Do you like food with a spicy kick? Then you will LOVE this Slow Cooker Spicy Mississippi Pot Roast. This recipe has spicer peppers and spicy ranch!
One of the greatest recipes for the crockpot is the Mississippi Pot Roast. I shared a mild version of this recipe a few years ago. It’s been a few years since I first tried this magical mix of ingredients and recently I thought about how much I enjoy the spicier version of peppers and why not try them in this roast recipe.
Not only did I use the hot peppers for this recipe, but I also used a spicy ranch. This pot roast has a nice kick to it, but it’s not overwhelming Habanero pepper hot.
This meal has the easiest prep, probably the easiest I’ve posted in a while. Just dump and go!
I like to use a chuck roast for this recipe, I often use bottom round in my recipes, but the marbling of fat in the chuck roast makes this meal even more decadent.
Shred and serve after cooking for 9-10 hours. My favorite way to serve this is with white rice, rarely do I stray from that. The white rice goes well with the saltiness of this recipe. You can serve this with mashed potatoes OR even on buns.
I hope you all have a great week! I will have a new recipe for you soon. Thank you for following along!
- Slow Cooker – 5 quart or larger
- 4 lb. beef chuck roast
- 1 oz. packet dry spicy ranch mix
- 1 oz. packet Lipton onion soup mix
- 20 hot chili peppers from a jar
- 1/4 cup juice from above peppers
- 1/2 cup salted butter (1 stick) unsalted works fine too
- Add the roast to the slow cooker.
- Sprinkle over the spicy ranch mix, and lipton soup mix over the roast.
- Add the peppers and the 1/4 cup of juices.
- Lay the stick of butter on top.
- Cover and cook on LOW for 9-10 hours.
- Shred and remove any fatty pieces.
- Serving possibilities are endless! My favorite is white rice, but serving on mashed potatoes or buns is a great idea!