Mississippi Pot Roast is slow cooked with ranch and French onion seasonings, pepperoncini 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 staple in the south. Rump or chuck 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.
Primal Palate Seasoning Packets
I created a Paleo version that uses prepackaged seasoning mixes from Primal Palate. You can buy these right from their website. My mom also made pot roast growing up with a rump or chuck roast, carrots, onions and potatoes. I decided to blend the two and create my own version. Maybe I should call it Michissippi Pot Roast?
Looking for more easy comforting meals? Make sure to check out this Paleo White Chicken Chili, Beef Stroganoff and Thai Coconut Curry Turkey Meatballs
Mississippi Pot Roast
Ingredients
- 2.5-3 # rump roast or chuck roast
- 1 ½ tbsp Primal Palate garden ranch seasoning
- 1 ½ 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)
- ½ tsp salt
- ¼ 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!
Notes
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Laura this was an awesome recipe! So so easy!! I actually made 2 of them. 1 with rump roast and 1 with pork (boston butt). They were both amazing, the pork the 2nd day was just divine! Loved the peppericini in this! Both my kids ate them up!
thank you for an easy dinner idea that will be a favorite and repeated for sure this winter!
Awe you're too sweet! Thanks Ely! I love that you tried this recipe with pork. What a great idea!