What are the four ingredients in Mississippi pot roast?

The four classic ingredients are chuck roast, ranch mix, onion soup mix, and peperoncini peppers. Butter is the fifth, often considered essential too.

What are the ingredients for a Mississippi pot roast?

You’ll need chuck roast, ranch dressing mix, onion soup or au jus mix, butter, and peperoncini peppers. That’s it!

What is the difference between a Mississippi pot roast and a regular pot roast?

Traditional pot roast usually has carrots, potatoes, and broth. Mississippi pot roast skips the veggies and uses dry seasoning mixes, butter, and peppers for bold flavor.

What cut of meat is good for Mississippi pot roast?

Chuck roast is best because it’s well-marbled and tenderizes beautifully. You can also use rump roast or sirloin tip, as long as it shreds easily.

Easy Mississippi Pot Roast | Delicious & Foolproof

Name: Easy Mississippi Pot Roast Recipe | Delicious & Foolproof
Prep time: 15 min
Cook time: PT-488325H13M51S
Total time: PT-488325H13M51S
Cuisine: American
Ingredients: 2-3 lb chuck roast (fresh, not frozen) 2 tbsp olive oil (or vegetable oil) Salt and pepper to taste 1 packet ranch dressing mix 1 packet dry onion soup mix (or au jus gravy mix) ½ cup (1 stick) salted butter (Kerrygold garlic & herb optional) 8 peperoncini peppers

Description

This easy Mississippi pot roast is a comforting slow cooker meal that melts in your mouth. Juicy chuck roast with buttery, herby seasoning and tangy peperoncini peppers creates a simple, flavorful dinner with minimal effort.

Ingredients

Scale

2-3 lb chuck roast (fresh, not frozen) 2 tbsp olive oil (or vegetable oil) Salt and pepper to taste 1 packet ranch dressing mix 1 packet dry onion soup mix (or au jus gravy mix) ½ cup (1 stick) salted butter (Kerrygold garlic & herb optional) 8 peperoncini peppers

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Instructions

Pat dry the chuck roast with a paper towel. Season lightly with salt and pepper. In a hot skillet, sear roast on both sides (2-3 minutes each). Transfer roast to slow cooker. Sprinkle with ranch and onion soup mixes. Top with butter and place peperoncini peppers around the roast. Cover and cook on LOW for 8 hours. Do not open the lid during cooking. After cooking, shred meat with two forks, discard fatty pieces. Optional: chop and mix peppers into meat before serving.

Notes

Do not cook on high; low and slow is essential for tenderness. No need for additional liquid; the meat, butter, and peppers create enough juices. Homemade seasoning mixes can be used to control sodium. Do not use margarine; flavor and texture will be compromised. Substitute cuts like rump or sirloin tip can work as long as they shred well. Peperoncini peppers add flavor, not spice; can be swapped with dill pickles + juice. Lifting the lid while cooking causes tough meat.

Prep Time: 15 mins
Cook Time: 8 hrs
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 214 kcal
Sugar: 1g
Sodium: 1054mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 15g
Cholesterol: 72mg