Crockpot Mississippi Pot Roast

This Crockpot Mississippi Pot Roast is easy to prepare for a busy weeknight, when you want something that feels like home cooking but lets you set-and-forget it while at work. Ladle over these easy to make Copycat Bob Evans Mashed Potatoes for an easy family favorite!

Why You'll Love This Crockpot Mississippi Pot Roast Recipe

A Crockpot Mississippi Pot Roast is an easy way to make a hearty, filling meal. The meat simmers slowly in the Crock Pot with pot roast seasoning, becoming incredibly tender and infused with delicious flavor.

This Mississippi style pot roast recipe is simple and easy to follow, making it the perfect weeknight meal. Serve with our Instant Pot Mashed Potatoes or pasta for a hearty and satisfying dinner.

• Set-it-and-forget-it convenience: Crockpot Mississippi Pot Roast is the perfect meal for busy weeknights or lazy Sundays. Simply throw all of the ingredients in the slow cooker and let it cook on low for 8-10 hours. The result is a tender, flavorful pot roast that is sure to please everyone at the table.
• Flavorful and satisfying: Crockpot Mississippi Pot Roast is packed with flavor, thanks to the rich beef broth, hearty vegetables, and aromatic herbs. The slow cooking process also allows the flavors to meld together, creating a truly delicious and satisfying dish.
• Comforting and homey: There's nothing quite like the smell of a Crockpot Mississippi Pot Roast simmering away on a cold day. This dish is sure to bring back warm memories of home-cooked meals.

Ingredients Overview

Look for a chuck roast in the 3 to 5 lb weight range. A 3 lb roast will give you about 6 servings, the 5 about 8 servings.

You can use any beer, or none at all. The alcohol cooks off adding to the pot roast seasoning blend of onion soup mix, vegetables, and herbs. Here's what you need to make a Crockpot Mississippi Pot Roast:

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

How To Make Crockpot Mississippi Pot Roast

Gather your ingredients. Trim off any damaged areas off the vegetables. If your chuck roast has lots of fat, trim some of it off, so you have less to skim off after the pot roast is finished cooking.

Step 1. Start by dicing the onion and celery. Mince the garlic and chop the carrots in thick slices. Add the vegetables to the bottom of the slow cooker. Open the two Lipton Onion soup packets and dump them on top of the vegetables. Addthe bay leaf, peppercorns, and thyme as well.

Step 2. Before adding the roast, add the beer and broth on top of the pot roast seasoning. The, put the roast on top. Press down to cover as much as possible. You can add more broth if needed.

Step 3. Cover the slow cooker. Set the time for either 8 hours on low, or 4 hours on high. If you are not serving on top of mashed potatoes, you can add cubed potatoes during the last 2 hours of the slow cook.

Since this is a Mississippi style pot roast, it gets shredded instead of served in chunks. You don't have to shred it, but it soaks up more of the pot roast seasoning if you do!

Step 4. Skim off any excess fat floating on the surface of the Crockpot Mississippi Pot Roast. Using a Mix & Chop tool (the sell them at Dollar Tree), or two forks, shred the pot roast. Optionally, you can cut it into serving size chunks.

Step 5. Set the slow cooker on warm to keep hot. If you decided to add cubed potatoes, continue to cook if they are not fork tender yet.

Serving Suggestions

This Crockpot Mississippi Pot Roast is one of those meals that has everything in it to make a complete meal - meat, broth, potatoes, and carrots. It's the perfect dish to make for a crowd.

The chuck roast can be cooked low and slow until it's fork-tender, and the resulting sauce is packed with flavor.

If you are serving your Crockpot Mississippi Pot Roast on mashed potatoes, try our No Drain Copycat Bob Evans Mashed Potatoes recipe. It uses an Instant Pot, and they are ready in less than 20 minutes!

Substitutions and Variations

Many cuts of meat get cooked up and called 'pot roast'. The tough cuts make the best pot roasts as the the connective tissues cook down during the moist, slow cook to make them succulent and tender. Look for what is on sale, but a few other beef choice are: Bottom Round, Beef Brisket, Chuck Shoulder, Beef Chuck Arm.

• You may have grown up with your pot roast not shredded and the pot roast served intact on a platter. Use tongs or a pancake turner to lift out the large sections of your pot roast if you prefer this serving presentation.
• I also grew up with potato chunks cooked WITH the pot roast and carrots, but you need to add them part way through the slow cook so that they don't break down too much.
• Then, simply arrange them around your platter of pot roast chunks!

Tips for Success

• Don't add potatoes at the start of the slow cook as they will break down and get mushy.
• Either serve your pot roast shredded Mississippi pot roast style or in chunks.
• If you want potatoes in the pot roast, add them during the last two hours of cook time so that they don't fall apart.
• You can substitute the beer for wine, or if you prefer, simply more beef stock or water.

Storage Options

• Store any leftover pot roast in a covered container in your refrigerator.
• This meal also freezes wonderfully. I portion out into one person servings so I can easily microwave it after a long day of work. That is, if you even have any leftovers!

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• Dutch Oven Turkey Breast
• Instant Pot Beef Barley Soup

Frequently Asked Questions

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