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  • Big-Batch Beef Stew with Cabbage and Potatoes

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    Beef and cabbage stew is an easy slow cooker recipe. Just add beef, chopped vegetables, and cabbage to a rich tomato broth in the Crockpot for the perfect make-ahead meal.

    taking a spoonfull of Slow Cooker Beef and Cabbage Stew out of the pot
    • Flavor: Delicious chunks of melt-in-your-mouth beef, potatoes, and sweet cabbage in a rich tomato-bouillon broth, packed with savory flavors you’ll crave.  
    • Skill Level: Since browning the beef is optional, this stew is very beginner-friendly. Simply chop everything, then add it to the slow cooker and let it cook.
    • Technique: Brown the beef for extra depth of flavor; however, the stew still tastes great even if you skip that step.
    • Serving Suggestions: Serve with traditional Irish soda bread with butter and a simple herbed carrot salad.  
    Ingredients to make Slow cooker beef and cabbage stew labeled: chuck roast, steak seasoning, olive oil, onion, potato, celery, carrots, cabbage, beef broth, tomatoes, bouillon cube, tomato paste, oregano, thyme, and salt & PepperIngredients to make Slow cooker beef and cabbage stew labeled: chuck roast, steak seasoning, olive oil, onion, potato, celery, carrots, cabbage, beef broth, tomatoes, bouillon cube, tomato paste, oregano, thyme, and salt & Pepper

    Ingredients You’ll Need:

    • Chuck Roast: Cut it into 1-inch cubes, or use stewing beef. Chuck has nice marbling for a juicy flavor that never misses. Stewing beef is a time saver, because it’s pre-cut.
    • Cabbage: Cut into 1-inch pieces, as they hold their texture but still cook down tender. Use the full 6 cups of cabbage, as it will cook down and shrink. Replace with a bag of coleslaw mix in a pinch.
    • Vegetables: Onion, potatoes, celery, and carrots bring old-world flavors and plenty of nutrition to the table. You’ll love the way they come together in the rich tomato-beef broth.
    • Broth/Stock: Use broth or stock according to your preference or what’s on hand; however, if you don’t have beef broth, it’s easy to make some using an extra bouillon cube.
    • Tomatoes: Crush whole tomatoes by hand or use diced with their juices for less mess. Tomato paste creates a rich broth that thickens nicely.
    cooking beed to make Slow Cooker Beef and Cabbage Stewcooking beed to make Slow Cooker Beef and Cabbage Stew
    adding ingredients together in slow cooker to make Slow Cooker Beef and Cabbage Stewadding ingredients together in slow cooker to make Slow Cooker Beef and Cabbage Stew
    Slow Cooker Beef and Cabbage Stew in the pot with a laddleSlow Cooker Beef and Cabbage Stew in the pot with a laddle

    Slow Cooker Game Plan

    1. Season and brown the beef in batches, or add it directly to the slow cooker.
    2. Hand-crush tomatoes into the pot and add all the remaining ingredients (full recipe below).
    3. Cook on low for 8–10 hours or high for 5–6 hours, until the beef is fork-tender.
    bowl of Slow Cooker Beef and Cabbage Stew with crock pot in the backgroundbowl of Slow Cooker Beef and Cabbage Stew with crock pot in the background
    • For quick prep, chop all your vegetables the night before, then throw everything into the pot in the morning. Set it and forget it, for a make-ahead win.
    • For a thick broth, make a cornstarch slurry. Mix two teaspoons with water and add it before serving, cooking the stew 20 minutes longer on high heat to thicken.
    • For potatoes that don’t “melt” into the stew, cut them into larger pieces.
    • Alternatively, potatoes can be cut into smaller chunks to help create a thicker broth.
    • If the stew tastes flat at the end, stir in a spoonful of tomato paste or a pinch more steak seasoning, then re-check salt.

    Meal Prep and Leftovers

    • Refrigerate leftovers in an airtight container for up to four days.
    • To freeze, transfer the stew into zippered freezer bags or individual “souper cubes” and store for up to three months.
    • Perfect for lunches or quick meals on the go, and tastes even better after the flavors blend! Reheat on the stovetop over medium-low (or microwave in bursts), adding a splash of broth if it thickens.

    Cabbage Comfort Classics

    Did you make this Beef and Cabbage Stew? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 10 minutes

    Cook Time 5 hours

    Total Time 5 hours 10 minutes

    • Optional browning: Heat the olive oil in a large skillet over medium-high heat. Season the beef with 1 teaspoon steak seasoning. Add the beef in two batches and brown on all sides. Transfer to a 6-quart slow cooker.

    • Add the onions, potatoes, celery, carrots, and cabbage.

    • Add the tomatoes with their juices, breaking each up with your hands before adding to the slow cooker.

    • Add all remaining ingredients to the slow cooker and add the lid. The cabbage will be quite full but will shrink as it cooks.

    • Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours until beef is tender and vegetables are cooked through.

    • Taste and season with additional salt and pepper if needed.

    To thicken the sauce, stir together the cornstarch and 2 teaspoons of water to make a slurry. Add it to the stew once it’s finished cooking, then cover and cook on high for about 20 minutes or until the sauce has thickened.

    Calories: 196 | Carbohydrates: 17g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 564mg | Potassium: 669mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2731IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Entree, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    Slow Cooker Beef and Cabbage Stew in the pot and in a bowl with a titleSlow Cooker Beef and Cabbage Stew in the pot and in a bowl with a title
    rich and rustic Slow Cooker Beef and Cabbage Stew with writingrich and rustic Slow Cooker Beef and Cabbage Stew with writing
    hearty and savory Slow Cooker Beef and Cabbage Stew with writinghearty and savory Slow Cooker Beef and Cabbage Stew with writing
    bowl of Slow Cooker Beef and Cabbage Stew with writingbowl of Slow Cooker Beef and Cabbage Stew with writing
    Slow Cooker Beef and Cabbage Stew in pot with a ladle and a titleSlow Cooker Beef and Cabbage Stew in pot with a ladle and a title

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    Holly Nilsson

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  • A Fork-Tender Roast with a Rich French Onion Gravy

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    This slow cooker pot roast recipe is full of flavor with tender chuck roast and onions that cook down into a rich savory French onion gravy. We serve it with buttery mashed potatoes and cheesy toasts for an easy dinner that feels special.

    Close up of French Onion Pot Roast on a platter with mashed potatoes and cheese toasts.Close up of French Onion Pot Roast on a platter with mashed potatoes and cheese toasts.
    • Flavor: Caramelized onions, seasonings, and beef drippings create a rich onion gravy. We serve with cheese toasts inspired by French onion soup.
    • Slow Cooker Setting: I haven’t included a time for cooking on high, as our tests showed a noticeable difference between low and high setttings. Chuck roast becomes much more tender when cooked low and slow.
    • Serving Suggestions: Best over mashed potatoes, egg noodles (store-bought or homemade), or rice with plenty of gravy. Also delicious with a side of roasted baby red potatoes or other roasted vegetables.
    Chuck roast, onions, wine, stock, butter, oil, thyme, bay leaf, bouillon, Worcestershire, garlic, cornstarch, and salt and pepper to make Crockpot French Onion Pot Roast.Chuck roast, onions, wine, stock, butter, oil, thyme, bay leaf, bouillon, Worcestershire, garlic, cornstarch, and salt and pepper to make Crockpot French Onion Pot Roast.

    Ingredient Tips

    • Onions: Use yellow onions for a classic flavor. Sweet onions are not recommended as they will sweeten the gravy too much.
    • Dry White Wine: Adds another layer of flavor and deglazes the fond (brown bits in the skillet); replace it with extra broth if needed.
    • Beef Roast: The best meat for crock pot pot roast is chuck roast which comes out perfectly tender every time. Other great options include round roast or rump roast. Avoid very lean roasts.
    • Beef Stock or Broth: Stock creates a richer gravy, but broth works well too. Use low-sodium if desired. Add additonal bouillon for a richer flavor.

    Variations

    • Sauté mushrooms with the onions for a savory twist.
    • Prefer sliced roast instead of shredded? Tie the roast with kitchen twine before searing, and leave it on during the cooking process for neat slicing.
    • A bouquet garni (small bundle of fresh herbs tied with a string) of parsley, thyme, and/or rosemary can be added.
    Chuck roast being seared in a skillet to make French Onion Pot Roast.Chuck roast being seared in a skillet to make French Onion Pot Roast.
    Adding white wine to a skillet of caramelized onions and garlic.Adding white wine to a skillet of caramelized onions and garlic.
    Chuck roast, cooked onions, beef stock, bouillon, thyme and a bay leaf in a crock pot to make French Onion Pot Roast.Chuck roast, cooked onions, beef stock, bouillon, thyme and a bay leaf in a crock pot to make French Onion Pot Roast.

    How to Make a Slow Cooker Pot Roast

    Once the prep is done, this easy hands-off is impressive to serve!

    1. Season and sear the roast, then add it to the slow cooker.
    2. Caramelize the onions and garlic, deglaze with wine, and pour over the roast.
    3. Add the remaining ingredients (see full recipe below) and cook on low.
    4. Rest the roast, thicken the gravy, and serve.

    This roast is great for busy weeknights but does need a little bit of prep.

    • Prepare the cheesy toasts up to 48 hours in advance, reheat them in the air fryer or microwave for serving.
    • Caramelize the onions up to 3 days before cooking.
    • Combine all gravy ingredients in a bowl or freezer bag up to 48 hours before cooking.
    Dinner plates with French Onion Pot Roast, mashed potatoes, peas, and cheese toasts.Dinner plates with French Onion Pot Roast, mashed potatoes, peas, and cheese toasts.
    • Pat the roast dry before seasoning so it browns better in the skillet.
    • If the roast is not tender within the allotted time, it likely needs more time to tenderize, not less.
    • Onions will disintegrate into the gravy while cooking. Make extra caramelized onions for serving if desired.

    Fridge and Freezer Tips

    • Leftovers: Keep cooked pot roast in the gravy, and store them together in an airtight container in the refrigerator for 3–4 days.
    • Freeze: Freeze beef in the gravy for 2–3 months for the best quality.
    • Reheat: Warm on the stovetop with a splash of broth, or microwave in short bursts, stirring to heat evenly.

    More Beef Roasts We LOVE!

    Did you make this French onion pot roast? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 10 minutes

    Cook Time 8 hours 35 minutes

    Total Time 8 hours 45 minutes

    • Heat the olive oil in a large skillet over medium-high heat.

    • Pat the roast dry and season with salt and pepper. Brown for 4 to 5 minutes per side and place it in the bottom of a 6-quart slow cooker.

    • Reduce the heat to medium and add the butter to the skillet. Add the onions and reduce the heat to medium low. Cook, stirring occasionally, until tender and starting to lightly brown, about 15 minutes. Stir in garlic and cook for 1 minute more.

    • Add the wine to the onions and scrape up any browned bits. Simmer for 1 to 2 minutes, then pour over the roast in the slow cooker.

    • Add the beef stock, Worcestershire sauce, beef bouillon cube, bay leaf, and thyme.

    • Cover and cook on low for 8 to 10 hours, until the roast is fork-tender. Transfer it to a plate to rest while you make the gravy, and discard the bay leaf. Skim any fat off the drippings.

    • For the gravy, skim any fat off the top of the juices and discard. Transfer the juices to a small saucepan and bring to a boil over medium-high heat. In a small bowl, whisk cornstarch with an equal amount of cold water. Gradually whisk the cornstarch into the boiling juices to reach the desired thickness. You may not need all of the cornstarch mixture.

    • Shred or slice the roast and serve over mashed potatoes topped with gravy. Serve cheesy baguette slices on the side (see notes).

    The roast can be cooked on high for 4 to 6 hours; however, we find that cooking on low for 8-10 hours yields the most tender roast. If using a larger roast, allow extra time.
    If the roast is not tender within the allotted time, it likely needs more time to tenderize, not less.
    *Onions: The onions will disintegrate into the gravy while cooking. Make extra caramelized onions for serving if desired. 
    Gravy: The amount of cornstarch needed can vary based on how much juice the roast produces so I prefer to thicken on the stovetop. You can thicken in the slow cooker by adding the cornstarch mixture in to the slow cooker after removing the roast. Cover and cook on high for 10 to 15 minutes, or until thickened. For a thicker gravy, use 4 tablespoons of cornstarch.

    Cheese Toasts For serving (optional)
    Cheese toast can be made 24 hours ahead of time and warmed in the oven or air fryer before serving.

    1. Preheat the broiler to high and adjust a rack 4 to 6 inches below.
    2. Slice a baguette or stale French bread into ½-inch thick slices, place them on a baking sheet.
    3. Sprinkle with 1½ cups shredded Gruyere cheese and 3 tablespoons shredded Parmesan cheese.
    4. Broil until the cheese is bubbly and golden, about 2-3 minutes.

    Calories: 409 | Carbohydrates: 9g | Protein: 34g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 701mg | Potassium: 761mg | Fiber: 1g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Entree, Main Course
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    Holly Nilsson

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  • This Pot Roast Recipe Has Almost 2,000 5 Star Reviews

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    This pot roast recipe is foolproof. Fresh ingredients (no packets!), tender beef, and lots of veggies smothered in gravy deserves a permanent spot in your recipe rotation.

    close up of pot roast recipe with carrots and baby potatoes
    • This recipe makes a tender roast every time.
    • It’s easy to make with fresh ingredients. No packets or ‘cream of’ soup needed.
    • Vegetables are added to make it a complete meal in just one pot.
    • I’ve included step-by-step instructions for a savory gravy.

    ⭐️⭐️⭐️⭐️⭐️ “Easy to prepare, this recipe never disappoints! It is tender and tasty every time. I use the Dutch oven in my oven and it slowly cooks to perfection!”

    What is Pot Roast?

    This is a classic recipe and for good reason! A pot roast is a beef roast that generally starts with a tougher cut of beef.

    Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender beef with a flavorful gravy.

    ingredients to make a pot roast recipe, including garlic, broth, potatoes, herbs, wine, chuck roast, carrots, onion

    Ingredient Tips

    • Beef: Chuck roast is the best choice for this pot roast recipe. Other cuts of beef with marbling, like round roast or rump roast, are also great options for cooking low and slow. Be sure to select a roast that has lots of marbling in it which carries flavor and helps make the gravy absolutely mouth-watering!
    • Onions: Cook the onions with the roast, they will dissolve into the gravy, adding flavor. If you’d like chunks of onion, add extra with the other vegetables.
    • Vegetables: Baby potatoes are a great choice. They don’t require peeling and hold their shape well (russet potatoes tend to fall apart, although they still taste great). Cut the carrots and celery a bit bigger so they don’t overcook. You can add other veggies like mushrooms, turnips, or sweet potatoes.
    • Broth: Use beef stock and red wine when cooking the meat. You can replace the wine with additional broth. Do not use low-sodium broth, or the gravy won’t have enough flavor.
    a seared pot roast in a Dutch oven to make pot roast recipe
    seared beef with onions, seasonings, and red wine in a Dutch oven to make pot roast recipe
    vegetables added to a Dutch oven to make pot roast recipe
    Finished gravy in a pot to make pot roast recipe.

    How to Make a Pot Roast

    This is an overview of the steps to make a pot roast. Find full details below!

    1. Sear beef: Season and sear the beef chuck roast in a Dutch oven or large pot.
    2. Add onions & liquid: Add onions, broth, wine, and seasonings. Bake in the oven for 2 hours.
    3. Add vegetables: Add vegetables and cook until the roast and vegetables are tender.
    4. Make gravy: Separate the fat from the drippings and prepare the gravy according to the recipe directions.

    How to Check if Pot Roast Is Done

    For this recipe (which uses the technique of braising), skip the thermometer and go by feel. Insert a fork into the roast and twist it slightly. It should be very tender, have very little resistance, and come apart easily.

    If the meat isn’t fork-tender, cover it and cook for 20 to 30 minutes longer, then check it again.

    beef and veggies in a pot with garlic and seasonings to make pot roast recipe
    What can I cook it in if I don’t have a Dutch Oven?

    Instead of a Dutch oven, try using an oven-safe pot with a lid, a deep roasting pan covered tightly with foil, or a casserole dish with an oven-safe lid.

    What can I use instead of wine?

    You can use additional beef broth in place of wine.

    How Long to Cook a Pot Roast

    Cooking times can vary depending on the size and type of roast you purchase. Here are approximate cooking times for pot roast in the oven:
    – Cook a 3 lb. roast for a total of 3-3.5 hours
    – Cook a 4 lb. roast for a total of 3.5-4 hours
    – Cook a 5 lb. roast for a total of 4.5-5 hours
    Cook times can vary based on the type of roast. Check the roast with a fork, if it is tough, the roast probably needs MORE time to cook. Cover it back up and let it keep on cooking.

    Can I cook it in a slow cooker?

    This can be made in the slow cooker on low for 8-10 hours or on high for 4-6 hours. The slow cooker has less evaporation, so reduce the broth to 1 cup and the wine to ½ cup.

    Do I have to sear the roast?

    I recommend searing the roast to create a flavorful crust. This, along with deglazing the pan, really enhances the flavor of the gravy. You can certainly skip the searing if you’d like.

    How do I make Pot Roast gravy?

    Turn the sauce into a great pot roast gravy in only 3 steps!
    1. Whisk two tablespoons of corn starch in cold water until smooth (this is called a slurry).
    2. Remove beef and veggies the broth and bring to a simmer. You should have about two cups, add more beef broth if needed.
    3. Whisk the slurry into the simmering broth until thickened.

    Storing Leftovers

    • Fridge: Keep leftover pot roast in a covered container in the refrigerator for up to 4 days.
    • Freezer: Freeze portions in zippered bags for up to 3 months and thaw overnight in the refrigerator.

    What to Serve with Pot Roast

    To stretch this pot roast a little further, add some sides to go with your mouthwatering roast.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    4.99 from 1824 votes↑ Click stars to rate now!
    Or Leave a comment

    Prep Time 25 minutes

    Cook Time 4 hours 10 minutes

    Total Time 4 hours 35 minutes

    • Preheat oven to 300°F.

    • Season roast with salt and pepper.

    • In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.

    • Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.

    • Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.

    • Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.

    • Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.

    *Red wine can be replaced with additional beef broth. Any dry red wine can be used, and it doesn’t have to be expensive to add great flavor. I often use cabernet sauvignon as I have it on hand, but you can use malbec, merlot, or cabernet franc among others.
    To Make Gravy:

    • Combine 2 tablespoons cornstarch or flour with 2 tablespoons cold water until smooth.
    • Remove beef and vegetables from the pot.  Use a gravy separator or a spoon to separate the fat from the drippings.
    • Bring the remaining broth/drippings to a boil and whisk in the slurry mixture a little bit at a time until thickened. Add extra broth if needed.
    • Season with salt & pepper to taste.

    To make gravy with a roux: Add 4 tablespoons flour and 4 tablespoons butter to a saucepan and cook for 2 minutes. Gradually add 3 to 4 cups of the skimmed drippings, whisking after each addition until smooth. Let boil 1 minute and season with additional salt and pepper.
    Store leftovers up to 4 days in the refrigerator or up to 3 months in the freezer.

    Calories: 419 | Carbohydrates: 16g | Protein: 35g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 396mg | Potassium: 1032mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5171IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Entree, Main Course
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    Holly Nilsson

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  • Mississippi Pot Roast

    Mississippi Pot Roast

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    This Mississippi Pot Roast recipe is a family favorite, and I love it because it’s so easy to prepare!

    You only need fiveingredients and a few minutes prep time. Set it and forget it for a melt-in-your-mouth crock pot roast with rich, savory gravy

    Mississippi pot roast on mashed potatoes in a bowl

    What is Mississippi Pot Roast?

    The ingredients are unusual, but my family loves this recipe – roast, au jus, ranch dressing mix, and butter with pepperoncini peppers.

    This Mississippi Pot Roast recipe is fork tender and has a rich, flavorful gravy (it is not spicy). It was created by home cook Robin Chapman and has been featured in the New York Times!

    • Just five simple ingredients make prep a cinch for busy weeknights or lazy weekends.
    • Made in a slow cooker, this is a ‘set it and forget it!’ kind of meal that practically cooks itself!
    • It can be made ahead and leftovers freeze well.
    Ingredients for Mississippi Pot Roast on a counterIngredients for Mississippi Pot Roast on a counter

    Ingredients for Mississippi Pot Roast

    I love this recipe because it’s so easy and so tender.

    Beef Roast – My first choice for beef roast is a chuck roast with nice marbling throughout (I use the same for any pot roast). Round roast or rump roast also work as does a pork roast.

    Seasonings – This roast is seasoned with dry ranch dressing mix and au jus gravy mix. You can replace the packet with your own ranch dressing mix (I often just add the ranch dressing seasonings and skip the buttermilk powder).

    Pepperoncini Peppers – These are the secret ingredient! They tenderizes the meat and add flavor! Although they’re spicy out of the jar, this recipe isn’t spicy once cooked.

    Butter – Half a stick of butter is added to this recipe (salted or unsalted will do). For a smoky twist, you can swap some of the butter for leftover bacon grease.

    Variations – This roast is delicious on its own, but it’s even better with some added veggies like carrots, celery, or onions.

    uncooked pot roast topped with seasoning powder and squares of butteruncooked pot roast topped with seasoning powder and squares of butter

    How to Make Mississippi Pot Roast

    Low and slow is the way to go for super tender beef melt-in-your-mouth beef.

    1. Brown: Brown the meat on both sides and transfer it to a slow cooker (recipe below).
    2. Combine & Cook: Add pepperoncini juice and sprinkle the ranch and au jus mixes on top of the roast. Top with pats of butter. Cover and cook until fork tender.
    3. Shred & Serve: Shred with a couple of forks and serve with the juices. (The juices can be thickened if you’d like – see recipe notes).
    • Searing is optional, but it adds extra flavor.
    • Don’t add extra liquid to the slow cooker. The juices from the roast and the butter will ensure there’s plenty of flavorful gravy to go around.
    • If you don’t have a slow cooker, you can still make this dish in a dutch oven. Follow my pot roast cooking times for perfect results.
    • If you’d like to thicken the gravy, combine two tablespoons of cornstarch with two tablespoons of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.
    cooked mississippi pot roast shredded in a slow cooker with pepperoncini on topcooked mississippi pot roast shredded in a slow cooker with pepperoncini on top

    What to Serve with Mississippi Pot Roast

    This crock pot Mississippi pot roast recipe is so good. Here are our favorite ways to serve it.

    More Tender Beef Recipes

    Did your family love this Mississippi Pot Recipe? Leave us a rating and a comment below!

    cooked mississippi pot roast shredded in a slow cooker with pepperoncini on topcooked mississippi pot roast shredded in a slow cooker with pepperoncini on top
    4.99 from 239 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Mississippi Pot Roast

    Whether you make this recipe in a CrockPot or in the oven, Mississippi pot roast is a succulent, juicy, and flavorful roast!

    Prep Time 15 minutes

    Cook Time 8 hours 10 minutes

    Total Time 8 hours 25 minutes

    a slow cookera slow cooker

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    • In a large skillet, over medium-high heat, brown the roast for about 5 minutes per side.

    • Place roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice. Sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast. Add the pepperoncini peppers and sliced butter on top of the roast.

    • Cover and cook on low for 8-10 hours or until the roast is fork-tender.

    • Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.

    • Serve over mashed potatoes, egg noodles, or rice.

    Mississippi Pot Roast can be cooked on high for 4-6 hours but I prefer to cook on low for the best results. If you check your roast early and it’s tough, it likely needs more time. Opening the slow cooker frequently will add additional cook time to this recipe. Sear the roast in a large skillet for extra flavor. This is optional. Don’t add extra liquid to the slow cooker. The juices from the roast and the butter will ensure there’s plenty of flavorful gravy to go around. If you don’t have a slow cooker, you can still make this dish in a dutch oven. Follow my pot roast cooking times for perfect results. To thicken the gravy further, mix one tablespoon of cornstarch with one tablespoon of water, then whisk it into the drippings. Let it cook for about 10 minutes or until thickened to your liking.

    Calories: 481 | Carbohydrates: 4g | Protein: 44g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 668mg | Potassium: 772mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 5mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Beef, Dinner, Main Course, Slow Cooker
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    This Mississippi Pot Roast recipe was originally developed by Robin Chapman, Ripley, MS.

    Mississippi Pot Roast with mashed potatoes and jalapenos and a titleMississippi Pot Roast with mashed potatoes and jalapenos and a title
    close up of plated Mississippi Pot Roast with writingclose up of plated Mississippi Pot Roast with writing
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    Mississippi Pot Roast in the crockpot and plated with a titleMississippi Pot Roast in the crockpot and plated with a title


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    Holly Nilsson
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  • Weekly Meal Plan Apr 15, 2024

    Weekly Meal Plan Apr 15, 2024

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    Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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    Holly Nilsson

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