Are you ready for it? I’m excited for this one. Today I am introducing you my newest creation, Mississippi Pot Roast Chili: 2 Ways. It’s still a classic Southern dish, just with a twist.
As I was planning my meals for the week, I stumbled upon an oldie but goodie, Mississippi Pot Roast. It’s perfect on it’s own, but I was craving something different and I thought, “Why make chili one day and Mississippi pot roast the next?” Let’s make both with a Mississippi Pot Roast Chili. The best of both worlds.
What is Mississippi Pot Roast?
This classic recipe is a slow-cooked comfort food famous for its melt-in-your-mouth tender beef and savory gravy. Typically made with a chuck roast, butter, ranch seasoning, au jus gravy mix and pepperoncini peppers. It can be prepared in the slow-cooker, roasted in the oven, or low & slow on the stovetop. Any way you choose to cook it, leaves you with a roast so tender that it falls apart and gravy so flavorful that it’s the perfect pairing for mashed potatoes.
If you’re a fan of the original Mississippi Pot Roast, get ready to give it a new spin that will have you reaching for seconds and thirds. This recipe takes all of the same mouthwatering ingredients of the classic and marries them with the heartiness of chili. So, grab your apron and a spoon because I’m about to show you how I make this new chili in two easy ways.
What You’ll Need:
6 qt. Slow-Cooker or Instant Pot- I have two options for you. You can prep this in the morning and set in the slow cooker all day or if you have less time but still need a more hands free meal, then the Instant Pot is your best friend.
Chuck Roast- This cut of beef was made for the slow cooker, after 6-8 hours it shreds beautifully. No different with a pressure cooker. After one hour and a natural release of about 20 minutes, it just falls apart.
Onion
Garlic
Jalapeno- When dreaming up this recipe I wanted to add a little heat without a ton of chili powder or cayenne and jalapeno fits the bill. Seed & dice, use one or two depending on how much heat you like.
Ranch Mix- I love my comfort food, but I try to make them healthier when I can. I know that DIY is not always realistic for every one, every day. You can use my DIY Ranch Mix for this or 3 packets of the pre-made stuff. Either one is amazing, See below for how to make DIY Ranch Mix!
NOTE: If using store bought Ranch Mix, you may not need ANY additional salt. Prepare the chili and add it only if needed after it has cooked.
Chili Powder
Beef Broth- I skip the au jus packet completely and go with regular beef broth.
Pepperoncini- These mild chilies come from Italy and are often sold pickled in vinegar or brine. Pepperoncini’s are known for their mild, sweet, and slightly tangy flavor with just a hint of heat, They are a must in any Mississippi Pot Roast and it is no different with my chili.
Cannellini Beans- You will need 4-15 oz cans.
Salt & Pepper- To taste
Oil & Butter
DIY Ranch Mix
- 2/3 cup buttermilk powder or substitute.
- 1/4 cup parsley flakes
- 1-1/2 tablespoons granulated onion
- 1-1/2 tablespoons minced dried onion
- 2 teaspoon garlic powder
- 1 teaspoon mustard powder, optional
- 2 teaspoons dried chives
- 2 teaspoons pepper
- 1 tablespoon salt
- 1-1/2 teaspoons sugar
In a medium bowl, whisk all ingredients to combine. Transfer the mixture to an airtight container and store in the refrigerator.
Cooking Chili: Two Ways
No matter what your schedule looks like, there is route for you to take to make this easier! The slow cooking method allows all those tasty ingredients to meld together into a rich and comforting chili. It’s the ultimate set-it-and-forget-it kitchen hack! Brown the meat, sauté the veggies and toss in your ingredients in the morning, let them simmer away all day, and come dinner time, you’ve got a chili that’s bursting with the flavors of your favorite Southern dish.
On the flip side, we’ve got the Instant Pot, a game-changer when it comes to chili making. The Instant Pot is all about speed without sacrificing flavor. It takes your chili from raw to ready in a fraction of the time it would take in a slow cooker. In roughly an hour, the pressure cooker works its magic, tenderizing meat and creating the perfect cozy meal. Plus, it’s a versatile multitasker, so you can sauté your ingredients, pressure cook, and even slow cook all in one pot!
Whether you’re in the middle of sweater weather or craving a taste of summer, this chili has your back. Serve it up with your favorite toppings, and watch as your friends and family swoon over every spoonful. Cheers to chili, reinvented!
Looking forward to chili season? Check out my other recipes!
Instant Pot Shredded Beef Chili
Easy One Pot White Chicken Chili
If you try this Mississippi Pot Roast Chili: 2 Ways, or any of my other recipes tag me on Instagram @joymakersandco, I’d love to see what you make!
Mississippi Pot Roast Chili: 2 Ways
Equipment
- 1 6 qt. Slow-Cooker or Instant Pot
- 1 Medium Skillet
Ingredients
- 2.5 pound chuck roast
- 2 tablespoons neutral oil
- 2 tablespoons butter
- 1 small onion, diced
- 1-2 jalapenos, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 6 tablespoons ranch mix, I prefer homemade or about 3 packets of store-bought*. SEE NOTES
- 1 teaspoon chili powder
- 1/2 cup pepperoncini peppers, sliced
- 1/2 teaspoon salt*, or to taste, after cooked.
- 4- 15 oz. cans cannellini beans, drained, or 4 cups freshly cooked
DIY RANCH MIX:
- 2/3 cup buttermilk powder
- 1/4 cup parsley flakes
- 1-1/2 tablespoons granulated onion
- 1-1/2 tablespoons minced dried onion
- 2 teaspoon garlic powder
- 1 teaspoon mustard powder, optional
- 2 teaspoons dried chives
- 2 teaspoons pepper
- 1 tablespoon salt
- 1-1/2 teaspoons sugar
Instructions
Mississippi Pot Roast Chili:
- Lightly salt & pepper the chuck roast an prep all of your remaining ingredients.
- Heat the skillet to medium heat and add 2 tablespoons of oil to prevent sticking. Sear the sides of the meat for 1-2 minutes, until browned but not burned. NOTE: If you have an Instant Pot with the saute feature, you can brown the meat and cook the onion, jalapeno, & garlic in the same pot. Be sure to remove all the browning as you saute to prevent a burn notice on the pot as it pressure cooks. In my experience this a fantastic time saver, but those burn notices can happen!
- Remove the roast from the skillet and place it in the pot of the slow cooker or Instant Pot.
- In the same skillet, add 2 tablespoons of butter and saute the onion, jalapeno, and garlic for 2-3 minutes or until softened. Adjust the heat as needed, and loosen any of the browned goodness from the skillet.
- Place the sauteed mixture over the browned roast and add the pepperoncini's, ranch mix, and beef broth.
- Set to slow cook for 6-8 hours on HIGH or pressure cook for 60 minutes and natural release for 20.
- When it is done cooking, shred the beef with two forks (I like to remove the beef and shred it in a separate bowl, but you don't have to) and add the drained beans and heat for a few minutes.
- Serve with your favorite chili toppings.
DIY Ranch Mix:
- In a medium bowl, whisk all ingredients to combine. Transfer the mixture to an airtight container and store in the refrigerator.
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