Low and Slow: My Take on Mississippi Pot Roast
Some days call for a meal that just cooks itself—something dependable, full of flavor, and made with ingredients you’ve probably already got on hand. For me, that’s this Mississippi Pot Roast. It’s one of those dishes that works just as well on a lazy Sunday as it does on a weeknight when I need dinner ready by the time everyone gets home.
This isn’t your typical pot roast. It’s better. We’re talking about a well-marbled chuck roast rubbed with oil and coated in Revolution Barbecue’s Texas Beef BBQ Rub, seared off until it’s got a beautiful crust, and then dropped into the slow cooker with ranch, onion soup mix, pepperoncini, and butter. Eight hours later, the beef falls apart and swims in a rich, tangy gravy that tastes like you spent all day in the kitchen—when really, the slow cooker did all the heavy lifting.
Let’s fire it up.
Slow Cooker Mississippi Pot Roast with Texas Beef BBQ Rub
Glenn Connaughton
6
10 minutes
8 hours
540
American
Main Dish
This pot roast is about as easy as it gets, but the flavor? Next level. A well-marbled chuck roast gets seasoned with Revolution Barbecue’s Texas Beef BBQ Rub, seared off for that rich, beefy crust, and then slow-cooked with ranch mix, onion soup mix, pepperoncini, and a whole stick of butter. After eight hours on low, you’ve got tender, juicy beef that practically melts on the plate. It’s the kind of meal you make once and keep coming back to again and again.
Ingredients
2 tablespoons neutral oil (canola, avocado, or vegetable)
2 to 3 pound chuck roast
1 tablespoon Revolution Barbecue Texas Beef BBQ Rub
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick (½ cup) salted butter
8 pepperoncini peppers (plus more for serving)
1 cup low sodium beef stock
Directions
Place a large skillet over medium-high heat. Rub the chuck roast with oil on all sides, then season it generously with Revolution Barbecue Texas Beef BBQ Rub.
Transfer the roast to your slow cooker. Sprinkle the ranch dressing mix and onion soup mix evenly over the top of the meat. Pour in the beef stock around the edges so the seasoning stays put.
Place the stick of butter directly on top of the roast. Scatter the pepperoncinis around it.
Cover and cook on low for 8 hours. Keep that lid on—no peeking
Once done, use two forks to shred the beef right in the slow cooker. Discard any large pieces of fat and stir the meat into that buttery, peppery gravy.
Serve hot over mashed potatoes, rice, or piled onto sandwich rolls.
