This Smoked Mississippi pot roast is the ultimate comfort meal.
Mississippi pot roast is a classic Southern recipe that has gained immense popularity in recent years. As someone who has lived in the South, I have had my fair share of pot roasts, but the Mississippi version is something that I only discovered a few years ago. To take it to another level, I smoke my chuck roast first before adding it to my slow cooker which intensifies the flavor and makes it so satisfying! Since then, it has become one of my go-to recipes for a comforting and delicious dinner.
Origins of Mississippi pot roast
The origins of Mississippi pot roast are a bit unclear, but it is believed to have been invented in the early 2000s by a woman named Robin Chapman. She shared the recipe with her daughter, who then shared it with her friends, and it quickly became a viral sensation. The recipe is simple and uses just a few ingredients, but the result is a flavorful and tender roast that is perfect for a cozy night in.
What is Mississippi pot roast?
The basic recipe for Mississippi pot roast consists of a beef chuck roast, a packet of ranch seasoning, chicken broth, butter, and pepperoncini peppers. The roast is seared in a pan or smoked, then placed in a slow cooker with the other ingredients, along with carrots, celery, onions and potatoes, and cooked low and slow until it is tender and falling apart. The result is a juicy, flavorful roast that can be served over rice or noodles.
What makes this pot roast unique?
The reason why the Mississippi pot roast is so special to me is because of the combination of flavors that come together to create a delicious and unique taste. The ranch seasoning adds a tangy and herbaceous flavor to the roast, while the smoky flavor of the tender meat provides a rich and savory element. The butter helps to keep the roast moist and adds a buttery richness to the overall dish. And the pepperoncini peppers give a bit of heat and a vinegary tang that balances out the other flavors.
Another reason why I love making this recipe is that it is so easy to throw into a crockpot on a busy weekday. You don’t need any special cooking skills or equipment to make this recipe. In fact if you don’t own a smoker, thats ok. Just sear the chuck roast in a pan to brown it first. It will help bring out all the flavors. The recipe is also very forgiving, so even if you don’t follow it exactly, the roast will still turn out delicious.
Ingredients for Mississippi Pot Roast
To make Mississippi Pot Roast, you’ll need just a few simple ingredients:
3-4 pound chuck roast
2 yellow onions
6 medium potatoes
2 stalks of celery
1/4 cup ranch seasoning mix
3 cups chicken stock
½ stick unsalted butter
2 tablespoon Worcestershire sauce
6 pepperoncini/banana peppers
These ingredients are all readily available at most grocery stores, and you can easily adjust the recipe to suit your tastes or dietary preferences.
How to make Smoked Mississippi Pot Roast
Now that we’ve covered the ingredients, let’s take a look at how to make Smoked Mississippi Pot Roast.
Step 1: Smoke the meat
The first step is to season and smoke your chuck roast. I season my chuck roast with salt, pepper, and garlic powder. You can also use your favorite bbq rub. I like to smoke the chuck roast on my Pitboss Pellet smoker at 250°F for about 3-4 hours until the internal temperature reaches 165°F. A good instant read thermometer is my favorite tool and will make sure the chuck roast is cooked properly.
If you don’t have a smoker you can also sear the chuck roast in a large skillet or Dutch oven with a little olive oil until it’s browned on all sides. This helps to lock in the flavor and moisture, creating a tender and juicy roast.
Step 2: Add the Ingredients to the Slow Cooker
Transfer the roast into your slow cooker and add the rest of the ingredients into the crock pot. It doesn’t really matter which order, but I do like to place the chuck roast on the bottom and then the veggies on top, along with the ranch seasoning, chicken stock, and Worcestershire sauce. If your crock pot seems really full, thats ok, as the meat and veggies soften it will shrink down some.
Step 3: Cook the Roast
Cook the roast on low heat for about 8 hours (4-6 hours on high) or until the meat is tender and falling apart. The butter, seasoning, and peppers will meld together to create a rich and flavorful broth that perfectly complements the roast.
Step 4: Shred and Serve
Once the roast is cooked, you can shred the meat with a fork and mix it all together. Some popular serving suggestions include mashed potatoes, rice, egg noodles, or crusty bread.
How to serve
You can serve this pot roast with any number of side dishes, and it always tastes amazing. I personally like to serve it with mashed potatoes and green beans, but you could also serve it with rice, roasted vegetables, or even on a sandwich. Check out my recipe for Jalapeño, cheddar cornbread which would be a fantastic side.
Tips for Making the Best Mississippi Pot Roast
While Mississippi Pot Roast is a relatively simple recipe, there are a few tips and tricks that can help you make the best possible version of it.
- Use a good-quality chuck roast. The quality of the meat will have a significant impact on the final result, so it’s important to choose a cut that is well-marbled.
- Make sure you cook the meat long enough. The best way is to go slow and low. This will result in tender and not tough meat.
- If you’re in a time crunch you can definitely make this in an Instant pot.
- For a thicker gravy, add 1 TB of cornstarch to 1 TB of water and whisk into the gravy, and let cook for 10 minutes.
While the Mississippi pot roast is a fairly new recipe, it has quickly become a beloved classic in my house. It is a perfect example of Southern comfort food, bringing people together around the dinner table. In a world where we are often too busy to cook or eat together, Mississippi pot roast reminds us of the importance of taking time to share a meal with our loved ones.Print
- 3–4 pound chuck roast
- 2 medium yellow onions diced
- 3 carrots diced
- 6 medium potatoes cubed
- 3 stalks of celery diced
- 1/4 cup ranch seasoning mix or 1 packet of ranch seasoning
- 3 cups of chicken stock
- 1/2 stick unsalted butter
- 2 tablespoons Worcestershire sauce
- 6 whole pepperoncini (banana) peppers
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of garlic powder
- 1 tablespoon of parsley (optional garnish)
- Season chuck roast with salt, pepper, and garlic powder. Then smoke at 250°F for 4 hours or until the internal temperature of the chuck roast reaches 165°F. (Can also sear in a pan instead of smoking until both sides are browned)
- Transfer chuck roast into a crock pot and add all other ingredients into it. Place the lid on and slow cook for 8 hours on low or 4-6 hours on high.
- Once the vegetables are soft and the meat is tender, shred the chuck roast and stir it in with the rest of the ingredients.
- Serve pot roast over rice or egg noodles.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Smoking, slow cooker
- Cuisine: American