This deliciously simple crockpot Mississippi pot roast is kid-approved, quick, and easy. And is versatile enough for a quick weeknight dinner. OR it works as a super nice Sunday supper too.
And the cherry on top is that there are several options to cook it! For this deliciousness, your cooking options are using a slow cooker, a pressure cooker, and oven-baked. And, you betcha, it works as a freezer meal too.
I adore all the amazing meals you can make with beef roasts, it is so all-purpose. Take a look at these recipes for few slow cooker roasts inspirations; Easiest Pot Roast Ever, French Onion Pot Roast, or this Crockpot Beef Roast Bites recipe.
This crockpot Mississippi roast recipe makes an excellent freezer meal. And there are lots of ways to create freezer meals.
You have no reason to dive headfirst into creating a month's worth of make ahead meals. Just a few freezer-friendly recipes now and then can save you a ton of money…
In This Article (click headings to jump)
- 1 Pepperoncini Beef Slow Cooker Freezer Meal Options
- 2 Mississippi Pot Roast Ingredients
- 3 Crock Pot Mississippi Pot Roast Cooking Variations
- 4 Homemade Ingredients for Mississippi Pot Roast
- 5 More Roast Recipes
- 6 Crockpot Mississippi Pot Roast [Oven, Instant Pot, & Freezer Meal Directions too]
Before we go any farther, let's get the legal stuff out of the way…this post may contain affiliate links. This means I get a small commission if you purchase through these links. This will NOT increase your cost in any way. But does give you awesome recommendations that have been tested by myself or someone I dearly trust.
Pepperoncini Beef Slow Cooker Freezer Meal Options
- These are just a couple of ideas to begin on a freezer meal journey:
Knock out two batches of this recipe. Make one and freeze one. Do this process every few meals for a couple of weeks. Write it down on this
meal planning templatewith a date. (Most raw freezer friendly recipes are fine for up to 3 months.) Soon, you’ll have a very nice stash of slow cooker, instant pot, and oven or stove-top friendly freezer meals on hand!
- Choose 3 to 5 recipes. Make sure and set the serving options on each printable recipe for your needs. Make your list, go shopping if you need to, and toss them together per the freezer meal guidelines on each recipe. If you prep and freeze five recipes like this but times two; you have 10. And now! You have all the freezer meals you need for at least 10 days.
- Join our newsletter and get a
free copy of one of our freezer meal cooking prepping sessions. It includes six recipes, menus, and simple to follow instructions. It's of no cost to you and then you will receive an email as new publications and recipes go live.
Mississippi Pot Roast Ingredients
There are so many delicious ways to make this recipe. And there are so many ways to change it up too! Not only the varying cooking techniques, but I'm also talking about the ingredients. All you have to do is change up a few ingredients to make a different, interesting recipe.
Slow Cooker Mississippi Roast Substitutions
- Beef Roast – Any beef roast work. BUT you can use the exact same ingredients and substitute your meat. Chicken breasts, pork tenderloin, and even Make-Ahead Ground Beef work great.
- Ranch Dressing Mix – I love ranch dressing. It adds a great punch to SO many slow cooker ranch creations. But it isn’t the ONLY seasoning mix you can use. Two of my favorites are Montreal Steak Seasoning and Italian Dressing Mix. You can sub these mixes tablespoon for tablespoon and get a completely different taste.
- Au Jus Gravy Mix – Deliciousness in a packet here! But it’s also substitutable. Try a simple brown gravy mix or even chicken gravy mix. Don’t be afraid to use a chicken gravy with beef meat or vice versa. It adds a completely different flavor.
- Pepperoncini Peppers – Ahhh the yumminess that makes this recipe what it is. Robin Chapman’s Original Mississippi Roast was the first to take full advantage of the amazing pop these peppers give a pot roast. And it is delicious as is. But it can also be substituted for a completely different taste. There are LOTS of pickled peppers out there BUT to keep it simple two excellent options are pickled jalapenos, but only if you like it hot. Another really good one is dill pickles. Yep, just plain dill pickles. No heat, just twang with this option.
- Beef Broth – The original recipe doesn’t call for this. We prefer it. I seldom make one meal at a time in my multi-cooker. We almost always have leftovers in the refrigerator or a stash of pre-cooked freezer meals. AND beef broth keeps the meat moist and tender. You can also use a bit of pickle juice from the jar. It adds a great twist.
Why Substitute Ingredients?
And the beauty of varying your recipe a little bit? So we can shop for those meat sales and purchase them in bulk. Meal prep, bulk buying, and sales shopping are super smart moves you can do to help your budget. And knowing how to assemble your meals and use those sales items, that's the way to get a stock of freezer meals, saving $$$ AND far less stress in your life.
This freezer meal cooking jaunt is part of a bulk meal assembly session and meat sales shopping. Of course, I don't intend to make and eat Mississippi pot roast for a whole week, that isn’t where this is going.
What I mean, is if you can shop the bulk meat sales for a couple of weeks, you can start rotating those meals. AND we made a
printable meal prep calendar you are most welcome to download to keep track of your purchases.
Crock Pot Mississippi Pot Roast Cooking Variations
This Mississippi pot roast is cooked in our crockpot. It CAN be cooked in multiple ways...
- Slow Cooker – This is the original method for making crockpot Mississippi pot roast. It's simple, quick, and involves tossing in a couple of packets (see printables below and details/variations above), plus a bit of liquid and some butter. It’s cooked low and slow all day and is juicy and tender when you’re ready for supper.
- Instant Pot – Due to the nature of pressure cooking, liquid of some sort is mandatory for operation. For this recipe, the beef broth works. For a pressure cooker larger than 6-quart, increase your liquid a little. Just to be safe.
- Oven-Baked – Tried and true, classic cooking. Nothing much is different from the slow cooker method. It’s best to mix your seasoning packets and broth but that’s about it.
And, as previously mentioned, this is a freezer meal. It works as a freezer meal before and after cooking. Before/raw, it will last about 3 months. As a precooked meal, 4 to 6 weeks.
Check out the printable recipe (below) and see how easy it is to cook using each method. Slight variations may be necessary, but they are listed. Now and then one way of cooking is more simple than another.
BUT if you don't remember to put your pot roast in the slow cooker before starting your day, you can still make the Mississippi pot roast in your oven or in your Instant Pot. And you’ll have a homemade, budget-friendly meal…with no hassles.
Homemade Ingredients for Mississippi Pot Roast
Man, oh, man. No matter how well you plan and shop there are times I forget something. There are also times you just can’t find it. I ran into that this morning while making another beef pot roast. Obviously, it isn’t ready to share yet, but I could NOT find the onion soup mix! So, I made my own homemade onion soup mix.
BUT, just like that onion soup mix, you can make your own homemade ranch seasoning. It works great for this recipe and for our crockpot ranch pork chops too.
More Roast Recipes
Here are a few more slow cooker roasts recipes for you to check out. They are quick and easy, fill up the freezer AND supply a home-cooked meal.
• 5-Ingredient Crockpot Roast
• 4-Ingredient Shredded Beef
• Pineapple Glazed Pork Loin
• Bacon Maple Garlic Pork Roast
Crockpot Mississippi Pot Roast [Oven, Instant Pot, & Freezer Meal Directions too]
- 1 1/2 to 2- pound beef chuck roast
- 1/2 packet or 1 tablespoon dry ranch seasoning
- 1/2 packet or 1 tablespoon dry Au Jus gravy mix
- 1 cup beef broth water, or juice from the pepper jar (a mix of any or all, your choice)
- 2 to 4 tablespoons butter cut into tiny pats
- 5-6 pepperoncini pickled peppers
Alternative Full Meal & from Scratch Options
- 2- pound beef chuck roast
- 2 tablespoon ranch seasoning
- 3/4 cup beef broth
- 1/4 cup Worcestershire Sauce
- 1/2 tsp garlic powder
- 3 tablespoon butter
- 6 pepperoncini pickled peppers
- 1/4 cup pepperoncini juice from the jar
- 1 pound baby red potatoes
- 1 pound carrot sticks
- Use the butter to liberally grease the slow cooker insert.
- Place the pot roast in the center of the crockpot and surround it with vegetables (if using).
- Sprinkle with seasoning packets, pour liquids over top, and dot with peppers and remaining butter.
- 6-8 hours on low. High is not recommended (as it makes "pulling" the meat difficult).
- Use forks to pull and make into sandwiches. Or top rice or pasta.
- These sandwiches were made with white American cheese slices. But just about any type of cheeses complement the taste.
- Use half the butter to grease the pot. Pour broth into the bottom of instant pot insert.
- Cut roast into 1 pound chunks, add vegetables if you're using them. Sprinkle seasoning and seasoning packets, dot with remaining butter and peppers, sprinkle with remaining liquids.
- Close and cook on high pressure for 45 minutes. Allow to naturally release for 30 minutes. Pull beef as noted in the slow cooker section and thicken sauce per notes section if desired.
- Assemble as per slow cooker directions. Bake in a preheated oven at 350 degrees for 2 1/2 to 3 hours. Pull with forks and thicken as per the notes section. Serve on sandwiches or over rice/pasta.
Freezer Meal Directions
- You can freeze this recipe before or after cooking.
- If freezing beforehand pour the broth/pepper juice into the bottom of a 1-gallon resealable freezer bag. Lay the roast on a cutting board and sprinkle both sides with the ranch seasoning and the au jus mix. Gently drop it in the bag. Toss the peppers in on top. Freeze for up to 3 months.
- If freezing after cooking then allow it to cool completely. Refrigeration overnight is just fine. Freeze in portion-sized baggies or canisters. Label and freeze for 6 to 8 weeks.