Here at Cozycakes Cottage, we love us some pot roast. We mow through roast and its accompanying veggies like it’s the first meal we’ve seen in a week. Our favorite stove top roast yields such great flavors and I try to cook it every month or so, but I have to be home while it slowly cooks for a good 3-4 hours. So I have a couple other recipes in my arsenal that I call on for those days when I won’t be around to babysit a roast and KNOW we’re all craving a hearty, but comforting meal.
This Mississippi Pot Roast is one of those. It cooks up all the live long day in my slow cooker. I don’t even brown the meat before throwing it in (yes, I throw it in like a football. No, I don’t). Please don’t ask me if lovely Mississippians use this recipe because I have no idea. It could all be a lie. I just know that’s what it’s named and that’s what I call it. It is good.
Since it calls for 2 dry packets, you might worry about the saltiness. We don’t have an issue with it, but I also use packets without MSG.
My dad makes fluffy mashed potatoes every Thanksgiving and Christmas (thankfully!) and I make them for this instead of adding potatoes to the slow cooker. He whips them up so they’re light and almost melt in your mouth. They’re perfect for this roast with the gravy and shredded roast perched right on top. Enjoy! ♥
Slow Cooker Mississippi Pot Roast
- 3 lb. chuck roast
- 1 packet Ranch salad dressing mix; not the dip mix ( I use a little less than the full envelope; also, you can get an organic packet at some stores)
- 1 packet Au Jus mix (with no MSG)
- 1 stick butter
- 6-8 jarred pepperoncini peppers; pull stems off
- 1-2 Tbsp. of the pepperoncini juice
- Vegetables of your choice: I use about 1.5 cup mushrooms, halved or quartered and 3-4 carrots, sliced in large pieces (or many baby carrots)
- Place roast in slow cooker. Sprinkle ranch packet and au jus packet over roast. Place the stick of butter on top of roast. Add the pepperoncinis to the slow cooker and pour the pepperoncini juice over roast. Cover and cook on low for 8 hours. Halfway through cook time, turn the roast over. With about 2-3 hours left in cook time, add the mushrooms and carrots (or whatever vegetables you choose) to the slow cooker. My slow cooker does a perfect job at 8 hours, but check your roast as slow cooker heat can vary. Slice or shred (we prefer slightly shredded) and serve over mashed potatoes with some of the gravy. Enjoy!