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Home > Mississippi Pot Roast {The BEST Pot Roast EVER}

Mississippi Pot Roast {The BEST Pot Roast EVER}

April 13, 2016 by Ashlyn 227 Comments

Mississippi Pot Roast – The most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!

I am very excited about today’s recipe. I have literally made it four times since getting the recipe from my mother-in-law just a few weeks ago. It is hands-down the BEST roast I have EVER eaten!

Seriously, y’all, I am in love with this pot roast and so is the rest of my family!

Mississippi Pot Roast - The most delicious pot roast you will EVER eat!

Like I said, I cannot take credit for creating this recipe, it is just one of the many amazingly yummy recipes I have gotten from my mother-in-law over the years. Her homemade spaghetti sauce is one of the most popular recipes on my site, and it’s also one of my personal favorites.

Mississippi Pot Roast - The most delicious pot roast you will EVER eat!

Now I have no answer for you as to why this is called a Mississippi Pot Roast, but if all food that comes out of Mississippi tastes as good as this, then I might have to pack my bags and head over there! It’s the south, so it’s automatically an awesome state, I say. 😉

Mississippi Pot Roast - The most delicious pot roast you will EVER eat!

The simplicity of this Mississippi Pot Roast is where its try beauty lies. A chuck roast, ranch dressing mix, au jus gravy mix, butter, and some jarred pepperoncini peppers come together to make the tastiest, tenderest, most delicious pot roast ever.

Mississippi Pot Roast - The most delicious pot roast you will EVER eat!

We’ve eaten this over rice and mashed potatoes and I loved it both ways. My mother-in-law also suggested it for sandwiches, so we might try that next!

Mississippi Pot Roast - The most delicious pot roast you will EVER eat!

Seriously, try it. You won’t regret it!!

4.81 from 51 votes
Mississippi Pot Roast - The most delicious pot roast you will EVER eat!
Print
Mississippi Pot Roast {The BEST EVER Pot Roast}
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
 

The most delicious pot roast you will EVER eat! Made with just five simple ingredients and slow cooked in the crockpot, you are going to fall in love with this!

Course: Main
Cuisine: American
Servings: 8 servings
Calories: 470 kcal
Author: Ashlyn | Belle of the Kitchen
Ingredients
  • 1 (3-4 pounds) chuck roast
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 1/4 cup butter
  • 4-5 pepperoncini peppers
Instructions
  1. Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
  2. Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!
Recipe Notes

*Do not add any water or broth to this! It will make enough liquid as it cooks.

Nutrition Facts
Mississippi Pot Roast {The BEST EVER Pot Roast}
Amount Per Serving
Calories 470 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 15g 75%
Cholesterol 171mg 57%
Sodium 501mg 21%
Potassium 765mg 22%
Total Carbohydrates 2g 1%
Protein 43g 86%
Vitamin A 4.5%
Vitamin C 5%
Calcium 4%
Iron 26.3%
* Percent Daily Values are based on a 2000 calorie diet.

Mississippi Pot Roast - The most delicious pot roast you will EVER eat!

 

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Filed Under: Beef, Crockpot, Dinner, Main Dish Tagged With: beef, crockpot, dinner, roast, slow cooker

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Comments

  1. Annie says

    April 13, 2016 at 4:16 am

    This looks sooooo good!! I bet those peppers add so much flavor!

    Reply
    • Mike Hutcheson says

      March 22, 2017 at 2:07 pm

      It’s awesome .!!

      Reply
    • Gayle says

      October 30, 2017 at 11:48 am

      I am making this as we speak. I tossed some baby carrots and small Yukon gold potatoes in also.

      Reply
      • Ashlyn says

        November 7, 2017 at 8:34 pm

        Sounds delicious!

        Reply
      • Ben says

        November 8, 2017 at 5:40 am

        Gayle, try a turnip or two cut up as you would potatoes. They are delicious this way.

        Reply
    • Ronald Richard says

      January 18, 2018 at 8:10 am

      It is WAY better than I expected! Hands down my favorite pot roast recipe. You won’t be disappointed.

      Reply
    • Tangie says

      February 1, 2018 at 5:26 pm

      My meat is tough to break apart after 8 hours on low.

      Reply
    • Scott says

      February 10, 2018 at 1:51 pm

      they really do! i recommend Browning the roast before placing it in the slow cooker. It’ll give you more flavor.

      Reply
  2. Dee says

    April 13, 2016 at 8:05 am

    I have been wanting to make this for the longest time, so thanks for sharing the recipe — looks amazing!

    Reply
  3. eat good 4 life says

    April 13, 2016 at 1:22 pm

    I have never made pot roast before because I am afraid of cooking meat. I think I will give it a try after seeing how delicious this looks.

    Reply
    • Mark says

      January 12, 2018 at 1:48 pm

      It’s super easy and not intimidating. This is fool proof.

      Reply
    • Christine Mayer says

      January 13, 2018 at 6:31 pm

      I can see being afraid of spiders but not of cooking meat Invest in an instant read thermometer. It takes the guesswork out of guessing when it’s done. Easy!

      Reply
  4. Michelle @ The Complete Savorist says

    April 13, 2016 at 7:24 pm

    The flavor the pepperconcini gives this must be utterly amazing.

    Reply
  5. Sabrina says

    April 13, 2016 at 8:49 pm

    I love cooking pot roast in the slow cooker! It comes out so tender and delicious!

    Reply
  6. Lydia says

    April 14, 2016 at 2:36 am

    This is the only way I make roasts now! It is absolutely delicious. We eat it with some buttered egg noodles and it makes a great meal.

    Reply
    • Natasha Crow says

      March 9, 2018 at 8:53 am

      After trying this recipe once, it was soo delicious! I won’t make it any other way!

      Reply
  7. Melanie | Melanie Makes says

    April 14, 2016 at 5:03 am

    Helllllooooooo, comfort food! Ashlyn, this looks absolutely amazing!

    Reply
  8. Andi @ The Weary Chef says

    April 14, 2016 at 11:10 am

    One of the best pot roast recipe I’v seen lately! 😀

    Reply
  9. RossC says

    April 21, 2016 at 1:04 pm

    This is a new one on me… We love pot roast and only 5 ingredients?? Certainly have to try this..
    Thank you… :O)

    Reply
    • Ashlyn says

      May 2, 2016 at 9:33 pm

      Hope you enjoy it, Ross!

      Reply
      • Stephanie Dunbar says

        August 26, 2016 at 8:47 am

        will this work with a boston butt pork roast?

        Reply
        • Ashlyn says

          August 30, 2016 at 4:38 am

          Hi Stephanie, I think I answered your question on Facebook, too! Anyway, I’ve never tried this with a Boston butt before but I’m sure it would work well, too. Flavors might be a little different since it’s a different kind of meat. Let me know if you try it!

          Reply
          • Michelle says

            February 13, 2017 at 4:32 pm

            I’ve made this with the ranch packet and onion soup mix(instead of au jus). Have any other readers done both, and which do you prefer?

          • Julie F says

            December 17, 2017 at 3:43 pm

            I make this with venison and it’s fantastic. I would assume just about any kind of red meat would be good.

      • Steve says

        October 23, 2017 at 12:53 pm

        Wouldn’t the pot roast get ruined without using water or stock?

        Reply
        • Ashlyn says

          October 23, 2017 at 1:01 pm

          Hi Steve! Nope you don’t need any liquid. It magically creates its own gravy. I promise!!

          Reply
          • Steve says

            November 3, 2017 at 8:09 pm

            Ty Ashlyn but I never heard of cooking a pot roast with out water or stock.I believe you.Again ty

          • Todd Cook says

            November 6, 2017 at 10:23 am

            Slow cooker. High or low setting?

          • Ashlyn says

            November 7, 2017 at 8:39 pm

            The low setting!

          • Todd Cook says

            November 6, 2017 at 10:44 am

            Also. Can the meat have a 2nd layer in crock pot?

          • Ashlyn says

            November 7, 2017 at 8:40 pm

            Do you mean like two roasts on top of each other? I haven’t tried that before so I’m not sure how it would work.

          • Rachel says

            November 14, 2017 at 9:12 am

            I made this last night and LOVED IT. In response to a question someone asked, YES, you can layer two meats. I couldn’t find a 3-4 pound chuck roast, so I used a 2.3 lb roast and a 1.3 lb roast. I mixed the packets evenly on top of each roast, with one roast on top of another. Turned out perfectly. Both meats fell apart on fork.

          • Ashlyn says

            November 28, 2017 at 11:03 am

            Yay!! Thanks for the input, Rachel! Glad y’all liked it!

        • Josh says

          November 15, 2017 at 9:09 pm

          I added beef stock to mine

          Reply
          • Gayle says

            December 17, 2017 at 2:20 pm

            Unnecessary

        • Marsha says

          March 3, 2018 at 12:49 pm

          No—slow cooking produces juices. Wonderful!!

          Reply
  10. Carrie @ Kenarry: Ideas for the Home says

    April 28, 2016 at 1:42 pm

    Wow, Ashlyn! You were not kidding. This pot roast is AMAZING! I just made this recipe today and everyone raved about it. I couldn’t find au jus gravy packets at my grocery store so I substituted with a brown gravy packet instead. I’m not sure what difference it makes in the flavor, but it was one of the most delicious pot roasts I’ve ever made. It’s definitely going into our meal rotation..

    Reply
    • Ashlyn says

      May 2, 2016 at 9:31 pm

      Sooooo glad to hear that y’all enjoyed this, Carrie! Thanks for sharing your tip on a substation, as well! I’m sure that will help someone else out that can’t find the Au Jus mix!

      Reply
      • Abby says

        August 17, 2016 at 3:26 am

        I am glad to see this comment- went to the store yesterday for au jus mix and couldn’t find it. So glad someone else used brown gravy-can’t wait for dinner.

        Reply
        • Ashlyn says

          August 22, 2016 at 11:46 am

          Yay! Hope you enjoyed it, Abby!

          Reply
          • Angie says

            November 5, 2017 at 8:44 am

            Could I add baby carrots to this?

          • Ashlyn says

            November 7, 2017 at 8:38 pm

            Definitely!

        • Carole Wright says

          October 26, 2016 at 1:23 pm

          I found this recipe by “The Country Cook” and she used 1 packet dry onion soup mix. Very good!

          Reply
    • Kat says

      March 10, 2018 at 8:52 pm

      I’ve always used a brown gravy packet & loved it but I did use the au jus this time & Omg… It was unbelievable! I couldn’t find the peppers that the recipe called for so I used a partial can of jalapeños and it gave it a small bite but I absolutely loved it! It was the best roast I’ve ever had. My son said it was a little salty for him but I totally didn’t agree.

      Reply
  11. high heeled shoes says

    June 3, 2016 at 11:25 pm

    Very interesting details you have observed, thanks for posting.

    Reply
  12. Tabi says

    July 18, 2016 at 9:03 am

    In my crockpot right now. Smells really good!

    Reply
    • Ashlyn says

      August 11, 2016 at 3:56 pm

      Hope you enjoyed it, Tabi!

      Reply
  13. Jackie says

    August 27, 2016 at 7:02 am

    Looking forward to my delicious dinner when I wake up! (Crock pot dinners are the way to go for us night shifters) Am excited for a new pot roast recipe to add to my collection. Thanks so much!

    Reply
    • Ashlyn says

      August 30, 2016 at 4:36 am

      Ah yes, slow cooker dinners make complete sense for night shifters! Hope you enjoyed this, Jackie!

      Reply
  14. Dorothy Moorhouse says

    August 27, 2016 at 3:20 pm

    Did u use cooking bag in crock pot?

    Reply
    • Ashlyn says

      August 30, 2016 at 4:36 am

      Hi Dorothy! I use slow cooker liner bags all the time and definitely in this recipe, too!

      Reply
  15. Sherry says

    September 8, 2016 at 5:16 am

    Could I cook this on high? If so how long? 4 hours?

    Reply
    • Ashlyn says

      September 13, 2016 at 9:46 am

      Hi Sherry, I’ve never cooked this on high before. Since it’s a chuck roast, it’s one of those cuts of meat that needs to be cooked low and slow, so for the best flavor and texture I’d recommend sticking with the low setting!

      Reply
      • Dena Boling says

        August 7, 2017 at 7:46 am

        I have cooked it on high and it’s just as tender. It’s kinda hard to go wrong with a pot roast in the crock pot. I’ve never added the peppers though. Could you explain the flavor to me. Im imaging a vinegar tasting roast. Is that the case??

        Reply
        • Ashlyn says

          August 25, 2017 at 1:19 pm

          No I wouldn’t describe it as a vinegar flavor. More just a rich, savory flavor!

          Reply
      • Gail says

        April 3, 2018 at 5:42 pm

        I fixed this two days ago and it was wonderful! Even without the pepperoncinis (didn’t have them on hand so used some red pepper flakes instead) it was seriously delicious. I happened to cook it on high for five hours (had a three pound roast) and it turned out very tender. Thanks so much for this recipe! I’ll be using it often.

        Reply
        • Ashlyn says

          April 3, 2018 at 5:45 pm

          So glad to hear that, Gail!

          Reply
    • Peter says

      August 24, 2017 at 4:10 pm

      It’ll work fine on high. Four hours sounds about right, maybe five, just taste it as you go along.The meat will break down and be just as fall apart tender as cooking on low. For me, it’s just a matter of convenience as to whether I’ll be out of the house for 8 hours or 4 as to whether I cook a pot roast on low or high. I’ve not noticed any difference in texture or flavor.

      Anyhow, I’m making this tonight in the pressure cooker! I’m looking at around 45 minutes.

      Reply
  16. Dayna says

    September 17, 2016 at 1:41 pm

    Just made this today. It was sooooo delicious. I made it just as the recipe states, it was a complete winner with the family! We made it into a sandwich with sweet Hawaiian rolls. It was amazing, I’m excited for the leftovers!!

    Reply
    • Ashlyn says

      September 25, 2016 at 4:11 am

      Sounds perfect on Hawaiian rolls! I’m trying that next time! Glad y’all enjoyed it, Dayna!

      Reply
  17. Tomica Fitzgerald says

    September 26, 2016 at 2:30 pm

    Do I have to use the peppers does it make a difference ? Can I use jalapen Peppers or even banana peppers?

    Reply
    • Ashlyn says

      September 28, 2016 at 1:01 pm

      Hi Tomica, I’ve never tried it with any other kind of pepper. A different pepper would definitely change the flavor, so I wouldn’t recommend it.

      Reply
  18. frank says

    October 2, 2016 at 2:52 am

    It was awesome. Next time I may cut the Ranch and Au Jus mix in half and see how it turns out. Those are pretty high in sodium. I bet a dry roux would be good too to substitute for the Au Jus. Just thinking out loud. Haha

    Reply
    • Ashlyn says

      October 25, 2016 at 11:59 am

      A roux sounds good for sure! Glad you enjoyed it, Frank!

      Reply
    • John Messervy says

      January 7, 2018 at 6:19 pm

      I agree Frank. Served the meal tonight with mashed potatoes and everyone enjoyed it but also commented on how salty it was. Using all of the packet mixes dry introduces a lot of salt though I did use unsalted butter. I like the approach but next time will experiment with my own mix of herbs and spices (most of which are listed on the packets) in order to control the salt.

      Reply
  19. Amber says

    October 4, 2016 at 12:31 pm

    OH. MY. GOSH. Just made this for dinner and it was unbelievable. Absolutely delicious. Your MIL is a genius.

    Reply
    • Ashlyn says

      October 25, 2016 at 11:58 am

      Thanks Amber!!!

      Reply
  20. Kathie says

    October 14, 2016 at 5:21 am

    i accidentally bought Ranch Dip mix. Will that work as well?

    Reply
    • Amy says

      October 19, 2016 at 12:03 pm

      I can’t do hot foods due to bad reflux. Do the pepperonis make it it hot (heat)?

      Reply
      • Ashlyn says

        October 25, 2016 at 11:46 am

        Hi Amy, so sorry for the late response. I’ve been pretty sick and have been taking a break. To me they don’t add heat, just flavor. When you eat it, just discard the peppers to avoid biting into them. Enjoy!

        Reply
    • Ashlyn says

      October 25, 2016 at 11:50 am

      Hi Kathie, so sorry for the late response. I’ve been pretty sick and have been taking a break. I’ve purchased that by mistake as well and have used it with no problems. Enjoy!

      Reply
      • Bev Stone says

        March 31, 2018 at 4:59 pm

        Thank you for this answer/reply. I too suffer from reflux so this would be one of my questions as well. Thanks again!

        Reply
        • Ashlyn says

          April 2, 2018 at 8:14 pm

          No problem, Bev!

          Reply
  21. Dee says

    October 17, 2016 at 4:15 am

    Google Robin Chapman and you will see why it’s call Mississippi Pot Roast. Saw her on The Kitchen last night. Great story! Haven’t tried it yet, but I plan on doing it this weekend!

    Reply
    • Ashlyn says

      October 25, 2016 at 11:47 am

      Thanks for the tip, Dee!

      Reply
      • Aurora says

        November 2, 2016 at 3:52 pm

        Yes, this is Robin Chapman’s original recipe. Saw her on The Kitchen, as well.

        Reply
      • Colene says

        June 16, 2017 at 10:09 am

        What does the ranch do? Is it nescessary?
        Also can I add potatoes

        Reply
        • Ashlyn says

          June 17, 2017 at 12:23 pm

          Hi Colene, the ranch seasoning adds a lot of flavor, so I would definitely say it’s necessary. And yes, feel free to add potatoes!

          Reply
          • Dana Curtis says

            June 21, 2017 at 10:02 am

            Do you brown the roast before you put it in the crock pot

          • Ashlyn says

            June 28, 2017 at 12:04 pm

            Hi Dana, I don’t! I know some people like to, but for me the flavor is amazing without that extra step!

          • Shelby says

            July 6, 2017 at 11:43 pm

            If i want to add potatoes and carrots, do i need to add any broth or water?

          • Ashlyn says

            July 20, 2017 at 6:13 pm

            Nope! No need to add any extra liquid!

  22. Kathy says

    October 19, 2016 at 5:05 am

    Do you use the juice in the jar of peppers. I’m making this now. 🤗

    Reply
    • Ashlyn says

      October 25, 2016 at 11:46 am

      Hi Kathy, so sorry for the late response. I’ve been pretty sick and have been taking a break. I just use the peppers, not any juice. Enjoy!

      Reply
    • Aurora says

      November 2, 2016 at 3:54 pm

      In the original recipe by Robin Chapman, she says her son loves the peppers, so she uses all of the peppers plus the juice.

      Reply
  23. Sue says

    October 27, 2016 at 3:09 pm

    Dounnds fantastic, I’ll be out of the country visiting family for Christmas. This potroast sounds like it eould be great for Christmas dinner. I could buy the meat there & take packs of the dry mixes with me. Only one problem: there will be no slow/cooker availabke. Do you think it would be possible to use a regular large covered pan on top of the stove or in the oven and just cook it with low heat for many hours?

    Reply
    • Ashlyn says

      November 17, 2016 at 4:47 am

      So sorry for the late response, Sue. I’ve been very sick and have been taking a break for awhile. I’ve only ever made pot roast in the slow cooker, but I think you could have success cooking it in the oven as well. Here is a link from Allrecipes for cooking a roast in the oven. I would use the ingredients from the Mississippi Roast and follow the instructions on that site for time/temp, maybe adding a bit of beef broth for moisture. Hope that helps!! http://allrecipes.com/recipe/14621/beef-pot-roast/

      Reply
      • Rachel says

        November 14, 2017 at 9:13 am

        Do you have instructions for cooking this in an Instant Pot, time-wise?

        Reply
        • Ashlyn says

          November 28, 2017 at 11:13 am

          Hi Rachel! I’ve made it in the Instant Pot at 55 minutes of high pressure. I still prefer the slow cooker version of this recipe though! It was more flavorful in the slow cooker in my opinion!

          Reply
  24. kathy says

    November 1, 2016 at 1:51 am

    Made it..amazing flavor.. Only thing I did different was browned the meat for a few minutes on both sides and added 1/4 cup of water to the bottom..

    Reply
    • Ashlyn says

      November 17, 2016 at 4:48 am

      Glad you enjoyed it, Kathy!

      Reply
  25. Kaileigh says

    November 9, 2016 at 1:00 pm

    I forgot to buy tha ranch mix can I use ranch dressing ?

    Reply
    • Ashlyn says

      November 17, 2016 at 4:57 am

      Hi Kaileigh, sorry for the late response. I’ve been pretty sick lately and have taken a break. I wouldn’t recommend the prepared dressing; the mix is a seasoning to add flavor to the meat so the prepared dressing wouldn’t have the same effect. Hope you enjoy it if you give it a try!

      Reply
  26. Christi says

    November 11, 2016 at 4:29 am

    I tried this and fed it to my Mother (she always has to eat ketchup with chuck roast)… We all loved it!!! And she never opened the ketchup… Then called me later to get the recipe!!!! I’ll never make any other kind of roast again!!

    Reply
    • Ashlyn says

      November 17, 2016 at 4:55 am

      So glad you and your mother enjoyed it, Christi! Makes me happy to hear!

      Reply
  27. Kari says

    November 13, 2016 at 2:09 pm

    It tasted great! But the meat was super tough, hard to cut & did not fall apart like I thought it would. I definitely had 4 pounds, maybe a little over. Should I have cooked it longer since the cooking time in your recipe was for 3-4 pounds?

    Reply
    • Ashlyn says

      November 17, 2016 at 4:54 am

      Hi Kari, I’d say could cook it a little longer. Sometimes I use a smaller roast (around 2.5 pounds) and use the same amounts of ingredients and it always falls apart easily. 4 pounds may just need a bit longer!

      Reply
      • Sue says

        March 31, 2018 at 10:28 pm

        Hi Ashlyn,
        I’m going to make this tomorrow for Easter (my boys don’t like ham – go figure)!
        When you made the 2.5 lb roast did you also cook it on low for the full 8 hours?

        Reply
        • Ashlyn says

          April 2, 2018 at 8:14 pm

          Hi Sue! Yes I do cook it for about 8 hours still.

          Reply
  28. terry says

    November 13, 2016 at 7:27 pm

    What other type of beef roast cut could you use besides a chuck. my son doesn’t like all the fat in the chuck.

    Reply
    • Ashlyn says

      November 17, 2016 at 5:11 am

      Hi Terry, I’ve only ever tried this with chuck roast but I think you could also try it with a rump or bottom round roast.

      Reply
  29. Ali says

    December 6, 2016 at 12:11 pm

    I’ve made this in the past and loved it! Have you ever added a constarch mix and thickened it up a little?

    Reply
    • Ashlyn says

      December 8, 2016 at 10:59 am

      Hi Ali! I’ve never tried that before but have heard of others doing it! I might try it sometime, though. Would be nice to go on the mashed potatoes!

      Reply
  30. Linda says

    January 2, 2017 at 12:48 am

    Can I use homemade beef stock instead of the beef packet. I’m allergic to msg and preservatives so I can’t use any of the package gravies or mixes.

    Reply
    • Ashlyn says

      January 18, 2017 at 8:17 am

      Hi Linda, I’ve never tried it like that, but let me know how it turns out if you give it a try.

      Reply
  31. Michelle Gamboa says

    January 4, 2017 at 10:58 am

    Today was my first time making a roast so I searched the internet for something simple when I came across your site. I must say that I will never make a traditional roast. My house smells like what I only hope heaven is like and the flavor is AMAZING! I just subscribed to the site and am so excited to try other recipes!

    Reply
    • Ashlyn says

      January 18, 2017 at 8:16 am

      Yay Michelle! So glad you enjoyed it! This is by far our favorite roast as well. Thanks for subscribing as well; happy to have you!

      Reply
  32. Jan says

    January 7, 2017 at 7:42 am

    Have you ever added potatoes to this revipe?

    Reply
    • Ashlyn says

      January 18, 2017 at 8:14 am

      Hi Jan, we have and it still tasted great!

      Reply
  33. Jan says

    January 7, 2017 at 7:43 am

    recipe*

    Reply
  34. Lorita says

    January 10, 2017 at 4:58 am

    Hi all, I’ve made this particular roast several times and it’s amazing, I just threw everything in the crockpot and now I’m at work but I forgot to add the gravy pack, do you think it will be okay without it? :(

    Reply
    • Ashlyn says

      January 18, 2017 at 8:14 am

      Just now seeing your comment, Lorita! How did it turn out?

      Reply
  35. Crystal says

    January 17, 2017 at 7:55 am

    I in the pictures the meat is in a bag. Is that a must? is that part of the recipe?

    Reply
    • Ashlyn says

      January 18, 2017 at 8:05 am

      Hi Crystal, that’s just a slow cooker liner. I use those to make clean-up easier, but it’s not necessary at all! Enjoy!

      Reply
  36. Rebekah says

    January 18, 2017 at 3:56 pm

    Ohmygoodness… this truly is the best pot roast I’ve had. And soooo incredibly easy. It smells so good as it’s cooking, the hardest part is waiting for it to finish cooking the last 4 hours. We ate it as an open faced sandwich the first night and had the left overs over a baked potato. I should have bought a bigger roast. Thank for sharing the recipe.

    Reply
    • Ashlyn says

      January 19, 2017 at 5:52 am

      I love the idea of eating it over a baked potato! Totally trying that! Glad y’all enjoyed it, Rebekah!

      Reply
  37. Plt99 says

    January 22, 2017 at 12:12 pm

    I made this last night and it is delicious!!! Best pot roast recipe I’ve tried. Thank you for sharing!

    Reply
    • Ashlyn says

      January 24, 2017 at 11:38 am

      Yay!! Glad you enjoyed it and thank you for your comment!

      Reply
  38. Karen says

    February 11, 2017 at 10:33 am

    Have you ever added potatos and carrots to this roast? This is my favorite way to cook roast but my husband wants the potatos and carrots. What do you think?

    Reply
    • Ashlyn says

      March 8, 2017 at 10:42 am

      Hi Karen! I have added potatoes and carrots a couple of times and it came out great. Enjoy!

      Reply
      • Alicia Vallarta says

        November 30, 2017 at 7:44 am

        This is exactly what I wanted to know – thank you, Ashlyn!

        Btw…does this make enough liquid that you could use it as a thick beef stew (when you add veggies) instead of a pot roast?

        Reply
        • Ashlyn says

          November 30, 2017 at 8:47 am

          Hi Alicia! It does make a good bit of liquid, but you would probably want a bit more if you’re going for a stew. I’d probably add some beef broth to make it into a stew, but just enough to get the consistency you like.

          Reply
  39. Paige says

    April 5, 2017 at 12:21 pm

    Could I add veggies and potatoes to this recipe or is just meant to have those ingredients?
    I’m new to crockpot cooking :)

    I made your cilantro chicken and egg noodles pasta the other nights (DELICIOUS)

    Reply
    • Ashlyn says

      April 5, 2017 at 3:54 pm

      Hi Paige! So glad you’re enjoying the recipes! Yes, you can definitely add veggies to this! We’ve added carrots and potatoes before. :)

      Reply
  40. lisa@lisa's Dinnertimedish says

    April 13, 2017 at 4:29 pm

    Oh my gosh! I have got to try this, it looks SO delicious!

    Reply
    • Ashlyn says

      April 14, 2017 at 12:07 pm

      Thank Lisa!

      Reply
  41. Julie says

    April 13, 2017 at 9:08 pm

    This is one amazing looking pot roast and piled on those mashed potatoes looks like the most amazing Sunday dinner!

    Reply
    • Ashlyn says

      April 14, 2017 at 12:07 pm

      Thanks Julie! It’s perfect for Sunday dinner!

      Reply
  42. DeAnna says

    April 14, 2017 at 11:55 am

    HI. Have you seared the meat before putting in the crock pot? I’m wondering if it makes a difference as I usually sear my meat when I make a regular pot roast.

    Reply
    • Ashlyn says

      April 14, 2017 at 12:06 pm

      Hi DeAnna, no I have never seared the meat for this roast before. I usually sear the meat for beef stew and do like the flavor it adds. You could definitely do it for this one, but I promise the flavor is excellent without that step! Let me know if do you try it though and how you like it!

      Reply
  43. debi at Life Currents says

    April 14, 2017 at 4:25 pm

    This is the perfect kind of meal for when I have company. They will love it and it’s easy on the cook!

    Reply
    • Ashlyn says

      April 18, 2017 at 8:43 pm

      This is perfect for company, Debi!

      Reply
  44. Debra C. says

    April 14, 2017 at 5:59 pm

    That is just about the best looking pot roast I’ve seen. My folks are visiting next week, I know we would all enjoy this amazing meal!

    Reply
    • Ashlyn says

      April 18, 2017 at 8:43 pm

      Oh yes! Hope y’all enjoy it, Debra!

      Reply
  45. Michelle says

    April 16, 2017 at 9:37 pm

    It looks absolutely delicious! I’m putting it on the menu to try soon!

    Reply
    • Ashlyn says

      April 18, 2017 at 8:46 pm

      Yay hope you enjoy it, Michelle!

      Reply
  46. Sandra says

    April 16, 2017 at 10:53 pm

    This roast is making my water mouth. Love the simple ingredients. Trying it this week!

    Reply
    • Ashlyn says

      April 18, 2017 at 8:47 pm

      Thanks Sandra! Hope you enjoy it!

      Reply
  47. Jennifer A Stewart says

    April 17, 2017 at 5:44 pm

    My parents had a restaurant when I was little so I love her tomato sauce but I will try your mom’s too. I can’t resist trying family recipes. I have wanted to try this pot roast recipe for a while and I have a roast ready to go!

    Reply
    • Ashlyn says

      April 18, 2017 at 8:47 pm

      Awesome Jennifer! Hope you enjoy it!!

      Reply
  48. Deanna says

    April 18, 2017 at 9:27 am

    This is just up my alley! This looks sooo good!!

    Reply
    • Ashlyn says

      April 18, 2017 at 8:47 pm

      Thanks Deanna!

      Reply
  49. Justine says

    April 18, 2017 at 7:50 pm

    I keep meaning to try this recipe—thanks for the reminder!

    Reply
    • Ashlyn says

      April 18, 2017 at 8:48 pm

      You’ll love it, Justine!

      Reply
  50. Michaela Kenkel says

    April 18, 2017 at 10:18 pm

    We love this recipe!!

    Reply
    • Ashlyn says

      May 12, 2017 at 3:15 pm

      We do too! Thanks Michaela!

      Reply
  51. Lisa says

    April 24, 2017 at 5:35 am

    I made this awhile ago after finding it on Pinterest, it is THE best way to make a roast ever!! I love it and will never change again. I usually take potatoes to a mandolin and cut them up thin like potato chips and put them at the bottom of the crockpot, they are flavored by all the juice and seasoning and are amazing!! I usually do it on top of the stove but was looking for crockpot times and found your site. Thank you!!

    Reply
    • Ashlyn says

      May 12, 2017 at 3:17 pm

      Oh yum, I love your method of cutting the potatoes! Totally trying that! So glad y’all are enjoying this, Lisa!

      Reply
  52. Shirley Dickson says

    May 9, 2017 at 2:03 pm

    Well you talked me in to it,will try Tomorrow and I am going to put potatoes and carrots in mine will let you know how it turns out.

    Reply
    • Ashlyn says

      May 12, 2017 at 3:26 pm

      Glad we convinced you, Shirley! How did you like it?!

      Reply
  53. Trang says

    May 9, 2017 at 3:13 pm

    Hi!I’m so excited to try this!I looks so good!thank you for sharing

    Reply
    • Ashlyn says

      May 12, 2017 at 3:26 pm

      Hope you enjoy it!!!

      Reply
  54. Stephanie says

    June 25, 2017 at 9:51 am

    Hi! I’m going to make this recipe for my family today, but I only have 2lbs of chuck roast. How much ranch and gravy mix should I use? Thanks!

    Reply
    • Ashlyn says

      June 28, 2017 at 12:07 pm

      Hi Stephanie, I would use about 2/3 a packet of each one.

      Reply
  55. Mimi says

    July 1, 2017 at 3:49 pm

    I made this recipe once before, and it was sooooooo good. Truly the best I’ve ever had! It has definitely made my “favorites” list for comfort food!

    M.~

    Reply
    • Ashlyn says

      July 5, 2017 at 4:43 pm

      Glad you’re enjoying it, Mimi! It’s definitely one of our favorites, too!

      Reply
  56. Rebekah says

    July 26, 2017 at 10:28 pm

    I love this recipe. I’ve made it close to a dozen times and passed it along to my mom who has made it several times. I recently purchased an instant pot. Do you know anyone who has tried making this in an instant pot? I would love to make this during the week but due to my work schedule I can only make it on the weekends with the slow cooker. There is never any leftovers for me for the week.

    Reply
    • Ashlyn says

      September 13, 2017 at 1:06 pm

      Hi Rebekah! I tried it in the Instant Pot a couple of months ago! I think I did it for 55 minutes at high pressure if I’m remembering correctly. It was good, but I still like the slow cooker version a bit better. The slow cooker version was a bit more tender and flavorful I think.

      Reply
  57. Sara says

    August 16, 2017 at 5:05 pm

    OMG, this dish is incredible!!! I, like other posters, questioned not searing the roast before making its entrance into the crock-pot, but wow, was I surprised by the richness of this dish, prepared exactly as written. Brava to your mother-in-law, she knows her stuff! I’ve made this glorious pot roast only once, but it will take its rightful place in my regular rotation :-) Thank you, Ashlyn, for sharing this recipe!

    Reply
    • Ashlyn says

      August 25, 2017 at 1:15 pm

      You’re so welcome, Sara! Glad you’re enjoying it!!

      Reply
  58. Ash says

    September 3, 2017 at 2:34 pm

    This looks amazing! Will be trying it soon! Is there usually enough liquid left after cooking to be used for gravy over mashed potatoes?

    Reply
    • Ashlyn says

      September 13, 2017 at 1:04 pm

      Yes!!! It makes plenty and is sooooo good over mashed potatoes!

      Reply
  59. Toni Broussard says

    September 8, 2017 at 12:28 pm

    Does it have to be chuck roast.

    Reply
    • Ashlyn says

      September 13, 2017 at 1:13 pm

      Hi Toni, I’ve only ever tried it with a chuck roast but I think you could also make it with a bottom round or rump roast.

      Reply
  60. Amanda says

    September 11, 2017 at 12:16 pm

    Hello, Ashlyn!

    I just got me a new crock pot and decided to try this out for myself–it reminds me so much of my mom’s pot roast! Absolutely wonderful and I’m definitely going to be making this again, especially as the weather starts to cool.

    I’m writing an article about Autumn meals and I would like to include this recipe. Full credit to you and your website, of course.

    Thanks for sharing!

    Reply
    • Ashlyn says

      September 13, 2017 at 1:00 pm

      So glad to hear you’re enjoying it, Amanda! Recipes that remind you family recipes are always the best. And thank you for including me in your article! Shoot me a link when it’s done so I can check it out!

      Reply
      • Kim says

        October 2, 2017 at 2:53 pm

        Are the peppers in a jar or are they fresh in produce aisle? I’ve never bought any so I am wondering where to find them.

        Reply
        • Ashlyn says

          October 10, 2017 at 11:44 am

          They come in a glass jar and are usually with the pickles and olives!

          Reply
  61. breezermom says

    September 18, 2017 at 8:28 pm

    I made this roast for sandwiches…..with sub rolls and melted provolone cheese. I had an almost 4 pound chuck roast and used 8 peppers and just a bit of the juice from the peppers. The meat turned out tender and flavorful! I didn’t get much of the flavor from the peppers, but I did use them on my sandwich. Everyone at dinner loved the sandwiches!

    Reply
    • Ashlyn says

      October 10, 2017 at 11:57 am

      Sounds delicious! Glad y’all enjoyed them!

      Reply
  62. Angela says

    October 1, 2017 at 2:02 pm

    I’m pretty sure I’ve never seen those peppers here. Is there something you’d recommend substituting them with?

    Reply
    • Ashlyn says

      October 10, 2017 at 11:52 am

      Hi Angela, they come in a jar and are usually located by the pickles and olives. I’m so sorry but I really don’t have a recommendation for another kind of pepper!

      Reply
    • Jason says

      December 2, 2017 at 8:24 pm

      You can substitute by using banana peppers. They Stephen almost identical

      Reply
      • Jason says

        December 2, 2017 at 8:25 pm

        They are almost identical ***

        Reply
  63. Melanie says

    October 1, 2017 at 3:01 pm

    Mmmmmm….I imagine this also might be good as hot roast beef sandwiches, or on slider buns with some melted swiss. Ranch dressing! I’m totally trying this tonite! Thx!

    Reply
    • Ashlyn says

      October 10, 2017 at 11:53 am

      Yum love that idea!!

      Reply
  64. Melanie says

    October 1, 2017 at 3:03 pm

    Ranch dressing! Who’d have thought! I imagine this would also be good as hot roast beef sandwiches, or even sliders with some swiss cheese on top.

    Reply
    • Ashlyn says

      October 10, 2017 at 11:53 am

      Yes! Sounds delish!

      Reply
  65. Jennifer Garcia says

    October 4, 2017 at 12:38 pm

    I’m using 4.54lbs of Chuck roast. Do I need to add extra ranch seasoning or Aujus seasoning packets?

    Reply
    • Ashlyn says

      October 10, 2017 at 11:45 am

      Hi Jennifer, yes I would slightly a bit more from a second packet of each for that amount.

      Reply
  66. Leeanne says

    October 8, 2017 at 10:15 am

    I used italian dressing seasoning instead ranch, used a bunch of sliced pepperoncinis and some spicy giardinera drained (im a Chicago native, I put that on everything). Turned out amazing. I shredded it and ate it as a pot roast sandwich on pretzel rolls.

    Reply
    • Ashlyn says

      October 10, 2017 at 11:38 am

      Sounds AMAZING on pretzel rolls!!! Glad you’re enjoying it, Leeanne!

      Reply
  67. Lawanda says

    October 9, 2017 at 12:27 pm

    Hello! I love a good pot roast, so I am definitely going to try this! One question…the peppers, is that something I can buy in a normal grocery store or will I need to go to a Whole Foods or Farmers’s Market to purchase them? I have never heard of pepperoncini peppers before. I know, lame right? LOL!

    Reply
    • Ashlyn says

      October 10, 2017 at 11:37 am

      Hi Lawanda! You can most definitely buy those from the regular grocery store. They come in a glass jar and are usually with the pickles and olives!

      Reply
      • Lawanda says

        October 21, 2017 at 8:28 am

        Thank you!

        Reply
  68. Audrie says

    October 21, 2017 at 11:42 pm

    I just made a variation of this with the pressure cooker. I hated to have to add liquid, but I gambled & used 1.5 cups of beef broth with the other 5 ingredients for 55 minutes. Then, I added sautéed onions & halved red potatoes to the steamer basket (not in the liquid below) and cooked under pressure for 5 additional minutes. It was fantastic. The liquid would’ve been a great (though thinner) gravy for mashed potatoes. I will be making this again soon, the correct way, in the crockpot. I was just short on time this evening. I very much look forward to trying the authentic recipe! Thank you & your MIL so much! Big hit!

    Reply
    • Ashlyn says

      October 22, 2017 at 1:31 pm

      Glad it worked out for you!!!

      Reply
  69. Ite says

    October 28, 2017 at 1:30 pm

    I have mine in the crockpot right now, hubby is out hunting in the cold so this should be a perfect dinner to warm him back up!!!

    Reply
    • Ashlyn says

      November 7, 2017 at 8:29 pm

      The perfect recipe for warming up after a hunting trip! Hope y’all enjoyed it!

      Reply
  70. David Furst says

    October 31, 2017 at 9:06 am

    We made this recipe last night and it was great. Added onions, garlic, and carrots. However, due to the mixes, it was extremely salty. What can be done to reduce the salt?

    Reply
    • Ashlyn says

      November 7, 2017 at 8:38 pm

      Hi David, you could increase the amount of meat that you use or even add less of the mixes if you find it too salty. One thing I like to do after it’s cooked and I shred the meat is to stir everything really well to make sure the seasonings get evenly distributed. Hope that helps!

      Reply
  71. Fran B. says

    November 8, 2017 at 12:29 pm

    I just made this last night and it was by far the best roast I have ever had. I usually have leftovers but not last night. They even ate the peppers up too. Delicious and east. I will definitely be making it again.

    Reply
    • Ashlyn says

      November 8, 2017 at 5:26 pm

      So glad it was a winner with y’all, Fran! :)

      Reply
  72. Kevin says

    November 9, 2017 at 3:02 pm

    This Pot Roast was amazing. I had never cooked one without water but OMG!!!! It was amazing.

    Reply
    • Ashlyn says

      November 9, 2017 at 10:03 pm

      Whoo hoo!!! Glad to hear you enjoyed it, Kevin!

      Reply
  73. Mary says

    December 10, 2017 at 8:37 pm

    this sounds really good and I am thinking of making it for Christmas but I do have a question. Do the peppers, pepper juice and ranch dressing make the beef and drippings taste rather sour? I do not want a sour taste. Also does the au jus make it very salty?

    Sorry, another question. If I want to use a 6 # roast should I increased the amounts of the peppers, ranch dressing and au jus seasoning? I hope someone will answer my questions soon. :) Thank you.

    Reply
    • Ashlyn says

      December 13, 2017 at 9:55 am

      Hi Mary, I do not find that this has a sour flavor at all. The flavor is just savory and delicious! To avoid it being salty, I make sure to stir everything very well after it’s been cooked to distribute all of the spices. If you’re concerned, you could always use a bit less than a full packet. For a 6 pound roast I would use about 1 and 1/2 of the listed ingredients. Hope that helps!

      Reply
  74. Tara Schneider says

    December 17, 2017 at 12:32 pm

    Trying this with venison

    Reply
  75. Frank Arthur says

    December 23, 2017 at 1:15 pm

    For Christmas – I’m going to try this for a 14 pound boneless beef shoulder – in the oven (too large for a crock pot); in a long covered bake pan, Since a larger cut I’ll triple the ingredients and bake for 8-10 hours on low heat. I’ll see how it turns out.

    Any suggestions gladly welcome.

    Reply
  76. Danielle says

    January 7, 2018 at 7:31 pm

    This is the best pot roast I have ever made. I was a little worried about not adding any liquid to the recipe, but sure enough it created its own moisture/gravy. My whole family loved this. It is going to become a regular in our home. Thank you for sharing this. DELICIOUS!!!!

    Reply
    • Ashlyn says

      January 16, 2018 at 2:12 pm

      Yay Danielle! So happy to hear that!

      Reply
  77. Ashely says

    January 23, 2018 at 4:06 pm

    I am making this as I type and let me tell you my house smell divine. Two more hours of cooking time left and I’m drooling. Hope it tastes as great as it smells. It was so simple too.

    Reply
    • Ashlyn says

      January 27, 2018 at 7:45 am

      Hope you enjoyed it, Ashley! I love that yummy smell, too!

      Reply
  78. Brittany Springsted says

    January 30, 2018 at 7:23 pm

    This is a household fav!!! So simple, yes packes with flavor. But What are the calories, fat, protein, and carbs?

    Reply
    • Ashlyn says

      February 3, 2018 at 9:07 am

      Hi Brittany! I am working on adding nutritional info to all of my recipes on my site now! I should have this one added in the next few days. :)

      Reply
  79. B says

    February 6, 2018 at 8:00 am

    Will it be okay on low for 9-10 hours? I work 9 hour shifts and and have a total of an hour drive time.

    Reply
    • Ashlyn says

      February 6, 2018 at 11:00 am

      Hi! Yes that time should be fine! I’ve let mine go longer than 8 hours before.

      Reply
  80. Angie says

    February 6, 2018 at 6:03 pm

    I live on the Mississippi coast and this is my favorite thing to eat! This is the first time I’ve seen this version of it, though. What I do differently:
    1. Use pork shoulder roast
    2. Lightly pepper and sear both sides in olive oil
    3. Use one packet onion soup mix in place of au jus
    4. Use 1 stick of butter

    I might have to give your version a try!

    Reply
    • Angie says

      February 6, 2018 at 6:14 pm

      I forgot to add that my family’s favorite way to eat it is on poboy or hamburger buns…a little mayo and some pickle slices set it off!

      Reply
      • Ashlyn says

        February 7, 2018 at 9:38 am

        Love the idea of eating it as a poboy! Sounds so delish!!

        Reply
  81. Fritz Steiner says

    February 11, 2018 at 1:51 pm

    Ashlyn: I’ve done some pretty good pot roasts before, so this ain’t my first rodeo.

    My wife and I enjoyed the Mississippi Pot Roast as much as we’ve ever enjoyed anything. She just said that she’s still smiling — it doesn’t get any better than that.

    What struck me most was the sheer simplicity of the recipe AND the fact that NO liquids were needed. Five minutes prep time was followed by turning on our slow cooker to LOW, covering the “dressed” roast, and leaving it alone for the next eight hours. The aroma in the kitchen was heavenly

    It was DELICIOUS. My only complaint was that it kept coming apart on my fork — ha, ha — as a good pot roast is supposed to do,

    On a scale of 1-10, we rated it 14!

    Reply
    • Ashlyn says

      February 12, 2018 at 1:57 pm

      Your comment just made my entire day, thank you so much! I’m thrilled that y’all enjoyed it!!

      Reply
  82. Fritz Steiner says

    February 11, 2018 at 1:56 pm

    P.S,. May I send your “belleofthekitchen.com” link to my friends on Facebook?

    Reply
    • Ashlyn says

      February 12, 2018 at 1:58 pm

      And yes of course! Thank you for sending them my way!! :)

      Reply
  83. Shari says

    March 3, 2018 at 2:31 pm

    I got this recipe from a friend over s year ago. One of our favorites! However, I actually make the gravy according to the directions and use a cup of milk instead of butter. Super yummy!

    Reply
  84. Selena says

    March 7, 2018 at 12:53 pm

    Hi Ashlyn, this is my favorite pot roast! So good. We are moving and I packed my crockpots already so I’m wondering if its possible to make this in a Le Cruset Dutch oven pot on stovetop or in oven???

    Reply
    • Ashlyn says

      March 22, 2018 at 8:59 am

      Hi Selena! Sorry I’m just now getting to your comment. I feel you could definitely make this on the stove or in the oven. Just cook it over low heat with the lid on; low and slow for about 8-10 hours just like you would do in the crockpot. Let me know if you try it and how it turns out!

      Reply
  85. Teri Trotter says

    April 8, 2018 at 10:41 am

    I am from Mississippi and this is the way my momma always made her pot roast. I forgot what type of peppers she put in it… so a google search led me to your blog.
    It’s in the crockpot right now and it’s smells delicious. Mississippi folks take Sunday dinners seriously. :)

    Reply
    • Ashlyn says

      April 8, 2018 at 4:25 pm

      Yes Sunday dinner are definitely important! So glad you were able to find the answer you needed, Teri!

      Reply
  86. Deanna Majors says

    April 9, 2018 at 6:56 pm

    This is seriously THE BEST tasting roast my husband and I have ever had! I was a little skeptical at first, not adding any liquid, but there was plenty of juice for our meal. We put the roast over mashed potatoes and it was delicious!! Thank you!!

    Reply
    • Ashlyn says

      April 10, 2018 at 10:33 am

      So glad to hear it!

      Reply
  87. Lisa says

    April 10, 2018 at 1:08 pm

    This pot roast is awesome! Do you have a Facebook page with more recipes?

    Reply
    • Ashlyn says

      April 10, 2018 at 4:16 pm

      Thanks Lisa! And yes I do! You can find it and follow me here: https://www.facebook.com/belleofthekitchen/

      Reply
  88. Amanda says

    April 12, 2018 at 9:09 am

    This recipe is also amazing made into subs. We bought sub rolls and provolone cheese, put them under the broiler for a bit, put a little mayo on, and topped with the roast and pepperocinis and it was amazing. Your mouth waters as you’re eating.

    Reply
    • Ashlyn says

      April 12, 2018 at 11:39 am

      Yes we have eaten them that way too and it’s suuuuuuper yummy!

      Reply
  89. Susan says

    April 14, 2018 at 3:07 pm

    I’ve made this delicious roast before but this time I need to make double the gravy. If I double the dry gravy ingredients, how much liquid should I add?

    Reply
    • Ashlyn says

      April 16, 2018 at 11:46 am

      Hi Susan, I’m not sure, as I don’t add any liquid to this at all; it just makes its own gravy. If you give it a try let me know how it goes.

      Reply

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I'm Ashlyn, and I'm so excited you've stopped by! Here on my blog you'll find recipes for both healthy eating, and for indulging your sweet tooth! I'm an army wife, a mama of two, and am blessed to be living in the great state of Texas! I love the south, Starbucks, Georgia football, cooking and EATING!

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