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Slow Cooker Spicy Mississippi Pot Roast
The classic Mississippi Pot Roast stepped up a notch with spicier peppers and spicy ranch.
Prep Time
5
minutes
mins
Cook Time
10
hours
hrs
Total Time
10
hours
hrs
5
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
8
Calories:
531
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 5 quart or larger (I own and use this one from Crock-Pot)
Ingredients
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
US Customary
-
Metric
Instructions
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!
Enjoy!
Video
Nutrition
Calories:
531
kcal
|
Carbohydrates:
4
g
|
Protein:
44
g
|
Fat:
38
g
|
Saturated Fat:
19
g
|
Cholesterol:
187
mg
|
Sodium:
845
mg
|
Potassium:
779
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
384
IU
|
Vitamin C:
1
mg
|
Calcium:
47
mg
|
Iron:
5
mg