Mississippi Pot Roast in a Crock Pot

I lived in Mississippi most of my childhood through my high school graduation.  I’m not sure how it’s possible to have lived there and never have tried Mississippi pot roast.  I was shocked that there was such a thing.  I asked my mom why she never made it and she said that she hadn’t heard of it either and also my dad liked his roast cooked with a gravy and potatoes and carrots, which is exactly how I made it for my family.

The ingredient, pepperoncini, scared me a little thinking that there was going to be a lot of heat in this dish. I was pleasantly surprised with how tasty this was.  As long as a drained the liquid and used 8 pepperoncini it made a delicious sandwich using a hoagie roll.

Being that this was a simple dish to throw into the crock pot using only 5 ingredients.

I actually browned my chuck roast first by putting salt, pepper and garlic powder on it and browning it on all sides locking in flavor and providing a deeper delicious looking color to it.  Though you do not have to do this step.  i grew up doing it this way with most meat that I put into a crock pot.

Hope you enjoy it the way we do, on hoagies.

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Mississippi Pot Roast in a Crock Pot

Author Catherine's Plates

Ingredients

  • 3-4 LB Boneless Chuck Roast
  • 1 Packet Ranch Dressing
  • 1 Packet Onion Soup Mix
  • 1 Stick butter
  • 8 Whole Pepperoncini
  • 2 TBS oil for browning roast
  • Salt, Pepper, Garlic Powder for browning roast

Instructions

  • Season Roast on all sides with salt, pepper, and garlic powder.
  • Heat oil in Large Skillet and Sear Roast on all sides.
  • (You can skip first 2 steps if you are in a hurry)
  • Place Roast in Crock Pot.
  • Pour packets of ranch dressing and onion soup mix on top of roast.
  • Place stick of butter on top.
  • Place pepperoncinis around and on top of roast.
  • Cover and cook on low for 6-8 hours or high for 4-6 hours.
  • ENJOY!