Just Plain Southern,  Recipes

Mouthwatering Mississippi Pot Roast

Two Southern Sweeties Mouthwatering Mississippi Pot Roast

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If you are tired of the same ol’ pot roast have I got something to not only shake it up, but absolutely ROCK your world.

I know I know, that might be overdoing it a bit, but honestly this little ol’ recipe truly excited both my family and myself.

You see, I am kind of a creature of habit when it comes to some things. Sadly, one of those things was my “Pot Roast”. I always fixed it with the tried and trued onion soup mix, cream of mushroom soup, throw it in the Crock Pot method. Don’t get me wrong, it was and still is delicious this way. That being said, I don’t think it was doing anything fantastic for my family.

On my son’s birthday this year, I happened upon a recipe from Sweet Tea and Cornbread . 

I wanted to do something really spectacular for this dinner, seeing as my son was turning 18. Boy howdy, did I find it!!! Now I will admit that I tweaked this just a bit, but it is basically the same recipe.

There is one thing that I want to explain before y’all start looking at the ingredients thinking we’re nuts. It calls for not only pepperoncini rings but also jalapeno rings. Don’t let it freak you out and absolutely do NOT leave them out. These do not give hardly any “heat” to the dish and they basically melt into the gravy. If you are concerned about the jalapenos, use just a few less but make sure you use at least some. I bought the bottled, already sliced jalapeno and pepperoncinis and just divided them up among some small zip lock bags based on what I use for each roast and threw them into the freezer.

I can’t wait for y’all to make this roast. Please please please come back and let us know what you thought of it!!!

Make it a great day!!!

Tracey

Mouthwatering Mississippi Pot Roast

Ingredients:

  • 3-4 pound Pot Roast (I use Chuck)
  • 1 envelope of ranch dressing mix (I just get the store brand)
  • 1 envelope of au jus mix
  • 1 stick of butter
  • 1 – 2 cloves minced garlic (I use the already minced in a jar that I keep in my icebox)
  • 1 tablespoon fresh ground pepper
  • pepperoncini pepper rings (start with 8 to 10 rings and adjust based on your preference)
  • jalapeno pepper rings (start with 5 to 6 rings and adjust based on your preference)
  • 1/2 cup water

Directions:

Spray your Crock Pot with nonstick cooking spray or use a slow cooker bag.

Place roast in Crock Pot

Add ingredients on top of roast in this order

  1. Pepper
  2. Garlic
  3. Ranch Dressing packet
  4. Au Jus packet
  5. Both types of Peppers spread out over roast
  6. Place the stick of Butter right on top

Cook on low for 8 hours.

Half way through the cooking process I flip the roast and add a half cup of water. If you are making this in the morning and will not be home to flip, no worries. Just add the water in the bottom of the Crock Pot before placing the roast in and just spoon the gravy over the roast before taking it out of the Crock Pot to serve.

This will be so tender and falling apart. The gravy is to die for so be sure to spoon some over the meat when you serve it.

I just made some mashed potatoes and peas to go with ours but this would also be good over egg noodles or even rice.

Enjoy!!!

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