Delicious and Easy Mississippi Pot Roast Recipe

Mississippi Pot Roast is a meal that makes you feel warm and happy. It has a tasty mix of ranch dressing and au jus gravy, with the added kick of pepperoncini peppers. What's great about it? It's super easy to make.

WHY YOU'LL REALLY LIKE THIS RECIPE

Mississippi Pot Roast is the ultimate comfort food. It brings back memories of those cozy Sunday lunches at grandma's house.

Simplicity: It's a throw-it-in-and-forget-about-it kind of recipe. No hassle, just simple and hearty cooking.

Versatility: Enjoy it hot over mashed potatoes or turn leftovers into delicious sandwiches. The options are endless.

Crowd Pleaser: With generous servings, it's perfect for family gatherings or potluck dinners. And trust me, people will ask for seconds.

Reheating and Storage Tips

Got leftovers? Lucky you! Keep the pot roast in a sealed container in the fridge for up to 4 days. When you want to warm it up, you can use a saucepan on low heat or the microwave. Stir occasionally to heat it evenly.

Leftover pot roast meat makes AMAZING sandwiches! Slice a hoagie bun in half, place them face up on a baking sheet, add provolone cheese, layer on the warmed pot roast meat, then broil for 4-5 minutes until the cheese is melted and bubbly!

Can This Be Frozen?

Absolutely! Once it's cool, put the pot roast in a freezer-friendly bag or container. It's good for up to 3 months. Thaw it in the fridge overnight before reheating. Perfect for those days when you want comfort but don't want to cook.

Can This Be Made Ahead Of Time?

Yes, you can! Make the roast as instructed, let it cool, and store it in the fridge. When you're ready, just reheat and serve. It's a lifesaver during busy weeks or when guests are coming over.

Substitutions & Changes

Every kitchen is different, and sometimes you might not have everything. No worries!

Meat: Can't find chuck roast? Brisket or bottom round work well.

For a dairy-free option: Use margarine or olive oil instead of butter.

Spice it up: Add red pepper flakes or a bit of cayenne for an extra kick.

Helpful Cooking Tips

The Searing Secret: Searing the meat is like giving your roast a flavor-packed hug. It locks in the juices and adds a caramelized richness. If you have time, don't skip this step.

To Shred or To Slice: Shredding lets the meat soak up more juice, making it super flavorful. But if you care about presentation, slices against the grain look fantastic on a plate.

Side Suggestions: While mashed potatoes are a classic, this roast also goes well with garlic green beans or roasted brussels sprouts.

Lastly, here's a little secret just between us: if you've never tried it, the mix of ranch and au jus might sound strange, but it's a perfect match. It adds depth, tang, and a richness that's hard to describe. You'll just have to taste it yourself!

So, when you want something warm, hearty, and comforting, remember this Mississippi Pot Roast. It's like a hug on a plate. Enjoy, my friend!

 Delicious and Easy Mississippi Pot Roast Recipe

• Preparation: 20 minutes
• Cooking: 4 hours
• Total: 4 hours and 20 minutes
• Course: Dinner
• Keyword: Mississippi Pot Roast
• Servings: 6
• Calories: 714

Ingredients:

• 4 pounds Chuck Roast
• 1-2 tablespoons Olive Oil (optional, for searing)
• Salt and Pepper (for seasoning)
• 1 packet Ranch Dressing Mix (1 oz, dry packet)
• 1 packet Au Jus Gravy Mix (1 oz, dry packet)
• ½ cup Butter
• 6 Pepperoncini Peppers (or to taste)
• ¼ cup Pepperoncini Peppers Liquid (optional, for a spicier dish)
• ½ cup Water (optional, for added moisture)

Instructions:

1. Season the chuck roast with salt and pepper.
2. Heat olive oil in a frying pan over medium-high heat. Sear each side of the roast until it forms a nice, brown crust. Searing adds flavor and helps lock in juices, but you can skip if you're short on time.
3. Place the chuck roast in the bottom of your crock pot.
4. Sprinkle ranch dressing mix and au jus gravy mix evenly over the roast.
5. Place the stick of butter on top of the roast. Scatter the pepperoncini peppers around and on top of the roast. For a spicier dish, add some pepperoncini juice.
6. Optional: If you want more liquid, add ½ cup of water around the sides of the roast.
7. Cover the crock pot with its lid. Cook on high for 4-5 hours or low for 8 hours, depending on your time.
8. The roast should be tender and easily shred apart with a fork when done.
9. Remove the cooked roast from the crock pot and either shred it with two forks or slice it against the grain.
10. Return the shredded or sliced meat back to the crock pot to soak up juices for a few minutes before serving.
11. Serve hot, preferably over mashed potatoes, rice, or with vegetables on the side.
12. The leftover meat is great for sandwiches! Slice a hoagie bun in half, place them face open on a baking sheet, add provolone cheese to each side, layer on the warmed pot roast meat, then broil for 4-5 minutes until the cheese is melted and bubbling!