MISSISSIPPI POT ROAST

In Main Dish, Slow Cooker 57 views

This Mississippi pot roast is a chuck roast that’s seared to golden brown, then slow cooked with pepperoncini peppers, gravy and seasonings until tender. A unique recipe that’s easy to put together and is perfect for feeding a crowd!

You can never turn out badly with pot broil, it’s consistently a group pleaser. This Mississippi rendition is stacked with flavor, and stews in the simmering pot the entire day. Serve your pot cook with garlic pureed potatoes and green beans for a fantastic feast.

This formula started from a home cook who lives in Mississippi. That being said, the home cook never alluded to it as a Mississippi pot broil, she basically considered it a meal. As the formula became famous among her loved ones, it spread to different locales in the South, and at last hit the web. The formula was then instituted as “Mississippi Roast” is as yet known by that name today.

TIPS FOR THE PERFECT POT ROAST

  • I recommend browning the meat before it goes into the slow cooker because this step adds a lot of flavor. That being said, if you’re in a hurry, you can skip this step.
  • Be sure to go easy on the salt when you season your roast, as the dry ranch dressing and au jus gravy mix contain plenty of salt.
  • You can add more pepperoncinis to this dish for a little more kick.
  • Serve your meat shredded over mashed potatoes or rice to soak up the sauce.
  • Any roast labeled as chuck will work for this recipe. You can use a boneless or bone-in roast, they both will work just fine.
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This Mississippi pot roast is a chuck roast that’s seared to golden brown, then slow cooked with pepperoncini peppers, gravy and seasonings until tender. A unique recipe that’s easy to put together and is perfect for feeding a crowd!

Course Main
Cuisine American
Keyword Mississippi pot roast
Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 20 minutes
Servings 8
Calories 406kcal

INGREDIENTS

  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 4 pounds chuck roast
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 1/4 cup butter sliced
  • 4 pepperoncini peppers
  • 1 tablespoon pepperoncini pepper juice from the jar
  • 2 tablespoons chopped parsley

INSTRUCTIONS

  1. Heat the olive oil in a large pan over medium high heat. Season the roast with salt and pepper to taste.
  2. Place the meat in the pan. Cook for 4-5 minutes per side or until browned.
  3. Place the roast in a slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix over the top.
  4. Place the butter slices and pepperoncini peppers on the roast.
  5. Pour the pepperoncini juice into the pot.
  6. Cover and cook on low for 8 hours. Shred the meat with two forks. Sprinkle with parsley, then serve.
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NUTRITION

Calories: 406kcal | Carbohydrates: 2g | Protein: 44g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 172mg | Sodium: 498mg | Potassium: 766mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 5mg

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