Who doesn’t love a slow cooker recipe during the work week? Dump in the ingredients, set the cooker to low, and go on with your day. Your house will soon be filled with savory smells. I had heard raving compliments about Missisippi Pot Roast, so of course I had to give it a try and it is now certainly a fall and winter slow cooker favorite.
After a fairly quick search, I found this Mississippi Pot Roast recipe. I did make a few adjustments to the ingredients in this recipe though I only had to make one substitution. With no au jus mix on hand, I instead used onion soup mix. I also cut down on the amount of each seasoning type in addition to the butter. Here are the ingredients and measurements I used:
- 1 3lb roast
- 1/2 packet onion soup mix
- 1/2 packet ranch dressing mix
- 1/4 cup butter
- 1/2 jar of pepperoncinis
- 1/2 jar of pepperoncini juice
Mississippi Pot Roast Gravy
You can shred and eat the roast on sandwiches or tacos, but then the delicious juices would be going to waste. I made a gravy with the cooked juices which added an extra punch of spice and flavor to the roast.
Directions
- Ladle some of the cooked juices into a sauce pan and bring to a simmer
- Add flour 2 tbsp at a time and whisk until gravy starts to thicken
- Remove from heat and serve over the roast
I shredded the pot roast and served with broccoli over pappardelle. Topped with a few spoonfuls of the gravy it was mmm, mmm, delicious!
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