Slow Cooker Mississippi Pot Roast
Slow Cooker Mississippi Pot Roast recipe is a comforting, tasty meal made right in your crock pot. The meat drippings produce their own gravy and the roast is so tender that it just falls apart!
I hope everyone is having a great week! Looking forward to the weekend already over here. I’m so excited to share this Slow Cooker Mississippi Pot Roast recipe with you today. It’s seriously the BEST pot roast ever and it makes it’s own gravy, which is the best part. It truly is one of those “set it and forget it” type of recipes. The only pot roast that might be as good is my Crock Pot Coca-Cola Roast, which is very similar to the cooking method of this one.
I’m so glad you’re here! Follow along on Pinterest for more inspiration!
Our Easter was really nice. We had brunch at my in-laws house which included amazing homemade Belgium waffles with fruit topping, baked french toast, and basically every other breakfast or lunch food you could possibly imagine. It was quite the feast. We had an Easter egg hunt for all the kids in their backyard after brunch where we hid 250 eggs full of candy, 2 of which were never found. I guess we tried harder to make the hiding spots a little more challenging this year….perhaps a little TOO challenging.
Let’s just say there was some tree climbing involved in the placement of these eggs and I think the adults had more fun hiding the eggs than the kids did hunting for them. Hey, ya gotta make the kids work for the candy, right?! We then went to my mom’s place and had a delicious ham, sweet potatoes, and lots of other side dishes. The carrot cake I made for dessert was a big hit so I’ll be sharing that with you soon!
It doesn’t happen often, but once in a while I get a craving for a good pot roast. This Slow Cooker Mississippi Pot Roast is the easiest way to fix the most delicious chuck roast! You will not be disappointed. It was tender, juicy, and fell off the fork. For even more flavor in this pot roast you could sear all the sides of the meat in a frying pan with some oil to get that caramelizing brown goodness before you add it to the slow cooker. That step is really not necessary, though.
To sear, or NOT to sear? That is the question!
Also, the peppers do not make this Slow Cooker Mississippi Pot Roast hot, it just makes it more flavorful. This type of pepper is more vinegary than spicy. I would not skip them because they really put this dish over the top. I served this over baked parmesan risotto, but it would also be good over garlic smashed potatoes or egg noodles.
- 3 lb pot roast (I used a Chuck Roast)
- 1 packet Ranch dressing mix
- 1 packet Au Jus mix
- 6 pepperoncini peppers
- 1 stick unsalted butter
- salt and pepper
- Place a large skillet on the stove top on high heat. Add oil to hot skillet. You want it really hot here to brown or “sear” the beef quickly.
- Take a paper towel and make sure you dry both sides of the pot roast (drying the meat helps it brown easier.) Season both sides with a little salt and pepper.
- Add the roast to hot skillet.
- Allow the roast to cook for about 2-3 minutes (on each side) until it is golden brown. This gives it extra flavor.
- In a 5 or 6-quart slow cooker/crock pot, place roast in slow cooker and sprinkle Ranch dressing mix and Au Jus mix on top.
- Top with 1 stick of butter and the pepperoncini peppers (not the liquid...NO liquid gets added to the slow cooker). Cook in the slow cooker on low for 6 to 8 hours (mine was done in 5 because my slow cooker cooks hot).
- Shred the meat and serve with the gravy/juice from slow cooker on top. If you prefer, put the drippings through a gravy separator to reduce the fat content. Serve on top of rice, egg noodles, risotto, or mashed potatoes!
Recipe source: adapted from lseo.blogspot.com