Mississippi Pot Roast – Stovetop Edition
A Comfort Classic with a Culinary Twist
The Mississippi Pot Roast has taken the internet by storm—and for good reason. This Southern favorite is rich, flavorful, and melt-in-your-mouth tender, typically made with a simple combination of ranch seasoning, brown gravy mix, butter, and pepperoncini peppers. Originating from home cooks in Mississippi, this now-famous dish has been passed down, adapted, and cherished across the country.
We’ve elevated the traditional version by skipping the oven and finishing the roast on the stovetop using our Ultra-Tech II 316ti cookware. This not only locks in moisture and intensifies flavor, but it also produces 2–3 times more delicious gravy—perfect for spooning over our signature garlic mashed red potatoes, made the waterless way.
EQUIPMENT NEEDED
-
5–6-quart stockpot with Ultra-Temp cover
-
3-quart saucepan with Ultra-Temp cover
INGREDIENTS
For the Roast:
-
3-pound chuck roast
-
3 tablespoons ranch dressing seasoning mix
-
1 packet (0.87 oz) McCormick brown gravy mix
-
10 pepperoncini peppers (adjust to taste)
-
1 stick (8 tablespoons) unsalted butter
For the Potatoes:
-
1.5 pounds (12–15) petite red potatoes, quartered
-
7 cloves garlic, peeled and crushed
-
2 sprigs fresh rosemary
-
2 tablespoons unsalted butter
-
2 tablespoons cream cheese
-
2 tablespoons sour cream
-
¼ cup milk or cream
INSTRUCTIONS
Searing the Roast:
-
Preheat your stockpot over medium heat (275°F) for 4–5 minutes. Test by flicking a few drops of water into the pan—if they dance, the pan is ready.
-
Place the roast directly into the dry pan. It will initially stick—this is normal. After 4–5 minutes, it will release naturally once caramelized.
-
Flip the roast and sear the other side. Then sprinkle with ranch seasoning and brown gravy mix. Add the pepperoncini peppers and a splash of the pepper juice.
-
Top with the butter, cover the pot, close the vent, and reduce the heat to medium-low (~200°F).
-
When tiny bubbles appear around the rim, the roast is at the perfect temperature. Let it cook covered for about 2 hours.
💡 Traditional methods call for 8–12 hours in a slow cooker or oven. Our stovetop method with Ultra-Tech II cookware delivers the same tender results in a fraction of the time!
Garlic Mashed Potatoes – The Waterless Way:
-
Prep the potatoes by scrubbing and quartering them. Place in a bowl of filtered or purified water to avoid chlorine, which can alter flavor and nutrients.
-
Transfer potatoes to the 3-quart saucepan with the garlic and rosemary. Cover, open the vent, and cook over medium heat to 275°F.
-
When the whistle sounds, close the vent and reduce heat to low (200°F). The residual water clinging to the potatoes is sufficient to steam them the waterless way.
-
Cook for about 30 minutes. Then mash the potatoes with butter, cream cheese, sour cream, and milk until smooth and creamy.
TO SERVE:
Shred the roast directly in the pot using two forks, mixing it into the rich gravy. Serve generously over the creamy garlic mashed potatoes. Garnish with fresh rosemary or chopped parsley if desired.
NOTES:
📝 This recipe is an adaptation of the viral Mississippi Pot Roast found online. While we use the classic ingredients, our stovetop method and cookware elevate both flavor and efficiency—delivering a full meal in under 3 hours.