mississippi pot roast

By Annalisa Keene
from Fairborn, OH

This is the best roast I have ever tasted. I served it over buttered noodles, but could do same with mashed potatoes or rice. Just start it and let it cook. It comes out fork tender and very tasty. Tonight I poured the liquid from the crockpot into a saucepan and made a gravy to pour over the meat and noodles. It was delicious!

serves 4 easily with leftovers
prep time 5 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For mississippi pot roast

  • 3-4 lb
    chuck roast
  • 1
    packet ranch dressing
  • 1
    packet beef au jus mix
  • 5 to 6
    whole pepperoncini peppers
  • 1 stick
    butter
  • 2-3 Tbsp
    cornstarch
  • water to make slurry

How To Make mississippi pot roast

  • 1
    Place broth in slow cooker
  • 2
    Place roast in slow cooker
  • 3
    Sprinkle with ranch packet and au jus packet.
  • 4
    Add pepperoncini peppers and stick of butter.
  • 5
    Cover and cook on low for 7-8 hours. (Should temp at 145 degrees minimum)
  • 6
    Remove roast to platter to rest. Remove peproncini peppers. Pour liquid from crock pot into saucepan over medium heat.
  • 7
    Mix cornstarch with small amount of water to make a slurry and add to pan, stirring until thickened.

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