Vegan Mississippi Pot Roast Recipe Crockpot

 This post is sponsored by Chateau Dumpling Company.

All thoughts and opinions expressed are my own.  This post also contains affiliate links.

It's #Crocktober and that means a large portion of the month will be dedicated to all of the comforting slowcooker meals we know and love! I'll be honest, I have struggled with crockpot meals since going plant-based.  Usually they involve a large hunk of meat, some sort of condensed soup, and A LOT of cheese.  Obviously most of those ingredients are off the table for us.  However that doesn't mean I don't crave those rich flavors especially my old favorite, Mississippi Pot Roast.  Hearty, rich, meaty, *sigh* those days are over for us...or are they?  

A platter of the vegan mississippi pot roast over a bed of chateau bread dumplings with a box of the bread dumplings to the side.

I'm happy to say that after much trial and error the answer to that question is firm NO! No they are not.  In fact, I'm about to blow your mind with this AMAZING Vegan Crockpot Mississippi Pot Roast Recipe!  This plant-based recipe has all the great flavor of the traditional recipe without any of the guilt ESPECIALLY when served on a bed of fluffy Chateau Bread Dumplings.  I can't wait to share this one with you so...

Let's Get Started! 

For this Vegan Crockpot Mississippi Pot Roast Recipe you will need a few simple ingredients:

A picture of all the ingredients needed to make the vegan mississippi pot roast recipe.

  • 1lb. Jackfruit
  • 1 packet of Vegetarian Brown Gravy Mix
  • 1 packet of Vegan French Onion Dip Mix
  • 1 tsp Dried Dill
  • 1 stick of Vegan Butter
  • 1/4 cup Soy Sauce 
  • 4-6 Whole Pepperoncini 
  • 1c Water
  • 1 tsp Gravy Master (optional)
  • Salt and Pepper, to taste

When I decided to take on recreating this recipe the first issue at hand was "What will I use as the meat replacement?"  For me the answer was simple, jackfruit.  Jackfruit is a fruit out of Asia that is high in antioxidants and vitamin c.  It's perfect for this application because it has virtually no flavor of its own and it shreds just like a standard pot roast would.  Because of the rise of people transitioning to a plant-based lifestyle you can find it, canned, in nearly all grocery stores.  It will be in brine or water.  You can even fine it pre-seasoned in the refrigerator section.  I tried all of these and each and every one worked well.  HOWEVER, I did purchase a dry, vacuumed packed, version from AMAZON which in my opinion provided the best flavor.  I'll link the exact one I purchased below.  

Now that we got that out of the way let me show you how to do this! 

Jackfruit in the crockpot.

To begin place the jackfruit in your crockpot. 

If you are using canned jackfruit you will need to drain the liquid from the can and squeeze out and excess brine.  

A packet of the vegan french onion dip mix going into the slow cooker.

After that add the french onion dip mix.

This is what I am using to replace the ranch dip mix.  The ingredients are nearly identical with exceptions of the powdered milk and dill.  

A packet of vegetarian brown gravy mix going into the crock pot.

Now the vegetarian brown gravy mix.  

Dried dill going into the crockpot.

And finally the dried dill. 

A stick of vegan butter placed in the crock pot.

Place the stick of vegan butter on top of the jackfruit. 

Pepperoncini being added to the crockpot.

Now add the pepperoncini to the slow cooker.

I have found that 4-6 had the perfect amount of flavor without too much spice.  

Soy sauce being added to the crockpot.

Add the soy sauce. 

This will help to give the jackfruit that deep, umami flavor we are looking for in a traditional pot roast.  

Water being added to the crockpot.

In a traditional Mississippi Pot Roast you wouldn't add any liquid, but since the jackfruit will not render any excess fat, I like to add a little water to help the sauce along and keep the crockpot from drying out.  

The crockpot cooking on low for 8 hours.

Place the lid on your slow cooker and cook on LOW for 6-8 or HIGH for 3-5. 

The vegan Mississippi pot roast fully cooked in the slow cooker.

This is what your Vegan Crockpot Mississippi Pot Roast will look like after cooking.  

The vegan Mississippi pot roast being chopped up in the crockpot.

To shred it up use a fancy chopper like this, a fork, or potato masher.

Gravy Master being added to the vegan Mississippi pot roast.

This step is entirely optional, but for a little added depth of flavor I like to add a splash of Gravy Master.  It gives it that PERFECT, meaty flavor.  

At this point you are ready to eat!

But what to eat it on?

Traditionally I would serve this Vegan Crockpot Mississippi Pot Roast over mashed potatoes, noodles, rice, etc.  However, the other day my friend April who is a partner over at Chateau Dumplings sent me a variety case of their dumplings and these bread dumplings were crying out to be smothered in this luscious pot roast! 

Chateau Dumplings is a family owned company out of Chicago Illinois who have been these dumplings BY HAND for over 90 years!  I love that the ingredients are simple and the flavor is OUT-OF-THIS-WORLD!  

If you aren't familiar with Chateau Dumpling or haven't seen them in your local grocer you can easily order them online HERE or find a local to you retailer HERE.  

If you are 100% vegan I'm sorry to say that these are not, but all you vegetarians out there are going to want to check them out!  

The Chateau Bread Dumplings sitting in a steam basket in the pot.

The Chateau Dumplings come frozen and are so easy to make.  
The directions on the box are clear and easy to follow.  

I put them in a steaming basket and place it in a pot with a little water. 

The Chateau Bread Dumplings steaming in a pot.

I put the lid on the pot and steamed for 10 minutes 


A platter of the finished Vegan Crockpot Mississippi Pot Roast Recipe over a bed of the Chateau Bread Dumplings.

I laid the bread dumplings out on a platter and ladled this mouthwatering Vegan Crockpot Mississippi Pot Roast over top.  To say my family devoured this meal would be an understatement.  Inhaled would be more accurate.  It has all the great flavor of the traditional recipe with NONE of the guilt.  And on top of those bread dumplings; All I have to say is chef's kiss!  I served this up with some green beans, but a nice salad or roasted veggies would be great too.  No matter what you choose to serve it with I know you and your family are going to love it so get in the kitchen and give it a try TONIGHT!  

And as always...

Happy Reading, Happy Eating, and Happy Living, 
~ The Kitchen Wife~

Yield: 6-8
Author: Mandee Pogue
Vegan Crockpot Mississippi Pot Roast Recipe

Vegan Crockpot Mississippi Pot Roast Recipe

This Vegan Crockpot Mississippi Pot Roast has all the great flavor of the traditional recipe without any of the guilt.
Prep time: 3 MinCook time: 8 HourTotal time: 8 H & 3 M


  • 1lb. Jackfruit
  • 1 packet of Vegetarian Brown Gravy Mix
  • 1 packet of Vegan French Onion Dip Mix
  • 1 tsp Dried Dill
  • 1 stick of Vegan Butter
  • 1/4 cup Soy Sauce
  • 6 Whole Pepperoncini
  • 1c Water
  • 1 tsp Gravy Master (optional)
  • Salt and Pepper, to taste


  1. Place jackfruit in the crockpot.  If you are using canned jackfruit drain the excess liquid.
  2. Add the french onion dip mix, gravy mix, dill, butter, water, soy sauce, and pepperoncini to the crockpot.  
  3. Place the lid on the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-5.
  4. Shred the jackfruit with a fork. 
  5. Serve over mashed potatoes, rice, noodles, or bread dumplings.
  6. Enjoy!


  1. This version of the jackfruit was definitely the best, this was good stuff

  2. This comment has been removed by the author.

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