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Mississippi Pot Roast (crockpot)
Mississippi Pot Roast (crockpot)

Before you jump to Mississippi Pot Roast (crockpot) recipe, you may want to read this short interesting healthy tips about Healthy Vitality Goodies.

We all know that having healthy foods can help us truly feel better within our bodies. We are likely to feel way less gross after we increase our intake of wholesome foods and reduce our consumption of unhealthy foods. A piece of pizza doesn’t have you feeling as healthy as ingesting a fresh green salad. Selecting healthier food choices can be difficult when it’s snack time. You can spend hours at the food market searching for the right snack foods to help you feel healthy. There’s nothing like one of these healthy foods when you really need an energy-boosting snack food.

Certain foods made from whole grains are excellent for a easy snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for lunch break. Eating on the run can be healthier with wholesome chips and crackers. Selecting whole grain food items is always much better than eating the processed grains we commonly find in our grocery stores.

You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got benefit from reading it, now let’s go back to mississippi pot roast (crockpot) recipe. You can have mississippi pot roast (crockpot) using 5 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Mississippi Pot Roast (crockpot):
  1. Prepare 3-4 lb. roast
  2. Use 1 oz. ranch dressing packet (powder)
  3. Get 1 oz. onion soup envelope (powder)
  4. Take 1 stick (or quarter lb.) of butter
  5. Get 16 oz. jar of pepperoncini, including apx. 2 TBS. of the juice from the jar
Steps to make Mississippi Pot Roast (crockpot):
  1. Place roast in the crockpot (slow cooker) Sprayed with cooking spray. Some people prefer to brown the meat first, but I find this isn’t necessary.
  2. Coat roast with the ranch powder mix and onion soup mix.
  3. Top with a stick of butter.
  4. Place pepperoncini around the roast and pour in the juice from the jar (about 2 TBS).
  5. Cook on low for 6 hours, or high for 4 hours.
  6. After it’s cooked, shred with a fork, mix well and serve over mashed potatoes.

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