Slow Cooker Mississippi Pot Roast

I have seen this recipe floating around the internet for years and have always wanted to try it. I was so curious about the combo of pepperoncini peppers with a pot roast, but little did I know what other ingredients are used to make a Mississippi Pot Roast.This pot roast only calls for 5 ingredients and I would have never thought to pair ranch dressing mix and au ju gravy mix, but it works so well together. Add the peppers and some butter and you have yourself one of the best pot roasts ever! The flavor is unlike anything else I've tried and it's especially amazing on mashed potatoes. Be sure to give it a try and let me know what you think!

Slow Cooker Mississippi Pot Roast
1 (3-4 lb.) chuck or round roast
1 (1 oz.) packet ranch dressing mix
1 (1 oz.) packet au jus gravy mix
1/3 cup sliced pepperoncini peppers plus more for topping
1/4 cup butter, cut into slices
1 cup baby carrots, optional

1. Place roast in the slow cooker insert and evenly sprinkle with ranch dressing mix and au jus gravy mix. Place peppers and butter slices on top of the roast.
2. Cover with lid and cook on low heat until tender for 8 hours. 
3. When there is 2 hours of cooking time left, add the baby carrots to the slow cooker.
4. Once the roast is done, shred in the slow cooker and serve the meat, carrots and sauce over mashed potatoes, rice or pasta. Top with additional pepperoncini peppers if desired.


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