• Skip to main content
  • Skip to primary sidebar
Love, Chef Laura
  • Recipe Box
  • Resources
  • About Me
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipe Box
  • Resources
  • About Me
  • Contact
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Main Dish » Mississippi Pot Roast

    Mississippi Pot Roast

    November 28, 2020 By lovecheflaura 2 Comments

    Jump to Recipe Print Recipe
    Up close picture of Mississippi pot roast with vegetables

    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.

    Mississippi pot roast with potatoes and carrots in a crockpot

    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 with pot roast and vegetables

    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?

    Aerial view of pot roast with vegetables on a platter

    Looking for more easy comforting meals? Make sure to check out this Paleo White Chicken Chili, Beef Stroganoff and Thai Coconut Curry Turkey Meatballs

    Print Recipe
    5 from 1 vote

    Mississippi Pot Roast

    Slow cooked rump roast with ranch and French onion seasoning and pepperocinis with potatoes, onions and carrots
    Total Time8 hrs
    Course: Main Course
    Cuisine: American
    Keyword: beef, dairy-free, gluten-free, grain-free, main course
    Servings: 4 servings

    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

    -This recipe was adapted from Belle of the Kitchen 

    This post may contain affiliate links which if you purchase, I will make a commission off of your purchase.

    « Holiday Gift Guide
    Hot Chocolate Cookies »

    Reader Interactions

    Comments

    1. Ely Przybyl

      December 07, 2020 at 7:15 pm

      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!

      Reply
      • lovecheflaura

        December 08, 2020 at 12:56 pm

        Awe you're too sweet! Thanks Ely! I love that you tried this recipe with pork. What a great idea!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    New Recipes

    • London Fog Tea Latte
    • Sunbutter Chocolate Chip Energy Bites
    • The BEST Healthy Pumpkin Recipes
    • Frozen Lemonade

    Most Popular Recipes

    • Rosemary Lemon Chicken Thighs
    • Grilled Mango Lime Chicken
    • Dairy-Free Tzatziki Sauce
    • Two-ingredient Marshmallow Fluff

    Footer

    ↑ back to top

    RECIPE BOX

    ABOUT ME

    CONTACT

    PRIVACY POLICY

    DISCLAIMER

    TERMS & CONDITIONS

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Love, Chef Laura