Mississippi Pot Roast
Try this Mississippi Pot Roast recipe, or contribute your own.
Try this Mississippi Pot Roast recipe, or contribute your own.
- 1 stick butter
- 3 lb. chuck roast
- 1 packet ranch salad dressing mix not the dip mix ( i use a little less than the full envelope; also, you can get an organic packet at some stores)
- 1 packet au jus mix (with no msg)
- 6-8 jarred pepperoncini peppers pull stems off
- 1-2 tbsp. of the pepperoncini juice
- vegetables of your choice: i use about 1.5 cup mus halved or quartered and 3-4 carrots, sliced in large pieces (or many baby carrots)
- Carbohydrate 0.01695 g
- Cholesterol 285.26572315 mg
- Fat 84.0805060945 g
- Fiber 0 g
- Protein 65.65948456325 g
- Saturated Fat 39.18915288985 g
- Serving Size 1 1 Serving (368g)
- Sodium 214.02795205 mg
- Sugar 0.01695 g
- Trans Fat 9.58159080737502 g
- Calories 1033 calories
Step-by-step
- Place roast in slow cooker.
- Sprinkle ranch packet and au jus packet over roast.
- Place the stick of butter on top of roast.
- Add the pepperoncinis to the slow cooker and pour the pepperoncini juice over roast.
- Cover and cook on low for 8 hours.
- Halfway through cook time, turn the roast over.
- With about 2-3 hours left in cook time, add the mushrooms and carrots (or whatever vegetables you choose) to the slow cooker.
- My slow cooker does a perfect job at 8 hours, but check your roast as slow cooker heat can vary.
- Slice or shred (we prefer slightly shredded) and serve over mashed potatoes with some of the gravy.
- Enjoy!
My Mississippi Pot Roast Adventure: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like searching for a pot of gold at the end of a rainbow. Weeknights are a whirlwind of homework help, school events, and the general chaos of family life. So when I discovered the Mississippi Pot Roast, it was like finding that elusive pot of gold – easy, flavorful, and incredibly forgiving.
The beauty of this recipe lies in its simplicity. It's a one-pot wonder, requiring minimal prep time and even less effort. Throw everything into the slow cooker in the morning, and by dinner time, you have a tender, juicy roast that practically melts in your mouth. The flavor? Oh my goodness, the flavor! The combination of the ranch dressing mix, au jus, and pepperoncini peppers creates a savory, tangy, and slightly spicy sauce that’s utterly addictive. I usually serve it over creamy mashed potatoes, allowing the rich gravy to soak into every bite. My kids gobble it up, and even my usually picky husband asks for seconds (which, let’s be honest, is the ultimate compliment).
This recipe has become a staple in our household, and I’ve adapted it countless times. Experimenting with different vegetables is a fun way to change up the flavor profile. Sometimes I add broccoli florets, other times it’s sweet potatoes or even a medley of root vegetables. One time, I even threw in some Brussels sprouts, and they were surprisingly delicious. The possibilities are truly endless.
The Mississippi Pot Roast isn't just a weeknight lifesaver; it's also perfect for entertaining. It's a crowd-pleaser that can easily be doubled or tripled to feed a larger group. It's so impressive, no one will believe how simple it is to make. And the best part? The leftovers are just as good, if not better, the next day. I often use the leftover roast to make sandwiches or tacos. It is an absolute culinary chameleon!
Beyond its ease and deliciousness, the Mississippi Pot Roast also holds a special place in my heart because it represents a time of simplicity and togetherness. Cooking is a ritual that brings my family together, especially on busy weeknights when we are all trying to keep the plates spinning. The simple process of preparing the roast together becomes a moment of calm amidst the chaos.
So, if you’re looking for a recipe that will save you time, impress your family, and taste amazing, look no further than the Mississippi Pot Roast. This recipe has quickly become one of my all-time favorites and a go-to in my kitchen. You won’t regret adding this gem to your recipe collection. It's a true testament to the idea that sometimes, the simplest recipes are the most satisfying.
Ingredients I typically use:
- 1 stick of butter
- 3 lb chuck roast
- 1 packet ranch seasoning (I often use a little less than the whole packet)
- 1 packet au jus seasoning (ensure it’s MSG-free)
- 6-8 pepperoncini peppers (remove stems)
- 1-2 tablespoons of pepperoncini juice
- Assortment of vegetables (mushrooms and carrots are my go-to, but get creative!)
Serving suggestions: Mashed potatoes are a classic pairing but consider serving it with roasted vegetables, rice, or even polenta for a heartier meal.
Happy cooking, everyone!
