I used to hate my crockpot. Everything I made tasted dry to me, despite the fact it always smelled delicious while cooking. That is…until I tried making Mississippi Roast.
If you would have suggested pot roast to me 5 years ago I would have been grossed out. I didn’t grow up on pot roast and I never order it at a restaurant. So when this recipe was given to me by a former co-worker in Birmingham, I was a little hesitant at first.
Jeff and I had dinner out with my uncle last night, so I wanted something simple for my parents and the kids. So, I threw this in the crock pot yesterday and was instantly mad at myself for not making it more often!
My mom said every child (except Jude, who is not feeling great) ate it. Adam had 2 helpings. For the kids, she served it over Bob Evans mashed potatoes. You could also serve this roast over egg noodles or as a standalone with the potatoes in my recipe (that’s my favorite way).
Save this recipe for a busy week, weekend, or when you’re just plumb tired of slaving away in the kitchen.
Enjoy this super simple recipe!
The Best Crockpot Mississippi Roast
PREP TIME: 5 minutes
COOK TIME: 8 hours
SERVES: a family
- 1 large beef top round roast
- ½ stick salted butter
- 1 package Hidden Valley Original Ranch Salad Dressing
- 1 package Au Jus Gravy Mix
- 1½ pounds Petite Gold Potatoes, cut in half
- green bell pepper + carrots (optional)
- Prepare crockpot with a liner, this will save your sanity
- Place beef roast in crockpot
- Cut ½ stick butter in small chunks and layer on top of roast
- Sprinkle entire packages of Hidden Valley Original Ranch Salad Dressing and Au Jus Gravy Mix on top
- Cut potatoes in half or quarters and put in crockpot (you can also add veggies here if you like)
- Cover and let cook for 8 hours
- Serve over Bob Evans Mashed Potatoes, Egg Noodles, or as a standalone. Makes for great leftovers and even Hawaiian Roll sliders