Mississippi pot roast

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.

  1. They are forgiving. You can start them earlier in the day and even if you get busy, they won’t be scorched to oblivion.
  2. If you can’t afford the best cut of meat, it’ll still turn out tender and tasty.
  3. Slow cooking uses less electricity than ovens and stoves, meaning you save $.
  4. If your evenings are busy, a little pre-planning means evening meals and feeding the family will be a breeze.
  5. 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!)
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Add beef broth. Place peppers on top of the mixes, and add the butter.
Cook on low heat for 8 hours.
This roast is incredibly delicious and is Keto friendly if you are counting carbs. I served it with mashed potatoes and gravy…NOT low carb:( and roasted garlic green beans.
*Here is an admission of guilt. The original recipe did not call for the lemon pepper, garlic powder, or beef broth but I cook slow cooker roasts enough to know that those steps are always going to make it even better.
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