I am not sure why this is called “Mississippi” pot roast, but it is very good. A friend from work told Allan about it and we decided to try it. We are glad that we did, it is an easy dinner idea for after church or company
Our roast was not completely defrosted, so we turned the crock pot on high for a few hours and then reduced the heat to low for the rest of the time. It still came out wonderfully.
While this would be good with rice or potatoes, we served it with farro and cauliflower rice and sugar snap peas. For those who like mushrooms, they are a great addition also.
Ingredients
- 1 Tbl olive oil optional
- 3-4 pounds roast chuck or bottom round are good choices
- 1-2 onions sliced (optional)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/4 cup butter cubed
- 4-5 pepperoncini peppers
Servings: servings
Instructions
- If desired, brown roast in olive oil before placing in crockpot.
- In same pot, saute onion until translucent. Add to crockpot.
- 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. Add the butter.
- Add a little of the pepperoncini liquid if you want more of a "kick".
- Cook over low heat for 8 hours.
- If using cubed potatoes and carrots, add 2 hours before roast is finished.
- Shred before serving.
Recipe Notes
If desired, replace au jus gravy mix with french onion soup mix or beef bouillon.
Replace ranch dressing mix with:
- 1 teaspoon dried parsley
- 1 teaspoon seasoned salt
- ¾ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon dried thyme
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