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Roti Mississippi

Crock Pot Mississippi Roast. Ridiculously simple but the flava is like nothing else!

Crock Pot Mississippi Pot Roast

https://www.thecountrycook.net/crock-pot-mississippi-pot-roast/

You can serve the meat by itself, over mashed potatoes or rice. One reader suggested that it is delicious on hard rolls with melted provolone or mozzarella cheese. I can tell you, we had a small amount leftover so I ate it on a sub roll the following day for lunch with a slice of mozzarella cheese on top and some sliced peperonicini peppers and it was heavenly! The meat comes out so tender and buttery by cooking it low and slow in the crock pot. And the flavors are not overwhelming. They really complement the beef just enough.

 

If you are worried about the peppers in this dish, don’t worry about heat. My nine year old ate this no problem and there wasn’t any heat at all. The peppers just add a background flavor to the overall dish. If you do want a bit more heat, add some of the pepper juice to the mixture, then when it’s all done, slice up the peppers and mix them in with the meat for an extra kick.
Crock Pot Mississippi Pot Roast
Crock Pot Mississippi Pot Roast
 
 Ingredients:
(1) 3-5 lb. chuck roast
2 tbsp. olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) – REAL salted butter, not margarine
8 peperoncini peppers
Mississippi Pot Roast
Directions:
Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or “sear” the beef quickly. Note: I have one of those nifty new Ninja slow cookers that has a “stovetop” option, which means I can brown the meat all right in my crock pot and not dirty up any other dishes. However, if you are in a rush, just skip the browning step altogether.
Mississippi Pot Roast
 
Take a paper towel and make sure you dry both sides of the pot roast (drying the meat helps it brown easier.) Then season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast.
Mississippi Pot Roast
 
Allow the roast to cook for about 2-3 minutes until it is golden brown. The browning of the outside of the meat just adds flavor. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
Mississippi Pot Roast
 
Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter. Then place peppers on and around roast.
Mississippi Pot Roast
 
Note: This butter is a Kerrygold garlic & herb butter. The sticks were on sale at Kroger so I had picked up a bunch. That was the first time I had ever seen the butter in sticks. I absolutely LOVE Kerrygold butter. Irish butter just can’t be beat in terms of flavor. Must be that yummy Irish grass. But a regular ole stick of salted butter (not margarine) will still work perfectly in this. Cover and cook on low for 8 hours. You don’t add any other liquid to this. The meat will create it’s own juices at it cooks. Just cover and let it do its’ thing.
Mississippi Pot Roast
 And voila! It smells AMAZING as it cooks and it looks heavenly!
Mississippi Pot Roast
Now all you need to do is take two forks and start shredding the meat. Discard any big fatty pieces. If you want, you can cut up the peppers and stir those into the meat mixture. I ate mine with the peppers but didn’t cut them up into the meat to serve.

Mississippi Pot Roast

 Then serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese.
Mississippi Pot Roast
 
Cook’s Notes: If you are sensitive to sodium, you could use unsalted butter for this. Be sure to use butter and not margarine. Margarine is basically oil. We did not find this recipe salty at all if you use this exact recipe but be sure to adjust to your preferences.

Crock Pot Mississippi Pot Roast

 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Calories 800 kcal
Author Brandie @ The Country Cook

Ingredients

  • 1 3 lb chuck roast
  • 2 tbsp olive oil or vegetable oil
  • salt & pepper to taste
  • 1 packet ranch dressing mix
  • 1 packet dry onion soup mix
  • 1/2 cup salted butter 1 stick
  • 8 peperoncini peppers

Instructions

  1. Heat up a large skillet on high.
  2. Add oil to hot skillet.
  3. You want it really hot here to brown or "sear" the beef quickly.
  4. Take a paper towel and make sure you dry both sides of the pot roast.
  5. Season with a little bit of salt and pepper.
  6. Once the skillet is nice and hot, add the roast.
  7. Allow the roast to cook for about 2-3 minutes until it is golden brown.
  8. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
  9. Transfer meat to slow cooker.
  10. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
  11. Top with a stick of butter then place peppers on and around roast.
  12. Cover and cook on low for 8 hours.
  13. Take two forks and start shredding the meat.
  14. Discard any big fatty pieces.

Recipe Notes

You can skip the browning step if you are in a rush, or just don’t feel like it. If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.

Serve with mashed potatoes.