This Slow Cooker Mississippi Pot Roast is an incredibly easy and stress-free way to make some of the best-tasting pot roast you’ll ever try!
Looking for a new recipe that is simple, delicious, and pretty much fool-proof? This Mississippi Pot Roast recipe might be just what you’re looking for.
This recipe requires almost no measuring or cutting. All you have to do is (optionally) sear a chuck roast, throw it and the rest of your ingredients into a crockpot, and press start. You’ll end up with a roast that is incredibly rich and tangy with just a hint of spice that everyone will love.
What is Mississippi Pot Roast?
You might have seen Mississippi Pot Roast pop up in your Reddit or Pinterest feed and wondered what it was and where it came from. Mississippi Pot Roast has been credited to Mississippi resident Robin Chapman , who created this recipe one day in the 90s or early 2000s while trying to adapt one of her aunt’s recipes to make it less spicy for her kids.
Her family ended up loving the new recipe, making it often enough that it was discovered by lifelong friend Karen Farese who added it to her church’s cookbook. From there, this recipe began spreading across the internet, from blogger to blogger, until it finally became the sensation it is now.
Ingredient Notes
Mississippi Pot Roast is usually made with 5 main ingredients: chuck roast, butter, pepperoncini, ranch dressing mix, and au jus gravy mix. Does this seem like a slightly odd list of ingredients? Absolutely.
But trust me, make the recipe as written, packet mixes and all, and you won’t regret it.
- Beef Chuck Roast: This recipe calls for a 3-4 pound roast. If you are having trouble finding a roast this size, you might have to ask at the butcher counter. If all else fails, you can use two 2-pound roasts instead.
- Pepperoncini: The pepperoncini add some acidity to the dish without making the roast too spicy. Pepperoncini are usually sold in 16-ounce jars (at least here in SoCal), and you’ll be using about half the juice and the peppers in this recipe. You can usually find them near the olives and pickles at the grocery store.
- Butter: The original recipe calls for a full stick of butter, but I’ve cut that amount in half without missing any richness or flavor.
- Ranch Dressing Mix: This comes in 1-ounce packets that you can find in the dressing aisle.
- Au Jus Gravy Mix: You can usually find gravy mix packets near the canned and boxed broths. If you are having trouble finding au jus mix, you can replace it with the same size packet of French onion soup mix.
How to Make Mississippi Pot Roast
Sear the roast. This step is optional. If you’re short on time, you can skip it, but It adds a great depth of flavor, so I almost always recommend searing beef before putting it in the slow cooker.
Add all the rest of your ingredients to the slow cooker. No need to stir! Press start, and allow your slow cooker to do its thing until the meat is fall-apart tender.
Using 2 forks, shred your roast and remove any large pieces of fat from the meat.
Serve the meat and gravy spooned over mashed potatoes and enjoy!
What to serve with Mississippi pot roast?
Mississippi Pot Roast is best served over mashed potatoes. Pair it with something simple like a green salad or roasted vegetable to offset the richness of the dish.
How do you make a Mississippi roast less greasy?
Between the butter and the fat released from the chuck roast, some people might find Mississippi Pot Roast a little greasy. If this is bothering you, you can remove the cooked roast from the slow cooker and spoon the excess fat off the top of the cooking liquid before shredding and returning the meat to the gravy.
Alternatively, if making the roast in advance, the fat will solidify in the fridge and you can easily use a spoon to scrape it off before reheating.
Can I cook a roast from frozen?
You probably shouldn’t. I know a lot of us grew up cooking frozen food in the slow cooker, but current USDA best practices for slow cooking recommend against starting with frozen meat because the food will spend too long in the “danger zone” while thawing.
Is Mississippi Pot Roast Spicy?
Not particularly. There is a little heat from the pepperoncini juice, but it’s not very strong. If you are worried about the spice level though, you can omit the juice.
How to Store Mississippi Pot Roast
Pot roast is a great make ahead meal. It reheats well and is just as good on day 2 or 3 as it is fresh out of the slow cooker. Store the roast in the refrigerator tightly covered for up to 3 days.
To freeze, transfer the meat and gravy to an airtight container or freezer zip top bag and freeze for up to 6 months. Use within 3 months for best results.
More Show-stopping Sunday Dinners
- The Best Beef Stroganoff
- Easy Chicken Francaise
- Hungarian Goulash
- Thick and Creamy Sausage Potato Soup
Equipment
- 1 Slow Cooker
Ingredients
- ▢ 1 tablespoon vegetable oil optional, for browning
- ▢ 3-4 pound chuck roast
- ▢ ¼ cup water optional, for browning
- ▢ 8-10 pepperoncini and ½ cup of the pepperoncini juice approximately ½ the contents of a 16-oz jar
- ▢ ¼ cup butter salted or unsalted is fine
- ▢ 1 ounce packet of ranch dressing mix about 2 heaping tablespoons
- ▢ 1 ounce packet of au jus gravy mix about 2 heaping tablespoons
Instructions
- *Add oil to a large dutch oven and heat over medium-high heat. Once the oil is hot, add the roast and cook until deeply browned, 3-5 minutes. Repeat on the other side.
- Remove from heat and transfer roast to your slow cooker. Return the dutch oven to medium-high heat and add the water. Use a wooden spoon to scrape all the cooked brown bits from the bottom of the pot before pouring everything over the top of the roast in the slow cooker.
- To the slow cooker, add the pepperoncini, pepperoncini juice, butter, ranch dressing mix, and au jus gravy mix. Cover and cook until meat is fall-apart tender, 6-8 hours on low*.
- Transfer roast to a cutting board and use two forks to shred the meat. Pick out any large pieces of fat before returning the shredded meat to the gravy.* Serve over mashed potatoes or alongside your favorite vegetable sides, and enjoy!
Notes
This slow cooker shredded chicken recipe is the easiest way to make incredibly moist and delicious shredded chicken.
One of the best things about shredded chicken is how versatile it is. Toss it in soups , wraps, quesadillas. Stuff it into enchiladas or add it to pasta or salads. It’s a perfect shortcut ingredient to keep in your freezer for times when you need to whip up a meal quick.
I’ve written here before about making shredded chicken on the stove top , but today we’re going to get even more hands-off by using a slow cooker.
This is the best way to make flavorful and moist shredded chicken with minimal effort. Just pop the chicken in your slow cooker, add a couple of ingredients, and let the slow cooker do its magic. All you have to do once it’s done is shred your chicken and then add it to your favorite shredded chicken recipe .
Ingredient Notes
- Chicken breasts: This recipe calls for 2-3 pounds of chicken breast, but you can cook less or more as needed. Just keep in mind that less chicken will require a shorter cooking time and more chicken will take longer.
- Chicken broth/water: Both chicken broth and water work here. Using chicken broth just adds a little extra flavor.
- Italian seasoning: This recipe just is lightly seasoned, so it can be used almost universally across dishes. Italian seasoning will give the chicken a great base flavor, but if you don’t have any on hand (and don’t want to make your own Italian seasoning ), you can replace it with ½ teaspoon basil and ½ oregano.
How to Make Shredded Chicken in the Slow Cooker
- Assemble your ingredients: Place your chicken in the slow cooker, add water or broth, and sprinkle the spice mix evenly over the top.
- Cook: Cook your chicken until it has an internal temperature of at least 165°F, (which is about 2-3 hours on high or 3 to 6 hours on low).
Shred your chicken: Once cooked all the way through, remove your chicken from the pot, and shred using your favorite method.
Then, enjoy !
Variations
Add tomatoes and taco spices to make Slow Cooker Chicken Tacos .
Don’t have boneless skinless chicken breasts? This recipe will work for any cut of chicken, just adjust the times slightly.
- Bone-in Chicken Breasts: Cook to 165°F, 2.5 to 3.5 hours on high and 3.5 to 6.5 hours on low
- Boneless Skinless Chicken Thighs: Cook to 175°F, 2-3 hours on high, 3-6 hours on low
- Bone-in Chicken Thighs: Cook to 175°F, 2.5 to 3.5 hours on high and 3.5 to 6.5 hours on low
- Whole Chicken: Cook until chicken breasts are at 165°F and thighs reach 175°F, 3 to 4 hours on high and 4 to 7 hours on low
How to Shred Chicken Quickly
Once your chicken is cooked, there are a ton of ways to shred chicken, but these are my favorites:
Two Forks
For this method you will need two forks. Hold one in each hand and then use one fork to anchor the chicken in place while your other fork works tearing away pieces of meat shredding them into smaller pieces.
Handheld Electric Mixer
If you have a handheld mixer, using it to shred chicken is incredibly fast and efficient. Just place your cooked chicken into a bowl, turn your mixer on to medium-low, and place the beaters against the chicken breasts. As you press the beaters into the chicken, the meat will begin to break up.
Continue until your chicken is mostly shredded and the beaters no longer appear to be breaking up the chicken further. Then, use your hands to tear apart any final pieces of chicken that are too large.
Stand Mixer
This last method will shred the largest amount of chicken in the shortest amount of time. Place your chicken in the bowl of your stand mixer and attach the paddle attachment. Set your mixer to low, and slowly increase the speed to medium.
Keep the speed at medium until your chicken is mostly shredded. Be sure not to overly process – there will be a few pieces of chicken that you will have to tear apart by hand.
Do I need to cover the chicken in a slow cooker with liquid?
It is typically recommended to use some liquid when cooking in a slow cooker, but you do not need to completely cover the meat in liquid. The ¾ cup called for in this recipe is plenty.
Is it better to cook chicken in the crockpot on low or high?
If you have the time for it, use the low setting. Cooking on low allows the meat to cook through more evenly, making it less likely that parts of the chicken will become overcooked.
Why is my Crockpot Chicken tough?
Even in a slow cooker, chicken breasts can still be overcooked. When that happens, the meat will begin to dry out and become less tender. To avoid this, keep an eye on the temperature of your meat and shut off your slow cooker when the chicken reaches 165-175°F.
A slow cooker with a thermometer probe like the one I used in this recipe makes this very simple and easy.
Can I Cook Frozen Chicken in the Slow Cooker?
While many people will just add an extra 30 minutes to 1 hour to their cooking time and toss their chicken in frozen, the current USDA guidelines recommend using only thawed meat in your slow cooker because while thawing, the food will spend too long in the “danger zone.”
What to do with the remaining liquid in the slow cooker?
If you’re going to be storing the chicken, I like to return the shredded chicken to the cooking liquid and store it in the juices as they help keep the chicken from drying out when reheated. If you’re making rice, soup, or gravy, you can substitute the liquid for any of the water/broth in those recipes. Otherwise, you can simply discard it.
Storage
- Refrigerator: Store the shredded chicken tightly covered in the cooking juices for up to 4 days.
- Freezer: Store the chicken in its juices in an airtight container for up to 6 months. Use within 3 months for best results.
Recipes to Use Shredded Chicken
- Creamy Chicken Noodle Soup
- Chicken and Broccoli Orzo
- Chicken Taco Soup
- Freezer Burritos
Equipment
- Slow Cooker
Ingredients
- ▢ 1 teaspoon salt
- ▢ 1 teaspoon Italian seasoning*
- ▢ ½ teaspoon garlic powder
- ▢ ½ teaspoon pepper
- ▢ 4 boneless skinless chicken breasts 2-3 pounds
- ▢ ¾ cup chicken broth or water
Instructions
- In a small bowl, stir together salt, Italian seasoning, garlic powder, and pepper. Set aside.
- Place chicken breasts in an even layer over the bottom of your slower cooker.*
- Pour chicken broth or water over the top of the chicken breasts and then sprinkle the spice mixture evenly over the top.
- Place the lid on your slow cooker, and cook until the chicken reaches at least 165°F, about 2-3 hours on high or 3 to 6 hours on low.
- Transfer chicken to a cutting board and allow it to sit until cool enough to handle. Use two forks to shred the chicken and then return it to the cooking juices (See post for alternative shredding techniques).
Notes
Refrigerator: Store the shredded chicken tightly covered in the cooking juices for up to 4 days.
Freezer: Store the chicken in its juices in an airtight container for up to 6 months. Use within 3 months for best results.
Bone-in Chicken Breasts: Cook to 165°F, 2.5 to 3.5 hours on high and 3.5 to 6.5 hours on low
Boneless Skinless Chicken Thighs: Cook to 175°F, 2-3 hours on high, 3-6 hours on low
Bone-in Chicken Thighs: Cook to 175°F, 2.5 to 3.5 hours on high and 3.5 to 6.5 hours on low
Whole Chicken: Cook until chicken breasts are at 165°F and thighs reach 175°F, 3 to 4 hours on high and 4 to 7 hours on low
These Sour Cream Mashed Potatoes are lightly tangy and satisfyingly rich. They’re a fantastic option for making decadent and creamy mashed potatoes without using heavy cream.
Have you ever made mashed potatoes with sour cream instead of heavy cream? If not, you should absolutely give it a try. They’re a super creamy twist on traditional mashed potatoes that everyone will love.
Using sour cream rather than heavy cream gives mashed potatoes a rich and slightly tangy flavor that pairs well with meaty mains like Balsamic Chicken , Mississippi Pot Roast , or Chicken Stroganoff .
Best of all, they are just super quick and easy to make and only require 4 ingredients.
Ingredient Notes
- Potatoes: I call for Russet or Yukon Gold potatoes, but you can also use red potatoes if that’s what you have on hand.
- Milk: Use any (unsweetened) milk you like. There isn’t a ton of milk in this recipe so the fat percentage is not going to significantly affect the flavor.
- Sour Cream: For easiest clean up and fastest measuring, I recommend measuring your sour cream by weight using a kitchen scale. Full-fat sour cream is going to give you the best, richest results, but you can use low-fat sour cream if you prefer.
How to Make Sour Cream Mashed Potatoes
Prep your butter and sour cream first. Before preparing any of your other ingredients, cut the butter into 1-inch pieces, measure out your sour cream, and set them both some place warm in your kitchen. This will give your butter time to soften and take some of the chill off the sour cream, making them easier to incorporate, and they won’t cool the potatoes as much when added so the mashed potatoes stay hot until served.
Place chopped potatoes into a large pot, cover with cold water, and add salt.
Bring to a simmer and cook until the potatoes are fork tender.
Drain the potatoes, add the softened butter, and mash the potatoes.
Stir in the warmed milk and the sour cream.
Salt and pepper to taste and add more milk as needed, then enjoy!
Can I leave my potato skins on?
My rule for potatoes is always peel Russets, sometimes peel Yukon Golds, and never peel red potatoes, but your mileage may vary. For picky eaters, it’s probably best to peel all potatoes for mashing.
Why do you put hot milk in mashed potatoes?
Warming milk before mixing it into mashed potatoes keeps it from cooling down the potatoes before serving them. No one wants a plate full of cold potatoes!
How to store sour cream mashed potatoes?
Store the mashed potatoes tightly covered in the fridge for up to 3 days.
Can you freeze the mashed potatoes?
Yes, but the texture will not be exactly the same after freezing. I prefer to use frozen mashed potatoes as a base for something like Creamed Turkey because any texture change is much less notable, rather than eating it as a stand-alone side like you’d serve with steak.
To freeze, transfer mashed potatoes to a freezer zip-top bag and store for up to 3 months. Defrost in the refrigerator before reheating.
More Favorite Potato Recipes
- Crispy Smashed Potatoes
- Roasted Carrots and Potatoes
- Microwave Baked Potato
- Roasted Red Potatoes
Equipment
- 1 Large pot
- 1 Potato masher
- 1 Microwave-safe measuring cup, or microwave-safe dish to heat milk in
Ingredients
- ▢ 8 tablespoons ( 112g ) butter salted or unsalted is fine
- ▢ ¾ cup ( 180g ) sour cream
- ▢ 3 pounds russet or Yukon Gold potatoes peeled and chopped into roughly 1/2-inch pieces
- ▢ 1 tablespoon table salt plus more as needed
- ▢ ½ cup milk divided
- ▢ Pepper to taste
Instructions
- Before preparing any of your other ingredients, cut butter into 1-inch pieces and set both the butter and your measured-out sour cream in a warm spot in your kitchen.
- Place the cut potatoes in a large pot and add water until the potatoes are completely submerged. Add salt and bring the pot to a boil and then reduce heat and bring the water down to a good simmer. Cook until the potatoes are tender—you should be able to easily mash a piece against the side of the pot with a fork, about 10-15 minutes.
- In the last couple minutes of cooking time for the potatoes, heat all of the milk in the microwave until it is steaming hot but not boiling.
- Drain the potatoes, add the cubed butter, and use a potato masher to mash the potatoes*. Stir in ¼ cup of the warmed milk and all of the sour cream.
- Taste and add more warmed milk, salt, and pepper as needed.
- To keep them warm, cover the potatoes until you’re ready to serve them. Enjoy!
Notes
Mississippi Pot Roast
Equipment
- 1 Slow Cooker
Ingredients
- 1 tablespoon vegetable oil optional, for browning
- 3-4 pound chuck roast
- ¼ cup water optional, for browning
- 8-10 pepperoncini and ½ cup of the pepperoncini juice approximately ½ the contents of a 16-oz jar
- ¼ cup butter salted or unsalted is fine
- 1 ounce packet of ranch dressing mix about 2 heaping tablespoons
- 1 ounce packet of au jus gravy mix about 2 heaping tablespoons
Instructions
- *Add oil to a large dutch oven and heat over medium-high heat. Once the oil is hot, add the roast and cook until deeply browned, 3-5 minutes. Repeat on the other side.
- Remove from heat and transfer roast to your slow cooker. Return the dutch oven to medium-high heat and add the water. Use a wooden spoon to scrape all the cooked brown bits from the bottom of the pot before pouring everything over the top of the roast in the slow cooker.
- To the slow cooker, add the pepperoncini, pepperoncini juice, butter, ranch dressing mix, and au jus gravy mix. Cover and cook until meat is fall-apart tender, 6-8 hours on low*.
- Transfer roast to a cutting board and use two forks to shred the meat. Pick out any large pieces of fat before returning the shredded meat to the gravy.* Serve over mashed potatoes or alongside your favorite vegetable sides, and enjoy!
