You only need 5 ingredients and a few minutes prep time. Set it and forget it for a melt-in-your-mouth crock pot roast with rich, savory gravy!
Ingredients for Mississippi Pot Roast
I love this recipe because it’s so easy and tender. Home cook Robin Chapman created it and it has even been featured in the New York Times! Beef Roast: For the best results, use a chuck roast with nice marbling throughout (I use the same for any pot roast). Other options include round roast or rump roast. No beef? Make Mississippi chicken or use a pork shoulder roast instead! Seasonings: This roast is seasoned with dry ranch dressing mix and au jus gravy mix. You can replace the packet with your own ranch dressing mix (I often just add the ranch seasonings and skip the buttermilk powder). Pepperoncini Peppers: These are the secret ingredient! They tenderize the meat and add flavor. Although they’re spicy out of the jar, I find this recipe is not spicy once cooked. Butter: This recipe calls for half a stick of butter (salted or unsalted). For a smoky twist, you can swap some of the butter for leftover bacon grease. Variations: This roast is delicious on its own, but feel free to add some added veggies like carrots, celery, or onions.
How to Make Mississippi Pot Roast
Low and slow is the way to go for super tender beef melt-in-your-mouth beef.
Serving Suggestions
We serve this Mississippi pot roast recipe with:
Mashed potatoes, rice, or homemade egg noodles. Add it to a hoagie roll and serve it french dip style. Keep it low-carb with mashed cauliflower or cauliflower rice.
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