I have been doing this blog for 2 years and I can’t believe this was my first time to make this famous Mississippi Pot Roast. I bet I’ve seen variations of this recipe thousands of times on pinterest.
Now before you judge about how fattening this recipe is, I’m not forcing you to make it. And I do not recommend anyone eat this way everyday. That being said, THIS WAS TO DIE FOR! I will probably only make this rich dish once a year, but I will be drooling every time I think about it.
I had planned to put this shredded meat on buns for serving. But after I shredded up the meat and tasted the buttery sauce that was self made, I knew I had to serve this on rice. If you grew up eating butter on rice as a kid, you will understand the need to serve this dish on rice.
- 3.5-5 lb. chuck roast
- cooking oil
- 1 ranch packet
- 1 onion soup packet (or au jus packet)
- 1 stick butter (1/2 cup)
- 7-10 peperoncini peppers
- Season the meat with pepper (I wouldn't salt it, plenty of salt in this recipe already). Set a large skillet to medium-high heat. Add the oil, when the oil is hot, add the roast. Brown on all sides. Add the roast to a 4-quart or larger slow cooker.
- Add the ranch packet and onion soup packet on top of the roast.
- Add the stick of butter, and peppers on top of the seasonings.
- Cover and cook on LOW for 8-10 hours. Do not open the lid while the roast cooks.
- Shred and serve on rice or mashed potatoes.