This slow-cooked Mississippi pot roast with carrots and potatoes has some unexpected ingredients, including pickled jalapeno peppers and their juice. It is thickened with brown gravy and buttermilk dressing. Try this unusual combination of ingredients for a great pot roast!
One-Pot Slow-Cooked Mississippi Pot Roast
This pot roast recipe was first made by a home cook in Mississippi. Afterward, another cook tried it and placed the recipe in a church cookbook. From there, it spread outside Mississippi, and bloggers started publishing it. One blogger called it Mississippi Roast, and the name stuck! It uses an unusual combination of ingredients that might have you questioning how well they work together. Do not worry because this is a delicious main dish good enough to serve guests.
Slow-Cooked for Convenience
This pot roast is so easy to make. Put the ingredients into a slow cooker and let them cook for hours until the beef is fork-tender and easy to shred. Cook this dish on high for about 7 hours or low for about 10 hours–whichever suits your schedule. The finished beef should be tender and easy to pull apart. If it is not tender enough, cook it a little longer. Also, remember to adjust the time if you use a different size of roast than what is listed in the recipe.
Peel and Cut up the Vegetables for Mississippi Pot Roast
The vegetables are optional for this pot roast. Add them if you prefer, or make the roast without them and add sides such as mashed potatoes. If you do not add vegetables for a one-pot meal, this roast is delicious shredded for making beef sliders or tacos.
Prepare the Roast for Slow Cooking
Salt and pepper the beef roast and then place it in a skillet and brown both sides. The browning will caramelize the beef, adding flavor and a nice color. However, there are times when I do not have time for this step, and I place the beef roast into the slow cooker without browning it, and it turns out just as delicious.
How do Pickled Jalapenos Flavor Mississippi Roast?
The pickled jalapenos and their juice impart a subtle flavor to the roast, giving it a mild pepper taste. The juice contains vinegar (an acid) and will help tenderize the roast as it cooks. I used tamed (less hot) pickled jalapenos; however, you can use hotter jalapenos if you prefer more heat than milder ones. Or if you are worried jalapenos could be too spicy, add less than the recipe lists or omit them altogether. However, be sure to add the pickling juice because it gives this dish flavor and makes the beef extra tender.
Ranch Dressing in Mississippi Pot Roast
Some of the ingredients for this recipe seem like an odd combination, and you might be wondering how well ranch dressing and pickle juice work together. They are unbelievably delicious! Although the combination might seem questionable, the result is flavorful melt-in-your-mouth beef. Enjoy!
This roast also has a brown gravy that is easy to make and gives the best flavor. However, you can substitute a packet of brown gravy for the homemade. Instructions are in the recipe notes.
Other Beef Dishes
If you like this beef dish, here are other recipes you might like:
Spicy Mississippi Pot Roast
- large slow cooker
- 8-10 carrots, peeled and cut into 2-inch pieces
- 3 large potatoes, peeled and cut into large chunks
- ½ medium onion, sliced into rings
- 3-5 pounds chuck roast
- (1) 0.40-ounce packet ranch salad dressing powder (Hidden Valley used)
- ¼ cup butter
- ⅓ cup sliced tamed pickled jalapenos (Mezzetta’s used)
- ⅓ cup jalapeno juice (from the pickled jalapenos)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup beef or chicken broth
- corn starch (see note below for optional broth thickening after cooking)
- Add the carrots, potatoes, and onions to the bottom of the slow cooker.
- Salt and pepper the roast and add to a hot skillet. Brown both sides and place it on top of the vegetables in the slow cooker.
- Sprinkle the ranch dressing on the roast. Add the butter, jalapenos, and jalapeno juice.
- Melt the butter in the skillet used to brown the roast. Add the flour and stir until lightly browned. Whisk in the broth and stir until thickened. (See the note below for substituting a prepared gravy packet.)
- Pour the brown gravy over the roast. Place a lid on the slow cooker and cook on high for 6-7 hours or on low for 9-10 hours.