I recently had a cook off and made two versions of our favorite Crockpot Mississippi Pot Roast in both the slow cooker and in my new Crock-Pot Multi-Cooker on the pressure cooker mode. I surprised Fred to see which one he liked best with a blind tasting and the competition was fierce! Find out which version won by watching the video here:
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!!! I’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 has a sweetness that will have you coming back for seconds and maybe even thirds!
You can even make this into a healthier version by leaving out the packets of Ranch and Au Jus and just adding the juice in the jar, along with some onion and garlic powder. Either way you make this meat it is delicious and packs a tangy punch!This 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 like a sweet potato, 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! Or just eat it straight out of the crockpot like I do, because I can’t wait to dive into it!It’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 Crockpot Pot Roast recipe here or watch the video on YouTube here!
- 1 (3-4 lb.) chuck roast
- 1 packet dry Ranch Dressing mix
- 1 packet dry Au Jus or Brown Gravy mix
- 1/2 stick salted butter
- 6-8 Pepperoncini peppers, depending on heat
- *For Pressure Cooker recipe you will need one cup beef broth*
- Slow Cooker: Place roast in slow cooker and sprinkle the ranch and Au Jus 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.
- Pressure Cooker Mode: Add 1 cup beef broth to pot. Place roast in pot and sprinkle the ranch and gravy packets on top. Add butter on top of roast and place pepperoncinis on the top and sides of roast. If desired, add about 1/2 cup of Pepperoncini juice from the jar if you want some extra flavor as it pressure cooks. Place lid on lock, press Meat/Stew and increase time to 120. Make sure valve is set to pressure mode (the X) and press Start. Once cooking time is complete, let natural release for 20 minutes. Turn release valve to no pressure to vent any extra steam, remove lid and serve.
- I have also made this with dry onion soup mix instead of the Au Jus or Brown Gravy and it turned out absolutely delicious!!!