My Family’s Favorite: Mississippi Pot Roast
Family gatherings are a cherished tradition in my household, especially as Memorial Day weekend rolls in, signaling the start of summer barbecues and weekend reunions. There’s something magical about gathering near the lake in West Virginia, surrounded by my aunts, uncles, and cousins, all sharing laughter, stories, and, of course, delicious food.
One dish that has become a star at our gatherings is my mom’s famous Mississippi Pot Roast. This simple yet flavorful slow cooker recipe has earned rave reviews from everyone, making it a must-have for our big weekend feasts.
🥩 Recipe: Mississippi Pot Roast
| Ingredients | Amount |
|---|---|
| Chuck roast | 1 (3-4 lbs) |
| Banana peppers | 1 jar (with juice) |
| Butter | 1 stick |
| Ranch dressing packet | 1 packet |
| Beef broth or bouillon cube | 1 can or 1 cube + water |
Instructions:
-
Prepare the Slow Cooker
- Place the chuck roast in the slow cooker.
-
Layer the Ingredients
- Top the roast with the entire jar of banana peppers (including juice).
- Add the stick of butter on top.
- Sprinkle the ranch dressing packet over everything.
- Pour in either a can of beef broth or add water with the bouillon cube.
-
Cook
- Cover and cook on low for about 8 hours, until the beef is tender and infused with a buttery, tangy broth.
-
Shred and Serve
- Once cooked, shred the meat. Instead of a traditional roast dinner, we enjoy it on sandwich rolls, topped with cheese and horseradish sauce, perfect for a delightful twist on a classic roast beef sandwich.
Serving Suggestions
While many serve Mississippi Pot Roast alongside potatoes and veggies, we love to enjoy it on its own in sandwiches, making it a hit that drives my cousin to travel for hours just to dig in over 4th of July weekend.
So, whether you’re planning a family get-together or a simple summer meal, this Mississippi Pot Roast is sure to impress your loved ones. Don’t forget to pair it with some of Mom’s famous pierogi casserole for the ultimate feast!