It’s been many years since I last shared this easy, delicious stand-by supper. We have it often and enjoy it always. It cooks in the crock pot all day, makes the house smell divine, and can serve a lot of hungry boys. I though it was worth circling back to here on the blog. John has been making a list of his “favorite meals” on his phone and this one has been on that list since day 1.
Mississippi Pot Roast
- 3-4 lb chuck roast (when in doubt, go large)
- pepper
- packet ranch dressing mix
- packet au jus gravy mix
- 1 stick butter
- 7-10 whole pepperoncini peppers (from jar)
- Season the meat with pepper (I wouldn’t salt it, plenty of salt in this recipe already). Set a large skillet to medium-high heat. Add a little olive oil, when the oil is hot, add the roast. Brown on all sides.
- Add the roast to a slow cooker. Sprinkle the ranch packet and au jus packet on top of the roast. Add the stick of butter on top. Scatter the peppers around the roast.
- Cover and cook on LOW for 8 hours.
- Shred and return to pot to mix with juice and peppers. Serve on couscous, rice or mashed potatoes.
Note: I skipped step 1 for lack of time. Mine was still AMAZING!
Back in the day we always had leftovers, a thing that is rare now. Our favorite way to enjoy them on night 2 is sandwiches! Split hoagie rolls, fill them with pre-heated meat and topped with provolone. Pop in the oven on broil for a few minutes and enjoy.
Hope you enjoyed a beautiful weekend. We did!
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I have seen recipes for Mississippi pot roast before and every time that I see recipes for mpr, I am shocked about the stick of butter! (I am not saying that in a spirit of meanness about the recipe you posted- just genuine shock!) I make a roast that is quite similar to mpr but I add no butter to it. It is delicious! So just an fyi if you want to make it but you do not have any butter or want to make it for someone who is watching his or her fat intake, making it without the stick of butter will still result in a delicious tasting roast!
Haha! I guess a stick of butter makes anything seem more “southern”. This is an old recipe, from what I gather.
I see why the men in the house love this…by chance do you add the small carrots sometime in the cooking process in the slow cooker or just steam them? Thanks
Yes, I added them in the last hour!