Do you like food with a spicy kick? Then you will LOVE this Slow Cooker Spicy Mississippi Pot Roast.
One of the greatest recipes for the crock pot 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, I also used 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.
Here is my YouTube video of this recipe. I’m starting this week posting the entire recipe on YouTube, and you can always come here to get the printable version or save to Pinterest. You can follow me on YouTube, here.
I hope you all have a great week! I will have a new recipe for you soon. Thank you for following along!
- 3-4 lb. beef chuck roast
- 1 (1-oz.) packet dry spicy ranch mix
- 1 (1-oz.) packet Lipton onion soup mix
- 20 hot chili peppers (from a jar)
- ¼ cup juice from above peppers
- 1 stick (1/2 cup) salted butter (unsalted also works fine)
- 5-quart or larger
- 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 ¼ 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!
- Enjoy!
I used my 6-quart Crock-Pot® for this recipe. I don’t recommend any slow cooker smaller than a 5-quart.
You may also like: Slow Cooker Hearty Italian Beef Soup
Nancy Hall says
October 21, 2017 at 8:07 amI make the traditional one with the pepperonicinis, and I knew the first time I read the recipe the onion soup mix, ranch mix and brown gravy mix would be way too salty a finished product so I made all my “packet ingredients” homemade, way less salty tastes way better too. Then you can add your own salt to your own taste.
Laura says
January 7, 2018 at 5:25 pmOoh Sarah. I love your recipes. I made this today and we just finished eating. I couldn’t eat all of mine because my mouth was on fire. I followed the recipe to the T. Next time, if I do attempt it again, I’ll settle for maybe five (instead of 20) of the peppers and perhaps not do the spicy ranch either.
My husband and I generally like spicy, but this was too much for the both of us. We didn’t get any flavor, it was just SPICY.
As always, keep your recipes coming!