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I have been wanting to try this recipe for a while now. I always forget to get the dry ingredients is calls for, dry ranch dressing mix and adjust gravy mix. I decided to try making it with ingredients I always have on hand, ranch dressing and better than bouillon roasted beef base. This roast turned out better than I expected. It tastes amazing!
Crockpot Mississippi Pot Roast
This recipe is fairly simple and very tastey!
Servings:
Calories: 429kcal
Old Folks Adventures : www.oldfolksadventures.com
Equipment
1 crockpot
1 skillet
Ingredients
- 4 to 5 lb chuck roast
- 2 Tbsp ranch dressing
- 2 tsp beef base
- ½ cup sliced peperoncini peppers
- ¼ cup peperoncini juice
- 1 stick butter sliced into small pieces
Instructions
- rinse and cut roast into pieces
- sear all sides in a hot skillet
- place roast pieces into crockpot
- measure the ranch dressing and beef base into a small bowl
- mix the ranch dressing and beef base together
- drizzle over the roast and spread out across the top.
- spread the sliced pepperoncini peppers over the top of the roast and add the pepper juice.
- place the butter pieces on top of the roast and peppers.
- cover and set on low heat for 8 to 10 hours.
- remove roast from crockpot to a serving platter. you can put the juices into a saucepan and thicken for a sauce or into a bowl and use as is.
Nutrition
Calories: 429kcal | Carbohydrates: 1g | Protein: 44g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 340mg | Potassium: 787mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 70IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 5mg
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