ORIGINAL MISSISSIPPI CHUCK ROAST

This Original Mississippi Pot Roast cooked in the slow cooker is a tender, flavorful roast seasoned with salt, pepper, pepperoncini peppers, and a zesty combination of ranch and beefy onion soup mixes for a dinner entree that will have everyone’s mouths watering.

This Mississippi Chuck Roast is one of the most flavorful slow cooker dishes that I’ve ever had. You may be wondering why it’s called a “Mississippi” Chuck Roast? That’s because someone in Mississippi came up with a similar recipe, and it just stuck. What makes it different from a regular chuck roast is the amazing, zesty combination of flavors.

All that you have to do to make this pot roast is put everything into the slow cooker. How easy is that? Just brown your meat, add it into the slow cooker, put your seasonings into the slow cooker, and voila! When it is ready, the meat becomes so tender that it falls apart when shredded with two forks. It is tender, juicy, delicious, and will absolutely melt in your mouth!

WHY YOU’LL LOVE THIS MISSISSIPPI POT ROAST RECIPE

• It requires almost no work to make this pot roast.
• You only need a few ingredients to make this roast.
• It makes a slow cooker full of meat, making this a great option for large families or gatherings.
• This roast is packed with flavor and is very tender.
• It is a very easy meal to make on a weeknight.
• It is so tasty that everyone will ask for seconds (and thirds)!

INGREDIENTS FOR YOUR ORIGINAL MISSISSIPPI ROAST RECIPE

• Chuck Roast
• Olive Oil
• Salt & Black Pepper
• Pepperoncini Peppers
• Butter
• Ranch Seasoning
• Beefy Onion Soup Mix

HOW TO MAKE ORIGINAL MISSISSIPPI CHUCK ROAST

1. Sprinkle salt and pepper over both sides of the chuck roast and set aside.
2. In a large skillet over medium-high heat. Add olive oil and coat the skillet evenly. Add roast to the skillet and sear all sides for 1-2 minutes including the sides and ends.
3. Remove roast from skillet and add to slow cooker.
4. Pour ranch dressing mix and beefy onion soup over the top. Then place the stick of butter and pepperoncini peppers on top of the roast.
5. Cover and on high for 3-4 hours and on low for 7-8 hours.
6. Once the roast is fully cooked. Shred with two forks and remove the large pieces of fat.

HOW TO REHEAT & STORE MISSISSIPPI POT ROAST

This roast is just as tasty when it is leftover. If you have any left, transfer it to a sealed container and stick it in the fridge. It will last for up to 2 days. To reheat individual portions, heat them in the microwave for 2 minutes, or until warm.

You can also freeze this roast! Once it has completely cooled, transfer it to a sealed, freezer-safe container and put it in the freezer. It will last for up to 8 weeks. When you are ready to cook it, thaw it completely in the fridge, then heat it on low or high, depending on how soon you want it to be ready, in the slow cooker until it is warm.

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