Mississippi Pot Roast {Slow Cooker}

Mississippi Pot Roast – only 5 ingredients!! This is seriously THE BEST post roast I’ve ever eaten! SO good and SO easy to make! Serve over grits, noodles or potatoes. Everyone raves about this pot roast!

Mississippi Pot Roast - only 5 ingredients!! This is seriously THE BEST post roast I've ever eaten! SO good and SO easy to make! Serve over grits, noodles or potatoes. Everyone raves about this pot roast!

This pot roast has been all over Pinterest.  I decided to give it a try, and, let me tell you, it is GREAT!  It is also SUPER easy to make.  Throw the roast in the crock pot, sprinkle with Au Jus mix, Ranch mix, add a stick of butter and some pepperoncini peppers.  That is it.  This roast has no liquid added to it.  Don’t worry, I promise it turns out great.  It actually makes a ton of its on gravy as it cooks.  We served this over some parmesan risotto, and we both wanted to lick out plates.  We had the leftovers the next night and this was as good (probably better).  I don’t know why it is called “Mississippi Pot Roast”, but who cares?  It was delicious!

Mississippi Pot Roast - only 5 ingredients!! This is seriously THE BEST post roast I've ever eaten! SO good and SO easy to make! Serve over grits, noodles or potatoes. Everyone raves about this pot roast!

Yield: serves 6

Mississippi Pot Roast

prep time: 5 MINScook time: 8 hourtotal time: 8 hours and 5 mins

ingredients:

  • 3 lb pot roast (I used a Blade Roast)
  • 1 packet Ranch dressing mix
  • 1 packet Au Jus mix
  • 6 pepperoncini peppers
  • 1 stick butter

instructions:

  1. In a 6-quart slow cooker, add all ingredients and cook on low for 8-10 hours.

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Comments

  1. Mine is in the crock pot as I type this. It's only been 3 hours and it already smells amazing! I can't wait til it's done! Thank you for all your recipes! Love every one I have tried and so does my 5yo son, who is the pickiest eater on the planet!

  2. SandyK – you could be over cooking the roast or it could be the cut of meat you are using. Maybe cook it only 6 hours on low (maybe your crockpot runs hot).

  3. Carol – pepperoncini peppers are a sweet Italian pepper. They do not add any heat to the roast because they are put in whole. This dish is not spicy at all.

  4. I cook my roast about 8 hours and it falls apart, but the meat tastes dry. Can anyone tell me why the meat is dry? I have the recommended liquid on any recipe I try. Thanks

    1. I've previously owned 2 Crockpot brand slowcookers that boiled food on low temperature setting. Food should be gently simmering. My meat was always dried out. I switched to a Hamilton Beach when I read reviews on the Crockpot brand and saw other people had the same problem. No, not a HB salesperson, just found a different brand that received good reviews. Anyway, no more dried out meat.

  5. What are pepperoncini peppers ? If I can not find them, can I use another kind…?..can't have hot or spicy as hubby doesn't care for that. This sounds really good and easy.
    Thank you,
    Carol

  6. Mugaroo – I got the blade roast at Publix – it says Blade Roast (Pot Roast) on the label. That is why I picked it – I never know what roast to pick!

  7. I've made this before, and it is now my absolute favorite way to make a roast! I used a chuck roast because that was what the original recipe I saw called for. It is not at all spicy. Oh, also, I am not a big fan of Ranch, so one time I just used two packets of the Au Jus mix, and another time I used one Au Jus and one Pot Roast Seasoning mix – both turned out great.

    1. Thanks for adding that you used au jus and pot roast seasoning..because i'm also not a fan of ranch!! I will be making this sounds delish!! Thank's again:)

  8. This sounds delicious! How spicy is it? My daughter is not a fan of "hot" food. It may be something I need to make when she's at her grandparents.

    1. The peppers used are not hot. The vinegar adds the tang, and is often added to these dishes as plain vinegar. This recipe gets the vinegar from the pickling brine of the peppers…

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