Mississippi Pot Roast Recipe
Mississippi Pot Roast is a flavorful, tender, and incredibly easy-to-make dish that’s perfect for family dinners. With just a handful of ingredients and the convenience of a slow cooker, this roast is rich, juicy, and sure to please. Serve it with mashed potatoes or over rice for a comforting meal everyone will love.
Ingredients
- 3-4 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 cup unsalted butter
- 6-8 pepperoncini peppers
- 1/4 cup pepperoncini juice (optional)
Instructions
- Place the chuck roast in the bottom of your slow cooker.
- Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
- Place the butter on top of the roast, followed by the pepperoncini peppers. If you want a bit more tang, add the pepperoncini juice as well.
- Cover and cook on low for 8 hours, or until the meat is tender and easily shredded.
- Once cooked, shred the roast with two forks and mix it with the juices. Serve hot with your favorite sides.
Tips
For extra flavor, sear the roast in a hot skillet before adding it to the slow cooker. If you prefer less heat, reduce the number of pepperoncini peppers. This roast is also great for sandwiches with a toasted bun and melted cheese.
FAQs
- Can I make Mississippi Pot Roast in the oven? Yes, you can bake it in a covered Dutch oven at 275°F for about 4-5 hours until tender.
- Can I add vegetables to the slow cooker? Yes, carrots and potatoes are great additions. Add them around the roast before cooking.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Can I freeze Mississippi Pot Roast? Yes, it freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Conclusion
This Mississippi Pot Roast is tender, juicy, and packed with flavor. With minimal effort, you get a comforting, hearty meal that’s perfect for family dinners. Whether you serve it with mashed potatoes, over rice, or in a sandwich, it’s guaranteed to be a hit!
