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 cheese
Enjoy!
Crock Pot Mississippi Pork Roast
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
- 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.
- 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.
- Cover and cook on low for 6 hours. Take two forks and start shredding the meat.
- 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 cheese
Yummy! I keep meaning to try a Mississippi roast but I still haven’t gotten around to it. This pork version looks amazing!
I hate when people fiddle around with recipes and then write the changes they made on the comments page. Now that I’ve said that, I have only made this with chuck roast, and since I don’t like hot OR peppers, I used only the dressing and gravy mixes. It was delicious to me, but a little over-salty and fatty, so this last time I cut the dressing and gravy in half, AND the butter, too. It was milder and yummy. I never thought of trying it on pork or chicken, but I see them in my future, I can’t imagine how anyone wouldn’t like this recipe,
This is a version of the favorite in my house, using chuck roast. I have to skip the searing of the beef due to time constraints in the morning, but the Mississippi Pot Roast one of the best recipes I have found on the web. Looking forward to doing it with a pork roast.
I have made this chuck roast once before & it is presently in my crockpot now as I write this. It is delicious. I agree that, for me, it was a bit too salty first time so this time I, also, added less of the ranch dressing only. Wish you could smell it cooking as I can. Smells wonderful!!
In mississipp ……we be al about da salt and butter
Make sure you use Ranch “dressing mix” and not the Ranch “Dip Mix” (they are usually side by side)…. The dip has tons of salt. The dressing, much less. That may be why some find it too salty. ? I think I will try this for a large gathering we are having. THANKS 🙂
What would be the directions if I made this in the oven?
I made this tonight, and we loved it. It is very flavorful and tender, however, I have to ask…no where does it mention adding water or any kind of liquid. We ended up adding four cups of water as per the directions on the onion soup. Do you ad water to yours?
I have this in crock pot as I type. I’ve never did this recipe before. I noticed in other comments people have done it with beef. I will try it next time if we like pork roast. I notice one comment mentioned adding liquid. I didn’t as roast has enough liquid in it. I was wondering about salt being to much. I mixed ranch and onion together and put on top of the roast. After reading comments i moved it off and into gravy. It smells very good.