Garlicky Mississippi Pot Roast (Crockpot or Oven)
Think you’d had Mississippi Roast? You haven’t had it like this! You’ll love this extra garlicky version of classic Mississippi beef roast.
By now, I’d bet that you’ve tried making Mississippi roast! It’s a classic pot roast recipe, typically made in the slow cooker with chuck roast (or any beef roast), pepperoncini peppers, and seasonings! Like most of you, I love making the original Mississippi pot roast recipe, but over the years, I’ve put my own spin on it.
My version of this classic pot roast dish adds extra flavors through fresh garlic, which infuses the liquid with amazing flavor and becomes melt-in your mouth tender. This beef roast is SO tender and rich. It truly is the comfort food.
When prepping this recipe, I do recommend that you quickly sear your roast before placing it in the crockpot. Once seared, the roast can be transferred to the crock and the remaining ingredients can be added.
Recipe Substitutions
There are plenty of ways you can modify this tender roast recipe. Here are a few suggestions:
- The original recipe calls for an entire stick of butter. I just use a half stick, but of course you are welcome to increase the amount to your tastes.
- If you’d like to add onions, I recommend slicing up a whole yellow onion into large pieces, then sautéing in the same skillet you sear the beef in. Once softened, add to the rest of the ingredients with the beef!
- I used brown gravy mix, but you’re welcome to also use au jus gravy mix. I prefer a low sodium option on the mixes.
Serving Suggestions
Serve over mashed potatoes, polenta, rice, or these three ingredient egg noodles. I love to just serve the juices over the roast and mashed potatoes or potato bites, but you could also make a quick gravy! I’d recommend straining a tablespoon or two of the juices and adding them to the beef broth you use to make the gravy for added flavor.
For dessert, add some fruit to the mix by making fruit salad with cool whip, or a fall-inspired pumpkin dump cake.
Saving Leftover Mississippi Roast
Having leftovers is a blessing! Make sure to store any leftover beef you have in an airtight container in the refrigerator for up to 4 days.
I like to enjoy my leftovers on a sandwich with melted cheese, and I’ve even put it in this pasta recipe! Or use it in place of deli sliced beef in these Roast Beef Sliders.
Get creative with it, because it truly makes any dish taste better.
I hope that you love this fall-apart tender roast! If you end up making it, I would love to hear how it went for you in the comments below.
Garlicky Mississippi Roast
Ingredients
- 3-4 pound beef chuck roast
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 ounce ranch seasonings, 1 packet
- 1 ounce gravy mix
- 4 tablespoons butter, salted
- 4 pepperoncini peppers, whole
- 8 garlic cloves, whole
Instructions
- Pat the surface of the beef roast dry with paper towels.
- Heat olive oil in a large skillet over medium-high heat.
- Sprinkle with salt, garlic and pepper. Place the seasoned roast in the skillet. Sear for 3-4 minutes per side, until a light golden brown crust begins to form in places.
- Transfer the seared roast to the crockpot. Add ranch dressing mix, gravy mix, pepperoncini peppers and garlic cloves.
- Cook on high for 3-4 hours, or low for 7-8 hours.
- Once the beef is tender, shred it into large chunks and allow those chunks to rest in the the crockpot juices for 10-15 minutes before serving, uncovered.
Great