crockpot mississippi roast

This Mississippi Pot Roast is the most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!

Mississippi Pot Roast {The BEST EVER Pot Roast}

(3-4 pounds) chuck roast

ranch dressing mix

au jus gravy mix

butter

pepperoncini peppers

Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.

Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!

https://embed.mediavine.com/videos/v3e2wrlmoypblnghrp2z

This Mississippi Pot Roast  is the most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!

Mississippi Pot Roast

This Mississippi Pork Roast is one of the easiest and most delicious recipes you can make with your crockpot! It&#039;s an amazing dump and go recipe that tastes so good served as a sandwich on Hawaiian rolls.

Mississippi Pork Roast

pork

ranch seasoning packet

Au Jus gravy seasoning packet

unsalted butter

5-6 peperoncini peppers

serving)

Add ingredients to crockpot

Place pork in the bowl of your crockpot and sprinkle the ranch seasoning and au jus gravy mix over the top. Top with the butter and the peperoncini peppers. Place lid on the crockpot and cook over low heat for 8-9 hours.

Shred meat

When cooking time is finished, remove lid and shred the meat using two large forks. Stir the meat into the accumulated juices and mix well.

Serve

Serve the meat over buns with sliced provolone cheese or whatever toppings your wish.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1492095963/v3e2wrlmoypblnghrp2z.mp4

This is one of our family's favorite recipes/meals. We shred the roast and eat it on Hawaiian roll buns or hoagie buns with some kettle cooked potato chips as a side! So good!!

I can say I love this so many ways. Beef , Pork , chicken. I have one question can I add one more packet of aus jus gravy?

I love this roast. I do sear my on both side with some salt and pepper in my cast iron with a bit of oil. I'm a fan of french onion in place of the au jus.

I did not add a “little bit of the juice” I dumped the whole jar sauce n all since I never saw “drained” just “add peppers” but still turned out AMAZING.  I used 2 of everything  2  almost 3 LB roasts, 2 ranch, 2 aujus packets, 2 pepper jars, 1 stick of butter. THIS IS SO DELICIOUS THERE’S no right or wrong way to make it. 

AMAZING! I always thought you had to sear a roast in order to lock in moisture. Not this recipe! I followed as directed. Turned out perfect! Served with simple mashed potatoes.

Do you use the 1 oz package of ranch mix? There’s a .4 and .6. I found as well.

This is the only way I may a pot roast anymore.  So simple and delicious, and it's easy to keep the ingredients on hand.  We have had it several times using a London Broil and eye round roast instead of a chuck roast. Results are the same.  It's a crowd pleaser.  Highly recommend.

Though simple, this recipe is on point! Thank you for sharing.

This is our go to for roasts…it’s seriously the tastiest roast I have ever had. My 2 slightly picky teen daughters demolish it every time.

Yes, a large pot that can be covered will be fine. I usually brown (sear) all sides of my roast (w/a little oil) in a large cast iron skillet…remove the roast to a plate for a few seconds, and I quarter a medium onion (you want large pieces) and saute that (just a teeny bit)in the oil. Then I place the roast over the onions ..add the seasonings,…and for this I DO add maybe a 1/2 cup water or beef broth -I’m always worried I’ll burn the bottom of the roast… so I kinda use the onions and water as an extra precaution…. I bring the liquid to a boil, and then I cover it with my cast iron lid and  turn the heat to low. You gotta make sure your skillet is deep enough (or whatever you’re gonna use - a big pot, whatever) that you can easily cover it with the lid. It’s best to check on it every say, 20 mins or so, just to make sure nothing is sticking to the bottom. May have to add liquid, just use your judgement. I guess it also depends on how thick your pot or whatever is too. If it’s thin aluminum, just be really careful. Also worth noting, I have cut a larger roast into a couple smaller chunks, brown the outside all sides of them, and proceed as written …. If you want to save some time-seems to cook faster. But honestly this should prob only take like 3-4 hours on the stove top., and it comes out really good! This is the way my grandma always did it, and how I was first taught ti make a roast… at the time I didn’t have a crock pot and I didn’t want to heat up the house doing it in the oven for hours! Now that I have all the gadgets, it’s actually still my preferred method! Hope this helps! 

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Mississippi Pot Roast {The BEST EVE...

Mississippi Pork Roast

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Top 8 crockpot mississippi roast recipes from across the web

The most viewed crockpot mississippi roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mississippi Pot Roast {The BEST EVE...

Mississippi Pork Roast

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

Mississippi Pot Roast {The BEST EVE...

The most viewed crockpot mississippi roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine