Crock Pot Mississippi Pot Roast

Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.

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Most Helpful Reviews From Allrecipes.com

This was so yummy! My Mamaw told me about this recipe and I knew if she liked it, then I definitely would. It was a WIN with my husband and my mom. It was extremely moist, my mom even asked how much water I put in (none). Definitely will make this dish again!

This is essentially the same recipe I found after reading the NYT Food article on Mississippi Roast, & although the ingredients seem odd it makes the hands-down BEST crock pot roast around. Don’t forget to grease or spray your crock pot first (trust me, this stuff STICKS). I always use 1/2 jar of sliced pepperoncini peppers versus whole – these are key, don’t leave them out even if you think you don’t like them like I did. My version has the mixes sprinkled on top of meat, doused with peppers & topped with a stick (yes!) of butter. No gravy from this, it’s more of a slab of meat dish lol. Try it, you won’t be sorry!

This is so easy and the result is wonderful. I have made this a few times with slight variations based on reviews. First tip: use sliced pepperoncini instead of whole pepperoncini if you can find it – saves the step of de-stemming, and the sliced peppers are perfect with the final product whereas the whole ones are a bit large. Second tip: I recommend using at least 1/4 cup of butter. I made this once with 1/2 cup (which is what the original recipe this one is derived from calls for), and once with about 1/8 cup. The former made the leftovers seems a bit greasy, and the latter made the roast turn out kind of dry. 1/4 to 1/2 cup is perfect, and here is the trick at the end to reduce the greasiness: Remove the meat from the slow cooker. Pour the juices into a large measuring cup. Allow the fat to separate to the top for a couple minutes. Skim the fat from the top and discard (except place 2-4 tablespoons into sauce pan for making a gravy). Add 2 Tbsp flour to the reserved 2-4 Tbsp fat and whisk together over medium heat to make a roux. Add the juices (from which you just skimmed the fat – I’ve found there is usually about two cups of juices left) to the roux and cook for a couple minutes to reduce – viola, the perfect gravy.

One of the best roasts ever. I have been making this for a little over 3 years now and it is one of my family’s favorite dishes. It Is FABULOUS as is, however As always, I had to tweak it a bit to make it my own. I serve mine over rice and I find that there is not a whole lot of gravy made. to rectify that I pour some of the pepperoncini juice into slow cooker and also add 1 cup of beef broth. Makes it perfect for rice.

I saw Robin Chapman, who invented this recipe, on Food Network’s The Kitchen. She told the story of her roast. She said she had been making it for years, and someone asked if they could put the recipe in her church cookbook, and she gave permission. Then a blogger picked it up, and people began pinning it on Pinterest. One day, she got a call from the NY Times and she found out her recipe had been pinned 1 million times! She added that she puts a whole bottle of porcinis with the juice because her son likes it that way. Also, she just “dumped” all ingredients on top of the roast and cooked it “low and slow.”

Was tasty, but had way too much butter – and we are “lotsa butter” lovers/eaters. Don’t add salt until the end, there’s plenty in the packages. 5 pepperoncini is not nearly enough – try 20 , Cooked on “low” in my CrockPot, internal meat temp was falling apart with internal temp of 205 in 4 hours.

Found a similar version on Pinterest and used it instead of this one. I was not a fan of pot roast, especially in a crock pot. This is delicious. A few changes from the recipe from Pinterest that makes a wonderful flavor-used hidden valley dip mix and brown gravy mix to sprinkle over the top of the roast then layered peperoncinis on top. No butter at all, no liquid at all. So easy and set the timer on the crock pot. Flavorful and fall off the fork tender.

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