Crock Pot Mississippi Pot Roast

My wonderful husband turned 30 this week. When I asked him what he wanted for his birthday dinner he requested steak, corn and brussels sprouts with bacon. Sounded like a delicious dinner to me. And then he found a recipe for Mississippi Pot Roast on his social media newsfeed. I had seen this recipe before but forgot to save it, I had wanted to try it as well. Since I had not picked up dinner groceries yet I sent him on his way and told him it was his choice. Of course he brought back enough stuff to make the roast AND have steak and brussels sprouts. It was a birthday feast!! And a delicious one at that.

 

The roast turned out incredible. It was moist and just fell apart with one poke of the fork. It was perfect. The flavor was amazing as well. I never would have thought to mix all those ingredients together, but it worked and makes me want to experiment more. We decided to make gravy out of the juices left in the crock pot for the mashed potatoes. If you're not having potatoes, the juices themselves would be great drizzled over the roast.  Anyway, if your mouth is watering while reading this then its time to get crocking. Its a very simple recipe and since it goes in the crock pot you can just 'set it and forget it.' The best part was how amazing the house smelled while it was cooking.

Here's what you need:

1 2-3lb pot roast
1 stick of butter
1 packet dry ranch dressing mix
1 packet dry au jus mix
4-8 pepperoncini peppers

Place the roast in the bottom crock pot. Pour packets of ranch and au jus mix over roast.  Place butter on top and add pepperoncinis. Cook on low 6-8 hours or high 4-6 hours. Remember to save the juices for drizzling on top or making delicious (yet salty) gravy. Serves 4-6.