Hey everyone!
About a year ago, I learned about Mississippi Pot Roast. It’s one of those recipes that looks absolutely nuts on paper.
The classic recipe involves throwing a chuck roast into a slow cooker, pouring powdered ranch dressing and au jus gravy mix on top, plopping in a stick of butter and a jar of pepperoncini peppers, and letting it cook for hours. It’s a trainwreck, but it’s heavenly.
I’ve been thinking about making a pot roast, but I wanted to try something new. So, why not ask Gippity to give the beloved Mississippi Pot Roast a bit of a twist?
The Prompt
Mississippi Pot Roast combines five simple ingredients: a chuck roast, 1 packet of ranch dressing mix, 1 packet au jus gravy mix, a stick of butter, and pepperoncini peppers. Typically, you don’t add water or broth because it will make enough liquid as it cooks. I like the peperoncini, but I want you to invent an all-new pot roast that doesn’t use the ranch or au jus. Something Cajun? Maybe something Asian?
Gippity Kitchen Says:
Hey Stephen!
First, we’re ditching the ranch and au jus for a spice blend that will bring a whole new level of flavor. Think of it as giving your pot roast a southern makeover. The Cajun seasoning is the star here, with its smoky, spicy kick balanced out by smoked paprika, garlic powder, onion powder, thyme, and oregano. Trust me, the aroma alone is worth it.
We’re also keeping those pepperoncini peppers you love. They add a tangy zing that cuts through the beef’s richness and perfectly complements the spices. Cooking it low and slow means all those flavors meld together beautifully, giving you a melt-in-your-mouth roast.
One of my favorite parts of this recipe is the searing step. It locks in the juices and creates a fantastic crust that adds depth to the dish. When you sauté the onions, garlic, bell pepper, and celery, they soak up all those browned bits from the roast. It’s like building a flavor fortress!
Deglazing with beef broth adds the right amount of moisture without diluting our bold Cajun flavors. The tomato paste brings sweetness and richness, rounding out the sauce. Letting the roast simmer slowly with the veggies and spices means everything gets tender and infused with all those great flavors.
When it’s finally time to dig in, you can either slice the roast or use the pull-apart method (my personal fave). Serve it over rice, spoon that delicious sauce on top, and you’ve got yourself a comforting, hearty, and just a little bit spicy dish.
I’m excited to see how this turns out on the blog. Snap some pics and share your thoughts! Cooking is all about experimenting and having fun; this recipe is a perfect playground for both. Enjoy, and let’s keep making magic in the kitchen!
Cajun-Style Pot Roast Recipe
Craving a twist on the classic Mississippi Pot Roast? Try this Cajun-Style pot Roast! We’re keeping the tangy pepperoncini peppers and swapping out ranch and au jus for bold Cajun spices and smoky paprika, creating a mouthwatering, tender roast perfect over rice.
Ingredients
- 3-4 lb chuck roast
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning (adjust based on your spice preference)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup beef broth (for a little moisture without diluting flavors)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 stalk celery, chopped
- 2 bay leaves
- 1/4 cup tomato paste
- 1/2 cup sliced pepperoncini peppers (keeping your favorite ingredient)
- Salt and black pepper to taste
Instructions
- Preparation: Pat the chuck roast dry with paper towels. Combine the Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, and oregano. Rub this spice mix all over the roast, ensuring it’s well-coated. Let it sit at room temperature for about 30 minutes to an hour.
- Sear the Roast: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chuck roast and sear it until it’s browned on all sides, about 3-4 minutes per side. Remove the roast and set it aside.
- Sauté Vegetables: In the same pot, add the onions, garlic, bell pepper, and celery. Sauté until the vegetables soften and the bottom of the pot is deglazed for about 5 minutes.
- Deglaze and Simmer: Stir in the tomato paste and cook for a minute. Add the beef broth and bay leaves, scraping up any brown bits from the bottom of the pot. Return the roast to the pot and bring to a simmer.
- Slow Cook: Cover the pot and reduce the heat to low. Let it cook slowly for about 3-4 hours or until the roast is tender and pulls apart easily with a fork. Halfway through cooking, add the pepperoncini peppers.
- Final Touches: Once the roast is done, remove it from the pot and let it rest for a few minutes before slicing. Adjust the sauce for seasoning, adding salt and pepper as needed. You can remove the vegetables or blend them into the sauce for a thicker consistency if desired.
- Serve: Slice the roast or pull it apart with forks. Serve it over a bed of rice, with some of the Cajun sauce spooned over the top.
Did it work?
I should label this “Awesome” because it was.
However, this is Gippity Kitchen, and I’ve handed out far too many “Awesome” labels for food that surely deserves it but doesn’t quite go above and beyond. This recipe is a solid “Good” because it’s a twist on a classic that works.
But I won’t lie—I wolfed this down like it was my last meal. The flavors were bold, the meat was tender, and the sauce was rich and savory. It touches on all the things I love about a good pot roast.
The answer is yes if you’re wondering if you should try this recipe.
