Mississippi Pot Roast made its way into the lime light a few years ago, and has since been the best pot roast this side of the Mississippi.
This dish combines the ease of using a slow cooker, with the bright flavor profile that the pepperoncini brings. With only eight ingredients, it’s quick to prepare, and dinner practically cooks itself.
Mississippi Pot Roast
This southern take on a traditional pot roast combines the ease of using a slow cooker, with a new flavor profile to traditional roast.
Servings: 4
Equipment
- Slow Cooker
Ingredients
- 2 lb Chuck Roast
- 4 tbsp Unsalted Butter
- 8 oz Jarred Peperoncini Peppers
- .5 packet Au Jus Gravy Mix
- .5 packet Ranch Powder Mix
- 3 Carrots chopped into large pieces.
- 6 oz Pearl Onions frozen or fresh.
- 4 Garlic Cloves whole, peeled.
- Flat Leaf Parsley chopped, for garnish.
Instructions
- Place the chuck roast into a slow cooker.
- Add chopped carrots, garlic, Aus Jus, ranch powder, peperoncini, butter, and pearl onions to the slow cooker.
- Cook on low for 8 hours.
- Serve over rice or mashed potatoes and garnish with parsley and/or chopped dill.