Crock Pot Mississippi Pot Roast

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Crock Pot Mississippi Pot Roast.

Have you tried Crock Pot Mississippi Pot Roast? It’s amazing!

You take a beef chuck roast, dump it a slow cooker with packets of gravy and ranch salad mix.

Add a stick of butter and some pepperoncini peppers. Then cook it for 8 hours until fork tender.

I made it and learned why everyone says Mississippi roast is super delicious,

However, Mississippi pot roast is not a crock pot roast recipe for those who are gluten free or dairy free.

Plus, it’s heavy, greasy, and that wholesome.

My challenge was trying to make it something those with food restrictions could enjoy as a favorite recipe.

Making a dairy and gluten free crock pot Mississippi pot roast recipe

The whole point of Mississippi pot roast is that it’s convenient, made with simple ingredients, and easy to make.

Dump the roast in the slow cooker, add a few packets of stuff, and get that pot roast cooking until it’s fork tender!

I tried to find substitutes that were convenient, gluten free, and dairy free.

A reminder, make sure to read the ingredient labels carefully.

I like these brands of gluten free gravy mixes:

Some gluten free gravy mixes come in jars, not packets. Check all the aisles and shelves, including the health food and gluten free sections. You may end up with some new favorite brands.

Ranch seasoning: substitute dry onion soup mix for the dry ranch dressing mix. Dry ranch mix is mostly onion and garlic powder, MSG, and a teeny bit of buttermilk.

Try to find a brand of dry onion soup mix that’s gluten free and dairy free. I found several at my grocery store that were safe to use.

Butter: I used a non-dairy vegan buttery spread instead of unsalted butter.

Broth or stock: I added in some gluten free beef broth or stock for more moisture and flavor.

Make sure that you find broth or stock that’s certified as gluten free. Not all brands are.

Peppers: I used roasted red peppers instead of pepperoncini peppers as I feel they’re sweeter and prettier.

However, many people love pepperoncini peppers and feel that the pepperoncini juice adds extra flavor to the roast. Feel free to use them in addition to or instead of the red peppers if you like.

A plate of pot roast with red peppers and potato wedges with a floral napkin and white plates in the background.

This crockpot roast comes with its own side dish

The first time I made my crock-pot Mississippi roast, there was so much extra gravy leftover and nothing to eat it with. I thought I should have made mashed potatoes or noodles.

Using Simply Potatoes

I didn’t want to make mashed potatoes or make a pot of noodles on the side. Instead, I wanted to cook the side dish with the pot roast.

Including some Simply Potatoes Red Potato Wedges in this crock pot recipe would be super easy to do.

I love using this product since the potatoes are prepared and ready to go. You don’t have to wash, peel, or cut the potatoes up.

All I had to do is open and pour the contents of two bags of the Simply Potato Red Potato Wedges into the crockpot. Talk about convenience!

I was a little worried that the potatoes would end up mushy, but they were perfectly cooked.

Making “baked” potatoes

Prefer baked potatoes? Then wrap Russet potatoes in foil. Place a few along the sides and on top of the roast in your crockpot.

(You’ll need a larger 6- or 7-quart crockpot to do this.)

The potatoes will cook along with your beef roast in the slow cooker.

Then unwrap and serve the “baked” potatoes on the side with a buttery spread and some salt and pepper.

Adding vegetables

You can also add frozen vegetables at the end of the cooking process.

They’ll warm up in the gravy and make a delicious side dish and a complete meal.

A white bowl of Mississippi pot roast on a straw mat with a colorful napkin.What cuts of meats can I use?

If you’re unable to find a 4-5 pound beef chuck roast, you can cook two smaller roasts.

You can also use rump roast or bottom rounds.

Some people use pork roast and chicken to make crock pot Mississippi Pork and Crock Pot Mississippi Chicken. Sounds fabulous!

More cooking tips 

For easy cleanup, use slow cooker liners. They’re WONDERFUL.

Now that I use them, I don’t have to soak my crock-pot overnight and scrub it.

Dried out roast? If dinner gets delayed, add more gluten free beef stock to the pot roast so it doesn’t get dried out.

Leftovers: Revive any leftovers by adding some beef stock, some veggies, gluten free noodles, rice, or quinoa for a stew.

Heat up the Mississippi pot roast leftovers on the stovetop or in the microwave.

Instant Pot: Can I make this in an Instant Pot? Sure, but I don’t have an Instant Pot version for you yet.

I’m sure you can find a Pot Roast Instant Pot recipe online though.

A plate of pot roast with red peppers and potato wedges on a straw mat with plates and forks in the background.

How to make this keto friendly 

Now that we’ve eliminated the dairy and gluten, you need to find a more keto friendly side vegetable than potatoes.

Toss in some mushrooms, chopped cauliflower, or frozen green beans.

You have a low carb dish that’s easy to throw together in the morning for a weeknight dinner.

More awesome crockpot dishes

Yield: 8 SERVINGS

Crock Pot Mississippi Pot Roast

A plate of pot roast with red peppers and potato wedges on a straw mat with plates and forks in the background.


This crock pot Mississippi pot roast recipe is gluten free. Crock-pot Mississippi pot roast is a complete weeknight meal. 

Prep Time
10 minutes
Cook Time
8 hours
Total Time
8 hours 10 minutes

Ingredients

  • 4 pound beef chuck roast
  • 1.5 ounces gluten free, dairy free gravy mix (2 packets)
  • 1 packet onion dip mix (gluten free, dairy free)
  • 1/4 cup dairy free buttery spread
  • 1 cup beef broth or stock (gluten free)
  • 2 jars roasted red peppers, drained, and cut into strips
  • 2 bags Simply Potatoes Red Potato Wedges

Instructions

  1. Place roast in the crock followed by the mixes, the buttery spread, the beef broth or stock, the peppers, and then the potatoes.
  2. Cover and cook on low for 8 hours or on high for 4 hours.
  3. To serve, remove the meat from the crock and shred. Discard any fatty pieces. Serve the meat with the gravy, peppers, and potatoes.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:

Calories: 696Total Fat: 42gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 192mgSodium: 546mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 59g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Originally posted September 15, 2015 and May 26, 2016. Updated with new pictures and information.

 

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