The Kitchen Wife: Vegan Mississippi Pot Roast Recipe Crockpot (2024)

FAQs

Should pot roast be covered in liquid in crock pot? ›

Some recipes call for liquid, some do not. It mainly comes down to the type of meat you use. Cuts like chuck roast will release more fat and moisture than leaner cuts, so they don't need any water. In addition, the slow cooker itself creates some moisture, which helps keep the meat juicy.

The Mississippi pot roast and regular pot roast differ in their flavor profiles and ingredients. Mississippi pot roast is known for its unique combination of ranch seasoning mix, au jus gravy mix, butter, and pepperoncini peppers, resulting in a tangy and slightly spicy taste.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

Cook Low and Slow: For the most tender and flavorful results, cook the pot roast on low heat for a longer period. This allows the collagen in the meat to break down slowly, resulting in fork-tender perfection.

Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).

Assuming you are cooking a standard 4-6 lb. pot roast, you will need to add 2-3 cups of water to your Crock Pot. Any less and your pot roast will be dry, any more and it will be too watery. I usually use 1 to 1–1/2 cup of beef broth, and after the roast is finished, make gravy with the remainder.

Au jus mix is typically made from a roast, then condensed. Beef gravy mix is made from a roast and thickened with cornstarch. But, you can substitute a beef gravy mix or dry onion soup mix if you don't have au jus mix.

Serve Mississippi Roast

Once the roast is tender, shred it with two forks discarding any of the extra fat. I like serving this over mashed potatoes, with rolls, and a veggie! I love taking the beef broth/dripping from the crockpot and making it into gravy when serving it with mashed potatoes.

How do I make Mississippi Pot Roast less greasy? If you are worried about excessive greasiness, consider reducing the amount of butter in the recipe. You can also use a lower-fat butter alternative. Also, during or after cooking, use a spoon or ladle to skim off excess fat from the surface of the cooking liquid.

Should a roast be flipped in crock pot? ›

To ensure even cooking, flip the roast once, preferably halfway through the cooking time. We err on the side of a LOW temp for a longer period of time to create tender, juicy servings. Please note that bottom round roasts DO NOT fall apart during cooking.

The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.) But I really believe that the depth and complexity of flavor we gain in this searing step is well-worth the extra effort.

Cover the slow cooker and cook on high for 4-5 hours or low for 8-10 hours until the roast reaches an internal temperature of 205 degrees ℉. A digital meat thermometer will be the best tool to determine this. Shred the beef with two forks, or slice and serve over mashed potatoes, rice, noodles, or as desired.

Yes, it is possible to overcook roast in the slow cooker. I recommend cooking this Mississippi roast recipe on low for 8 hours or high for 4 hours. I prefer cooking it on low because it makes the beef super tender. If you work late and the roast cooks for 10 hours, it will still probably still going to turn out good.

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

To keep a pot roast from drying out, your slow cooker needs liquid to create a moist environment, and that can include meat or vegetable stock, wine or water. This doesn't mean the meat should be submerged; a cup or two of liquid will be enough, since the cooker is covered and liquids stay trapped inside.

Your pot roast should be submerged 2/3rds of the way in its cooking liquid. In this recipe I use 3 1/2 cups of beef stock and 1/2 cup of red wine, so 4 cups of liquid total in a 5.5 quart dutch oven.

Searing the Roast isn't completely necessary but it adds a nice color, texture, and element of flavor. Even when I'm in a rush, I go for the sear. It's worth it! Don't open the lid of the Crock Pot during cooking, you lose a lot of heat and about 30 minutes of cooking time.