It was amazing. The lady we visit loved it. I will ask my dear wife if she has a recipe. Some of the ingredients.she got when the kids were over.
1 Like
Thank you.
I did a paste and cut.
MISSISSIPPI POT ROAST {THE BEST POT ROAST EVER}
By Ashlyn Edwards — April 13, 2016, Updated November 26, 2019 1,373 Comments
beefcrockpotdinnermain dishpopular recipes
Mississippi Pot Roast – The most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!
I am very excited about today’s recipe. I have literally made it four times since getting the recipe from my mother-in-law just a few weeks ago. It is hands-down the BEST roast I have EVER eaten!
Seriously, y’all, I am in love with this pot roast and so is the rest of my family!
Like I said, I cannot take credit for creating this Mississippi Pot Roast recipe. It is just one of the many amazingly yummy recipes I have gotten from my mother-in-law over the years. Her homemade spaghetti sauce is one of the most popular recipes on my site, and it’s also one of my personal favorites.
WHAT IS MISSISSIPPI POT ROAST?
Mississippi Pot Roast is a combination of five simple ingredients that all cook together in your slow cooker. It’s typically made with a chuck roast, which is inexpensive and easy to find at most grocery stores. You can also makes this with other cuts of meat, like I have with Mississippi Pulled Pork.
Cooking a chuck roast over low heat in your crock pot yields incredibly tender results, and the other ingredients added to this roast give it incredible flavor!
Now I have no answer for you as to why this is called a Mississippi Pot Roast. But if all food that comes out of Mississippi tastes as good as this, then I might have to pack my bags and head over there! It’s the south, so it’s automatically an awesome state, I say.
The simplicity of this Mississippi Pot Roast is where its try beauty lies.
WHAT DO YOU NEED TO MAKE MISSISSIPPI POT ROAST?
Here’s the beauty of this roast. It’s so simple! You’ll need:
- a chuck roast
- ranch dressing mix
- au jus gravy mix
- butter
- jarred pepperoncini peppers
All of this comes together to make the tastiest, tenderest, most delicious pot roast ever.
HOW DO YOU MAKE MISSISSIPPI POT ROAST?
This style of recipe is one of my favorites because it’s so easy. It’s a great dump and go kind of recipe. All you do is:
- Place the chuck roast in the bottom of your crock pot.
- Sprinkle the ranch and au jus mixes over the top of the roast.
- Add the butter and pepperoncini peppers.
- Place the lid on top and cook over low heat for 8 hours or more.
We’ve eaten this over rice and mashed potatoes and I loved it both ways. My mother-in-law also suggested it for sandwiches, so we might try that next!
HOW DO YOU MAKE MISSISSIPPI POT ROAST IN THE INSTANT POT?
I get this question all the time! All you need to do is add your ingredients to your Instant Pot, add about 1 cup of beef broth, then cook over manual high pressure for one hour. Let the pressure release naturally and you are good to go.
NOW, having said all of that, I MUCH prefer to make my roast in the crockpot. The flavors and texture are just better overall in my opinion.
IS MISSISSIPPI POT ROAST KETO?
2 Likes
Thank you, Besoeker, you are a star! Am definitely going to try that - it sounds delicious.
Here’s a recipe for beetroot chutney that I promised to @LionQueen on the sandwich thread. It was given to me many years ago by another member of this form Cookiecate, who unfortunately no longer posts…
Beetroot Chutney
Beetroot is one of my favourite ingredients, but when it comes to chutney the main thing to remember is never to use old stringy beets. This is an award winning recipe that has been tried and tested and much enjoyed for many years.
Beetroot Chutney:
Ingredients
3lbs uncooked beetroot
1lb cooking apples (weight after peeling and slicing)
1lb onions
1 clove garlic
2 teaspoons salt
¾ pint pickling vinegar (Sarsons is a good one)
1 level teaspoon ground ginger
1lb sugar (brown or white whichever you prefer)
8oz sultanas (if you like)
Method
Cook beets in salted water for around an hour and a half until tender
When cool skin the beets and chop into small cubes.
Peel core and chop apples into small cubes and weigh them
Peel and chop onions and garlic finely (a food processor is good for this)
Put everything into a preserving pan and stir over a low heat until the sugar has dissolved
Bring to the boil then reduce heat and simmer very gently for an hour and a half or so until thickened
Pot into sterilised jars and seal.
This chutney improves if kept for several weeks but I just love it fresh!
Enjoy
2 Likes
Re Beetroot, what do you do with the leave & stems?
Mrs d00d adds them to veg soup.
With sweet potato is a nice combo.
1 Like
Sounds good d00d, also nice in salads… 
@Barry - have copied this as it sounds delicious. Thank you, Barry.
I also use the leaves in salads and soups.
1 Like
ooooo, I’ll try this over the weekend Barry, thank you for sharing. I love to experiment
1 Like
I’ve just been making one of my favourite easy microwave meals, sweet potato dhal. A really tasty, healthy, easy to make dish that reheats beautifully… 
-
Preparations done…
-
All in the pan…
-
All finished cooking after 20 minutes and with spinach added last off…
-
Four double portions all in containers ready for the freezer…
Easy peasy… 
3 Likes
Further to the good morning thread today, here are the pies that I made from the spare chicken from our roast dinner…
Pastry made, chicken leek and mushroom in a white sauce prepared, pie plates greased…
One pie filled, the second one awaiting lid
Pies both egg washed and ready for the oven.
35 minutes later…
And the finished article, each pie made eight nice sized portions
So, one chicken costing £3.50 made 18 portions including our lunch for the sake of a few leeks, mushrooms and pastry. And people say they can’t afford to eat properly… 
5 Likes
Plate pies, as my granny used to call them 
You can’t beat them and yours look lovely
1 Like
How do you store them?
1 Like
Yummy
1 Like
Freezer??
2 Likes
Cook them first, then freeze. Or freeze before cooking?
1 Like
Either would work - but I would cook first - as I think Barry does. Makes for a quicker meal when you defrost them! 
2 Likes
So cook the pies, cut into portions/slices and refreeze the slices? Just want to make sure that it’s OK (ie safe) to cook/heat the chicken a total of three times.
1 Like
@Dextrous63 - Barry looks well on it!
The ideal is to make sure you cook them thoroughly - I always thaw mine first.
1 Like