This Mississippi pot roast uses only 5 ingredients, is made in your slow cooker, and is packed with tons of flavor! It's completely effortless as all you have to do is place the ingredients into your crockpot and then set it and forget it! Pair it with some mashed potatoes and bread for an unforgettable and shockingly easy meal!
Prep Time5 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs5 minutesmins
Course: Beef Dishes, Dinner Recipes, Entrees, Main Course, Main Dish, Roasts, Slow Cooker Crockpot Recipes
Set the pepperoncini peppers and butter on top of the seasoned roast.
¼ cup butter, 4 pepperoncini peppers
Cook on low for 8 hours then serve immediately.
Notes
There's no need to add any broth or water to your slow cooker as the meat will create enough liquid as it cooks!
When there is only about an hour or two left of cooking time, feel free to add in some baby carrots and quartered russet potatoes!
Make sure to save some of the drippings to make some delicious pot roast gravy!
To store: Make sure to let your pot roast cool completely before transferring it to an airtight container for storage. You can tightly wrap it in some aluminum foil or place it into a sealed container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
To reheat: Add your leftover pot roast to a baking dish with a splash of broth and tightly cover it with aluminum foil. Then pop it in the oven at 325°F (160°C) until heated through.