Mississippi Pot Roast

Mississippi Pot Roast

  • Duration

    8 hours

  • Serves

    4 to 6
Chef’s notes

Mississippi pot roast is one of those recipes that seems too good to be true the first time you make it. Its simple ingredient list, set-it-and-forget-it cooking style, and unique flavor will likely make it an immediate classic in your home.

It has a little spice and tang from the pepperoncini, but most folks will find it perfectly palatable. This versatile preparation is great on sandwiches with a slice of melted swiss; served over mashed potatoes, rice, or grits with a side of roasted vegetables; and it also makes a great burrito filling.

It’s the ideal recipe to put together in 5 minutes the morning before going out for a cold day of hunting or fishing. The reward of coming home to a hot and ready dinner is unparalleled.

Ingredients

  • 1 (3 to 4 lb.) venison roast
  • Cooking oil with a high smoke point
  • 1 (1 oz.) packet ranch seasoning
  • 1 (1 oz.) packet au jus seasoning
  • 1 stick butter, cubed
  • 1 (16 oz.) jar whole pepperoncini

Also works with

Any large roast or shank

Special equipment

Slow cooker

Preparation

  1. Heat a large cast iron skillet to medium-high with enough cooking oil to just coat the bottom. Sear the exterior of the roast until golden brown all over, then place directly into slow cooker.
  2. Evenly distribute contents of ranch and au jus seasoning packets over roast. Then place the entire stick of butter and the jar of pepperoncini—including the juice—in the slow cooker as well.
  3. Secure the lid and cook on low for 8 hours. (If you need dinner faster, you can cook on high for 4 to 5 hours, or use a pressure cooker and get it done in an hour. However, I think low and slow will yield the best results. And if you don’t have a slow cooker, a dutch oven in a 325°F oven for 8 hours will also get the job done.)
  4. After 8 hours, the meat should be fall-apart tender—if it isn’t, cook it a little longer. Use two forks to shred the meat. Once shredded, place back in of the cooking liquid for maximum flavor absorption and serve as you like.
Chef’s notes

Mississippi pot roast is one of those recipes that seems too good to be true the first time you make it. Its simple ingredient list, set-it-and-forget-it cooking style, and unique flavor will likely make it an immediate classic in your home.

It has a little spice and tang from the pepperoncini, but most folks will find it perfectly palatable. This versatile preparation is great on sandwiches with a slice of melted swiss; served over mashed potatoes, rice, or grits with a side of roasted vegetables; and it also makes a great burrito filling.

It’s the ideal recipe to put together in 5 minutes the morning before going out for a cold day of hunting or fishing. The reward of coming home to a hot and ready dinner is unparalleled.

Ingredients

  • 1 (3 to 4 lb.) venison roast
  • Cooking oil with a high smoke point
  • 1 (1 oz.) packet ranch seasoning
  • 1 (1 oz.) packet au jus seasoning
  • 1 stick butter, cubed
  • 1 (16 oz.) jar whole pepperoncini

Also works with

Any large roast or shank

Special equipment

Slow cooker

Preparation

  1. Heat a large cast iron skillet to medium-high with enough cooking oil to just coat the bottom. Sear the exterior of the roast until golden brown all over, then place directly into slow cooker.
  2. Evenly distribute contents of ranch and au jus seasoning packets over roast. Then place the entire stick of butter and the jar of pepperoncini—including the juice—in the slow cooker as well.
  3. Secure the lid and cook on low for 8 hours. (If you need dinner faster, you can cook on high for 4 to 5 hours, or use a pressure cooker and get it done in an hour. However, I think low and slow will yield the best results. And if you don’t have a slow cooker, a dutch oven in a 325°F oven for 8 hours will also get the job done.)
  4. After 8 hours, the meat should be fall-apart tender—if it isn’t, cook it a little longer. Use two forks to shred the meat. Once shredded, place back in of the cooking liquid for maximum flavor absorption and serve as you like.

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Mississippi Pot Roast

Recipe by: Maggie Hudlow
Mississippi Pot Roast
  • Duration

    8 hours

  • Serves

    4 to 6
Chef’s notes

Mississippi pot roast is one of those recipes that seems too good to be true the first time you make it. Its simple ingredient list, set-it-and-forget-it cooking style, and unique flavor will likely make it an immediate classic in your home.

It has a little spice and tang from the pepperoncini, but most folks will find it perfectly palatable. This versatile preparation is great on sandwiches with a slice of melted swiss; served over mashed potatoes, rice, or grits with a side of roasted vegetables; and it also makes a great burrito filling.

It’s the ideal recipe to put together in 5 minutes the morning before going out for a cold day of hunting or fishing. The reward of coming home to a hot and ready dinner is unparalleled.

Ingredients

  • 1 (3 to 4 lb.) venison roast
  • Cooking oil with a high smoke point
  • 1 (1 oz.) packet ranch seasoning
  • 1 (1 oz.) packet au jus seasoning
  • 1 stick butter, cubed
  • 1 (16 oz.) jar whole pepperoncini

Also works with

Any large roast or shank

Special equipment

Slow cooker

Preparation

  1. Heat a large cast iron skillet to medium-high with enough cooking oil to just coat the bottom. Sear the exterior of the roast until golden brown all over, then place directly into slow cooker.
  2. Evenly distribute contents of ranch and au jus seasoning packets over roast. Then place the entire stick of butter and the jar of pepperoncini—including the juice—in the slow cooker as well.
  3. Secure the lid and cook on low for 8 hours. (If you need dinner faster, you can cook on high for 4 to 5 hours, or use a pressure cooker and get it done in an hour. However, I think low and slow will yield the best results. And if you don’t have a slow cooker, a dutch oven in a 325°F oven for 8 hours will also get the job done.)
  4. After 8 hours, the meat should be fall-apart tender—if it isn’t, cook it a little longer. Use two forks to shred the meat. Once shredded, place back in of the cooking liquid for maximum flavor absorption and serve as you like.