Description
This Crockpot Mississippi Pot Roast is a flavorful, tender chuck roast slow-cooked with pepperoncini peppers and a creamy ranch-style sauce. The roast is first seared for a crust, then slow-cooked with butter and tangy pepperoncini, resulting in melt-in-your-mouth meat perfect for serving over noodles, potatoes, or as a hearty sandwich filling.
Ingredients
Scale
Main Ingredients
- 3 pound boneless chuck roast (top or bottom round roast)
- 2½ teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- ¼ cup all-purpose flour
- 3 tablespoons canola oil
- 4 tablespoons unsalted butter (½ stick)
- 12 pepperoncini peppers
Ranch Dressing Mixture
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- ½ teaspoon dried dill
- ¼ teaspoon ground sweet paprika
- 1 teaspoon buttermilk (optional)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Prepare and season the roast: Set the roast on a small baking tray and rub it thoroughly with kosher salt and freshly ground black pepper. Then sprinkle the all-purpose flour evenly over the roast, massaging it into the meat to ensure it adheres well and provides a subtle crust after searing.
- Sear the roast: Heat canola oil in a large skillet over medium-high heat until it shimmers. Place the flour-coated roast into the hot pan and sear for about 4-5 minutes on each side, or until a golden-brown crust forms. This step seals in juices and enhances flavor.
- Place the roast in the crockpot: Lightly spray the crockpot insert with nonstick spray and add the seared roast. Top with unsalted butter and scatter the pepperoncini peppers around the meat. Cover with the crockpot lid and set to cook on LOW heat.
- Prepare the ranch dressing mixture: In a small bowl, whisk together mayonnaise, apple cider vinegar, dried dill, and ground sweet paprika until emulsified. Add the optional buttermilk and whisk again to create a smooth, tangy dressing. Pour this mixture over the roast in the crockpot.
- Slow cook the roast: Cover the crockpot and continue cooking on LOW for about 4 hours. After 4 hours, check the meat’s tenderness by attempting to shred it with two forks. If not tender enough, cook for up to 4 more hours (depending on roast size) until the meat easily shreds.
- Finish and serve: Once tender, shred the roast with forks and mix it thoroughly with the cooking juices/gravy. Optionally, purée the gravy with a hand blender and mix back in for a smoother texture. Garnish with chopped fresh parsley, and serve the pot roast over egg noodles, mashed potatoes, or inside sandwich rolls for a delicious meal.
Notes
- Be sure to sear the roast properly to develop a rich crust and deep flavors from browning.
- The pepperoncini peppers add a subtle tang and mild heat; adjust the amount to your taste preference.
- Adding buttermilk to the ranch dressing mixture is optional but adds creaminess.
- Cook times may vary depending on crockpot temperature and roast size; always check for tender shredding.
- Leftovers keep well in the refrigerator for up to 3 days and can also be frozen for longer storage.
- Serve with your favorite sides such as egg noodles, roasted potatoes, or crusty bread for sandwiches.
