My family loves our tried and true pot roast recipe but figured it wouldn't hurt to try another recipe or two. Varying recipes for Mississippi Pot Roast had overtaken my pinterest and facebook feeds quite a few times before I decided that I must try it and see just what everyone is raving about. The Mississippi Pot Roast recipe typically calls for 5 ingredients: roast, ranch dressing mix, Au Jus mix, pepperoncini peppers, and butter. When it came time to throw everything in my crock pot I realized I only had 3 of the 5 ingredients. So I improvised and the outcome was still fabulous. I guess I still need to follow that "famous" recipe exactly so I can join the masses in raving about it. But for now I'll leave you with my improvised recipe that had the little mouths in my house asking for seconds!
{Crock} Pot Roast
Ingredients:
3 lb pot roast
1 packet Ranch dressing mix (or 2-3 T of this homemade Ranch mix)
1 packet brown gravy mix
1 handful banana pepper slices
1 stick of butter
potatoes and/or carrots *optional
Instructions:
Place the roast in a 6-quart slow cooker. Sprinkle packets of ranch and gravy mixes over the top. Toss the banana peppers and stick of butter on top. Cook on LOW for 8-10 hours.
Notes:
Cooking times may vary.
My crockpot runs hot so my roast was fall-apart-tender within 6 hours or so cooking on LOW.
I also threw in some yukon gold potatoes with my roast. I love the how tender they become while cooking with the roast in all the flavorful gravy. I served this along with roasted carrots, broccoli and cauliflower. It's also awesome served over rice with extra gravy (straight from the pot) drizzled over the top. And you can never go wrong serving it over some creamy cheese grits!
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