Tag: pot roast

Slow Cooker Mississippi Pot Roast

I’ve made my share of pot roasts. In the oven. In a crockpot. Heck, I’ve even smoked a pot roast (and boy, was it ever heavenly). There’s a 3-way tie on my list of my favorite things to make during the fall and winter: chili, gumbo, and pot roast. And when it comes to an easy-to-make pot roast, this slow cooker Mississippi pot roast is the king. Welcome to nothing but great flavors, tender beef and a sauce that screams ‘give me some mashed potatoes’!

Slow Cooker Mississippi Pot Roast

Six ingredients and eight hours and you’ll be enjoying an absolutely flavor-packed fall-apart roast. Do not be tempted to add beef broth or any other liquid to this slow cooker Mississippi pot roast. It will make it’s own gravy just fine by itself. Add everything to the crockpot and go away. Leave it be. It knows what it’s doing.

We had this roast over mashed cauliflower. Yes, cauliflower.

If you’re looking for a to-die-for pot roast sandwich, check out my copycat of the one from the Hobnob Corner Restaurant, in Nashville, Indiana. Cheese caramelized onions and horseradish compliment the pot roast perfectly.

Also try my jalapeno pot roast and my slow cooker BBQ pot roast.

Slow Cooker Mississippi Pot Roast
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4 from 1 vote

Slow Cooker Mississippi Pot Roast

Six ingredients and eight hours and you’ll be enjoying an absolutely flavor-packed fall-apart roast. Do not be tempted to add beef broth or any other liquid to this slow cooker Mississippi pot roast. It will make it’s own gravy just fine by itself. 
Course Main
Cuisine American
Keyword crockpot, pot roast, slow cooker, southern
Prep Time 5 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 15 minutes
Servings 8
Calories 413kcal
Author Based on a recipe from Roux B Doo

Ingredients

Instructions

  • Heat a large skillet or Dutch oven over medium-high heat.
  • Season the roast with the Cajun seasoning and add to the skillet. Brown on all sides, then transfer to a crockpot set on low.
  • Sprinkle the top of the roast with the au jus and ranch dressing seasoning mixes.
  • Place the stick of butter on top of the roast.
  • Add the pepperoncinis to the crockpot and cover.
  • Cook on low for 8 hours. Remove roast (be careful, it’ll want to fall apart on you!) and chop or shred as desired.
  • Return meat to the crockpot then serve over mashed potatoes, mashed cauliflower, bread, on sandwiches, you name it!

Nutrition

Calories: 413kcal | Carbohydrates: 1g | Protein: 33g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 2g | Cholesterol: 148mg | Sodium: 141mg | Potassium: 614mg | Fiber: 1g | Sugar: 1g | Vitamin A: 840IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 4mg

Nutritional values are approximate.

Smoked Pot Roast

I read somewhere that you’re not supposed to say “This is the best thing that I ever ate” on a food show or on a food blog. The theory is that well, tomorrow, you might have a better version of the same dish, so then what are you going to say? “This is even better than the best thing I ever ate”? Well, I’m going to violate the rule right here and now and say that this smoked pot roast is the best pot roast I have ever eaten. It’s incredible and it’s tender. It’s juicy and it’s so flavorful. And it has a hint of smoke.

Smoked Pot Roast

You could make this same recipe in the oven, but since you won’t get that great smoke flavor, you’ll need to add a bit (to taste, but not much) of liquid smoke.

We had some leftover pot roast, so I used up the meat in two other great dishes. First, I substituted the pot roast for corned beef on Reuben sandwiches (rye and Thousand Island and kraut).

Smoked Pot Roast Grilled Cheese
Smoked Pot Roast Reubens

Then I made grilled smoked pot sandwiches by topping Texas toast with white cheddar and sauteed onions, and of course, pot roast.

This pot roast is incredible.

Smoked Pot Roast
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5 from 1 vote

Smoked Pot Roast

This smoked pot roast is the best pot roast I have ever eaten. It’s incredible and it’s tender. It’s juicy and it’s so flavorful. And it has a hint of smoke.
Course Main
Cuisine American
Keyword pot roast, smoked
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 12
Calories 665kcal
Author Based on a recipe from the Virtual Weber Bullet

Ingredients

  • 7 pounds chuck steaks
  • 1 packet brown gravy mix
  • 1 packet Ranch dressing mix
  • 1 packet Italian seasoning mix
  • 2 cups beef broth
  • 4 Russet potatoes cut into bite-sized chunks
  • 2 medium sweet onions cut into bite-sized chunks
  • 4 large carrots cut into bite-sized chunks

Instructions

  • Fire up your smoker for 250 F and add a chunk or two of light wood (I used apple).
  • Place each chuck steak into a deep 9″ x 11″ aluminum pan.
  • Combine the gravy, dressing, and seasoning packets and rub liberally over each chuck. Use it all.
  • Add 1/2 of the can of beef broth to each pan.
  • Smoke for 1 hour.
  • Cover each pan in foil and cook another 4 hours or until the meat is tender but not yet falling apart.
  • Divide the vegetables between both pans, cover again, and cook another 2 hours.
  • Remove from the smoker and let rest 10 minutes then shred as desired.
  • Devour.

Nutrition

Calories: 665kcal | Carbohydrates: 21g | Protein: 53g | Fat: 42g | Saturated Fat: 18g | Trans Fat: 3g | Cholesterol: 180mg | Sodium: 528mg | Potassium: 1366mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4052IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 7mg

Nutritional values are approximate.

Pot Roast Sandwich

This is my take on the famous pot roast sandwich from the Hobnob Corner Restaurant in Nashville, Indiana. All of the food at the Hobnob is soooooo good, and their pot roast sandwich is no exception. It is insanely good. The pot roast is tender, herby, with a hint of wine, and juicy, while the creamy horseradish sauce adds just a little bite. Topped with caramelized onions, it’s the perfect sandwich.

Pot Roast Sandwich

I actually omitted the caramelized onions the first time I made this sandwich. It was still a great sandwich. As much as I used to not love horseradish I found it to be fantastic on this sandwich. It goes with the roast beef perfectly.

Pot Roast Sandwich
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5 from 1 vote

Pot Roast Sandwich

This is my take on the famous pot roast sandwich from the Hobnob Corner Restaurant in Nashville, Indiana. All of the food at the Hobnob is soooooo good, and their pot roast sandwich is no exception.
Course Main
Cuisine American
Keyword pot roast, sandwich
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 1703kcal
Author Mike

Ingredients

For the caramelized onions

Instructions

  • Slather the bread with the horseradish sauce.
  • Add generous amounts of the pot roast.
  • Top with the cheese and place under the broiler long enough to melt the cheese.
  • Add onions. Cut into four sandwiches and serve.
  • Note: If you have the juices leftover from making the pot roast, run it through a sieve and serve as a great dipping sauce.

For the caramelized onions:

  • Melt the butter in a large frying pan over medium-low heat until foaming.
  • Add the onions and cook them until they are deep golden brown and caramelized, about 45 minutes.
  • Season with salt and pepper.
  • Remove and let cool slightly before serving.

Nutrition

Calories: 1703kcal | Carbohydrates: 250g | Protein: 68g | Fat: 49g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 2194mg | Potassium: 892mg | Fiber: 13g | Sugar: 20g | Vitamin A: 1269IU | Vitamin C: 17mg | Calcium: 771mg | Iron: 15mg

Nutritional values are approximate.