Mississippi Pot Roast Recipes
The Mississippi pot roast recipes cooks save most on Pepper — the classic ranch-and-pepperoncini crockpot version, stovetop slow-cooked chuck, and low-carb spins served over cauliflower.
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DinnerStovetop Slow Cooked Mississippi Pot Roast
Stovetop Slow Cooked Mississippi Pot Roast
Brittany KhamilleIngredients
- 1 4(ish) pound beef roast
- 1 large garlic bulb
- 6 pepperocinis
- hot sauce
- cajun seasoning
- mustard powder
- 2 tbs avocado oil (optional; see below)
- 1 stick butter
- 1 yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 2 stalks celery
- about 10 whole pepperocinis
- 1/4 cup pepperocini juice
- 1 large spoonful beef bouillon base
Instructions
- 1NIGHT BEFORE PREP: Use a sharp knife & cut shallow slits all over the toast. Make sure you don’t cut all the way through. Finely mince the garlic & thinly slice the 6 peppers. Stuff the cuts with both.
- 2in a small bowl, combine the hot sauce, cajun seasoning, & mustard powder. Adjust the amounts to your liking. Coat the roast all over. Cover & place into the ice box (fridge) overnight.
- 3Dice the onions, bell peppers, & celery. When ready to cook- remove the roast in time for it to come to room temp.
- 4OPTIONAL: if your roast is fatty- sear off the fat layer in your pot on a medium ish heat & then brown the roast on all sides. be careful not to burn the garlic & peppers OR heat the avocado oil in your pot & brown the roast on all sides. Remove
- 5In the same pot, saute the butter & chopped veggies on medium heat for about a half hour. To the cooked veggies- add in the pepperocini juice, beef bouillon & 10ish peppers. Season to taste. add the roast on top & cover with ice cubes.
- 6Put on a low simmer, cover the pot with the lid but leave a small crack. Simmer until tender, flipping occasionally and adding more ice as needed to keep liquid in.
- 7NOTES: mine cooked for fourteen hours. HOWEVER- you can cook until it’s tender to your liking.
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Open in Pepper →Why This 5-Ingredient Roast Took Over the Internet
Every top-saved Mississippi pot roast recipe on Pepper follows the same formula — chuck roast, ranch packet, au jus packet, pepperoncini, and a stick of butter.
Home cooks who make it monthly know the magic is in the pepperoncini juice — that briny, tangy liquid is what makes the roast taste like more than the sum of its parts.
The variations here are minor (stovetop vs. slow cooker, homemade seasoning vs. packets), but the result is the same: fork-tender beef that shreds into sandwiches, tacos, and bowls all week.
Quick Tips
- 1
Read the whole recipe first
Every top-saved recipe here has one step that trips people up. Reading ahead prevents the scramble.
- 2
Season early and taste often
A pinch of salt at each stage builds real flavor — waiting until the end almost never fixes an under-seasoned dish.
- 3
Rest before serving
Meat improves with a 5-10 minute rest after cooking — juices redistribute and the plate holds together better.
- 4
Trust your instrument, not the clock
Instant-read thermometers are cheap and end most of the "is it done?" arguments — 145°F for pork, 160°F for turkey, 195-205°F for shreddable cuts.
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