Mississippi pot roast is a perfect dish perfect for the Slow Cooker.

Mississippi Pot Roast

(3 pound) chuck roast

½ (12 ounce) jar pepperoncini

½ (12 ounce) jar pepperoncini juice

(1 ounce) packet au jus gravy mix

(0.4 oz) package buttermilk ranch dressing (such as Hidden Valley®)

salt and black pepper

Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.


Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.


I made this with the exception of adding potatoes to the crock pot.  I thought it was a welcome change from my normal crock pot roast.  I also thought the peppers were a nice addition to the roast.  I will make it again.

This is one pot recipe I've used many times.  Recently I did a small group taste test with Mississippi Pot Roast and another well known and loved pot roast.  When they were side by side the Mississippi Pot Roast was the clear winner. 

I do recommend searing the Roast prior to the crockpot cooking.

Don’t put it in the crock pot without browning it on all sides first. If you don’t itll get tough while cooking

Agree with the butter reco and even as I like salt you can go easy on it as the packets and pepperoncinis have plenty of it included.  Also you want sliced pepperoncinis.  Recipe didn't seem to specify that.

I’ve made this with a stick of butter, packet of ranch & au ju gravy packet on top of the roast & it is delicious!

I make mine very similar except put potatoes and baby carrots on the bottom, then the roast, then sprinkle on the ranch and au jus, finally add the peppers and juice.  My only real change is to lay a stick of unsalted butter on top.  I very seldom eat any meat and even I think this is super delicious.

This roast is perfect! We make this often , it's great over mashed potatoes or wild rice. I have also had it on a crusty roll with a slice of provolone and put under the broiler! My sister has made this with chicken and it was also delicious.

DO NOT ADD CARROTS! I added veggies as a lot of reviewers did but the carrots are horrible! They tasted pickled andwe did not care for them at all! The meat was nice and tender and may have worked but because the vegetables absorbed the pepper liquid, the meal was ruined. We ordered pizza. (I totally understand that the recipe did not ask you to add vegetables and the fault lies with me for changing it.)

I made this tonight, and it was incredible.  The roast was tender beyond comparison.  The mixture of au jus, ranch, and pepperocinni gave it a deep flavor that ends with a little kick.

I made it a 2nd time and added a hack...  After the beef was done I shredded it into a  casserole dish, added in some of the Au Jus gravy, threw a bag of mixed veggies on top, then topped it all off with mashed potatoes and twice baked it on 350 for 30 minutes and it was even more perfect.

A simple recipe made in the slow cooker! 

mississippi pot roast

Prep Time: 5 minutes

Cook Time: 8 hours

Total: 8 hours, 5 minutes

Servings: 8

Author : JennCrippen

Ingredients

Instructions

Top Similar Recipes from Across the Web