My Take on Mississippi Pot Roast

I can’t get over how good this was. I really don’t think there is a way to mess this up and these measurements are guesses. I wasn’t planning on sharing this recipe, but it’s just too good not to! 

What you’ll need:

  • Chuck Roast 1.5lbs
  • I packet of French Onion Soup (dry rub)
  • 1 jar hot peppers
  • 1 teaspoon salt
  • 1 teaspoon pepper
  •  1 large yellow onion cut into quarters
  • 8 carrots cut into thirds 
  • Small bag of red potatoes cut in half
  • 1 stalk of celery cut into thirds
  • 1/4 cup beef broth
  • Slow Cooker

What you’ll do:

  • Marinate roast overnight in French Onion Soup rub, a 1/4 cup of hot pepper juice, salt, and pepper. Make sure to get both sides of roast covered. 
  • Place single layer of celery, onion, and carrots in bottom of crockpot. 
  • Place roast on top. 
  • Add remaining celery, onion, and carrots on top.
  • Add potatoes
  • Add hot peppers and remaining juice
  • Add beef broth
  • Place lid on securely and cook on low for 10 hours. (Try not to open the lid during cooktime.) 

I sort of just dump everything inside and find a way to make it fit. 

If you’re not a fan of spicy, you can grab a mild pepper instead, I just happen to like things with a little kick. 

What are some of your favorite slow cooker recipes?! I would love to try some out! 

2 Replies to “My Take on Mississippi Pot Roast”

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