This popular Mississippi Pot Roast is tagged as “The Roast that Owns the Internet” by The New York Times! Incredibly tender and juicy roast with loads of exciting flavours. If you browse the internet, you’ll see that this recipe has taken cyberspace by storm!
About 15 years ago, a man from Ripley Mississippi developed the Mississippi Roast. During then, this is simply called a roast. This recipe is an amazing hack of the original roast. Read on you’ll see how easy this is to throw together. After seasoning and browning the pork, all you have to do is let your trusty slow cooker do the rest of the work for you.
INGREDIENTS
1 stick butter (4 ounces, 113 grams)
1 (3-5 lb) chuck roast (1.4-2.3kg)
8 pepperoncini peppers
1 packet au jus gravy mix or dry onion soup mix
1 packet ranch dressing mix
HOW TO MAKE CROCKPOT MISSISSIPPI POT ROAST
Step 1: Preheat the large skillet over high heat.
Step 2: Using paper towels, pat dries the roast, then season with pepper.
Step 3: Once the pan is very hot, drizzle the oil. Now, add the roast to the skillet and sear for approximately 2 to 3 minutes until brown. Make sure not to disturb the roast while cooking.
Step 4: Turn the roast on the other side and continue to cook for an additional 2 to 3 minutes until brown. If using a taller roast instead of flatter, brown all sides.
Step 5: To a slow cooker, transfer the meat and sprinkle with packets of dry ranch dressing and au jus or onion soup mixes. Over the roast, place a stick of butter, then scatter the peppers on and around the roast.
Step 6: Put the lid on and set to cook the roast for 8 hours on low.
Step 7: Remove the cover and shred the meat using two forks. Serve and enjoy!
Ingredients
- 1 stick butter (4 ounces, 113 grams)
- 1 (3-5 lb) chuck roast (1.4-2.3kg)
- 8 pepperoncini peppers
- 1 packet au jus gravy mix or dry onion soup mix
- 1 packet ranch dressing mix
Instructions
HOW TO MAKE CROCKPOT MISSISSIPPI POT ROAST
Step 1: Preheat the large skillet over high heat.
Step 2: Using paper towels, pat dries the roast, then season with pepper.
Step 3: Once the pan is very hot, drizzle the oil. Now, add the roast to the skillet and sear for approximately 2 to 3 minutes until brown. Make sure not to disturb the roast while cooking.
Step 4: Turn the roast on the other side and continue to cook for an additional 2 to 3 minutes until brown. If using a taller roast instead of flatter, brown all sides.
Step 5: To a slow cooker, transfer the meat and sprinkle with packets of dry ranch dressing and au jus or onion soup mixes. Over the roast, place a stick of butter, then scatter the peppers on and around the roast.
Step 6: Put the lid on and set to cook the roast for 8 hours on low.
Step 7: Remove the cover and shred the meat using two forks. Serve and enjoy!
