Mississippi Pot Roast Recipe with Homemade Jalapeño Bread
Some meals feel like a warm hug, and Mississippi pot roast with homemade jalapeño bread is one of them. This classic pot roast is melt-in-your-mouth tender, loaded with savory flavors, and perfectly complemented by soft, cheesy jalapeño bread with just the right amount of heat.
Whether you’re gathering around the table on a chilly evening or simply craving comfort food, this meal brings everyone together for seconds (and thirds!).
Why Mississippi Pot Roast Is a Family Favorite
Mississippi pot roast has earned its reputation as a crowd-pleaser. Its slow-cooked, juicy beef combined with the rich flavors of ranch, au jus, butter, and pepperoncinis creates an irresistible dish. Paired with homemade jalapeño bread, it’s a complete meal that hits all the right notes: savory, buttery, and just a little spicy.
Ingredients
For the Mississippi Pot Roast:
- 3–4 lb chuck roast
- 1 packet powdered ranch dip mix
- 1 packet au jus mix
- 1 stick unsalted butter
- 5–6 pepperoncinis
- Optional: Baby carrots, diced potatoes, and whole onions (added 5 hours into cooking)
For the Jalapeño Bread (Makes 2 Loaves):
- 2 1/4 cups warm water (115°F)
- 1 1/2 tablespoons instant active yeast
- 1/3 cup sugar
- 2 tablespoons oil
- 1 tablespoon salt
- 3 cups bread flour
- 2 cups all-purpose flour (added gradually)
- 5 seeded and diced jalapeños
- 2 cups mixed Mexican cheese blend
Step-by-Step Instructions
Mississippi Pot Roast
- Prepare the Roast: Place the chuck roast in a crockpot. Sprinkle the ranch dip mix and au jus mix evenly over the top.
- Add Butter and Pepperoncinis: Place the stick of unsalted butter on top of the roast and scatter the pepperoncinis around it.
- Slow Cook: Cover and cook on low for 8 hours.
- Add Vegetables: About 5 hours into cooking, add your baby carrots, diced potatoes, and whole onions directly into the crockpot. Let everything cook together until the roast is fork-tender.
Homemade Jalapeño Bread
- Activate the Yeast: In a bowl, mix warm water, yeast, sugar, oil, and salt. Stir until combined and let it sit for a few minutes until foamy.
- Mix the Dough: In the bowl of a stand mixer, add 3 cups of bread flour. Pour in the yeast mixture and mix on low until combined.
- Add Jalapeños and Cheese: Stir in the diced jalapeños and shredded cheese until evenly distributed.
- Incorporate All-Purpose Flour: Gradually add 2 cups of all-purpose flour, 1/2 cup at a time, until the dough forms and is no longer sticky.
- Let It Rise: Cover the dough and let it rise for 1 hour. Punch it down, then let it rise a second time for another hour.
- Bake: Divide the dough into two loaves and place them in greased loaf pans. Bake at 375°F for 35 minutes. When done, rub the tops with butter for a soft, golden finish.
Tips for Success
- For the Pot Roast:
- Want extra spice? Add a few splashes of pepperoncini juice to the crockpot.
- Always cook on low for the most tender results.
- For the Bread:
- Let the dough rise in a warm, draft-free spot for the best texture.
- Adjust the heat level by using more or fewer jalapeños—or swap for milder peppers if you prefer.
A Meal Worth Gathering For
This Mississippi pot roast recipe paired with homemade jalapeño bread is the ultimate comfort food combination. The slow-cooked beef practically melts in your mouth, while the cheesy, spicy bread adds a burst of flavor to every bite.
It’s more than a meal; it’s a reason to bring everyone to the table. Give it a try and watch your family fall in love with this delicious, hearty dinner.
