Mississippi Pot Roast

4 servings
8 hr 15 min

Mississippi Pot Roast is slow cooked with ranch and French onion seasonings, pepperoni peppers and butter until tender. Half way through the cooking, carrots, onions and potatoes are added to give this flavorful beef a classic pot roast touch.


WHAT IS MISSISSIPPI POT ROAST?

Have you ever heard of a Mississippi Pot Roast? I didn’t either until about a month ago. I guess it’s because I’m from Michigan. Apparently it’s a stable in the south. Rump roast is slow cooked with ranch and au jus seasoning with pepperocini peppers and butter. It’s also served over rice or mashed potatoes. I’m not a Mississippi expert but Bell of the Kitchen is and I went off her recipe to make a Paleo version.


HOW TO MAKE MISSISSIPPI POT ROAST

  • The first step in making this recipe is to slow cook the rump roast for about 8 hours. This allows the ranch seasoning, French onion seasoning but and pepperocini peppers to really make the beef flavorful.
  • The second and last step is to add potatoes, onions and carrots to the slow cooker about half way through the cooking time. The vegetables will slow cook while the beef becomes tender and will be served alone side the beef.
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 8 Hours Total time: 8 hr 15 min
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Ingredients

  • 2.5-3 # rump roast
  • 1 1/2 tbsp Primal Palate garden ranch seasoning
  • 1 1/2 tbsp Primal Palate French onion seasoning
  • 2 tbsp butter
  • 1 small yellow onion, quartered
  • 2 medium carrots, peeled and chopped
  • 5-6 red potatoes, quartered
  • 4-5 pepperocini peppers (adjust depending on how mich spice you like)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Instructions

Place the rump roast in a slow cooker on low. Sprinkle the seasonings on top along with the salt, black pepper and the butter. Cover and allow to cook for four hours or until half way cooked.
Remove the lid from the slow cooker half way through cooking and add the pepperocinis, quartered potatoes, chopped onions and carrots. Cover with the lid and finish cooking for four hours or until tender and falling apart. NOTE: I added four pepperocini peppers and throught my recipe could use more heat. If you are not sure how many peppers to add, start with four and you can always add some chopped on the side to serve if a guest wants more heat.
Serve with the juices in the pot roast, potatoes, onions and carrots. Enjoy!
Tips
  • -This recipe was adapted from Belle of the Kitchen
Love Chef Laura
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