There’s nothing worse than making a Pot Roast meal only to have your kids not eat it!
For years, every time I would try to make a Mississippi Pot Roast my kids would complain that it was too spicy, and wouldn’t eat it…. So I (sadly) stopped making it.
As time went on, both my husband and I have been craving a good Mississippi Pot Roast for dinner and I was determined to try to make a version of it that my kids would actually eat! With some trial and error, and making a few different variations of this familiar recipe, I found a version that did not disappoint!
This roast is incredibly moist, tender, and RIDICULOUSLY flavorful. It has now become one of my kids favorite meals and I’m excited to share it with you!
Jump to Recipe
Here’s what you’ll need to make it:
2-3lbs of London Broil
A packet of Ranch Dressing Mix
A Packet of Au Jus Mix
4 Pepperoncinis
4 tbsp of butter
1 cup of beef broth
Sprinkle the bottom of your roast with half of the ranch packet and half of the au jus packet. Turn the meat over and sprinkle the top with half of the ranch packet and half of the au jus packet.
Place 4-5 pepperoncinis on top of the meat. Then place the 4 tbsp of butter on top of the meat as well. Pour the cup of beef broth around the meat. Try not to pour it over top so you don’t take off any of the ranch/au jus mix.
Cover and cook on high for 8 hours, or on low for 6 hours. When meat is done cooking, shred the meat and enjoy!
What inspired this Pot Roast Recipe?
Each week, I enjoy making some type of Pot Roast for our family to enjoy. I typically make various recipes in our slow cooker to cook overnight, which always makes for a tender and deliciously flavor filled roast to enjoy with various sides (which might include rice, pasta, veggies, and definitely some delicious bread!). Years ago, I had made a Mississippi Pot Roast for the first time for the family and nearly all of my kids thought it was too spicy (which, I must admit, it certainly did pack some heat).
The challenge here was that my husband and I really enjoyed the flavors that came with this meal and I was determined to find a way to keep the delicious flavors, yet reduce the heat, to see if we could get our kids on board and keep this Pot Roast as an option in our meal rotation. After a few minor ingredient changes, this recipe was a winner with our kids and my husband and I couldn’t be happier!
Why a London Broil?
As with any pot roast meal, your beef selection may vary. While a beef chuck roast is typically the most used cut of beef to use, you can use a London broil, brisket, top or bottom round, or sirloin as well. From a budget friendly perspective, the London Broil offers the most value for its price and does an amazing job packing in the flavor when cooking for hours in a slow cooker. Many of my slow cooker pot roast recipes will call for a London Broil, which has been an amazing option for feeding our family of 8.
Want to make this Pot Roast recipe?
If you’ve made, or are planning to make this recipe, I’d love to hear what you thought about it! Be sure to comment below and let me know what favorite part of this recipe was!
Mississippi Pot Roast
Ingredients
- 2-3 lbs London Broil
- 1 oz Packet of Ranch Dressing
- 1 oz Packet of Au Jus Gravy Mix
- 4-5 Pepperoncinis
- 4 tbsp Butter
- 1 cup Beef Broth
Instructions
- Sprinkle half of the ranch packet and half of the au jus packet on the bottom of the meat.
- Flip the meat over and sprinkle the other half of the ranch and au jus on the top.
- Place the pepperoncinis on top of the meat, and add the pats of butter.
- Pour the beef broth around the meat.
- Cover and cook on high for 8 hours, or on low for 6 hours.
- Once meat is done cooking, shred the meat.
- Serve it up, and enjoy!