Mississippi Pot Roast Recipe
Real deal Mississippi Pot Roast, from ya girl who was born and raised in Mississippi! With 6 ingredients and all the flavor you've got to make this!
Servings: 6 people
Calories: 529kcal
Ingredients
- 2-4 lb chuck roast
- 1 ranch dressing packet
- 1 au jus gravy packet
- 1/3-2/3 cup dark brown sugar packed
- 7 pepperocini peppers
- 8 tbsp butter cut into cubes
Instructions
- Add the roast to the bottom of the slow cooker.
- Next pour ranch dressing packet, gravy mix and brown sugar over the top.
- Add peppers on top followed by the butter.
- Add everything to slow cooker and cook for 8-10 hours on low or 5-6 hours on high. Use a spoon to remove additional oil on top of pot roast.
- Once completely tender, shred with two forks and serve over mashed potatoes.
Video
Notes
Make sure to really decide on the amount of sugar you want to add. If you have a sweet tooth, add it all, It really tastes amazing! If you want, you can totally dial it back so it is very subtle.
How to Store Slow Cooker Mississippi Pot Roast
- Fridge: Transfer any leftovers into an airtight container and put in the fridge. It should stay good to go for up to 3-4 days.
- Freezer: You can freeze it for up to 2-3 months; just make sure to thaw it in the fridge overnight before reheating.
- Reheating: You can heat it up on the stovetop in a pan by adding a splash of liquid if it looks a little dry. The microwave is all good too.
Nutrition
Calories: 529kcal | Carbohydrates: 30g | Protein: 30g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 145mg | Sodium: 281mg | Potassium: 777mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1005IU | Vitamin C: 111.6mg | Calcium: 64mg | Iron: 3.8mg