Mississippi Pot Roast

I’m not sure where the name of this recipe comes from, or even if this dish truly originates from my old stomping grounds, but what I can tell you is that this roast is really, really good.  It’s what I call peasant food – a tough cut of meat that’s a fraction of the cost of short loin or sirloin – that takes hours to cook.  But, given enough time to render, this meat turns into something tender, juicy and delicious.  It’s fantastic and perhaps even better than a ribeye, in my humble opinion.

This recipe is a cross between Mississippi Pot Roast and Italian Beef to create a flavorful dish that is perfect served over grits or mashed potatoes (if you don’t like grits). The slow cooker does all the work, so once you add the meat and spices to the crockpot, you can walk away until dinner time. 

To start, trim the fat from a two pound round roast and cut the meat into two inch chunks. Add it to a slower cooker along with one tablespoon kosher salt, ½ tablespoon pepper, one tablespoon garlic powder, one tablespoon grated onion, one teaspoon dried basil, one teaspoon dried oregano, ½ cup of sliced pickled pepperoncinis, and ¼ cup of pickled pepperoncini juice. Mix to combine. Cook on low for 5-6 hours or until meat is tender and falls apart when stirred. 

Twenty minutes before serving, make the grits. To do this, combine one cup of stone-ground corn grits (yellow or white), four cups of water, one tablespoon of unsalted butter and one teaspoon of salt. Bring grits to a boil, stir, then cover and let simmer for 15 minutes. Uncover, stir and continue to cook until water has been absorbed and grits are creamy. If the grits start to get too thick, add a tablespoon or two of water or milk to loosen to the desired consistency. 

To serve, scoop a large helping of grits onto the middle of a plate and spoon roast and juices over top. Sprinkle with fresh parsley, if desired. Enjoy. 

Print Recipe

5 from 1 vote

Mississippi Pot Roast

Prep Time5 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 5 minutes mins

Course: Main Course

Servings: 4 servings

Ingredients

• 2 lb round roast, trimmed and cut into two inch pieces
• 1 tbsp kosher salt
• ½ tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp grated onion
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ cup sliced pickled pepperoncinis
• ¼ cup pepperoncini juice

For the grits:

• 1 cup stone-ground grits
• 4 cups water
• 1 tbsp unsalted butter
• 1 tsp kosher salt

Instructions

• Trim and cut round roast into two inch pieces.
• Add to slow cooker, along with salt, pepper, garlic powder, grated onion, dried basil and oregano, sliced pepperoncinis and pepperoncini juice.
• Mix to combine.
• Cook on low for 5-6 hours or until meat is tender and falls apart when stirred.
• Twenty minutes before serving pot roast, add corn grits (yellow or white) water and salt to a small saucepan.
• Bring grits to a boil, stir, then cover and let simmer for 15 minutes.
• Uncover, stir and continue to cook grits until water has been absorbed and grits are creamy.
• To serve, scoop grits onto the middle of each plate and top with the roast and juices. Sprinkle with fresh parsley if desired. Enjoy.