The Mississippi Pot Roast Recipe by Robin Chapman has taken the Pinterest nation of pinners hostage and refuses to let go of them anytime soon. I’ve watched the Mississippi Pot Roast craze for over four-plus years. It’s honestly one of the recipes we bloggers watch in awe and wonder how in the Sam hell did that happen?
The Mississippi Pot Roast Recipes, odd and somewhat unlikely ingredients of Chuck roast, an entire stick of real butter Yes, I said “Entire stick of butter,” Roast Recipe and pepperoncini made my head swim in the get-go wondering what this Pot Roast would taste like. Would it taste salty? Would it even remotely taste good with that combo of ingredients?
I decided to research this Mississippi Pot Roast recipe a little more four years later, wondering who the heck the original Mississippi Pot Roast Recipe developer was. Where did she/he get this idea to toss these odd ingredients together? Why was the recipe named The Mississippi Pot Roast Recipe? Was this person even remotely from Mississippi? I needed to know the answers to my questions immediately. I could no longer be content with just speculating anymore.
Finally, my mind could rest a bit. Upon a Google search, I found the developer of the Mississippi Pot Roast; Robin Chapman, the one and only, the originator of the recipe that that has been said to have broken the internet, taken Pinterest by storm via over 1 million pins, and caused nine-tenths of us bloggers jowls to drop in awe. Now to answer the other impending questions…
To answer another one of my questions, Robin Chapman does live in the state of Mississippi, to be exact, she lives a short distance from my new home in Olive Branch, Mississippi, which is a little suburb of Memphis, Tennessee. Yes, I know it does seem somewhat confusing to hear a town in Mississippi is a suburb of Memphis, Tennessee, but it’s real, guys. I guess that would explain the name of the Mississippi Pot Roast, wouldn’t it?
I further found that the Mississippi Pot Roast was an adaptation of a recipe her family has used for several years. The original recipe by her aunt was called for a dry package of Italian Dressing mix instead of the dry Ranch Dressing mix. However, Robin opted for a slightly milder taste of Ranch in her recipe.
As you are reading this, I have a Mississippi Pot Roast going in my Mom’s crockpot. I decided after years of watching others jump on the Mississippi Pot Roast bandwagon, I too was going to take that mighty leap and see what everyone is going crazy over.
I didn’t change much from Robin’s recipe; I seasoned a Chuck roast with a bit of kosher salt, freshly ground black pepper, tossed in a dry package of onion soup mix is that was what I had in the pantry, a package of dry Ranch Dressing mix, a whopping whole stick of real butter, those vinegary pepperoncini’s, and finally my signature brand Cajun spice You know the one Y’all.
I got a little nervous about the idea of not adding any liquids to the crockpot, and so did my mama, so we chickened out and added about 1/2 of a cup of water. I know, I know, call me Chicken Little. I deserve it. I set the crockpot on high heat for an hour, then lowered the heat to low and set the time for 11 hours, halfway through added potatoes and carrots and let it continue to cook to perfection slowly.
This recipe is an adaptation of Robin Chapman’s Mississippi Pot Roast recipe that she listed as simply Roast Beef in The Beech Hill Church of Christ, Ripley, Ms, church cookbook put together by her congregation and published on the Laurie’s Life Blog back on November 09, 2010
This simple to make recipe is a flavorful life changer if made right. You can toss the ingredients listed below in the Crock-pot and do your thing. In 12 hours, you’ll have a delicious comfort food meal that will make your family feel as if you have slaved over them in the kitchen. I’m glad I jumped on the bandwagon after all these years.
The Mississippi Pot Roast Recipe
One- 4-pound chuck roast
One teaspoon of Slap Ya Mama Cajun Seasoning
One stick of real butter
One package dry onion soup mix
One package of dry Ranch dressing mix
Six pepperoncini peppers
One cup of water
Five medium potatoes quartered, optional
Three carrots sliced into bite-sized rounds, optional
Kosher salt to own taste
Freshly ground black peppercorns to your taste
The Mississippi Pot Roast Recipe
- 4-5 pound chuck roast
- 1 teaspoon Slap Ya Mama Cajun Seasoning
- 1 stick Real butter
- 1 package Dry onion soup mix
- 1 package Dry Ranch dressing mix
- 5-6 Pepperoncini peppers
- 1 cup Water
- 4-5 Potatoes quartered
- 3 Carrots sliced into bite-sized rounds
- Kosher salt to own taste
- Freshly ground black peppercorns to your own taste
- Season the 4-5 pound chuck roast with Slap Ya Mama Cajun Seasoning on both sides.
- Place Chuck Roast into a large crock-pot, add 1 stick of real butter, 1 package of dry onion soup mix, 1 package of dry Ranch Dressing mix, and 5-6 pepperoncini peppers. Set the crockpot to high heat for 1 hour, before reducing to low heat and time setting of 11 hours. *To cook faster set on high cook 6-7 hours*
- Halfway through the cooking process add the quartered potatoes and sliced carrots and continue cooking on low heat for about 5-6 hours. *Or if cooking on high add the last 3 hours*
- Remove the roast from the crock-pot and shred if desired, serve with the potatoes and carrots while still hot.