Mississippi Pot Roast 🍲
Summary
Apparently Mississippi is the best place to go for an unbelievably delicious crockpot recipe. The first recipe of my Mississippi crockpot series is Mississippi pot roast, made with chuck roast.
It’s quite possibly the easiest crockpot recipe I have ever made, truly a dump and go but tastes like you actually seared the chuck roast first before adding it to the crockpot. If you have a long day at work all you’re going to need is five minutes before you walk out the door. Just plug it in, let it go, and when you walk back through the door you’re going to be shocked at the meal that was made for you while you were away. Let’s make it!
Can’t get easier than this Mississippi Pot Roast. With these few simple ingredients and minimal effort, you will have a mouthwatering meal for your family. Just set the crockpot to low and let it do the work for you.
Look at the result! This roast is irresistibly tender and flavorful with a tangy kick from the peppers. Your family will be begging for seconds.
🗒 Recipes You May Enjoy
👝 How to Store Leftovers
Store in air-tight container for 3-5 days in refrigerator.
🤔 Common Questions
Yes, In the Instant Pot you use the “Sauté” function to sear the meat.
I serve mashed potatoes on the side but you can use roasted vegetables or green salad.
Mississippi Pot Roast 🍲
Ingredients
- 2.20 lb chuck roast
- 1 oz Au Jus Gravy packet
- 1 oz Hidden Valley Ranch seasoning packet
- 1 stick salted butter cubed
- 8 oz Mezzetta medium heat sliced golden greek peperoncinis with the juice
Instructions
- In a crockpot add in your chuck roast.
- Over the chuck roast sprinkle in packet of
- Au Jus Gravy and Hidden Valley Ranch Seasoning Packet.
- Add in cubed butter on top.
- Pour in about 8 oz of peperoncinis with the juice
- Then put on the lid and cook on low for 8 hours or on high for 6 hours.
- Serve over mashed potatoes. Enjoy!!!
Nutrition
Would you like to save this? 📌
We'll email this post to you, so you can come back to it later!
