I just have to share this recipe. I’m sure you’ve seen it all over but it really is an underrated recipe. Until I actually made it, I wouldn’t have believed it would be as good as it was. The Mississippi Pot Roast is a perfect recipe for a crowd. I like to eat it with potatoes or noodles but my favorite was probably on a nice roll or chunk of French bread like a sandwich. Don’t forget to add the juice.
Make sure to give this recipe a try! You won’t regret it!
Mississippi Pot Roast
3lb boneless chuck roast
1 packet ranch seasoning
1 packet Au Jus mix
1 jar peperoncini or banana pepper rings
1/2- 3/4 of juice from the jar of peppers
1/2-1 stick butter
Directions: Add the chuck roast to the crockpot. (Don’t forget the crockpot liners for easy clean up.) Top with the peperoncini /banana pepper rings and the juice. (Note: If you want a milder flavor use mild banana pepper rings.) Sprinkle the meat with the packet of ranch and Au Jus mix. Last step, slice the butter into about 1/2 inch slices and lay over the top of the meat. You don’t need to use a whole stick if you’d rather not, but you do need some butter. This gives the meat a nice brown color and makes it delicious.
Cook on low heat for 8 hours or until the meat falls apart easily. You can test this with a fork. Once meat is cooked, shred the beef and mix. Serve over potatoes or rice or even put on a nice chunk of bread for an amazing dip sandwich. Don’t forget the juice!!
Chef Notes: It’s always good practice to brown the meat before it goes in the crockpot. I’ll be honest, I rarely do this. I never seem to remember and I’m rushing to put together in the morning. For this recipe it’s not a big deal as the butter on top really helps brown the meat. This meat freezes very well and left overs are delicious! Enjoy!