This has to be my go-to recipe for any night of the week. Its prep time is non-existent, and it cooks itself!

Easy Mississippi Pot Roast

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Servings 6

Equipment

  • 1 Crock Pot

Ingredients
  

  • 1 TBS olive oil
  • 3-4 lb pot roast
  • 1 packet onion soup mix
  • 1 packet ranch dressing mix
  • 1 stick unsalted butter
  • 1/4 jar pepperoncini peppers with juice

Instructions
 

  • Drizzle olive oil in crockpot.
  • Place whole roast in crockpot.
  • Sprinkle both packets over roast.
  • Place whole stick of butter on top of roast.
  • Add about 6 pepperoncinis and 1/4 juices from the jar.
  • Cook for 8 hours on low.
  • Once done, the meat should shred easily with two forks. Serve over garlic mashed potatoes, with roasted green beans on the side for a delicious home-cooked meal!

Notes

I used to take the time to ladle out the fat after cooking, and also searing the sides of the roast before adding it to the crockpot, but I have found that the taste difference is minimal, if any. 
Slicing the butter and spreading it evenly is also not necessary. I used to take the time to do that, and it all gets mixed and cooked in all the delicious juices anyway!
Don't add any extra liquids as the liquid from the pepperoncini and natural juices from the roast is plenty!
 

woo hoo!

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