Crock Pot Mississippi Pork Roast

It works with everything!

This Mississippi recipe works with just about every cut of meat and it turns out great! I’ve made it with both pot roast and with chicken and they have all been so good! So why not pork? Pork roasts (at most grocery stores) are fairly inexpensive and can feed an entire family easily.

Versatile

This is definitely a recipe that can be served a few different ways. It’s delicious with mashed potatoes. It’s delicious with rice. It’s wonderful on a toasted bun. Or eat it all by itself! You just can’t go wrong.

Ingredients:
(1) 3 lb. boneless pork roast
2 tbsp olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) – REAL salted butter, not margarine
6 peperoncini peppers
Directions:

Heat up a large skillet on high. Add oil to hot skillet. Note: I have an all-in-one cooker that has a saute option so I can actually brown the meat directly into the skillet. Take a paper towel and make sure you dry both sides of the roast. Season with a little bit of freshly ground pepper. You want the skillet to be really hot to brown or “sear” the beef quickly. Once the skillet is nice and hot, add the roast.

Allow the roast to cook for about 2-3 minutes until it is golden brown.Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast. Note: I cut up some of the stick of butter and placed in on the sides of the roast.

Cover and cook on low for 6-8 hours.Take two forks and start shredding the meat. It will be super tender!Discard any big fatty pieces.

Place pork back into the slow cooker and stir well in the juices to coat.

Then serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheeseEnjoy!

5 from 4 votes

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Crock Pot Mississippi Pork Roast

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 6

Calories 345 kcal

Author The Country Cook

Ingredients

• 3 lb. boneless pork roast 1
• 2 tbsp olive oil or vegetable oil
• salt & pepper to taste
• 1 packet ranch dressing mix
• 1 packet dry onion soup mix
• 1 stick butter – REAL salted butter 1/2 cup, not margarine
• 6 peperoncini peppers

Instructions

1. Heat up a large skillet on high. Add oil to hot skillet. Take a paper towel and make sure you dry both sides of the roast. Season with a little bit of freshly ground pepper. You want the skillet to be really hot to brown or "sear" the beef quickly. Once the skillet is nice and hot, add the roast.
2. Allow the roast to cook for about 2-3 minutes until it is golden brown.Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast.
3. Cover and cook on low for 6 hours. Take two forks and start shredding the meat.
4. Discard any big fatty pieces. Place pork back into the slow cooker and stir well in the juices to coat.
5. Then serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese

Nutrition Facts

Crock Pot Mississippi Pork Roast

Amount Per Serving

Calories 345 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 3g 15%

Cholesterol 143mg 48%

Sodium 139mg 6%

Potassium 873mg 25%

Total Carbohydrates 0g 0%

Dietary Fiber 0g 0%

Sugars 0g

Protein 50g 100%

Vitamin A 0.7%

Vitamin C 10%

Calcium 1.1%

Iron 7.1%

* Percent Daily Values are based on a 2000 calorie diet.