Classic Mississippi Pot Roast Recipes

MISSISSIPPI POT ROAST

Steps:

• In a slow cooker, combine the chuck roast, pepperoncini, pepperoncini juice, au just gravy mix, buttermilk ranch dressing, salt, and pepper.
• Cook on LOW until the roast is fork-tender, about 8 hours.
• Pull the chuck apart with two forks. Enjoy!
• To keep the pot roast warm, cover it with aluminum foil.

BEST SLOW COOKER MISSISSIPPI POT ROAST

Steps:

• Place rump roast into the slow cooker. Pour the entire jar (peppers and juice) of pepperoncini peppers over the roast. Add the stick of butter, then pour the dry ranch dressing and dry Au Jus over the top. Cover with the lid and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
• Once finished, shred with a fork and serve! Enjoy!

MISSISSIPPI POT ROAST

Steps:

• Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
• Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.

MISSISSIPPI ROAST RECIPE BY TASTY

Steps:

• Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.
• In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
• Transfer the meat to a slow cooker and top with butter and pepperoncini.
• Cover the slow cooker and set it to low.
• In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
• Spread over the meat, and cook on low for 8 hours.
• Remove the roast and shred with two forks.
• Return meat to the slow cooker, and stir to mix in the juices. Serve with fresh parsley.
• Enjoy!

CLASSIC MISSISSIPPI POT ROAST

Steps:

• Place chuck roast in your favorite slow cooker.
• Sprinkle ranch mix and au jus mix over the roast then put the stick of butter on top.
• Place the pepperoncini peppers on and around the meat; the more you add, the spicier the roast and gravy will be.
• Pour 1/4 cup of water over everything.
• Turn the slow cooker on to the low setting, and allow the meat and ingredients to cook for eight hours. When the meat is done, it should be fall-apart tender. (If you choose to use cubed stew beef, it may finish cooking a bit sooner; check after 7-1/2 hours to see if the meat is tender.).
• Use tongs to move the cooked roast and the pepperoncini to a cutting board. Use two forks to pull the meat apart into shreds, removing any pieces of fat that remain.
• Pour the meat juices into a small saucepan, and bring it to a simmer over medium-high heat. Slowly sprinkle the flour into the simmering liquid, whisking it in after each addition. Simmer the gravy a few seconds longer until it begins to thicken.
• You can place the shredded beef back into the cooker and pour gravy over it or keep separate.
• Enjoy!