Mississippi Pot Roast Recipe

Don’t hurt me, but I’ve never been the biggest fan of beef roast. I like them occasionally, and growing up, Mom had a killer recipe for one, so I would eat that….of course it could have been the mashed potatoes and rolls that went with it!

Well, this weekend I decided to try my hand at a Mississippi style pot roast using one of our chuck roasts.

Dang! I’m a fan of that!

The little bit of heat from the pepperoncini’s and the juicy tenderness from the chuck roast…it was all really good.

We had Mom and Dad over for dinner when we were trying this – so I made a big roast. Oops, we had lots of leftovers. I think that’s what’s gotten me before was the leftovers weren’t my favorite.

But we’ve been mixing it up a little with these leftovers…so far it’s been quesadillas stuffed with roast. I’ve also been told to try tacos so that’s next!

Mississippi Pot Roast Recipe

Ingredients
1 C&F Farms Chuck Roast (we used a 5 pound roast!)
1 packet ranch dressing mix
1 packet au jus gravy mix
1/2 cup butter
Half a jar of pepperoncini peppers

Instructions
Place roast in your crockpot and sprinkle the top with the ranch dressing mix and the au jus mix.
Place the peppers on top of the mixes, feel free to pour in some of the juice as well.
Add the butter on top of the roast - I left it as a whole stick.
Cook roast on low heat for 8 hours.
At that point the roast will be falling off the bone and shredding itself!
Serve over rice, noodles, or our favorite mashed potatoes!

And don't forget to get creative with those leftovers!