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There is a new Pot Roast recipe we’ve been making a lot the last few months, because we can’t get enough of it! I like it because it tastes good. but also, I can put it together in about 10 minutes in the morning. Then, boom, dinner is ready 8 hours later.
Am I the last to know about this?! When I excitedly told some friends about the Mississippi Pot Roast recipe my family was loving, they all seemed to know about it already! I knew right away that I had to blog about this recipe, in case you’re like me and don’t know yet.
Of course, the common recipe for Mississippi Pot Roast uses an Au Jus gravy packet to simplify the seasonings, but I can’t use that because our dinners need to be gluten free. I created my own simple seasoning mix to use instead and it is all we’ve ever used. (And we love it this way!)
All the ingredients go into the crockpot looking like this …
And then come out looking like this – juicy with a beautiful flavor! (I pour the cooking juices in the serving dishes to keep it super-moist.)
Without further ado, the recipe –
To make it easier, though WITH gluten, then you can substitute an Au Jus seasoning mix instead of anything labeled “dry mix” in the recipe.
Mississippi Pot Roast – Gluten Free (Slow Cooker)
- Chuck Roast
- 1/4 cup Ranch Seasoning Mix
- 1/2 cup Butter
- 5-10 Peperoncinis
- 2 tbsp corn starch (dry mix)
- 1 tsp garlic (dry mix)
- 1 tsp broth powder (dry mix)
- 1 tbsp dry chopped onions (dry mix)
- 1 tsp salt (dry mix)
- 1/2 tsp pepper (dry mix)
- Combine all the "dry mix" ingredients in a small bowl and mix. Set aside. (Dry mix includes corn starch, garlic powder, broth powder, chopped onions, salt, and pepper.)
- Set chuck roast on the bottom of the slow cooker.
- Spread ranch powder over the top.
- Spread "dry mix" over the top.
- Set a stick of butter on the middle of the roast.
- Place peperoncinis around the stick of butter, on top of the roast.
- **Do not add water to this recipe.**
- Cook in the slow cooker for 8 hours on low. Never open the lid while cooking.
- Pull roast into serving dish to rest. Slice as desired, and add back flavorful juices from the slow cooker as desired. The peperoncinis can be discarded or eaten (we like to eat them because they're tasty).
The ingredients aren’t complicated – things you may have lying around. I only didn’t have the peperoncinis lying around, but I found them quite easily with other jarred peppers. I always grab a few pot roasts for my freezer when I see them on sale, so I actually already had that ingredient too.
FYI: The peppers DO NOT make the roast spicy, they just add a tiny little zip of flavor. Those in my family brave enough, enjoyed eating them too. (They aren’t that spicy of a pepper.)
I cooked rice and okra as easy sides. I made the rice with chicken broth in place of the water for a little extra flavor.
Okra isn’t in season, so I bought some pre-cut in the frozen section. I sautéed it with a little oil, salt, and pepper. It goes really quick.
One of my 14 year olds actually wrote okra on my magic grocery list recently because she said she was craving it and it had been too long since I made it. Point taken.
I can’t tell you how happy that actually made me – my children really ARE Southern! I grew up with a grandma that introduced me to the wonders of okra. It is fun to pass that on to my children. And why not have a Southern side dish with Mississippi Pot Roast!
The rule is you have to at least try the vegetable I make, so Brian started with just a few pieces. Then, he whispered in my ear: “Don’t tell anybody, but I actually like the okra.” He still does not like rice. He loves all.the.meats. 7-year-olds are funny.
When my kids asked me what was for dinner the night I took these pictures, the older girls exclaimed a loud “yes!” when I told them Mississippi Pot Roast. Yes, this recipe is a winner for sure.