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Crockpot Mississippi Pot Roast

Crockpot Mississippi Pot Roast

Hey friends! I know some of you have been asking where I’ve been and I had to hit the pause button over here letting myself have a break from the blogosphere! Don’t worry, I have still been in the kitchen whipping up some amazing recipes that I can’t wait to share with you, including this new favorite Mississippi Pot Roast that is to die for! I had to take a break, so just like with any job, I took days out of my vacation bank and gave myself a few days, or in this case a few weeks, to just be still and get re-energized. And this Empress is recharged and ready to tackle Q4 now!!! 🙂I have seen this recipe for Mississippi Pot Roast all over Pinterest and in crockpot recipe books for years, but for some reason I just haven’t been that excited about putting it on my crockpot to do list. Boy, was that a bad decision, because this roast was a HUGE hit!!! I really wish I had made this sooner, so that it could have been on the weekly rotation all this time. You know what they say about books and their covers…don’t judge them! I have no clue why it’s called a Mississippi Pot Roast and from all they research I did no one else does either! All I know is that this is a crockpot dish with flair and one you need in your life!!!Mississippi Pot RoastI’ve never been a huge fan of pepperoncini’s, because if I’m going to cook with a pepper I’ve always reached for a true jalapeño pepper. It’s more beautiful, colorful and spicier, and I feel like an apology is in order to my new favorite pepper! The pepperoncini still packs a punch, but still has a sweetness that will have you coming back for seconds and maybe even thirds!Mississippi Pot RoastThis dish is packed with tangy flavor and can be adjusted to how spicy you want it. We added eight pepperoncini’s, but that was a lot of heat that both Fred and I LOVED. In my opinion it was the perfect amount for people who like a little kicky, however, I suggest if you aren’t a lover of spicy scale it down and only use four or five for a more mild flavor. All of the ingredients, including the grass fed salted butter (I use Kerrygold), come together to create a melt in your mouth beef that is succulent and full of flavor. It is perfect over a starch, on a bed of lettuce for a salad or on a roll for a sandwich with deli horseradish sauce or spicy mustard for an extra kick. Fred preferred the mustard and thought it paired perfectly!Mississippi Pot RoastIt’s been a quick minute since Fred has rated one of my crockpot blog experiment dishes a 10+ (I’ve been hanging at strong 8’s lately!), so to have this on our perfection list made this Empress’ week! Don’t judge a book by it’s cover like I did and give this deserving recipe a try…you owe it to you and your family!!! And make sure to try out our favorite Sunday Pot Roast recipe here! Have a great week!

Mississippi Pot Roast
Serves 4
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Prep Time
5 min
Cook Time
8 hr
Prep Time
5 min
Cook Time
8 hr
  1. 1 (3-4 lb.) chuck roast
  2. 1 packet ranch dressing mix
  3. 1 packet dry onion soup mix
  4. 1/2 stick salted butter
  5. 1 onion, sliced
  6. 6-8 pepperoncini peppers
  1. Place roast in slow cooker and sprinkle the ranch and onion packets on top. Add butter on top of roast and place pepperoncinis on the top and sides of roast. Cook on low for 8-10 hours.
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    Smoked Gouda Cheese Grits - Crockpot Empire
    September 29, 2017 at 11:40 am

    […] these are absolutely delicious and would be a great side dish for so many meals like the Crockpot Mississippi Pot Roast I just posted last week! Fred has already requested it again this weekend and said it’s now […]

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