Probably the most popular pot roast recipe around it the Mississippi Pot Roast. It is the quintessential “Dump and Start” Crock Pot recipe. With so much amazing flavor, this Crock Pot Mississippi Pot Roast is a family favorite. With butter, ranch, au jus, pepperoncinis, slow cooked with a nicely marbled chuck roast, this is an absolute classic pot roast.
Crock Pot Mississippi Pot Roast
The Mississippi Pot Roast is a great example of how something can go viral, and this recipe did. Big time! This was even before we used the term viral, lol! Here’s a recap of the story:
A lady named Robin Chapman made this roast for her family often. Her friend put it in the church cookbook. It started to become popular, and one day a blogger blogged about it. Then someone pinned it on Pinterest, and eventually a guy from the NY Times tracked Robin down, wrote about it, and the rest is history (Robin, I hope I got that right)! She never called it Mississippi Pot Roast, she just called it roast!
This Crock Pot Mississippi Pot Roast is a true “dump and go” recipe, and couldn’t be easier to make. It’s so nice to come home to an amazing smelling home after this Mississippi Pot Roast has been cooking all day! I love my slow cooker!
I like to remove as much of the fat as possible, and keep the flavor packed juices for gravy, and to keep the roast from becoming dry. LOTS of flavor there!
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Probably the most popular pot roast recipe around it the Mississippi Pot Roast. It is the quintessential “Dump and Start” Crock Pot recipe. With so much amazing flavor, this Crock Pot Mississippi Pot Roast is a family favorite.
- 3-6 lb Chuck Roast (seasoned with a little salt & pepper)
- 1/2-1 cup Pepperoncini Juice (from jar)
- 1 Packet of Dry Ranch Dressing Mix
- 1 Packet of Au Jus (or brown gravy mix)
- 1 Stick of Butter
- 9 Pepperoncinis (from jarred)
Place the chuck roast in the crock pot.
Pour the pepperoncini juice over the roast.
Sprinkle the Ranch powder over the roast.
Sprinkle the Au Jus powder over the roast.
Place the stick of butter on top of the roast.
Scatter the pepperoncinis over the roast.
Place the lid on the crock pot and set to Low for 8-9 hours, or High for 4-6 hours Cook time will depend on how big the roast is. I often cut larger roasts in half for more even cooking.
When the roast is done it will be so tender it will want to fall apart. At that point you can turn off the crock pot.
I like to use a turkey baster to remove the drippings to a fat separator, then shred the meat using two forks.
Then pour back in as much of the drippings as you like. That juice has a lot of flavor, so don't be shy with it. You could also make a gravy with it.
Serve over mashed potatoes, rice, or even noodles/zoodles.
Adapted from original recipe by Robin Chapman
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