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.
Slow Cooker Mississippi Pot Roast
- Slow Cooker- 6 quart or larger-oval
- 4 lb. chuck roast 3-5 lbs will work
- 2 Tbsp. vegetable oil
- ½ tsp. pepper
- 1 oz. ranch packet
- .87 oz. brown gravy packet See substitutions in notes below
- ½ cup salted butter (1 stick)
- 8 peperoncini peppers Can use more if desired
- ¼ cup peperoncini juice
- Season the meat with pepper add the roast.
- Set a large skillet to medium-high heat, once hot, add the oil.
- Sear on all sides.
- Place the roast in the slow cooker.
- Add the ranch packet and brown gravy packet on top of the roast.
- Add the stick of butter, peppers and pepper juice.
- Cover and cook on LOW for 8-10 hours or HIGH for 6. Do not open the lid while the roast cooks.
- Shred with two forks and serve.