New Mexico Beef Council Shares Mississippi Pot Roast Recipe—Burritos, Anyone?

Discover the deliciousness of Mississippi Pot Roast! This slow-cooked Southern classic features tender ranch-flavored beef paired with tangy pepperoncinis for a savory, comfort meal. Perfect for family dinners.

INGREDIENTS:

• 1 beef Cross Rib Roast, Chuck Arm Roast or Chuck Shoulder Roast (about 2-1/2 pounds)
• 1 packet ranch dressing mix
• 1 packet dry onion soup mix
• 1 teaspoon freshly ground black pepper
• 2 teaspoon granulated garlic
• 4 to 6 pickled pepperoncinis
• 1 cup water

COOKING:

Place beef Cross Rib Roast in a 4-1/2 to 5-1/2-quart slow cooker. Add ranch dressing mix, onion soup mix, black pepper, garlic, pepperoncinis and water. Cover and cook on HIGH 6 to 7 hours or on LOW 7 to 8 hours or until beef is fork-tender. (No stirring is necessary during cooking.)

Turn off slow cooker and remove roast. Shred roast and return to slow cooker; combine. Serve warm over couscous, mashed potatoes or noodles… or make burritos.

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Mississippi Pot Roast Burrito

Addition to Recipe by Las Cruces Digest

Once your Mississippi pot roast is fall-apart tender, shred it well and let it soak back in those rich, tangy juices for at least 10–15 minutes so every bite is loaded with flavor, then warm up large flour tortillas and build your burritos by layering the beef with a little of the cooking liquid, a scoop of seasoned rice or pinto beans, and a handful of melty cheese (Monterey Jack or a cheddar blend works best); for balance, add something fresh and crisp like shredded lettuce or cabbage, diced tomatoes, or even a quick pico, then finish with a drizzle of sour cream or crema and a few chopped pepperoncinis for that signature kick; roll them tight, then take it one step further and toast the burritos seam-side down in a hot skillet until golden and slightly crisp—this seals everything together and adds texture—resulting in a rich, savory, slightly tangy burrito that hits with deep slow-cooked flavor and just enough brightness to keep it from feeling heavy.

If you really want to push it over the edge, crisp a little of that shredded beef in a hot pan before it goes in the burrito. Same meat, whole different personality.