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- 6 quart or larger-oval
- 4½ lb. chuck roast 3-5½ lbs will work
- 2 tbsp vegetable oil
- ½ tsp pepper
- 1 ranch packet
- 1 onion soup packet or au jus packet
- ½ cup stick butter
- 8 peperoncini peppers 7-10
- 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 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.
- Let the roast rest for at least 5 miutes, then shred.
- Serve over rice or mashed potatoes.