Do you ever have one of those days where you feel like you don’t want to do a damn thing, let alone cook?! Of course you do, you’re human right?!
Listen, someone told me about this slow cooker Mississippi (MS) pot roast when I lived Texas. It doesn’t really require much prep to make it. To be honest, you don’t even have to consider yourself to be a cook to make it appear like you’ve been slaving in the kitchen all day. I’ve passed this thang on to people who have literally burned water and it came out perfectly! It’s super easy and convincing that you know exactly what you’re doing in the kitchen! 😀
- Do you want to impress the in-laws or your partners friends/family? This is your dish!
- Do you want a main dish that will make you feel super accomplished at the end of the day? This is your dish!
- Do you want a main dish that requires about 5-7 minutes of meal prep, then leaves you hours to do whatever the freak you need to do during the day (you know like laundry, dishes, or absolutely nothing while lyin’ around in your drawers… on purpose), and then it’s ready? This is your dish!
I know y’all don’t believe me, right now, when I tell y’all that slow cooker MS pot roast is one the easiest main dishes ever created! Once you make it, and eat this juicy, tender roast, you’re definitely going to make it a staple in your dinner rotation.
Here’s what you’ll need for slow cooker MS pot roast:
- 3 – 4 lbs of Roast – Use the cut you prefer; I used sirloin tip roast.
- 5 – 8 Whole pepperoncini
- Packet of au jus gravy mix
- Packet of ranch dressing mix
- 1 Stick of butter
How to make slow cooker Mississippi pot roast:
For juicy and tender slow cooker MS pot roast, you just have to gather your ingredients (after you wash the meat) and dump them in your slow cooker: pot roast first, then butter on top, then empty the packets of au jus and ranch, and finally add the pepperoncini. Cook on low for 6 – 8 hours or on high for 3 – 4 hours (depending on your slow cooker).
Please note: some people like to sear their roast prior to adding it to the slow cooker; I am not one of those people. Do what you feel, it’s your choice and your business!
Once finished, your pot roast will be super tender and juicy! If there were a bone, in the roast, the meat would fall off!
Can I add anything else to my pot roast?
Why of course you can! I kept it simple and also added onions and some cayenne pepper for heat. The world is your oyster! You could also add:
- Bell peppers
- Cayenne pepper or red pepper flakes for heat
How long does this dish last?
If you pair it with yellow grits (not that instant sh#!) like I did, maybe a couple of hours if you make it for a family gathering. Otherwise, it’ll keep in your fridge either in the slow cooker or an airtight container for up to 4 days.
Slow Cooker Mississippi Pot Roast
- 1 3 – 4 lbs Pot roast I used sirloin tip roast.
- 1 Au jus gravy mix packet
- 1 Ranch dressing mix packet
- 5 – 8 Pepperoncini I used whole pepperoncini
- ½ C Unsalted Butter 1 stick
- Wash your roast as you usually would, then dry it.
- Add the roast to the slow cooker. Then add the stick of butter on top of the roast. Top the roast and butter with the entire au jus packet and the ranch packet. Top everything with your desired amount of pepperoncini.
- Cook on low for 6 – 8 hours, or on high for 3 – 4 hours.
- Some people like to sear their roast prior to adding it to the slow cooker; I am not one of those people. Do what you feel, it’s your choice and your business!
- It’ll keep in your fridge either in the slow cooker or an airtight container for up to 4 days.