Slow Cooker Mississippi Roast

Slow Cooker Mississippi Roast

Slow Cooker recipes don’t get simpler than this!

Who doesn’t love a simple, fast, tasty recipe? You can prep this in 10 minutes and slow cook all day. Come home to a kitchen wafting of savory, beefy goodness. This slow cooker Mississippi roast is a family pleaser. It’s also great for busy weekends because you can have dinner ready and waiting, just add a quick rice pilaf, lentil, or lemon buttered pasta. Pair with a hearty healthy side like sweet potato, roasted Brussels sprouts, steamed cabbage, or greens like sauteed spinach or chard. YUM! Are we ready to do this?!

Slow Cooker Mississippi Roast

It’s only six ingredients – non-cooks: you can DO this! 

Slow Cooker Mississippi Roast

Mmmm. Simmering away in buttery bliss!

Cover it! Look at that slow cooker work’in for ya! Go have fun, there’s no need to stay in the kitchen!

Slow Cooker Mississippi Roast

Are you ready to taste this deliciousness?

Ah, you can smell the anticipation after a few hours, right? Be patient. Do not disturb this wonder in the making.

Slow Cooker Mississippi Roast

By 2015/03/16

This slow cooker recipe for pot roast is so easy and so delicious, you'll make it again and again.

  • Prep Time : 5 minutes
  • Cook Time : 6h 00 min
  • Yield : 8 servings

Ingredients

Instructions

Unwrap that chuck roast of goodness and place in your slow cooker set to low for 7 hours.

Cover the beef with half of a ranch dressing packet and a whole onion soup mix packet. And when I say cover, I mean get dirty. Rub and massage that entire baby.

Okay. Settle down now.

Remove the skin from the garlic cloves by ever so passive-aggressively smashing them with the flat side of a chef's knife. This will lose the skin and release it semi-whole. Don't worry if it's a little mulled, as this will aide in quick flavor release in the slow cooker.

Add garlic, 6-8 pepperocino peppers, and that big fat stick of butter to the top of the chuck roast.

Cover and cook on low for 5-7 hours.

Note: resist the temptation to open, poke, stir. Don't touch! This masterpiece does not want to be disturbed!

After about 5 or six hours, you can check the tenderness. You want it to fall apart with the nudge of a fork. If it doesn't, let it go for another hour and check again. Longer is better. This is not a recipe you can really 'over-do', although I'd not cook longer than 8-9 hours on low.

Enjoy! Oh, and I know you will enjoy.

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