Slow Cooker Mississippi Pot Roast: Your holiday gift to yourself

As the holiday season approaches, finding time for homemade meals becomes more challenging. That’s why this Slow Cooker Mississippi Pot Roast is not just a meal, it’s a gift to your future self.

Make a double batch — enjoy half now and freeze the rest for one of those crazy-busy days ahead.

This clean version of the classic pot roast skips the usual processed flavoring packets, using whole food options instead.

With just 20 minutes preparation, you can have this roast simmering in the slow cooker, leaving you with a savory, fall-apart meal that’s perfect over mashed potatoes with a side of green beans or salad.

If you’re lucky enough to have leftovers, you’re in for a treat. This makes the most delicious sandwiches.

You’ve heard of French dip? Meet Mississippi dippi! Serve shredded meat on buttered, toasted ciabatta rolls spread with mayonnaise and top with sliced provolone cheese melted under the broiler.

Dip the sandwiches in the remaining jus from the crock pot thinned with beef broth if desired.

With this meal prepped and ready, you’ll have one less thing to worry about during the busy holiday season.

Slow Cooker Mississippi Pot Roast

Servings: 6 to 8

Ingredients

2 tablespoons cooking oil

3 to 4 pounds boneless beef chuck roast

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup butter

1 cup yellow onion, coarsely chopped

3 tablespoon all-purpose flour

1/2 cup water

1 tablespoon Better than Bouillon Beef Base

1/2 cup liquid from a jar of peperoncini

1/2 cup sliced or 5 whole peperoncini

Ranch Herb Blend:

1 tablespoon dried parsley

1 tablespoon garlic powder

2 teaspoons dried chives

2 teaspoons dried dill weed

1 teaspoon onion powder

Procedure

Heat the oil in a skillet over medium heat. Season the beef with salt and pepper. Add the beef to the hot skillet and sear until golden brown and lightly crusted on both sides, about 5 minutes per side. Transfer the seared beef to a 5- or 6-quart slow cooker. Leave the skillet over the heat.

Reduce the heat to medium-low and add butter to the skillet. Once melted, add onions and cook, stirring, until soft, about 4 minutes. Stir in the flour and cook for 1 minute.

Meanwhile heat 1/2 cup water and dissolve the beef base in the water. Add the water and 1/2 cup peperoncini liquid to the skillet, scraping up the browned bits. This mixture will quickly thicken into a lovely, velvety sauce. Pour this sauce over the roast in the slow cooker. On top of the roast and sauce, evenly distribute the peperoncini and sprinkle the ranch herb blend.

Cover and cook on low for 8 hours or 4 hours on high or until the beef is tender and easily shredded.

After cooking, transfer the beef to a cutting board and rest it for 5 minutes. Next, shred with a fork. Serve with the cooking liquid drizzled over the top, alongside mashed potatoes and green beans or a green salad.

For Oven Roast Mississippi Pot Roast: Preheat oven to 275 degrees. In a Dutch oven, heat oil and sear roast. Remove roast, cook onions in butter, then stir in flour. Add water and pepperoncini juice and stir to combine. Return roast and add peperoncini and Ranch Herb Blend. Cover and cook for 5 to 6 hours. Shred beef and serve with juices.

Freezer Instructions: Cool ingredients completely, then transfer to a freezer-safe container. Freeze for up to 6 months. Thaw overnight and reheat as desired.