Pot Roast is a family favorite in our household. It is a great meal to feed a crowd because it is relatively inexpensive and it makes great comfort food! This Mississippi Pot Roast recipe is now one of our favorite recipes found on our Classic Meal Plan Membership!
Mississippi Pot Roast has become very popular in the last several years and what makes it unique is the addition of pepperoncini peppers and butter. I don’t know who thought of it, but putting pepperoncini peppers in pot roast really adds a depth of flavor! If you are not familiar with pepperoncini peppers, they are very low on the spice meter and taste very similar to a banana pepper. You can buy them in a jar, whole or diced, near the pickles on the condiment aisle.
This Mississippi Pot Roast is not only delicious, but you can prep it ahead of time so it is ready to go the day you want to cook!
Mississippi Pot Roast
To prep, gather all the ingredients you will need: roast, pepperoncini peppers, salt, pepper, olive oil, butter, dry ranch seasoning, and dry onion soup mix.
Drain peppers and add to a gallon-sized zipper bag. It’s a great idea to label the bag with the recipe name. If I know I will be cooking a meal later in the week, sometimes I also write the sell by date for the meat. Anything to make life easier!
Now add the remaining ingredients to the bag. Be sure to salt and pepper the roast. I like to do this before it goes in the bag so that I know it gets a good layer of that goodness. Salt in particular really helps to bring out the other flavors in the food. Check out the 5 Dinners 1 Hour blog post about seasoning your food.
Give it a good shake or massage so all the seasonings will cover the roast.
On cooking day, pour roast mixture into slow cooker and cook it on low for 8-10 hours. If you would like to cook this in the Instant Pot, refer to our Instant Pot cheat sheet to convert it!
This Mississippi Pot Roast is so good, it will melt in your mouth! Serve with mashed potatoes and green beans.
Print out the recipe below and give the Mississippi Pot Roast a try!
- 3 lb pot roast any cut you like
- 2 T olive oil
- salt & pepper to taste
- 3 T dry ranch seasoning
- 3 T dry onion soup mix
- 1/2 C butter
- 8 oz peperoncini peppers drained
- 1 bag steamers mashed potatoes
- 16 oz frozen green beans
- Drain peppers and add to large zipper bag with remaining ingredients. Zip and shake.
- Pour roast mixture into slow cooker and cook on low for 8-10 hours.
- Cook potatoes and green beans according to package directions.
On Cooking Day