Mississippi Crock Pot Roast Recipe Recipes Recipe For Zucchini

CROCK POT ROAST WITH ZUCCHINI

Steps:

• Place roast in the bottom of a 6 quart slow cooker.
• Top with ranch and gravy mixes.
• Add mushrooms, zucchini and yellow squash on top.
• Salt and pepper to taste
• Place butter evenly over the top.
• Cover and cook on low for 8 hours.

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST

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.

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 (CROCKPOT)

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.

CROCK POT MISSISSIPPI POT ROAST

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.