This Crockpot Mississippi pot roast is a big hit at our house. My husband always asks for seconds when I serve it.
And then he wants leftovers for lunch the next day. That’s a big deal because he gets tired of the same thing over and over.
We have several dinners that we keep going back to as our favorites, and this is one of them. Another dinner we enjoy is this Parmesan pesto tilapia that is so good your eyes will roll back.
Now back to the Mississippi pot roast. Another thing I like about this dish is that it’s versatile. In fact, you can do quite a few things with it.
The last time I cooked it I served it over mashed potatoes with a side of green beans. Then the next day, I wrapped it in a tortilla with a side of salsa.
You can add whatever sauce you like to change the flavor. For example, barbecue sauce and a steamed or toasted bun give you flavor that would rival any smokehouse.
Crockpot Mississippi Pot Roast Ingredients
Of course, you’ll need a roast. So I used a 2-pound roast that I picked up at Publix.
The other ingredients are onion soup mix, ranch dressing mix, butter, pepperoncini peppers, and a tiny bit of water.
You can add other seasonings, but it’s not necessary. It’s so good as it is.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by using the “print” button.
How to Make Crockpot Mississippi Pot Roast
I always spray the inside of the slow cooker pot before I use it because it makes cleanup easy.
Position the roast in the center of the pot. Sprinkle the onion soup and ranch dressing mix over the roast.
Place the stick of butter smack dab in the center on top of the roast. It will drizzle down the meat as it cooks, adding a deliciously rich flavor.
Add the pepperoncini peppers and water to the pot. Then put the lid on and cook it until the roast is fork tender.
I used two forks to shred it. But if you have meat-shredding claws, use those.
Give the contents of the pot a good stir to make sure all of the deliciousness is evenly distributed.
Serve your Mississippi pot roast on mashed potatoes, rice, or a bun. No matter how you eat it, you’ll love the rich flavor of this dish.
We’re such foodies around here that we have too many favorites to name. But I’ll list a few more to give you some ideas.
This creamed spinach is delicious, and from what I’ve heard it’s a big hit with a lot of folks. You should also try these delightful roasted cabbage steaks. Roasting brings out the sweetness of vegetables.
See this recipe shared at Full Plate Thursday.
- 2 pound roast beef
- 1 package of onion soup mix
- 1 package of ranch dressing mix
- 1/4 cup of butter
- 8 pepperoncini peppers
- 1/4 cup of water
- Spray the inside of your slow cooker pot with nonstick cooking spray.
- Put the roast in the center of the pot.
- Sprinkle the onion soup mix and ranch dressing mix over the top of the roast.
- Place the butter on top of the roast.
- Add the pepperoncini peppers to the pot.
- Pour the water around the edges and cover.
- Turn the slow cooker on high for one hour. Then turn it down to low and allow it to cook for 6-8 hours.
- Using 2 forks shred the roast. Stir it with the peppers and liquid.
- Serve the shredded roast over mashed potatoes, rice, or on a bun.
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Amount Per Serving Calories 284Total Fat 13gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 5gCholesterol 98mgSodium 2965mgCarbohydrates 11gFiber 2gSugar 5gProtein 30g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.