Easy Slow Cooker Pot Roast – PA Style

Mississippi Pot Roast – Meet the PA Pot Roast

We love a Mississippi Pot Roast as much as anyone – but we thought we’d pay homage to our state by putting a Keystone twist on this awesome and easy slow cooker pot roast recipe! Earthy mushrooms, spicy serrano peppers, hearty potatoes, and a delicious chicken & onion based broth meld together to give this beef roast one of the most unique and delicious flavor profiles you’ll ever taste!

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Food Technique

Cutting techniques are crucial in cooking as they directly affect the texture, cooking time, and flavor absorption of ingredients, ensuring each piece cooks evenly and contributes optimally to the overall dish. Properly sized and shaped cuts also enhance the presentation and appeal of the meal, making it more enjoyable to eat. This recipe uses the culinary phrase of cutting “on the bias”, which you can learn more about in the following section!

“On the Bias”: A Culinary Tip for Enhanced Flavors and Texture

Cutting vegetables and meats “on the bias” is a culinary technique that not only enhances the aesthetic appeal of your dish but also plays a crucial role in texture and flavor distribution. This method involves slicing ingredients at an angle, rather than straight down. Here’s why and how it works:

• Increased Surface Area: Cutting on the bias exposes more surface area of the food to heat, allowing it to cook more evenly and absorb marinades or spices more effectively. For vegetables like carrots and Serrano peppers, this means a better release of flavors into the dish.
• Improved Texture: The angled cuts create pieces with a more tender texture, as the longer slices can break down more easily during the slow cooking process without becoming mushy.
• Enhanced Presentation: Visually, bias-cut ingredients add an element of sophistication to your dishes, making them appear more professional and carefully prepared.

Slow Cooker Pot Roast Ingredients

• 3 lbs boneless beef chuck
• 1 packet Onion soup mix
• 24 oz chicken broth
• ¹/₂ lb sliced mushrooms (Shiitake or button)
• 1 medium yellow onion; thinly sliced
• 2.5 lbs potatoes; cubed (yellow or russet)
• 8 oz baby carrots; cut on the bias
• 4 oz [spicy] peppers; cut on the bias (we used serrano peppers)
• 2 Bay leaves
• Salt & pepper, to taste

Slow Cooker Pot Roast Directions

1. Place beef into slow cooker and add chicken broth
   • Low and slow: approximately 5-7 hours (depending on size)
   • High: approximately 4-6 hours (depending on size)
2. Prepare veggies and cut accordingly; place into slow cooker along with packet of onion soup mix
   • Layer the veggies (bottom to top)
     • Potatoes
     • Onions
     • Carrots
     • Peppers
3. Add bay leaves; salt and pepper to taste
4. Put on cover, until meat is cooked thoroughly and veggies are soft and tender
5. Before serving, turn broiler on oven to high; remove meat and place into deep baking tray; place on top rack and rotate every 1-2 minutes (4 times total – as always, exercise caution when using broiler)
6. Shred beef and place back into crock pot until ready to serve; let cool a bit before eating and enjoy!

Still in search of more unique dinner ideas? You’ll want to check out the rest of our delicious classic recipes!

Slow Cooker Pot Roast – PA Style

Yum

Recipe by Reviews and Recipes

0.0 from 0 votes

Course: Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

5

hours 

Total time

5

hours 

20

minutes

We love a Mississippi Pot Roast as much as anyone – but we thought we’d pay homage to our state by putting a Keystone twist on this awesome, easy meal! Earthy mushrooms, spicy serrano peppers, hearty potatoes, and a delicious chicken & onion based broth meld together to give this beef roast one of the most unique and delicious flavor profiles you’ll ever taste!

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Ingredients

• 3 lbs boneless beef chuck roast

• 1 packet Onion soup mix

• 24 oz chicken broth

• 1/2 lb mushrooms, sliced (Shiitake or button)

• 1 medium yellow onion, thinly sliced

• 2.5 lbs potatoes, cubed (yellow or russet)

• 8 oz baby carrots; cut on bias

• 4 oz serrano peppers; cut on the bias

• 2 Bay leaves

• Salt & pepper, to taste

Directions

• Place beef into slow cooker and add chicken broth
  
• Prepare veggies, cutting accordingly; place into slow cooker along with packet of onion soup mix (layer the veggies from bottom to top in the following order: potatoes, onions, carrots, and peppers)
  
• Add bay leaves; salt and pepper to taste
• Put on cover, until meat is cooked thoroughly and veggies are soft and tender
• Before serving, turn broiler on oven to high; remove meat and place into deep baking tray; place on top rack and rotate every 1-2 minutes (4 times total – as always, exercise caution when using broiler)
• Shred beef and place back into crock pot until ready to serve; let cool a bit before eating and enjoy!
  

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