The New York Times traced the origin of Mississippi Pot Roast to Robin Chapman, a mom from Ripley, Mississippi, who adapted her aunt's pot roast recipe to make it less spicy for her kids. Robin later shared her recipe with a friend, who contributed it to a church cookbook.
It has become so popular that the Times declared it in 2016 "the roast that owns the internet."
The recipe requires just five ingredients and is made in a slow cooker, making it a perfect meal for busy weeknights. It is now a family favorite!
Mississippi Pot Roast
- 3-4 pound chuck roast
- 1 stick of butter
- 1 package of au jus gravy mix
- 1 package of ranch dressing mix
- 3-5 pepperoncini peppers (or more!)
1. Place your roast in the bottom of the slow cooker.
2. Sprinkle the top of the roast with the packet of au jus and ranch mix.
3. Cube a whole stick of butter and place cubes on top.
4. Add 3-5 pepperoncini peppers (or more!) depending on your desired taste.
5. Cook on low for 8 hours.
Variations: You can add diced potatoes and carrots when you have about 2 hours of cooking time left.
Serve this delicious Mississippi Pot Roast over rice, egg noodles, or mashed potatoes. Have leftovers? Mississippi Pot Roast leftovers make a great shredded roast for sandwiches!
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