It was only a matter of time before I brought my 'used only a handful of times' slow-cooker up from the basement where it had been waiting patiently for me discover a recipe where it could work its' magic. Whatever aversions you may have toward or whatever you think about slow cookers, they have a way of transforming a chunk of beef into the most heavenly melt-in-your tenderness it would be a travesty not to own one. Yes, I know Instant Pots have been all the rage for awhile now, but having endured the test of time, slow-cookers deliver a kind of deliciousness not easily replicated. Not to mention having the ability to add in all of the ingredients into the pot, place the lid on, set the heat level and timer, and then walk away for hours while you do whatever it is that makes you happy is akin to having an in-home personal chef. Sure there was a time way back when, when my culinary-fussy self would have easily dismissed a recipe made in a slow-cooker. But with time, along with finally making a recipe for pot roast that had gone viral years back, has a way of softening one's rigidly held beliefs.
Some years back a woman by the name of Robin Chapman from North Mississippi got more than her fair share of ten minutes of fame for her Mississippi Pot Roast recipe. Her adaptation of her grandmother's slow cooker pot roast recipe called for adding ranch dressing mix, au jus mix, and pepperoncinis. From Robin's appearances on major network morning shows to magazines extolling the virtues of her recipe, Mississippi Pot Roast became quite THE thing. Yet, in spite of sometimes suffering from FOMO, I didn't succumb to all the hype because at the time cooking with a slow cooker wasn't really MY thing. Besides, I was an Ina Garten-wannabe at the time firmly believing great food was made with recipes having an ingredient list almost as long as your arm (although that still hasn't completely changed). Which meant that a recipe made with only five ingredients was highly suspect.
Call it being unfashionably late to the party or call it finally letting go of previously held preconceived notions, but I finally stopped dragging my feet and made a slightly adapted version of the original Mississippi Pot Roast. And let's just say the old adage 'better late than never' have never been more true. In other words, I am publicly admitting that my preconceived notions were wrong. Wrong about the wonders of a slow cooker and it's ability to create craveable foods, wrong about the level of deliciousness created from five ingredient recipes, and wrong about a recipe about pot roast that was just different. So what prompted this change of heart? Let's just suffice to say the pandemic has taken a toll on and upended many of my beliefs.
Like with most recipes, the original recipe for the Mississippi Pot Roast has undergone some subtle changes over time. So hey, maybe it's a good thing I waited so long? With boneless chuck pot roast on sale, I knew the universe was trying (yet again) to send me a message. This time I listened. But instead of using us jus gravy mix (as was recommended in the original recipe), I used a packet of onion soup mix (not claiming this to be my idea). Spoiler #1: That was a really good decision. To sear the chuck roast or not to sear, that was one of the slightly debated issues surrounding this recipe. Being a huge fan of searing methods, I went with and would go so far as to say you absolutely must sear the chuck roast first. Spoiler #2, that was a great decision. Once the chuck roast is seared, simply put everything on top of the roast in the slow-cooker, set the timer on low for 8 hours (it may take slightly longer if you have a larger or thick cut of roast), and walk away. How simple is that?
The only decision you have left to make is will you serve it over a bed of homemade mashed potatoes or will you turn it into Mississippi Pot Roast French Dip Sandwiches (maybe topped with some provolone cheese)? Either way you can't go wrong. The only way you could go wrong is not making this highly flavorful, juicy, melt-in-your-mouth, one pot wonder Mississippi Pot Roast in the first place. A simple recipe that truly takes pot roast to whole new level of deliciousness. Not only has the slow cooker now become my new best friend, I have now officially become the newest member of the Mississippi Pot Roast fan club. Hope you will join me!
Recipe
Mississippi Pot Roast
Serves 6-8
Ingredients
3 1/2 to 4 1/2 pound boneless beef chuck pot roast
Kosher salt and black pepper
2 Tablespoons canola or vegetable oil
1 packet (1 ounce/28g) Ranch Seasoning Salad Dressing
1 packet (1 ounce/28g) Onion Soup & Dip Mix
8 Tablespoons unsalted butter, cut into 6 pieces (see notes)
8-10 pepperoncini peppers
Directions
1. Season both side of the pot roast with Kosher salt and pepper.
2. Heat oil in a cast iron skillet. Sear both sides of the pot roast (approximately 2 minutes per side).
3. Transfer the seared pot roast to a slow cooker.
4. Top the pot roast with the ranch dressing, onion soup mix, butter, and pepperoncini peppers.
5. Cook on low heat for 8 to 9 hours (depending on size of the roast).
6. When knife tender, shred the pot roast up into large pieces using two forks.
7. Spoon the mashed potatoes onto a large platter. Use thongs to top the mashed potatoes with the pot roast. Ladle some of the remaining juices over the meat.
8. Serve immediately.
Notes: (1) I used an unsalted European style butter. (2) Instead of serving the Mississippi Pot Roast over mashed potatoes, serve them on hoagie rolls, turning them into Mississippi Pot Roast French Dip sandwiches topped with provolone cheese!! (3) If you don't have time to make Wendy's Mashed Potatoes, buy some good quality store bought mashed potatoes (found in the refrigerator section of most grocery stores).