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.
Mississippi Pot Roast in a Crock Pot
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!