That 5 Ingredient Mississippi Pot Roast That's AMAZING!
video description
Date: 2023-01-26
Related videos
Comments and reviews: 15
Lucinda
I love Mississippi Pot Roast! The original recipe called for a whole stick of butter and so I've always made it that way. I didn't bat an eyelash when you put that stick of butter in there because I've been making it that way for 20 years! I also pour in some of the pepperoncini juice, depending on who'll be eating it since that adds to the spice level so that didn't faze me either! I remember reading somewhere that the earliest version called for a packet of Italian salad dressing mix instead of the ranch. I've always thought I should try that but somehow never do!
You can also make Mississippi Chicken with 2 lbs of boneless chicken breasts, ranch dressing mix, brown gravy mix and a half stick of butter plus the pepperoncinis. I have no idea why this recipe used only half the butter.
For less salt on both of these, I've heard that many people just use half the dressing and half the gravy packet and think it tastes the same. You could always make your own, as well, and control the salt, but then it's not 5 ingredient, of course.
reply
I love Mississippi Pot Roast! The original recipe called for a whole stick of butter and so I've always made it that way. I didn't bat an eyelash when you put that stick of butter in there because I've been making it that way for 20 years! I also pour in some of the pepperoncini juice, depending on who'll be eating it since that adds to the spice level so that didn't faze me either! I remember reading somewhere that the earliest version called for a packet of Italian salad dressing mix instead of the ranch. I've always thought I should try that but somehow never do!
You can also make Mississippi Chicken with 2 lbs of boneless chicken breasts, ranch dressing mix, brown gravy mix and a half stick of butter plus the pepperoncinis. I have no idea why this recipe used only half the butter.
For less salt on both of these, I've heard that many people just use half the dressing and half the gravy packet and think it tastes the same. You could always make your own, as well, and control the salt, but then it's not 5 ingredient, of course.
reply
Randy
I made this two weeks ago for the first time for my son and I. We live rural and I bought off brand aus jus mix and ranch so I thought that was why ours was so salty, Delicious but to salty. I did add about half a cup of the juice from the peppers and the roast was approx 4 lbs so thank you for helping me figure it out because we do want it again, I served ours on french bread rolls toasted with provolone and mozzarella cheese. Yes! You are right about the house smelling good, It reminded me of being a child and walking into a small Italian sub shop in our town. I love your shows. Blessings.
reply
I made this two weeks ago for the first time for my son and I. We live rural and I bought off brand aus jus mix and ranch so I thought that was why ours was so salty, Delicious but to salty. I did add about half a cup of the juice from the peppers and the roast was approx 4 lbs so thank you for helping me figure it out because we do want it again, I served ours on french bread rolls toasted with provolone and mozzarella cheese. Yes! You are right about the house smelling good, It reminded me of being a child and walking into a small Italian sub shop in our town. I love your shows. Blessings.
reply
Jennifer
This is the BEST pot roast. It makes the best gravy for mashed potatoes. My step mom is from Mississippi and we've been making this for years. It's one whole stick of butter in the original recipe. 5 lb Roast, ranch, au jus, butter on top, peppers around and a couple on top. Low for 8 hours. Remove roast and peppers. Drain juices into a saucepan and keep simmering, add 1 cup water plus 2 tbsp corn starch and cook for 5 minutes. Serve with mashed potatoes, it's amazing. We use unsalted butter and add no salt. Because seasoning and peppers are salty. I leave any extra salt up to the diner.
reply
This is the BEST pot roast. It makes the best gravy for mashed potatoes. My step mom is from Mississippi and we've been making this for years. It's one whole stick of butter in the original recipe. 5 lb Roast, ranch, au jus, butter on top, peppers around and a couple on top. Low for 8 hours. Remove roast and peppers. Drain juices into a saucepan and keep simmering, add 1 cup water plus 2 tbsp corn starch and cook for 5 minutes. Serve with mashed potatoes, it's amazing. We use unsalted butter and add no salt. Because seasoning and peppers are salty. I leave any extra salt up to the diner.
reply
Julie
I made this the other day after reading several recipes. It was so, so good although salty and I am one who doesnt taste salt very easily. No need to turn, most recipes had a full stick of butter, and a small amount of pepper juice. I did add a full small jar of peppers which may be the culprit for salt. Second day I added small potatoes and cut carrots while reheating and that was good. Next time may add onion, potatoes, carrots at beginning. But definitely not needed if you just want the meat. Truly one of the recipes I will make very often.
reply
I made this the other day after reading several recipes. It was so, so good although salty and I am one who doesnt taste salt very easily. No need to turn, most recipes had a full stick of butter, and a small amount of pepper juice. I did add a full small jar of peppers which may be the culprit for salt. Second day I added small potatoes and cut carrots while reheating and that was good. Next time may add onion, potatoes, carrots at beginning. But definitely not needed if you just want the meat. Truly one of the recipes I will make very often.
reply
Janay
I have made mine for years this way from a recipe on Pinterest. I use Lipton beefy onion instead of au jus and the Kerrygold garlic & herb butter, even thought it s harder to find. I grab a bunch of the butters when I do find them and stick them in the freezer. Straight FIRE every time. The pepperoncinis make it! A winner each and every time! I will try the jus next time, of course waiting for chuck roast to go on sale because inflation
reply
I have made mine for years this way from a recipe on Pinterest. I use Lipton beefy onion instead of au jus and the Kerrygold garlic & herb butter, even thought it s harder to find. I grab a bunch of the butters when I do find them and stick them in the freezer. Straight FIRE every time. The pepperoncinis make it! A winner each and every time! I will try the jus next time, of course waiting for chuck roast to go on sale because inflation
reply
Amelia
Love this pot roast, just made it tonight exactly like you did over mashed potatoes! It is so good! I have been making it since it started trending. I originally used the salted butter but it was too salty. I use unsalted butter and it was much better. All the ingredients have enough salt, even the pepperoncini. I use a whole stick of butter every time. Thanks for the tips
reply
Love this pot roast, just made it tonight exactly like you did over mashed potatoes! It is so good! I have been making it since it started trending. I originally used the salted butter but it was too salty. I use unsalted butter and it was much better. All the ingredients have enough salt, even the pepperoncini. I use a whole stick of butter every time. Thanks for the tips
reply
jan
Oh my gosh. that's my favorite! There's more than enough salt in the seasoning packets so unsalted butter aok! Fyi you don't need to flip it. If you don't like pepperoncini no problem, just omit & use whole stick of butter & no liquid. The roast & butter create the liquid. Seriously. That's how I had it the first time. Delicious. Yep, id leave out the brine.
reply
Oh my gosh. that's my favorite! There's more than enough salt in the seasoning packets so unsalted butter aok! Fyi you don't need to flip it. If you don't like pepperoncini no problem, just omit & use whole stick of butter & no liquid. The roast & butter create the liquid. Seriously. That's how I had it the first time. Delicious. Yep, id leave out the brine.
reply
Joel
I m going to try it. I ve got a roast in the refrigerator that I plan on cooking but I m minus a few ingredients. And one thing I ve seen about cooking pork roast s recipes that they use pineapple slices when cooking pork roasts and I m going to try that on beef roast just to see what happens. That pineapple seems to be a interesting twist.
reply
I m going to try it. I ve got a roast in the refrigerator that I plan on cooking but I m minus a few ingredients. And one thing I ve seen about cooking pork roast s recipes that they use pineapple slices when cooking pork roasts and I m going to try that on beef roast just to see what happens. That pineapple seems to be a interesting twist.
reply
marsha
Best roast ever! Been making it for several. years now. Only thing I do differently is using 2 gravy mixes. I also add a bit of beef stock. Lol I added one stick. of butter the first time! I also flip my roast and cook about 6 hours. We love it! Made it this past weekend and had sandwiches next day and it makes great quesadillas!
reply
Best roast ever! Been making it for several. years now. Only thing I do differently is using 2 gravy mixes. I also add a bit of beef stock. Lol I added one stick. of butter the first time! I also flip my roast and cook about 6 hours. We love it! Made it this past weekend and had sandwiches next day and it makes great quesadillas!
reply
Jen
I love chuck roast cooked slowly with all the savory stuff, carrots potatoes and onions. I also love Pepperoncini and have them on hand all the time. I must be the only person in the universe hat didn t love this combo. I was really disappointed in myself since everyone else loves it. What s wrong with me?
reply
I love chuck roast cooked slowly with all the savory stuff, carrots potatoes and onions. I also love Pepperoncini and have them on hand all the time. I must be the only person in the universe hat didn t love this combo. I was really disappointed in myself since everyone else loves it. What s wrong with me?
reply
Sherry
My favorite pot roast! I keep the unsalted butter and a bit of pepper juice but add carrots and potatoes to help absorb and distribute any saltiness. I also add 1/2 cup of low sodium beef broth because more of that delicious gravy is always needed! Mashed potatoes and crusty buttered bread is a must!
reply
My favorite pot roast! I keep the unsalted butter and a bit of pepper juice but add carrots and potatoes to help absorb and distribute any saltiness. I also add 1/2 cup of low sodium beef broth because more of that delicious gravy is always needed! Mashed potatoes and crusty buttered bread is a must!
reply
Katherine
I've made this recipe a couple of times and what I've found is using a small amount of the liquid from the peppers is best like you did, but even better is using Italian dressing mix instead of the ranch dressing mix. That flavor seemed to work better with the pepperonicini juice and peppers.
reply
I've made this recipe a couple of times and what I've found is using a small amount of the liquid from the peppers is best like you did, but even better is using Italian dressing mix instead of the ranch dressing mix. That flavor seemed to work better with the pepperonicini juice and peppers.
reply
Sarah
I have been hearing about this for like 10 years now and STILL haven't made it. I need to finally try it. I love pot roast with buttered bread.
I think I would have just kept the whole stick of butter because butter is amazing! It looks really good.
reply
I have been hearing about this for like 10 years now and STILL haven't made it. I need to finally try it. I love pot roast with buttered bread.
I think I would have just kept the whole stick of butter because butter is amazing! It looks really good.
reply
Kim
Yes! I make this occasionally and it's sooooo yummy!
I definitely omit the brine from the peppers and I also sear the meat first before putting it into the crockpot. But everything else is the same and it turns out insanely good!
reply
Yes! I make this occasionally and it's sooooo yummy!
I definitely omit the brine from the peppers and I also sear the meat first before putting it into the crockpot. But everything else is the same and it turns out insanely good!
reply
Lizzie
Thank you for this this is an answered prayer it's been on my mind and I could not look for the recipe I can't remember who shared this before and I tried it the first time! It is by far the easiest as well as the tastiest!
reply
Thank you for this this is an answered prayer it's been on my mind and I could not look for the recipe I can't remember who shared this before and I tried it the first time! It is by far the easiest as well as the tastiest!
reply
Add a review, comment
Other channel videos
