Mississippi Pot Roast — We’re Loving Fall
What We're Loving: The Mississippi Pot Roast
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When the morning temperatures drop into the 50s and leaves start to turn, something happens in most Southern homes — the crockpot becomes a permanent countertop fixture. And the first thing on the menu is usually Mississippi Pot Roast.
Making Mississippi Pot Roast is barely making anything at all, and it’s so easy. Plus, it’s just the most delicious way to cook a roast.
The Easiest Mississippi Pot Roast Recipe
Our go-to recipe uses five ingredients, but you can put any extra veggies or seasonings you want for some added razzle-dazzle (I use carrots, mushrooms, and onions because I like drama).
Just use whatever feeds your autumnal soul.
What you’ll need:
- 1 chuck roast
- 1 packet of ranch mix
- 1 packet of au jus mix
- ¼ cup of butter (more like ½, amirite?)
- 4-5 pepperoncini peppers
- Any fall veggies your heart desires (but add them after 6-7 hours, or they’ll turn into baby food)
Read this very carefully, or it won’t come out right:
- Put the ingredients in your crock pot.
- Turn the crock pot on low and then go away for eight hours.
The Mississippi Pot Roast Is Easy
We’re not exactly executive chefs at Carmigo, so you better believe this is what we’re making when we find out the in-laws are making a surprise trip or if we get busy and forget to prep dinner.
I’m not sure if it’s the entire ranch packet, the au jus mix, or the pepperoncini — but something about a Mississippi Pot Roast just feels like the month of October walked into your house, lit a pumpkin spice candle and gave you a fleece blanket to cozy up under while you watch Hocus Pocus 2.
We’re not here to question the spooky sorcery in that crock pot cauldron. We’re just here to tell you that you should try it if you haven’t.
BONUS: You don’t have to do any prep work, which makes it almost too easy. Just put the ingredients in the cauldron and then do literally anything else. Now that we think about it, it’s like selling your car on Carmigo.