Are you looking for a hearty and comforting dish that’s sure to please even the pickiest eaters? Look no further than Mississippi pot roast! This classic Southern recipe has gained popularity in recent years due to its ease of preparation, tender texture, and rich flavor. And today, we’re taking it to the next level by sharing 20 mouth-watering Mississippi pot roast recipes that are sure to satisfy your cravings.
From slow cooker recipes to Instant Pot hacks, and from sliders to tacos, we’ve got you covered with a wide variety of creative twists on this beloved dish. Whether you’re a busy parent looking for a quick weeknight dinner or a foodie seeking new inspiration, these 20 delicious Mississippi pot roast recipes are sure to become your new go-to’s.
So grab your apron and get ready to dive into the world of Mississippi pot roast like never before!
Slow Cooker Mississippi Pot Roast with Gravy
Slow Cooker Mississippi Pot Roast with Gravy Recipe
A hearty, comforting dish that’s perfect for a family gathering or a cozy night in, this Slow Cooker Mississippi Pot Roast with Gravy is a twist on the classic pot roast. This easy-to-make recipe yields tender, flavorful meat and a rich, savory gravy.
Ingredients:
– 2-3 pound beef pot roast
– 1 can of condensed cream of mushroom soup
– 1 can of beef broth
– 1/4 cup of brown sugar
– 1 tablespoon of Worcestershire sauce
– 1 teaspoon of dried thyme
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2 tablespoons of butter
Instructions:
1. Season the pot roast with salt, pepper, and thyme.
2. In the slow cooker, combine the cream of mushroom soup, beef broth, brown sugar, Worcestershire sauce, and butter.
3. Place the pot roast in the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
4. Remove the roast from the slow cooker and let it rest for a few minutes before slicing against the grain.
5. Serve with the juices from the slow cooker spooned over the top.
Cooking Time: 4-10 hours
Spicy Mississippi Pot Roast with Peppers
Get ready to savor a hearty, spicy twist on the classic pot roast. This recipe combines tender beef, flavorful peppers, and a kick of heat for a satisfying meal.
Ingredients:
– 2 lbs beef chuck roast
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 jalapeño pepper, sliced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Salt and black pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
Instructions:
1. Preheat oven to 300°F.
2. Season the roast with salt, black pepper, cumin, smoked paprika, and cayenne pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the roast until browned, about 2 minutes per side.
4. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the garlic, red bell pepper, and jalapeño. Cook for an additional 2 minutes.
6. Add the diced tomatoes and beef broth. Cover the pot and transfer to the preheated oven.
7. Roast for 2-1/2 hours or until the meat is tender.
Cooking Time: 2-1/2 hours
Mississippi Pot Roast Sliders with Pickles
Mississippi Pot Roast Sliders with Pickles Recipe
These tender sliders are packed with flavor from the slow-cooked beef, melted cheddar cheese, and tangy pickles. Serve them at your next backyard BBQ or game-day gathering for a crowd-pleasing hit!
Ingredients:
– 1 pound pot roast (such as chuck roast), thinly sliced
– 4 hamburger buns
– 2 tablespoons butter
– 1 cup shredded cheddar cheese
– 1/2 cup pickle slices (homemade or store-bought)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 325°F.
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes per side.
3. Transfer the beef to a slow cooker or Dutch oven with a lid. Add the remaining 1 tablespoon of butter, salt, and pepper.
4. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shreds with a fork.
5. Split the hamburger buns in half and toast until lightly browned.
6. Assemble the sliders by placing a few slices of the slow-cooked beef onto each bun, followed by a sprinkle of shredded cheddar cheese and a few pickle slices.
Cooking Time: 8 hours (low) or 4 hours (high)
Crockpot Mississippi Pot Roast and Potatoes
A hearty, comforting dish that’s perfect for a chilly evening. This slow-cooked pot roast and potatoes recipe is a Southern classic that’s easy to prepare and packed with flavor.
Ingredients:
– 2 pounds beef pot roast (chuck or round)
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup red wine vinegar
– 2 tablespoons brown sugar
– 1 teaspoon ground mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4-6 medium-sized potatoes, peeled and cubed
Instructions:
1. Season the pot roast with salt, black pepper, and ground mustard.
2. In the Crockpot, layer the sliced onion, minced garlic, beef pot roast, chicken broth, red wine vinegar, brown sugar, and cubed potatoes.
3. Cook on Low for 8-10 hours or High for 4-6 hours.
4. Remove the pot roast from the Crockpot and let it rest for 15 minutes before slicing and serving.
Cooking Time: 4-10 hours (depending on desired level of doneness)
Mississippi Pot Roast Tacos with Avocado Crema
Mississippi Pot Roast Tacos with Avocado Crema: A flavorful fusion of Southern comfort food and Mexican flair.
Ingredients:
– 1 lb beef pot roast, trimmed to 1-inch pieces
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 packet Mississippi-style seasoning mix (or homemade equivalent)
– 8-10 corn tortillas
– Avocado Crema ingredients:
+ 2 ripe avocados
+ 1/2 cup sour cream
+ 1 tablespoon lime juice
+ Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine beef, diced tomatoes, and Mississippi-style seasoning mix.
3. Cover and roast for 2-3 hours, or until the beef is tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the pot roast mixture onto a warmed tortilla, then top with Avocado Crema (see below).
6. Serve immediately.
Avocado Crema:
1. Mash ripe avocados in a bowl until mostly smooth.
2. Stir in sour cream, lime juice, salt, and pepper.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
Mississippi Pot Roast French Dip Sandwiches
Rich and savory, these Mississippi Pot Roast French Dip Sandwiches combine the flavors of tender roast beef with the comfort of creamy au jus. Perfect for a satisfying lunch or dinner.
Ingredients:
– 1 lb Mississippi Pot Roast (cooked)
– 4 hoagie rolls
– 2 tablespoons butter
– 1 cup au jus from the pot roast
– 4 slices provolone cheese
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat a griddle or skillet to medium-high heat.
2. Slice the Mississippi Pot Roast into thin strips.
3. Butter the hoagie rolls on the inside and toast them on the griddle for about 5 minutes, or until lightly browned.
4. Assemble the sandwiches by placing the roast beef slices on each roll, followed by a spoonful of au jus and a slice of provolone cheese.
5. Top with chopped parsley and serve immediately.
Cooking Time: 10-15 minutes (including toast time)
Instant Pot Mississippi Pot Roast with Carrots
This classic Southern-style pot roast is elevated by the addition of tender carrots, all cooked to perfection in the Instant Pot. This comforting dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 3-4 pound beef pot roast (chuck or rump)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup carrots, peeled and chopped
– 1 cup beef broth
– 1 tablespoon brown sugar
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Sear the pot roast until browned on all sides, about 5 minutes.
3. Add the chopped onion and cook until softened, about 3 minutes.
4. Add the garlic, carrots, beef broth, brown sugar, paprika, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 90 minutes.
6. Let the pressure release naturally for 10 minutes before opening.
Cooking Time: 2 hours (including prep and cooking time)
Mississippi Pot Roast Nachos with Cheese Sauce
Mississippi Pot Roast Nachos with Cheese Sauce Recipe
Summary:
Experience the rich flavors of Mississippi Pot Roast on a new level by transforming it into mouthwatering nachos smothered in a creamy cheese sauce. This recipe combines tender pot roast with crunchy tortilla chips, melted cheese, and savory toppings.
Ingredients:
– 1 lb cooked Mississippi Pot Roast (shredded)
– 1 bag tortilla chips
– 1 cup shredded cheddar cheese
– 1/2 cup half-and-half
– 1 tsp paprika
– Salt and pepper to taste
– Optional: diced onions, bell peppers, jalapeños, or sour cream for added flavor
Instructions:
1. Preheat oven to 350°F.
2. Arrange tortilla chips in a single layer on a baking sheet.
3. Spoon shredded pot roast evenly over the chips.
4. In a separate bowl, mix half-and-half and paprika. Pour mixture over the pot roast.
5. Sprinkle shredded cheese over the top.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Serve hot with optional toppings of your choice.
Cooking Time: 12-15 minutes
Mississippi Pot Roast Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the rich flavors of Mississippi Pot Roast with tender bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup Mississippi Pot Roast mix (contains beef broth, tomato paste, and spices)
– 1 cup cooked rice
– 1/2 cup shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place in a baking dish.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion and garlic to the skillet and cook until onion is translucent.
5. Stir in Mississippi Pot Roast mix and cooked rice. Bring to a simmer.
6. Stuff each pepper with the meat mixture, topping with shredded cheese.
7. Cover baking dish with aluminum foil and bake for 45 minutes.
8. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 1 hour 5 minutes
Mississippi Pot Roast Pasta Bake
A hearty, comforting casserole that combines the flavors of Mississippi pot roast with pasta and cheese.
Ingredients:
– 8 oz pasta (such as penne or fusilli)
– 1 lb beef pot roast (cooked), shredded
– 2 cups marinara sauce
– 1 cup cream
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook pasta according to package instructions; drain and set aside.
3. In a large mixing bowl, combine shredded beef, marinara sauce, cream, oregano, salt, and pepper; mix well.
4. Add cooked pasta to the mixture and stir until combined.
5. Transfer the mixture to a 9×13-inch baking dish.
6. Top with cheddar and Parmesan cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Mississippi Pot Roast Shepherd’s Pie
This comforting casserole combines the rich flavors of Mississippi pot roast with the classic simplicity of shepherd’s pie. Perfect for a chilly evening or a satisfying family dinner.
Ingredients:
– 1 lb chuck roast
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14.5 oz) diced tomatoes
– 2 cups mashed potatoes
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 325°F.
2. Brown the roast in a large Dutch oven over medium-high heat, then set aside.
3. Add onion and garlic to the pot and cook until softened, about 5 minutes.
4. Add beef broth, Worcestershire sauce, thyme, paprika, and cayenne pepper (if using). Bring to a boil, then cover and simmer for 2 hours.
5. Stir in diced tomatoes and return roast to the pot. Simmer for an additional 30 minutes.
6. Top with mashed potatoes and grated cheese (if using).
7. Bake at 350°F for 25-30 minutes or until potatoes are golden brown.
Cooking Time: 3-3.5 hours
Mississippi Pot Roast Pizza with Ranch Drizzle
This Southern-inspired pizza combines the tender flavors of Mississippi pot roast with a tangy ranch drizzle, all on top of a crispy crust. Get ready to elevate your pizza game!
Ingredients:
– 1 lb pizza dough
– 1 cup shredded cheddar cheese
– 1/2 cup diced cooked Mississippi pot roast (see recipe below)
– 1/4 cup chopped fresh parsley
– 1 tbsp ranch seasoning
– 1/2 cup ranch dressing
– Salt and pepper to taste
Mississippi Pot Roast Recipe:
– 3 lbs beef chuck roast
– 1 can of condensed cream of mushroom soup
– 1 can of diced tomatoes
– 1 tsp dried oregano
– Salt and pepper to taste
Cook pot roast according to package instructions. Shred and set aside.
Pizza Assembly:
1. Preheat oven to 425°F (220°C). Roll out pizza dough to desired thickness.
2. Spread shredded cheese evenly over the crust, leaving a small border around edges.
3. Top with diced Mississippi pot roast, chopped parsley, and a pinch of salt and pepper.
4. Drizzle ranch dressing in a zig-zag pattern over the top.
5. Sprinkle additional ranch seasoning for added flavor.
6. Bake for 15-20 minutes or until crust is golden brown.
Serve and Enjoy!
Mississippi Pot Roast Grilled Cheese
This recipe combines the comforting flavors of Mississippi Pot Roast with the gooey goodness of grilled cheese, perfect for a unique twist on a classic comfort food.
Ingredients:
– 2 slices of bread
– 1 tablespoon butter
– 2 tablespoons shredded cheddar cheese
– 1/4 cup pulled Mississippi Pot Roast (see recipe or use store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium heat.
2. Butter one side of each bread slice.
3. Place one bread slice, buttered-side down, on the grill.
4. Top with shredded cheese, Mississippi Pot Roast, and another bread slice (buttered-side up).
5. Cook for 2-3 minutes or until bread is golden brown and cheese is melted.
6. Flip and cook for an additional 1-2 minutes or until other side is also toasted.
Cooking Time: 4-6 minutes
Mississippi Pot Roast Egg Rolls
Mississippi Pot Roast Egg Rolls Recipe
Experience the rich flavors of Mississippi Pot Roast in a unique and delicious egg roll form.
Ingredients:
– 1 package of egg roll wrappers (about 20-24 wrappers)
– 2 cups cooked Mississippi Pot Roast (see recipe below or use store-bought)
– 1/4 cup chopped scallions
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Mississippi Pot Roast:
– 3 pounds beef pot roast, boneless
– 1 can of condensed cream of mushroom soup
– 1 can of French onion soup
– 1 teaspoon Worcestershire sauce
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together cooked Mississippi Pot Roast, chopped scallions, soy sauce, and sesame oil.
3. Lay an egg roll wrapper on a flat surface. Place about 1/4 cup of the pot roast mixture in the center of the wrapper.
4. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up tightly to form a tight cylinder.
5. Repeat with remaining wrappers and filling.
6. Brush tops with beaten egg for glazing.
7. Bake for 12-15 minutes or until golden brown.
Mississippi Pot Roast Loaded Fries
Get ready to elevate your loaded fries game with this indulgent twist on a classic comfort food. This recipe combines the rich flavors of Mississippi Pot Roast with crispy, cheesy fries for a match made in heaven.
Ingredients:
– 2 cups french-fry potatoes
– 1 cup shredded cheddar cheese
– 1/4 cup crumbled cooked bacon
– 1/4 cup diced Mississippi Pot Roast (see recipe or use store-bought)
– 1 tablespoon ranch dressing
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook french-fry potatoes according to package instructions until crispy.
3. In a large bowl, combine cooked fries, shredded cheese, crumbled bacon, diced Mississippi Pot Roast, and ranch dressing.
4. Mix well to combine.
5. Transfer the loaded fries mixture to a baking dish and bake for 10-12 minutes or until cheese is melted and bubbly.
6. Remove from oven and season with salt and pepper to taste.
7. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Mississippi Pot Roast Pot Pie
Mississippi Pot Roast Pot Pie Recipe
This Southern-inspired pot pie combines the rich flavors of slow-cooked beef and vegetables with a flaky, buttery crust. Perfect for a cozy dinner or a comforting meal to share with friends.
Ingredients:
– 1 lb beef pot roast
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups frozen mixed vegetables (such as peas, carrots, and corn)
– 1 cup beef broth
– 1 tbsp tomato paste
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. Brown the pot roast in a skillet over medium-high heat, then transfer it to a slow cooker with the chopped onion, minced garlic, frozen vegetables, beef broth, tomato paste, thyme, salt, and pepper.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Roll out the pie crust and fill with the cooked pot roast mixture.
5. Bake for 25-30 minutes or until the crust is golden brown.
Cooking Time: 2 hours (slow cooker) + 25-30 minutes baking
Mississippi Pot Roast Quesadillas
This Southern-inspired twist on traditional quesadillas combines the rich flavors of Mississippi Pot Roast with crispy tortillas and melted cheese.
Ingredients:
– 1 lb cooked Mississippi Pot Roast (see recipe), shredded
– 4 large flour tortillas
– 2 cups shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together the shredded Mississippi Pot Roast, cheddar cheese, and chopped cilantro.
3. Place one tortilla in the skillet and sprinkle about 1/4 cup of the pot roast mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
5. Flip and cook for an additional 2 minutes or until the other side is also crispy and the cheese is melted.
6. Repeat with remaining ingredients.
Cooking Time: Approximately 10-12 minutes total, depending on the number of quesadillas made.
Mississippi Pot Roast Stuffed Mushrooms
A Southern twist on traditional stuffed mushrooms, this recipe combines the rich flavors of Mississippi Pot Roast with earthy mushrooms for a mouthwatering appetizer or main course.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup Mississippi Pot Roast filling (homemade or store-bought)
– 1 tablespoon butter, softened
– 1/4 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together the Mississippi Pot Roast filling and softened butter until well combined.
3. Stuff each mushroom cap with the filling mixture, mounding it slightly in the center.
4. Sprinkle grated cheddar cheese over the filling.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Mississippi Pot Roast Mac and Cheese
This creamy macaroni and cheese recipe is elevated by the rich flavors of slow-cooked Mississippi pot roast, perfect for a cozy night in.
Ingredients:
– 1 pound macaroni
– 2 tablespoons butter
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 1/4 cup all-purpose flour
– Salt and pepper, to taste
– 1 cup Mississippi pot roast (see note)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
4. Gradually whisk in heavy cream, then stir in cheddar and Parmesan cheese until smooth.
5. Add cooked macaroni, salt, and pepper. Stir until well combined.
6. Fold in Mississippi pot roast until heated through.
7. Transfer the mixture to a baking dish and top with additional grated cheese if desired.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Mississippi Pot Roast Cobb Salad
This Southern-inspired cobb salad combines the rich flavors of Mississippi pot roast with fresh greens, juicy chicken, and creamy dressing.
Ingredients:
– 1 lb cooked chicken (use leftover or cook according to package instructions)
– 4 cups mixed greens
– 1 cup diced bell peppers
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped pecans
– 1/4 cup Mississippi pot roast (store-bought or homemade), shredded
– 2 tbsp olive oil
– 1 tsp red wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, bell peppers, blue cheese, and pecans.
2. Add cooked chicken on top of the salad mixture.
3. Drizzle with olive oil and red wine vinegar; season with salt and pepper to taste.
4. Sprinkle shredded Mississippi pot roast over the salad.
Cooking Time: 10 minutes (assembly only)
Summary
Discover 20 mouth-watering Mississippi Pot Roast recipes that will elevate your slow cooker game! From classic comfort food to creative twists, these flavorful dishes are sure to please. Try Slow Cooker Mississippi Pot Roast with Gravy, Spicy Mississippi Pot Roast with Peppers, or Mississippi Pot Roast Sliders with Pickles. Or, get adventurous with Mississippi Pot Roast Tacos with Avocado Crema or Mississippi Pot Roast Nachos with Cheese Sauce. With so many options, you’re sure to find a new favorite recipe among this delicious collection!
