Mississippi Pot Roast

I am slacking on my posts lately, so sorry! Studying for the USMLE Step 1 has kept me rather busy. But, have no fear, I made up for the delay of yummy food with the best pot roast recipe! I love pot roasts in any way, shape, or form. This roast is so juicy and packed with a punch of flavor! The best part about this is, it is incredibly easy to make! I seriously, spent a whole 2.273 minutes putting it together, turned the crockpot on low and walked away. It really doesn’t get much easier than that!

You Will Need:

3-3.5lb pot roast (if you don’t buy a “pot roast” I can’t promise you that it will fall apart…certain roasts are tougher than others)

5 Pepperoncini

1 TBSP of pepperoncini juice

1 1/3 C. of water

1 package of ranch dressing mix

1 package of Au Jus mix

1 stick of butter

Oh…and a crock pot!

First place your pot roast in the crock pot (low for 4 hours). Pot Roast needs “slow and low” cooking.

Sprinkle on the ranch dressing mix and the Au Jus Mix.

Place a stick of butter right on top of the pot roast (butter makes everything better!).

Place in 5 pepperoncini (you can add more if you like it hot, for me, 5 is the perfect balance of a little kick and comforting pot roast).

Add 2 TBSP of pepperoncini juice. Add 1 1/3 cup water. Then cover with the lid.

Let it cook away…. 4 Hours on LOW heat.

Then you get something that looks like this….Holy YUM!

It just falls apart….what more do you need in life? Tender juicy pot roast and a pile of mashed potatoes….life is pretty good right now!

It is sooo good! I served it up on a heaping pile of mashed potatoes!

It should fall apart taking it out of the crock pot…you might need to trim away some excess fat, but it’ll fall apart with a fork.

Enjoy!