Deliciously Easy Mississippi Pot Roast Recipe

Deliciously Easy Mississippi Pot Roast Recipe

If you’re looking for a delicious and easy recipe to make this week, it’s time to try Mississippi Pot Roast. This classic dish is made using beef roast, onions and broth for a savory meal that will have your family asking for seconds.


You’ll need:

  • A beef roast (any size will do, but I like to use a 5-6 pound chuck roast)
  • Salt and pepper to taste
  • All-purpose flour for dusting the roast, about 1/2 cup per pound of meat
  • Vegetable oil for browning the meat in a skillet or Dutch oven on the stovetop (you can also use butter if you want)
  • Onions, sliced into rings and then halved crosswise so they’re easier to eat later on

2-3 pounds of beef roast (sirloin, round or chuck)

To make this pot roast recipe, you’ll need to buy at least 2 pounds of beef roast. You can use sirloin, round or chuck–they’re all great for pot roasting because they have enough fat in them to keep your meat moist while it cooks. The best part about buying a chuck is that you can get it cheaper than other cuts of beef and still make delicious meals!

If you want to save even more money on this recipe, ask your butcher if they have any steaks on sale (or even just regular cuts). They often put them out early in the morning so that people don’t see them and buy them up right away. The best way I’ve found is by asking him/her what their favorite cut is–it always works!

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Once you’ve got your meat all sorted out, take some time trimming off any excess fat before placing it into the slow cooker bowl along with onions and carrots (see “Ingredients” section below). A layer of fat should remain on top after trimming; this keeps moisture locked inside during cooking so everything comes out tender instead of dry like cardboard 🙂

Salt and pepper, to taste

Salt and pepper, to taste

If you’re using kosher salt, use about 1/2 teaspoon per pound of meat. If you’re using sea salt or another type of coarse-grain salt, use about 1 tablespoon per pound. You can also substitute coarsely ground black peppercorns in place of regular black pepper–just make sure they’re freshly ground!

1/2 cup all-purpose flour

1/2 cup all-purpose flour

This is the key ingredient for thickening sauces and gravies. In fact, 1/2 cup of flour equals 1 cup of water when it comes to making roux. Roux is a combination of equal parts fat (butter or oil) and flour that can be used as a thickener for soups and stews, as well as sauces like b�chamel sauce. It’s also great if you want your gravy to have a creamy texture without having to add additional dairy products like milk or cream cheese! If you need help learning how much roux should be added per quart (liter) of liquid in order for it not only thicken but also taste good while doing so then check out this article: [link].

4 tablespoons vegetable oil, divided

Now that you have a big pot of water on the stove, it’s time to get some oil hot in a frying pan. Heat up your oil until it is about 350 degrees Fahrenheit–the temperature at which most meats will sear and brown properly (but not burn). If you don’t have a thermometer handy, just wait until tiny bubbles start forming around the edges of your pan and then count to 30 before stirring or flipping anything over with tongs.

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2 medium yellow onions, peeled and diced small

Dice the onions. To dice an onion, you’ll need a sharp knife and some patience. First, cut off the top of your onion (where it meets its stalk). Then cut the rest in half vertically. Peel away any layers that look tough or fibrous; they’ll make it hard to get a nice diced consistency later on. Finally, slice each half horizontally into thin slices–about 1/8″ thick is ideal–and then chop those slices into small cubes until you have what looks like minced garlic:

2 cups beef broth, or more if needed

  • 2 cups beef broth, or more if needed
  • If you don’t have beef broth, you can use chicken broth instead.
  • Add more beef broth if your sauce is too thick.

2 tablespoons Dijon mustard

  • Dijon mustard is a type of mustard made from brown or black seeds, and is smooth and creamy in texture. It has a slightly sweet taste that makes it perfect for mixing with other ingredients in sauces and dressings.
  • Dijon mustard can be used in many different types of cuisine, including French, American, and German.

This is a simple recipe that that you can make on a weeknight.

This is a simple recipe that that you can make on a weeknight. The ingredients are easy to find and the recipe is easy to follow.


Now that you know how to make this delicious pot roast, it’s time to start cooking!

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