When my Daddy was in the horse training business as I was growing up, we lived in Mississippi for a couple of years. While I have some fond memories of living there, I don’t remember ever hearing about or tasting a Mississippi Pot Roast. I still don’t know exactly why or how it earned the title. But, I can tell you it’s one of the best slow cooker roasts I’ve ever tasted.
I LOVE crockpot recipes for many reasons. Let me count the ways.
- They are forgiving. You can start them earlier in the day and even if you get busy, they won’t be scorched to oblivion.
- If you can’t afford the best cut of meat, it’ll still turn out tender and tasty.
- Slow cooking uses less electricity than ovens and stoves, meaning you save $.
- If your evenings are busy, a little pre-planning means evening meals and feeding the family will be a breeze.
- In the summer they can keep the kitchen cooler. Whenever you are cooking in a slow cooker, your kitchen will smell amazing. This can be good or bad depending on how hungry you may be.
I must be behind because apparently, this Mississippi Pot Roast recipe went viral on social media recipe sites a few years ago. Not sure how I missed that.
So get out your crockpot and give this one a try. Hundreds of reviewers weighed in with, “This is one of the best slow cooker pot roasts I’ve ever tasted.” I would give it a big thumbs up!
Ingredients:
- 1 3 to 4 lb. roast (I’ve used chuck or sirloin tip)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/3 cup of beef broth
- 4 to 5 large chunks of butter
- 4-5 pepperoncini peppers (These are part of the original recipe but I didn’t have these on hand so I did not add)
- 1 Tbls. olive oil
- 1 tsp. lemon pepper
- 1 tsp. garlic powder
Directions:
Heat iron skillet on medium with olive oil. Sprinkle both sides of roast with garlic powder and lemon pepper on both sides. Sear on each side for 4 – 5 minutes. (Don’t skip this step. Searing a slow cooker roast makes it ten times better!)
