Crock Pot Mississippi Pot Roast Video Recipes
MISSISSIPPI POT ROAST
Mississippi pot roast is a perfect dish perfect for the Slow Cooker.
Provided by JennCrippen
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h5m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 2.9 g, Cholesterol 78.2 mg, Fat 20.1 g, Fiber 0.2 g, Protein 20 g, SaturatedFat 7.8 g, Sodium 915.4 mg, Sugar 0.1 g
CROCK POT MISSISSIPPI POT ROAST
This Mississippi Pot Roast is wonderful for a busy night! Perfect for a gathering too!
Provided by The Southern Lady Cooks
Categories Main Course
Number Of Ingredients 5
Steps:
- Place roast in crock pot and top with ranch and gravy mix. Then place peppers around roast and add butter. Cook on low for 8 hours!
MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST
Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.
Provided by Pokerman11
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
- Cook on Low for 8 hours.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 5.8 g, Cholesterol 151.2 mg, Fat 39.3 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 17.3 g, Sodium 1479.1 mg
CROCK POT MISSISSIPPI POT ROAST
This is the BEST Mississippi Pot Roast recipe! Made in the slow cooker, it is ultra tender, extra juicy, and full of rich beefy flavor. All of that with only 5 ingredients and 5 minutes of prep!
Provided by Kimber
Categories Dinner
Time 6h5m
Number Of Ingredients 5
Steps:
- Add chuck roast to cork pot.
- Cover roast with ranch mix, au jus mix, and pressed garlic.
- Add all of the pepperoncini peppers on top and around the roast, Pour 1/2 cup of the juices from the jar over the top and discard the rest.
- Cook on low for 6-8 hours or until the roast is tender and easily pulls apart.
- Pull roast apart. Mix pulled roast back into the juices. Serve warm over mashed potatoes, on sub rolls, or over rice.
Nutrition Facts : Calories 320 kcal, Carbohydrate 3 g, Protein 33 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 153 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
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