Since I’m from the south myself, this hearty dish was always a favorite during the colder winter months. Mississippi pot roast is a portion of classic comfort food that uses only 5 ingredients so it’s super easy to make. The original recipe called for 65 pepperoncini but you can use as few or many as you want! It may sound strange at first, but they give the meat an extra kick of flavor. If you’re wondering what else goes good with Mississippi pot roast, I recommend mashed potatoes or rice, some biscuits and cornbread, and a glass of sweet tea. Yum!
Ingredients:
- 1 (3-4 pounds) chuck roast
- 1 packet au jus gravy mix
- 1 packet ranch dressing mix
- 4-5 pepperoncini peppers
- 1/4 cup butter
Instructions:
- Place the roast in the slow cooker and cover it with the ranch dressing and au jus mixes. Add the peppers and butter to the top of the mixtures.
- Cook for 8 hours on low heat. Serve with noodles, rice, or mashed potatoes for a complete meal.
Notes: This recipe does not require any water or broth! As it cooks, it will produce enough liquid.
With mashed potatoes and carrots or broccoli, this is wonderful! When there are approximately 1-2 hours remaining in the cooking time, I like to add a couple of quartered russet potatoes and a huge handful of young carrots to the crockpot.