Crock Pot Mississippi Pot Roast

This Crock Pot Mississippi Pot Roast is amazing. The Pot Roast turns out moist and tender. The pot roast is so tender it slices like butter. Perfect with noodles or mashed potatoes.

INGREDIENTS

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SEASON

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Add the butter, baby carrots, and pepperoncini peppers around the roast. Leave peppers whole or slice them if preferred. Cover and cook on HIGH for 4–8 hours or LOW for 8–10 hours.

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Cook until the pot roast is fall-apart tender, adjusting time based on its size. Transfer the finished roast to a serving platter and allow it to rest for about 10 minutes before slicing and serving.

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Add remaining ¾ cup water to slow cooker juices. Mix 1 tablespoon water with cornstarch until smooth, then stir into juices. Cover and let gravy thicken while you slice the rested pot roast.

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Crock Pot Mississippi Pot Roast

This Crock Pot Mississippi Pot Roast is amazing. The Pot Roast turns out moist and tender. The pot roast is so tender it slices like butter. Perfect with noodles or mashed potatoes.

INGREDIENTS

Pot Roast Au Jus Gravy Mix Ranch Dressing Mix Pepperoncini Peppers Unsalted Butter Baby Carrots Cornstarch Egg Noodles

SEASON

Place pot roast in a properly sized slow cooker. Sprinkle with Au Jus gravy mix and ranch dressing mix, then pour ¼ cup water over the roast, making sure the seasonings are evenly distributed.

Add the butter, baby carrots, and pepperoncini peppers around the roast. Leave peppers whole or slice them if preferred. Cover and cook on HIGH for 4–8 hours or LOW for 8–10 hours.

COOK

Cook until the pot roast is fall-apart tender, adjusting time based on its size. Transfer the finished roast to a serving platter and allow it to rest for about 10 minutes before slicing and serving.

REST

Add remaining ¾ cup water to slow cooker juices. Mix 1 tablespoon water with cornstarch until smooth, then stir into juices. Cover and let gravy thicken while you slice the rested pot roast.

THICKEN

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