Mississippi Pot Roast is apparently the most popular roast on the internet.
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Since everyone knows this recipe already, I’ve included some of the best tips from my friends on Instagram and Facebook!
(Scroll to the bottom to pin the recipe card).
I was a Mississippi Pot Roast virgin (until last night), but I quickly learned why 20+ people replied to my IG story of a raw piece of meat covered in ingredients.
Mississippi Pot Roast, while salty, is a new staple to our Fall/Winter rotation. Award winning with the whole family!
One girl who messaged me on Instagram said she will peel a whole potato (do not cut it, though) and throw that in your crockpot to absorb the salt, if you’re sensitive to salt. This recipe is full of sodium, so just keep that in mind.
Also, EASY.
Set your crockpot to low, throw in your favorite kind of roast, one stick of (unsalted) butter, a packet of ranch seasoning, a packet of Au Jus Gravy, one jar of pepperoncini peppers (plus the juice), and cracked black pepper to taste. Let cook all day and viola.
I served this over egg noodles, garlic-parm mashed red potoates, and green beans.
Another Instagram Mom said to throw jalapenos in there too, which would add a great kick.
Other pointers were that this can be made with any type of meat you prefer, including chicken! I look forwarding to trying out the chicken version, next.
Mississippi Pot Roast
Ingredients:
1- 2/3 lb. roast
1 Ranch seasoning packet
1 Au Jus gravy packet
1 stick unsalted Kerrigold butter
1 Jar pepperoncini peppers + juice
Cracked black pepper
Directions:
Add all ingredients to slow cooker
Set to low for 8 hours
Shred meat with forks before serving over egg noodles or mashed potatoes.
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