Mississippi Pot Roast

I have been doing this blog for 2 years and I can’t believe this was my first time to make this famous Mississippi Pot Roast. I bet I’ve seen variations of this recipe thousands of times on pinterest.

Now before you judge about how fattening this recipe is, I’m not forcing you to make it. And I do not recommend anyone eat this way everyday. That being said, THIS WAS TO DIE FOR! I will probably only make this rich dish once a year, but I will be drooling every time I think about it.

I had planned to put this shredded meat on buns for serving. But after I shredded up the meat and tasted the buttery sauce that was self made, I knew I had to serve this on rice. If you grew up eating butter on rice as a kid, you will understand the need to serve this dish on rice.

Print Mississippi Pot Roast
Author: Sarah Olson
Prep time: 15 mins Cook time: 8 hours Total time: 8 hours 15 mins
Serves: 6
Ingredients

• 3.5-5 lb. chuck roast
• cooking oil
• pepper
• 1 ranch packet
• 1 onion soup packet (or au jus packet)
• 1 stick butter (1/2 cup)
• 7-10 peperoncini peppers

Instructions

1. Season the meat with pepper (I wouldn't salt it, plenty of salt in this recipe already). Set a large skillet to medium-high heat. Add the oil, when the oil is hot, add the roast. Brown on all sides. Add the roast to a 4-quart or larger slow cooker.
2. Add the ranch packet and onion soup packet on top of the roast.
3. Add the stick of butter, and peppers on top of the seasonings.
4. Cover and cook on LOW for 8 hours.
5. Shred and serve on rice or mashed potatoes.
6. Enjoy!

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