Mississippi Pot Roast Recipes

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST

Steps:

• Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
• Cook on Low for 8 hours.

MISSISSIPPI ROAST

Steps:

• Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
• In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
• Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
• When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.

MISSISSIPPI ROAST

Steps:

• Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
• Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
• As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

MISSISSIPPI POT ROAST {THE BEST EVER POT ROAST}

Steps:

• Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
• Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!

CROCK POT MISSISSIPPI POT ROAST (+VIDEO)

Steps:

• Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. This can also be done in your slow cooker if you have the sear or saute option.
• Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
• Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast.
• Cover and cook on low for 8 hours. DO NOT open the lid. It's tempting but leave it alone!
• After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.

MISSISSIPPI POT ROAST

Steps:

• Preheat the oven to 300 degrees Fahrenheit.
• Season the roast by sprinkling it with salt and pepper. Place olive oil in a large skillet. Over medium-high heat sear the roast for about 2-3 minutes per side, just to get it slightly brown.
• Place the roast in the roasting pan. Pour on the liquid from the pepperoncinis jar. Sprinkle on the au jus powder and ranch dressing powder.
• Cut up the butter and place small chunks of it over the roast. Place the pepperoncinis and garlic on top. Place the lid on the roasting pan or cover it tightly with tin foil.
• Bake for 2 ½hours. Check for doneness. If it is not easy to tear apart, continue cooking for another ½ hour.

CROCKPOT MISSISSIPPI POT ROAST

Steps:

• Place chuck roast, butter and pepperoncini juice into the crock pot.
• Sprinkle over with dry ranch dressing mix and au jus gravy mix. Add in pepperoncini peppers.
• Salt and pepper to taste and cook on low heat for about 8 hours or until roast is fork-tender.
• Shred roast with a fork and serve.

MISSISSIPPI POT ROAST

Steps:

• In a slow cooker, combine the chuck roast, pepperoncini, pepperoncini juice, au just gravy mix, buttermilk ranch dressing, salt, and pepper.
• Cook on LOW until the roast is fork-tender, about 8 hours.
• Pull the chuck apart with two forks. Enjoy!
• To keep the pot roast warm, cover it with aluminum foil.

MISSISSIPPI POT ROAST IN THE OVEN

Steps:

• Place the roast in an oven safe dish, one which has a tight fitting lid.
• Mix the ranch dressing and the au jus gravy mix together and sprinkle over the roast.
• Place the Pepperoncini's on top.
• Then add the butter slices evenly over the top of the roast and place the lid on top. I like to put a sheet of aluminum foil over the top and then the lid.
• Bake at 350 degrees for 3 hours and remove from oven. There will be a lot of liquid in the bottom. Use that to make the gravy. Add a slurry of flour and water to the liquid to thicken. Serve with mashed potatoes.

MISSISSIPPI POT ROAST

Steps:

• Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

CROCK POT MISSISSIPPI POT ROAST

Steps:

• Add chuck roast to cork pot.
• Cover roast with ranch mix, au jus mix, and pressed garlic.
• Add all of the pepperoncini peppers on top and around the roast, Pour 1/2 cup of the juices from the jar over the top and discard the rest.
• Cook on low for 6-8 hours or until the roast is tender and easily pulls apart.
• Pull roast apart. Mix pulled roast back into the juices. Serve warm over mashed potatoes, on sub rolls, or over rice.

MISSISSIPPI POT ROAST

Steps:

• Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
• Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.

BEST SLOW COOKER MISSISSIPPI POT ROAST

Steps:

• Place rump roast into the slow cooker. Pour the entire jar (peppers and juice) of pepperoncini peppers over the roast. Add the stick of butter, then pour the dry ranch dressing and dry Au Jus over the top. Cover with the lid and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
• Once finished, shred with a fork and serve! Enjoy!