Crock Pot Beef With Habenaro Peppers

This is the famous Mississippi pot roast recipe of chuck roast cooked low and slow in a crock pot with pepperoncinis and seasonings until fork tender.

We're cooking up a large crock pot full of Mississippi Pot Roast in the Chili Pepper Madness kitchen today, my friends. This is an update from the recipe I did years ago.

I originally made it for the now defunct "Republic of chile Pepper Magazine" when they asked me for ideas for their "Ane-Pot" cooking issue, I knew I had to make Mississippi Pot Roast. You've probably seen a recipe for Mississippi Pot Roast when it nigh broke the Cyberspace a few years back.

It has spread like digital wildfire, finding its style onto blogs of every blazon and published pages galore.

Past the time everyone knew almost it, I all the same hadn't tried it. I make tedious cooker beefiness roast all the time. My idea was, how could this recipe be so special? Does it really sense of taste THAT skillful?

I had to know for myself.

And simply so y'all know, the answer is a resounding Yep.

Where Did Mississippi Pot Roast Come up From?

It'southward an interesting story, really. It started when a couple of Mississippi natives put the recipe in their church cookbook and it eventually took off, generally because it's so darned tasty.

So, full disclosure - this is NOT my recipe. I didn't invent it, merely after making it and trying it for myself, I tin can certainly say - Yep! I really like Mississippi Pot Roast in the crock pot!

Skilful stuff, my friends. The combination of ingredients truly melds with beef that is slow cooked until it is deliciously fork tender. Patty and I were practically eating the roast out of the pot.

No joke.

I won't say information technology'due south the absolute BEST crock pot beef roast I've e'er made, but DANG if information technology isn't up there, which is sort of surprising because of the ingredients list. I think I want to brand this with a pork roast side by side. Where's my pork shoulder?

Seriously, I'd consume this any time, all twenty-four hours long. Want to picket me eat a whole pot roast? Brand this for me.

Let'south talk about how to make Mississippi pot roast, shall nosotros?

Mississippi Pot Roast Ingredients

• Chuck Roast. You can make this with other cuts of meat, but chuck roast is the best.
• Seasonings. Salt and black pepper. You tin use others, just this is the traditional recipe.
• Flour. For coating the beef.
• Vegetable Oil. To chocolate-brown the meat. Olive oil is adept.
• Butter.
• Pepperoncini Peppers. Pepperoncini peppers are cardinal to this recipe, making it quite unique. You won't get a lot of rut from them, but succulent flavor. I applaud the apply of them!
• Beef Broth. Yous can utilise other broths or stock, or but use water. If needed.
• Bootleg Ranch Dressing. Mayonnaise, apple cider vinegar, dried dill, paprika, Worcestershire sauce, hot sauce, and buttermilk.
• Cornstarch Slurry. For the gravy. Employ cornstarch and water or milk.

How to Make Mississippi Pot Roast - the Recipe Steps

FOR THE MISSISSIPPI POT ROAST

Season the Roast. Season roast with salt, pepper and flour. Be certain to glaze all sides. I like to cutting the meat into chunks for faster cooking, just you tin can cook the roast whole if you prefer.

Brown the Meat. Heat the oil to medium heat in a pan and sear the cubed roast on one side for about 5 minutes, and so flip and sear another five minutes. Sear the sides of the roast a couple minutes each as well. Once you've seared the roast, add together it to a crock pot or slow cooker.

Make the Ranch Dressing. In a bowl, whisk together the mayonnaise, vinegar, dill, paprika, Worcestershire, hot sauce and buttermilk. Cascade into the crock pot and stir.

Butter and Pepperoncini Peppers. Add the butter, pepperoncinis and beef broth. Just toss them in. Use a whole stick of butter, and scatter the peppers.

Cook Low and Ho-hum. Cook on Depression for 7-8 hours or on High for v-6 hours, or until the meat is fork tender. Low is recommended for this recipe.

Look at how tender the meat gets. And so tender and juicy!

Shred the Meat. Transfer the tender meat to a basin with i loving cup of the cooking liquid and shred with forks.

MAKE GRAVY

Strain the Cooking Liquid. Strain the remaining cooking liquid and add to a sauce pan. Heat to medium rut.

Reserve the Pepperoncinis. Most recipes toss out the pepperoncini peppers, but I like to cut them up and stir them into the dish. More flavor for me!

Thicken the Gravy. Stir the cornstarch and h2o together to course a slurry. Pour into the pan and stir, heating, until the mixture thickens into a gravy. Should take a few minutes.

Serve the Roast. Serve with your favorite mashed potatoes with gravy. Add extra pepperoncinis if you'd like. My mom ever served pot roast with mashed potatoes and carrots. YUM.

Smash! Done! Your melt-in-your-mouth, juicy Mississippi pot roast is ready to serve. So easy to make in the crock pot, isn't it? I dearest this recipe. This version is very piece of cake and incredibly delicious. Such great flavor. Extra pepperoncinis for me, delight!

I hope your family unit loves it.

Recipe Notes & Tips

• Original Mississippi Pot Roast. The original recipe calls for beef, butter, au jus gravy mix and a packet of Hidden Valley Ranch dressing mix (ranch and au jus), along with pepperoncini peppers. I like to stay away from the dry out packet stuff, and so am sharing a slightly altered version that is simply every bit tasty.
• Oven Cooking. You tin can also make this in a Dutch oven or large pot. But brown the meat and brand the ranch dressing per the recipe, add together everything to a Dutch oven or oven relieve pot, so cook in the oven at 250 degrees F for v-6 hours, or until the meat is fork tender. I should exercise a pressure level cooker version. Cook information technology upwards quick!
• Rut Cistron. Mississippi pot roast isn't meant to exist spicy. The only existent spiciness comes from the inclusion of pepperoncini peppers, which accept a little bit of a kick, but not much for the seasoned chilihead. I added extra pepperoncinis to my recipe, though feel free to adjust and include as many equally y'all'd like. The recipe tin stand easily to more of them. Feel free to slip in a few hotter peppers, too, for a nice accommodation.

Let me know what you remember! You've probably fabricated this by now already! Send your thoughts! If non, requite it a go, asap, and ship word. I hope you enjoy it.

Adapted from: http://cooking.nytimes.com/recipes/1017937-mississippi-roast

Try Some of My Other Popular Related Recipes

• Feisty Italian Slow Cooker Pot Roast
• Chili Rubbed Prime Rib Roast with Horseradish Foam Sauce
• Chili Rubbed Rump Roast with Chipotle Gravy
• Slow Cooker Corned Beef - How To
• Slow Cooker Corned Beefiness with Guinness Gravy

If y'all bask this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag u.s. at #ChiliPepperMadness. I'll be sure to share! Cheers! -- Mike H.

• 1 boneless chuck roast cubed/cut into large chunks, about 3 pounds
• 1 tablespoon salt
• 1 teaspoon black pepper
• 4 tablespoons flour
• three tablespoons vegetable oil
• 1 stick butter
• eight ounces pepperoncini peppers or more to your preference
• 1/2 cup beefiness broth (or use h2o)
• three tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• ane teaspoon dried dill
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 teaspoon your favorite Louisiana mode hot sauce
• 1 teaspoon buttermilk optional
• 2 tablespoons cornstarch
• 3 tablespoons water

FOR THE MISSISSIPPI POT ROAST

• Season roast with salt, pepper and flour. Be certain to glaze all sides.

• Oestrus the oil to medium oestrus in a pan and sear the cubed roast on i side for about five minutes, then flip and sear another 5 minutes. Sear the sides of the roast a couple minutes each likewise. Add together to a crock pot or slow cooker.

• Homemade Ranch Dressing. In a basin, whisk together the mayonnaise, vinegar, dill, paprika, Worcestershire, hot sauce and buttermilk. Cascade into the crock pot and stir.

• Add the butter, pepperoncinis, and beefiness broth.

• Cook on Low for vii-8 hours or on Loftier for 5-six hours, or until the meat is fork tender. Low is recommended for this recipe.

• Transfer the tender meat to a basin with ane loving cup of the cooking liquid and shred with forks.

Brand GRAVY

• Strain the remaining cooking liquid and add to a sauce pan. Estrus to medium oestrus.

• Stir the corn starch and water together to form a slurry. Pour into the pan and stir, heating, until the mixture thickens into a gravy. Should take a few minutes.

• Serve with your favorite mashed potatoes with gravy.

Heat Factor: Mild

Reserve the Pepperoncinis. Most recipes toss out the pepperoncini peppers, but I like to cutting them up and stir them into the dish. More than flavor for me!

Calories: 271 kcal Carbohydrates: 7 g Protein: 23 grand Fatty: 17 g Saturated Fat: 6 yard Polyunsaturated Fatty: 4 g Monounsaturated Fatty: eight g Trans Fat: 1 k Cholesterol: fourscore mg Sodium: 1023 mg Potassium: 473 mg Fiber: 1 chiliad Saccharide: 1 chiliad Vitamin A: 249 IU Vitamin C: 24 mg Calcium: 30 mg Iron: 3 mg

I love hearing how y'all like it and how you fabricated it your own. Leave a annotate below and tag @ChiliPepperMadness on social media.

Notation: This recipe was updated on ii/21/22 to include new information and photos. Information technology was originally published on 2/19/eighteen.

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Source: https://www.chilipeppermadness.com/chili-pepper-recipes/beef/famous-mississippi-pot-roast/

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