Crock Pot Mississippi Pot Roast Recipe

Woooweee you haven’t lived until you’ve tried this Mississippi Pot Roast! It’s a game-changer. Say goodbye to the traditional pot roast with potatoes and carrots and try this amazingly flavorful recipe!

Crock Pot Mississippi Pot Roast Recipe

Beef chuck roast along with ranch dressing mix, pepperoncini, and other delicious flavors makes this Mississippi Pot Roast a dream! Serve it over cauliflower mash, rice, or noodles for a filling dinner.

Measurements with easy to follow printable directions are at the end of the post.

Here’s what you’ll need for the recipe:

• pot roast
• pepperoncini juice
• whole pepperoncini’s
• dry Hidden Valley Ranch mix
• onion soup & dip mix
• unsalted butter

Tip: have some sub rolls on hand for leftovers. This pot roast recipe tastes incredible on a sub roll with melted provolone cheese!

Directions:

1. Place pot roast in the bottom of slow cooker and add pepperoncini juice. Sprinkle roast with ranch and onion mix.
2. Add pepperoncini and butter to the top of the roast.
3. Cover with lid. Cook on low 8-10 hours or high 4-6 hours, until fork-tender.
4. Pull roast apart with two forks.
5. Serve over potatoes, rice, or noodles.

Related Recipes: Beet and Potato Pot Roast, Homemade Clam Chowder, 20+ Easy Slow Cooker Recipes

Print the Pot Roast Recipe below!

5 from 1 vote

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Crock Pot Mississippi Pot Roast

Say goodbye to the traditional pot roast with potatoes and carrots and try this amazingly flavorful recipe!

Course Main Course

Cuisine American

Keyword crock pot, pot roast

Prep Time 5 minutes

Cook Time 8 hours

Total Time 8 hours 5 minutes

Servings 6 people

Author My Boys and Their Toys

Ingredients

3 lb chuck pot roast, 1/4 cup pepperoncini juice, 6-9 whole pepperoncini’s, 2 TBSP (1 oz) Dry Hidden Valley ranch mix, 1-1 oz packet Lipton’s Onion soup & dip mix, 1/2 cup unsalted butter

Instructions

Place pot roast in the bottom of slow cooker and add pepperoncini juice. Sprinkle roast with ranch and onion mix. Add pepperoncini’s and butter to the top of the roast. Cover with lid. Cook on low 8-10 hours or high 4-6 hours, until fork-tender. Pull roast apart with two forks. Serve over potatoes, rice, or noodles.

Recipe Notes

Tip: have some sub rolls on hand for leftovers. This pot roast recipe tastes incredible on a sub roll with melted provolone cheese!

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