Mississippi Pot Roast (for Kim)

Kim, you’re a superstar! Your request for a quick and easy dinner solution has inspired this Mississippi Pot Roast recipe. It’s perfect for those hectic mornings when you realize there’s nothing planned for dinner. We’ve all been there, and I’m thrilled to share this recipe just for you.

This slow cooker marvel is a lifesaver for busy parents like you. Just toss in a few ingredients before you leave for work, and come home to a mouthwatering meal. Kim, your dedication to feeding your family despite a packed schedule is amazing. This recipe is my way of saying thanks for being such a fantastic reader of our newsletter.

Exact Ingredients List

Here’s what you’ll need to make this Mississippi Pot Roast:

• 4 lb chuck roast (3-5 lbs works too)
• 1 oz ranch seasoning packet
• 0.87 oz brown gravy packet
• 1/2 cup (1 stick) unsalted butter
• 10+ peperoncini peppers
• 1/4 cup peperoncini juice (optional)

The ranch packet can be original, dip, or spicy flavor. For the gravy, McCormick brand is recommended. You can use salted butter if you prefer.

Remember, you can adjust the amount of peppers to your taste. The juice adds extra tang, but you can skip it if you want a milder flavor.

With just these few ingredients, you’ll create a rich, flavorful pot roast that’s sure to impress. It’s a simple list, but the results are amazing!

Instructions

Put the chuck roast in your slow cooker. You can brown it first if you want, but it’s not needed.

Sprinkle the ranch packet and brown gravy mix over the meat.

Add the butter, pepperoncini peppers, and pepper juice on top.

Cover and cook on low for 8-10 hours or high for 6-7 hours. Don’t lift the lid while it’s cooking.

When done, shred the meat in the slow cooker using two forks. Take out any fatty bits you find.

Serve the tender, flavorful meat over mashed potatoes or rice. You can also use it for sandwiches.

Don’t forget to spoon some of the tasty juices over the meat before eating. It adds extra flavor!

Store leftovers in the fridge for up to 3 days. Reheat in the microwave or on the stove.

Possible Substitutes List & Recipe Variations

Don’t have all the ingredients? No worries! You can still make a tasty Mississippi pot roast with some easy swaps.

For the ranch packet, try mixing your own blend of dried herbs and spices. Combine garlic powder, onion powder, dill, and parsley.

No brown gravy packet? Use a tablespoon of beef bouillon powder or a cube crumbled up.

Butter can be replaced with olive oil or coconut oil for a dairy-free version.

If you’re out of pepperoncini peppers, try banana peppers or pickled jalapeños. For less heat, use mild pickled peppers or even sliced dill pickles.

Want to mix things up? Try these variations:

• Use chicken instead of beef for a lighter meal
• Add carrots and potatoes for a one-pot dinner
• Stir in some cream cheese at the end for extra richness
• Sprinkle with fresh herbs before serving

Remember, cooking is all about making it work for you. Feel free to get creative and adjust the recipe to your taste!

Tips, Tricks & Storing

Make this recipe even better with a few simple tips:

• Brown the roast before adding it to the slow cooker for extra flavor.
• Use low-sodium ranch and gravy packets to control the salt level.
• Add vegetables like carrots and potatoes for a complete meal.

For the best texture, cook on low heat. This lets the meat become tender and juicy.

You can store leftover Mississippi pot roast in the fridge for up to 4 days. Keep it in an airtight container to maintain freshness.

Freeze portions for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, use the microwave or stovetop. Add a splash of broth to keep the meat moist.

Try using the leftovers in sandwiches or tacos for a quick meal later in the week.