Mississippi Pot Roast is a classic slow cooker recipe that has so much flavor but is super easy to make! This will become your new favorite roast!
Most of the recipes that I found for this roast call for a packet or Au Jus. A few called for onion soup packet. I’ve made it both ways and while they are very similar, we prefer the onion soup packet!
Another change I made was to add carrots to the slow cooker and an onion. We love adding an onion when cooking a roast in the slow cooker. And the carrots get a nice almost pickled flavor from the pepperoncini juice and it’s just amazing! Another change I made is I only add in 1/2 stick of butter. Most recipes add a whole stick (or 1/2 cup) but I found that 1/2 a stick is plenty!
Serve with a green veggie or salad & rolls!
Why is this called Mississippi Pot Roast?
I wondered the same thing. In fact, one of my favorite questions to ask is but why? Ask anyone who knows me well. After a movie is over, my husband knows he better be ready for 20 questions. I always have questions (kinda annoying sometimes, even to myself) but I am just a curios individual. I like to know the history behind everything! So if you are interested, here is a link to a post with a little more info on how the recipe became an internet sensation!
HOW TO MAKE MISSISSIPPI POT ROAST using a slow cooker:
- Place the roast into the slow cooker. Lightly spray with cooking spray or line with slow cooker liner.
- Peel and cut up the carrots & onion (if adding one) then place in the slow cooker around the roast.
- Sprinkle in the ranch dressing packet & onion soup packet.
- Pour in 1/2 cup of the juice from the jar of pepperoncini and add 8 to 12 whole pepperoncini peppers.
- Place the butter on top of the roast.
- Cover and cook on low for 6 to 8 hours or high for 4 to 6 or until roast is cooked and falls apart.
- Shred roast and transfer to a platter and serve over mashed potatoes!
Other Slow Cooker Recipes:
Pork Tacos (these have pickled onions on top, so good!)
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Mississippi Pot Roast
Ingredients
- 3 pound roast (chuck or rump are good)
- 1 ounce envelope ranch dressing mix (dry)
- 1 envelope onion soup mix* (dry)
- 1/4 cup butter
- 1 jar whole pepperoncini peppers (save juice)
- 2 pounds carrots
- 1 onion (optional)
Instructions
- Place your roast in a 6 quart slow cooker. Sprinkle in the ranch dressing packet and onion soup packet. Add the butter on top.
- Peel and slice the carrots into chunks. Place around the roast. Cut up the onion into chunks and place on top of the carrots if using.
- Pour in 1/2 cup of the pepperoncini juice around the roast on the carrots. Add 8 to 12 pepperoncini peppers (add as many as you like, I ususaly do 1/2 of a 16 ounce jar because we really like them!)
- Place the lid on the slow cooker and set on low for 6 to 8 hours or high for 4 to 6 or until roast is cooked through and easily shreds.
- Serve over mashed potatoes!
Notes
The post Mississippi Pot Roast (Slow Cooker) appeared first on Baked in AZ.