Mississippi Pot Roast – This succulent and easy to make dish was one of the first things we put together in our break room slow cooker. The allure of just throwing 5 ingredients into the slow cooker and letting it fill the entire floor with an irresistible aroma was just too much to pass on.
We were actually told about this recipe for Mississippi Pot Roast before we even made it to the thrift store to buy our slow cooker for the office break room. One of our co-conspirators grew up chowing down on this all through his childhood and really emphasized just how easy it was to throw together, set it, forget it, then have some wonderful meaty grub in just a few short hours.
Mississippi Pot Roast
- Total Time: 4 hours 5 minutes
- Yield: 6
Ingredients
- 1 (3-4 pounds) chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup butter
- 1/4 jar pepperoncini peppers
Instructions
- Slow cooker magic: Place roast in your slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast. Place the stick of unsalted butter on top of the roast, and scatter the pepperoncini peppers around the sides. Pour the pepperoncini juice over everything.
- Cook on high for 4 hours or low for 8 hours.
- Once the roast is tender, shred in the slow cooker with two forks and mix to incorpate all the juices.
- Serve hot over rice/mashed potatoes/pasta/crusty bread.
Notes
- We like to add a bag of baby carrots and a bag of frozen potatoes in the last hour of cooking, the veggies soak up all the delicious beef flavor and really take it to the next level.
- Prep Time: 5 Minutes
- Cook Time: 4 hours
- Cuisine: Southern
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