Y’all have been asking for more easy to execute meals that please the entire family so today I’m bringing you another staple from our house, the famous Mississippi Pot Roast crock pot recipe. A dear friend gave me this recipe last year and I adapted it a bit based on what I had in my pantry at the time and it’s become a go-to weeknight win, especially on days where we have violin, dance or gymnastics. Here’s the play-by-play:
Crock Pot [yes I love it and use it multiple times a week… the programmable/auto shut off feature is a WIN!]
Mississippi Pot Roast Crock Pot Recipe
- 1.5 lb – 2 lb Chuck Roast
- 1 Packet of Ranch Dressing Mix
- 1 Packet of Dry Onion Soup Mix
- 1 Stick of Butter
- 1 Jar of Pepperoncini Peppers
- 1 Small Package of Baby Bella Mushrooms, Chopped
- 1 Medium Size Red Onion, Sliced
Place chuck roast in the bottom of crock pot. To make it even easier, use these crock pot liners to eliminate any mess. Sprinkle the ranch dressing mix and dry onion soup mix over the top… then add the stick of butter and 1 full jar of pepperoncini peppers [with juice]. Place lid on top of crock pot and cook on low for 6 hours, and then add chopped mushrooms and onion slices and let cook for 2+ hours.
We serve our Pot Roast with a side salad or jasmine rice.
What’s your favorite way to cook pot roast? Share in a comment below!