mississippi pot roast
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!
prep time
5 Min
cook time
7 Hr
method
Slow Cooker Crock Pot
yield
4 easily with leftovers
Ingredients
- 3-4 pounds chuck roast
- 1 packet ranch dressing
- 1 packet beef au jus mix
- 5 to 6 whole pepperoncini peppers
- 1 stick butter
- 2-3 tablespoons cornstarch
- water to make slurry
How To Make mississippi pot roast
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Step 1Place broth in slow cooker
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Step 2Place roast in slow cooker
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Step 3Sprinkle with ranch packet and au jus packet.
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Step 4Add pepperoncini peppers and stick of butter.
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Step 5Cover and cook on low for 7-8 hours. (Should temp at 145 degrees minimum)
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Step 6Remove roast to platter to rest. Remove peproncini peppers. Pour liquid from crock pot into saucepan over medium heat.
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Step 7Mix cornstarch with small amount of water to make a slurry and add to pan, stirring until thickened.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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