longer period of time. Once the butter is set, close the lid and turn the setting up to high.
The roast will cook for 6 to 8 hours depending on its size.
What Goes With Mississippi Pot Roast
When the roast is about 30 minutes short of being done you can start on your sides. Rice goes great with the Mississippi pot roast. The rice absorbs all of the amazing flavors of the gravy and helps turn this delicious meal into a filling dish.
Sweet rolls such as Kings Hawaiin makes for an amazing compliment. Like the rice, they are excellent at absorbing all of the umami flavors of the gravy and delivering it straight to your belly! The sweetness of the roll complements the meaty flavors magnificently. This is my favorite side of the Mississippi pot roast.
The Mississippi pot roast makes an excellent centerpiece for a Southern Sunday dinner. If you are looking to set up the perfect Sunday dinner, check out my Ultimate Southern Sunday dinner ideas guide.
Perhaps the hardest part of the whole process is deciding whether to serve the dish on a plate or in a bowl? I’m a plate guy myself, but my wife likes her roasts in a bowl. I want to know what you prefer. Let me know in the comments down below: plate or bowl?
