Mississippi Pot Roast

This pot roast is good in Mississippi or anywhere. Awesome stuff!

The Soup Diva

  • 1 3-4 pound chuck roast
  • 3-4 pepperoncini peppers
  • 4-6 whole peeled garlic cloves
  • 1 packet ranch dressing mix
  • 1 packet onion soup mix
  • 1/2 stick butter
  • Salt and black pepper to taste
  • Cornstarch and flour for gravy (optional)
Pat roast dry with paper towels and sprinkle lightly with salt and pepper. Place in slow cooker, put all other ingredients on top of and around roast, and cook on low for 8 hours. Remove meat to plate and remove peppers (they will likely have split open during cooking, and you may squeeze out the insides into the pot if desired).
To make gravy: stir 1 tbsp cornstarch and 2 tbsp flour into the liquid in the pot until blended. Shred or slice meat if desired and put back into the pot until ready to serve.
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This is my adaptation of this famous recipe that has been going rampant on Pinterest…

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Published by

Tony "T-Bird" Burgess

Hi there, my name is Tony Burgess from Chattanooga, Tennessee, USA. I am a believer, bleeding-heart, idealist, and blogger. I'm married to Laura and Cody is our dog. Daily I work for a blood bank. My blog is where I chronicle and curate the sacred, serious, and silly things in my life. I am a member of The Episcopal Church. Thank you for connecting with me. Grace, peace, and love!

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