Crock Pot Mississippi Pot Roast Recipes

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MISSISSIPPI ROAST (CROCKPOT)



Mississippi Roast (Crockpot) image

I am putting this here for safe-keeping, it looks great! From the gal who posted this recipe on the site called Sweet Tea and Cornbread: "I used a mixture of jalapeno and pepperoncini peppers. I like the pepper rings because they disintegrate in the cooking process and just become part of the gravy. Don't leave these out though, because they really add flavor to this. If you don't use too many, they don't even add noticeable heat. The butter is what makes the gravy in this soooo good!

Provided by Scoutie

Categories     Meat

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 lbs chuck roast
1 (1 ounce) envelope ranch dressing mix
1 (1 1/4 ounce) envelope au jus mix
1/2 cup butter
4 -5 pepperoncini peppers
fresh ground pepper, to taste

Steps:

  • Spray your slow cooker with nonstick spray.
  • Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.
  • Sprinkle the top with the ranch dressing mix and the au jus mix.
  • Place peppers on top of mixes.
  • Add the stick of butter on top.
  • Set your slow cooker to 8 hours and forget it.
  • You do not add any additional water to this.
  • Served with mashed potatoes, but you could serve with egg noodles.

Nutrition Facts : Calories 881.5, Fat 51.5, SaturatedFat 27.1, Cholesterol 360.7, Sodium 2453, Carbohydrate 9.3, Fiber 0.9, Sugar 2.4, Protein 97.6

MISSISSIPPI POT ROAST



Mississippi Pot Roast image

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

1 (3 pound) chuck roast
½ (12 ounce) jar pepperoncini
½ (12 ounce) jar pepperoncini juice
1 (1 ounce) packet au jus gravy mix
1 (0.4 oz) package buttermilk ranch dressing (such as Hidden Valley®)
salt and ground black pepper to taste

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



Crock Pot Mississippi Pot Roast image

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

2.5-3 lb Chuck Roast
1 package of Hidden Valley Ranch Dressing Mix
1 package of Brown Gravy (gluten free optional)
5-6 Pepperoncini Peppers
1 stick of butter

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!

CROCK POT MISSISSIPPI POT ROAST



Crock Pot Mississippi Pot Roast image

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

3 lbs chuck roast
12 oz sliced pepperoncini peppers
1 oz au jus gravy mix
1 ranch mix
4 garlic cloves (pressed)

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

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST



Mississippi Roast - Slow Cooker Pepperoncini Pot Roast image

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

1 (4 pound) beef chuck roast
¼ cup butter
5 pepperoncini peppers
1 (1 ounce) packet ranch dressing mix
1 (1 ounce) packet dry au jus mix

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



Crock Pot Mississippi Pot Roast image

A coworker made this for a potluck, and it was the most buttery deliciousness ever. He swears it's the Kerry Gold Garlic Butter he used. This was hard to stop eating.

Provided by AmyZoe

Categories     Roast

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs chuck roast
2 tablespoons olive oil or 2 tablespoons vegetable oil
salt (to taste)
pepper (to taste)
1 ounce ranch dressing mix
1 ounce dry onion soup mix
1/2 cup salted butter
8 pepperoncini peppers

Steps:

  • Heat up a large skillet on high.
  • Add oil to hot skillet. You want it really hot to brown or sear the beef quickly. (My coworker skipped this part and just put in crockpot).
  • Take a paper towel and make sure you dry both sides of the pot roast.
  • Season with a little bit of salt and pepper.
  • Once the skillet is nice and hot, add the roast.
  • Allow the roast to cook for about 2 to 3 minutes or until it is golden brown.
  • Using tongs, flip the meat over and sear the other side of the roast for another 2 to 3 minutes.
  • Transfer meat to slow cooker.
  • Sprinkle packets of dry ranch dressing and onion soup mix over pot roast.
  • Top with a stick of butter and place peppers on and around roast.
  • Cover and cook on low for 8 hours.
  • Take 2 forks and begin shredding the meat. (My coworker said the meat had already fallen off and didn't need any shredding).
  • Serve with mashed potatoes.

Nutrition Facts : Calories 527.2, Fat 33.7, SaturatedFat 16.5, Cholesterol 190.3, Sodium 1840, Carbohydrate 8.8, Fiber 1.6, Sugar 3.5, Protein 49.3

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