Mississippi Pot Roast

Made with just five ingredients and 5 minutes of hands-on cooking, this pot roast will become a regular in your rotation. The leftovers are great for making additional stress-free meals during the week. Use the leftovers to make carnitas, tacos, beef and noodles, toasted sandwiches, or pot-pies!

I use healthier, grass-fed, pasture-raised beef from Salt Creek Farm. Salt Creek is a local farm run by my friend Sara and her family. You can order online and have it shipped or pick it up in KC or Witchita. Click here to learn more about Salt Creek.

Yield: 8

Author: Lauren Lane

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Mississippi Pot Roast

Made with just five ingredients and 5 minutes of hands-on cooking, this pot roast will become a regular in your rotation. The leftovers are great for making additional stress-free meals during the week.

inactive time: -1 MinTotal time: -1 Min

Ingredients

• 1- 4-5 pound beef chuck roast
• ¼ cup butter
•  1 jar pepperoncini peppers 1
• 1 packet ranch dressing mix
• 1 packet dry au jus mix
• ground pepper

Instructions

1. Place roast in a slow cooker
2. Rub roast with seasoning packets and ground pepper
3. Add 3/4 jar of pepperoncini peppers – mild or hot
4. Cook on low for 6-8 hours, or 4-5 on high
5. Shred with two forks when tender and falling apart
6. Serve over mashed potatoes, rice, egg noodles or roasted vegetables

Notes:

• No need to salt the beef. The seasoning packets have plenty. In fact, if you can use 3/4 of the Ranch pack if you'd like even less salt.
• Can you cook the chuck roast from frozen? Yes! The manufacturer of Crock-Pot says to add at least 1 cup of warm liquid to the stoneware before placing the meat in the stoneware. Do not preheat the slow cooker. Cook recipes containing frozen meats for an additional 4 to 6 hours on Low, or an additional 2 hours on High.
• If you prefer to make this Mississippi roast recipe in the oven instead of a slow cooker, you can follow the same seasoning steps and then place it in the oven at 350 degrees F for 2 to 2½ hours. You can also use the instant pot. Just google how to do that, I haven't done it yet:)
• Pot roast leftovers are great to use to make, Beef and Noodles, Enchiladas, Toasted Sandwiches, Shepard's pie, and pot pies!
• Which roast is best for the slow cooker? I love to use a grass-feed chuck roast from Salt Creek Farm. (a local Kansas farm:) in this slow cooker Mississippi roast recipe, because the meat just becomes so fall-off-the-fork tender, making it super easy to shred. You can also use brisket or round cut, but you may need to slice rather than shred that meat.

Nutrition Facts

Calories

743.95

Fat (grams)

49.90

Sat. Fat (grams)

22.04

Carbs (grams)

3.62

Fiber (grams)

0.52

Net carbs

3.10

Sugar (grams)

1.27

Protein (grams)

70.91

Sodium (milligrams)

704.42

Cholesterol (grams)

251.53

© Lauren Lane

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