The Best & Easiest Pot Roast Ever? 5-Ingredient Slow Cooker Mississippi Roast
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- Опубліковано 21 тра 2021
- 5 Ingredients: chuck roast, au jus gravy mix, ranch seasoning, butter, and pepperoncini peppers. That's it. This recipe claims to make the tastiest pot roast -- just dump everything into a crock pot and set it and forget it. Hmm...let's seeif it's true! #mississippipotroast #emmymade
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I’d love to know which, if any, of the recipes you make for your videos have made it into your real life food rotation. Or any particularly yummy ones that might not be regulars but were just so good you had to have them again. A greatest hits episode of sorts.
I agree. Its also great knowing which recipes are really worth it
YES!!
That is such a good idea! I hope she sees this ☺️
@@biancajingles2690 thanks! I hope she sees it too.
Yes! I’d also like to to know if her family eats the the leftovers and what they think of them.
My mom taught me about the crockpot/slowcooker at a young age and she always seared the roast in a skillet before putting it in the slow cooker. She always said "it really makes a difference in taste and juicy quality"
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Added: this is just what my mom taught me. Everyone has different likes and tastes, that's fine. I've tried it without searing and for me this makes a difference. I cook onions and other herbs (to taste) in the bits left in the pan, deglaze and add to the crockpot. (Searing) It just adds extra flavor, that's it. Nothing wrong with not searing.
I was wondering if anyone did that; it really does make a difference. Sear it in a pan, deglaze the pan with the pepperoncini juice, then pour it into the crock pot.
You stole the Japanese Fan's and ran with it (EmmyMadeinJapan) and you are not from Japan and technically your parents didn't make you visiting Japan. I hope you come out with a video explaining. I'm going to put PatrickmadeinAfrica it might help.
@@mobsnitchanonymous213 why are you commenting on so many posts? You a racist?
@@mobsnitchanonymous213 I believe she speaks of it often . She lived in Japan for a while . What’s your point ?
I agree it makes it more flavorful, but the extra work and dirty pan isn't necessary to have a really great tasting roast.
My sister just made this. She added some potatoes, carrots, and celery to the roast, and not only did it help even out the saltiness, they also absorbed all of that flavor. Also the pepperoncinis plus the brine really help to cut a lot of the richness of it, so it doesn't feel so heavy. Sooooooo good.
I love the stack of dishes behind her that she grabs utensils from.
This is how life truly is! Not the fake totally put away kitchen 😂
Yes! Just like us in our own homes...... The struggle is real.
Do this before bed. Wake up to this and serve over toast or grits for breakfast.
I never thought to have roast for breakfast. Good idea!
You might be on to something here 👀👀👀
Sooooo good! You must be from the south bc same 😈
Its so good that way
Biscuit worthy. Maybe waffle.
4:40 anyone else instinctively out-loud do the Spongebob "Eight... Hours... Later..."
✋me right here.
With a French accent...
Lol 😂
😂😂Yes
I do this every day with everything lol
"I'm gonna add one stick of butter, right on top. Doink." LOLOL!!! I had to run the video back with CC! I'm going to make this this week and you know I'm going to say DOINK when I put in the butter!!!
I do mine with chuck roast, small potatoes or cut up potatoes, baby carrots, beef broth, and beef stew mix. That’s it.
I did say "DOINK" when I added the butter 🤣 Cheers!
Mississippi girl here. Grew up not far from Ripley, MS. I omitted the au jus and I use my own ranch seasoning. I make soup with the leftover soup. My son called this his favorite southern meal.
Oh I was scared that she would forget to take that paper ? away from the bottom of the roast 😅
I think we ALL held our breath for a moment there.
Yeah, can't forget the meat diaper!
@@nanvolentine9110 lol meat paper i did chuckle there 😅
I once cooked a fish fillet in a pan the entire time with that paper stuck to the bottom. Couldn’t figure out what that shrivelled piece of “fish” was. 🤦🏻♀️ Threw away the whole actual fillet because it just looked and smelled weird.
I was like, "EMMY NOOOOO!"
I’ve made this for years! I use a whole jar of the sliced pepperoncini, and instead of the au jus, I just add beef stock paste (like better than bouillon) to reduce the salt. It’s great on a crusty roll with a slice of provolone! Also 90 minutes in the instant pot rocks.
Thank you for that tip! I want to try it in my Insta Pot!
This is the comment I was looking for. Thanks fo the tip!
This is what I do also. Just a whole jar of pepperoncini or banana pepper rings, beef stock paste and a chuck roast. Like a French dip only waaaaaay better and sometimes I just eat it like a soup lol.
Thank you! I was hoping to find an instant pot conversion time!!
Thanks for that! I don't like salty food (except, oddly, saalmiakki lol!) so reducing it is good. I saw where another woman used only half of each packet as well.
Time saving tip: cook the potatoes IN the crock pot with the roast! Soaks up the saltiness, and flavor! And it’s done at the same time!
With carrots and red onions and some sweet potatos.
The potatoes, carrots and onions should be added about an hour, into cooking - so as not to over cook ‘em, in the pressure cooker.
@@XOChristianaNicole so put them in when the timer have 7 hours left?
Also what kind of potatoes?
@@uniquegoddess You can use whatever kind of potatoes you like. Red, golden, Russet or sweet potatoes. Put them in when there's only about an hour of cooking time left.
My wife is Jamaican, and she slightly altered your recipe by using jerk paste and onion soup mix in place of the peppers and ranch dressing. She also used a stick of unsalted butter to offset the saltiness and slow-cooked it for twelve hours. The end result was outstanding.
I’m sooooo going to try this. Been making the MS pot roast for like 10 yr, so still a family favorite but I would love new spin to it!
Thank you for that! Sounds amazing!
My mom and I used to make this a lot when we were eating keto, and we’d put radishes at the bottom of the crockpot. They tasted like delicious little potatoes, loved it.
Ooooh I like that idea
I will have to try it!
What a great idea! Maybe add some chopped carrots and parsnips in the last few hours.
That's brilliant! Radishes are seriously underrated, I think.
Ooooo thank you!! That's a great idea!
Mississippi boy here! Glad to see the ‘Sip represented! My mom has been making this for years and years. She’ll sometimes serve it with hoagie buns like a cheesesteak. Good stuff!
Ohh, I love it served like that! I grew up in TN and have been eating it since I was a teen! LOL
Mississippi girl here!! (actually just about 10 miles from Ripley where Emmy mentioned)...was so excited when I saw this. This pot roast is made at least every other week in our home 💗
Love this suggestion! I’m allergic to potatoes and was wondering what I could do with this roast!
Ya'lls Mississippi recipe is awesome and has traveled around. We make a version of this in Western NY on the Canadian border.😋😋
I don't have a chuck roast but do have a few pounds of chuck steak... could I use those instead? If yes, should I still sear them?
Emmy, you are just great! Every video for years has just been so nice to watch. I appreciate you more than you know.
I make this so often, I mixed up my own Au Jus and Ranch mix to lower the salt. If you're making it to freeze, cut the butter a lot. Adding some corn starch and water leaves you with an amazing gravy
How did you make the mixes?
@@heathergreenspan9897 there are recipes online
I also make my own mixes because I found the recipe this way too salty and way too much butter.
As a person who works 5-6 days a week, this is an awesome recipe! Thanks Emmy!
My pleasure! 😊
@@emmymade we honestly don't deserve you ❤
Slow cookers are a gamechanger when you find yourself gone for at least 8 hours for work. I run rural routes at the USPS so I am often gone for however long. A quick preparation and a setting to low and I've already got a hearty meal waiting for me when I get back and the potential for epic leftovers.
@@emmymade You stole the Japanese Fan's and ran with it (EmmyMadeinJapan) and you are not from Japan and technically your parents didn't make you visiting Japan. I hope you come out with a video explaining. I'm going to put PatrickmadeinAfrica it might help.
@@mobsnitchanonymous213 Get a life.
I found this recipe on Pinterest about 7 or 8 years ago and have NOT made pot roast any other way since then. It’s the best recipe ever for roast! So simple yet flavorful.
I was surprised to see you really didn't need much liquid in the pit to cook this roast. I'm going to try and make it today.
We found it about 5 years ago and I don't go back! It's so good.
We love making this! We call it "Roast Beast" and add in carrots, red potatoes, and onion or shallot. We'll save the extra broth for beef broth later on (saved in the freezer). Extra veggies help with the saltiness for sure.
We call roast beef roast beast as well. From The Grinch who Stole Christmas.
Going to try this
I just made one, added a bottle of vanilla porter, two gravy packets (the horror, lol), my pepperoncini were sliced (and I only used half), onions, carrots, celery, & served with mashed potatoes. Very tasty!
Shallots…. Hey rich lady/ Martha Stewart! 😂❤
I have had so many compliments on this roast now that I'm living in Australia (raised in the Southern US). Everyone loves it. The peppers just add this extra dimension to the flavour without spicing it up, really. My family would serve this with roast veggies or mashed potatoes, and then the next day you have it on a roll or on top of sliced bread. So so good!! I was so excited to see you make this!
My husband and I literally just made this yesterday based on a recommendation from his coworker the day before - who has been making it for years. The timing!!! Hoooowwwwww???
there spying on you......lol
That does it. I have to make this!
Google is manipulating us all! Lol
I also just made this! 3 days ago for me
This happens kind of often (too often!); makes me wonder if my Ipad is either listening or reading my mind!
Back in the wild and woolly 60's, Mother made pot roast with a chuck roast, a package of Lipton onion soup mix, and an undiluted can of Campbell's mushroom soup. Now, that was salty! But very tasty.
🤣 Thats how I learned to make it - but in the 90s! And I made it that way religiously until I found this recipe several years ago.
That was my 2 male cousins favorite meal that their mama made; served with rice! I still make it but lately forgot about it! Just ordered the roast & checking the soups! RIP Aunt Peggy❤️
My grandmother did it the same way!
My childhood. So many recipes with Lipton’s soup mix and Campbell’s mushroom soup.
That's how I've made my pot roast my whole life! Minus the cream of mushroom soup. This one sounds interesting, think I would add potatoes to the pot at some point
How can anyone give this video a thumbs down vote? Emmy’s videos are delightful, informative, and simply fun to watch. Even if you don’t like the recipe, it’s impossible not to like the video. Emmy is the best! Her ability to describe flavors is unparalleled.
You cant really control what other people do i think. Thats what ive learned at least :)
I make this all the time. My family loves it. I dump the entire jar of pepperoncinis in it. When it is done, I strain the juices and return it to the crockpot with some cornstarch for a wonderful gravy.
This roast has been a popular supper in our home for at least the last 5 years. We often do sub sandwiches with it. Some high quality provolone is amazing! We do sub banana peppers, though, because half the kids don't do spicy. So glad to see this finally get the recognition it deserves! Love the vids!
Banana peppers are less spicy than pepperochini? Sorry I have never had them (pepperochini)
@@Scrabbledat They are! They still give the lovely favor as they do have a similar pickled flavor, just without the heat.
@@snowcloudsilver Good to know; thanks!
Pepperoncini aren’t spicy after they’re cooked....
@@hannahmcdonald2297 This has a slight spice to it after cooked. I don't notice it much as I like spice foods, but my super spice-sensitive son thinks it's spice so I think it's just relative.
I'm from Mississippi and I can say for certain that MS style pot roast is the best. The peppers really make it.
So true
@@froufrou7773 uuuu
You guys definitely win. It’s so versatile too. I’ve done it with bone in skin on chicken thigh and pork shoulder.
@@iceman9109 with pork I usually use the whole jar of brine and peppers. Really comes out a lot more tender.
You stole the Japanese Fan's and ran with it (EmmyMadeinJapan) and you are not from Japan and technically your parents didn't make you visiting Japan. I hope you come out with a video explaining. I'm going to put PatrickmadeinAfrica it might help.
We've made the MISSISSIPPI POT ROAST for many years. We always add beef broth to the roast and later cook onions, potatoes and carrots in the juice after the meat is done. This is served with simple green salad and corn bread. DELISH and so filling!
This is a staple at my house here in Missouri, especially in winter. Let it cook all day and come in from the cold to a wonderful meal. Made me smile to see the absorbent pad almost get left on the roast...it's happened.
I always use a pork roast and a ton of pepperoncinis with the juice. So good as a Cubano sandwich. I also cut down on the butter.
Ooh I never thought to do this with pork! And I love cubanos. Thanks for the tip.
Yup can confirm it's great with pork. Ive tried a few different meats. Venison is probably my favorite
@Nick S that sounds really good!
Do you still add both of the seasoning packets?
Ooh excellent idea!
I've made this several times and it's always so good! I use unsalted butter because the packets have plenty of salt. I also like to use the Mezzetti Sliced Pepperoncini...enough to cover the top of the pot roast, they melt into the meat and gravy! I do exactly what you said...smaller pot roast, use less of each packet. Mashed potatoes and steamed carrots are great sides!
Hello 👋 how are you doing
My fiancé loves when I make him Mississippi pot roast! His favorite dish. I discovered a recipe about 5 years ago when I got my first crockpot. I usually lightly season my chuck roast and sear on all side and instead of a gravy packet, I use a packet of onion soup mix! I also add potatoes, onions, and carrots. Sooo great!
I watched a lot of videos trying to come up with recipes. Yours are absolutely the best. You’re engaging, you’re funny, silly, and smart! Thank you so much! I would never be able to cook without you.
I love this pot roast! My sister turned me onto it a few years back, but I've tweaked it a bit over time for my taste... I use low-sodium au jus gravy to cut down on the saltiness, I use ½ pepperoncini & ½ Mezzetta hot chili peppers (the little yellow ones) to give it more of a kick, and I only use ½ stick of butter, I find that amt to be sufficient w/o making it too greasy 💜
Yeah I was wondering if it needed a WHOLE stick of butter it is just going to sit on top of the liquid once it melts. The meat also has plenty of fat so I was wondering if what the purpose of it was!
@@AlbinoAxolotl T
A whole stick of butter is overkill. The roast alone has plenty of fatty goodness.
Yeah, whenever I have seen this recipe I always balked at the whole stick of butter lol
@@AlbinoAxolotl well, I just made it last night and decided to try ¼ stick this time for kicks... and I couldn't really tell the difference. Maybe next time I'll skip the butter altogether and see what happens, lol
@@MichaelJCervantes definitely! I just tried it last night with a ¼ stick and it was great!
"butter, sauce pack, sauce pack, peppers, and butter..." ahh, I remember when this all seemed cryptic to me. 🥲
You stole the Japanese Fan's and ran with it (EmmyMadeinJapan) and you are not from Japan and technically your parents didn't make you visiting Japan. I hope you come out with a video explaining. I'm going to put PatrickmadeinAfrica it might help.
@@mobsnitchanonymous213 what? You’re confused. She used to live in Japan. She recently changed her channel name to clear this confusion
@@mobsnitchanonymous213 your picture is Christian Bale and your name is his character in American Psycho. I hope you come out with a video explaining.
@@mobsnitchanonymous213 it’s not that serious.... she made her channel when she was living in Japan
@@delicateweap0n LMAO!!!!!!!!!!!
I love her soft, easy going personality AND her kitchen hygiene. **Subscribed**
That looks amazing! You can't go wrong with beef and butter.
I love a good ol pot roast.
I use my Instant Pot for tender pot roast in an hour instead of 3-5 hours.
Pioneer Woman made a pot roast using a whole jar of those peppers.
Shred it, put it on a buttered and toasted bun with some horseradish and them peppers and some pickled onions.
This sounds amazing, minus the horseradish. (Deathly allergic)
i had short panic that emmy puts the meat-paper in the pot, but then i was happy she got it
Same i was thinking i hope she sees that lol
I know! I was saying “Ahhh! The meat diaper!!!!”
Need to wash your meat first.
@@merkedya1169 yeah I thought that too! Glad I'm at least not the only one!😉
@@sandysani6045 definitely not the only one. Tho i know how you feel. I looked through the comments and was like " really no one cleans their meat before cooking"😔
Thank you for always having proper subtitles! It makes it really easy to follow you. English isn't my native language, so it's really appreciated
I make this nearly every time I make pot roast, just as Emmy did. I strain out the liquid once the roast is done and add a cornstarch slurry to it and cook it until it’s thickened. Then we serve the whole thing over mashed potatoes. SO delicious.
I want to add cubed potatoes, onions and carrots for a complete meal. I may even decide to add a layer of biscuits on the top near the end of the cooking time.
You might want to add the veg an hour or two before it's done, rather than let them cook for the full 8-10 hours.
@@O2life Thanks.
and red potatoes keep their texture better than their brethren when cooked in a crockpot, justa teeny lil fyi from personal experience- they stay creamy and dont get all "meh"- along w/ the timing advice from GMK so the carrots dont get too soft- sounds perfectly delicious and rite on time for a sunday feast at darcy anne's ;) i was thinkin the same thing the whole time i watched tha vid! hope itsa hit- you'll have ta let us kno!
Try adding some garlic. You won't regret it
Biscuits!! Great idea 🙂
Best part of my day, she never fails to make me smile
Scrolling through my recommended, and saw this video. My mother loved Mississippi Pot roast, she found out about it last year and she’d make it every chance she could get, and it was always delicious!
Sadly she passed away a week ago, I wanted to cry seeing this recipe because it brought back memories but I just started to feel happy instead thinking of her enjoying this and now I’m wanting to make this myself sometime.
The best roast I’ve ever eaten. Soooo delicious. I used the whole jar of brine and I actually used the chopped up peppers and they cooked down into the meat. I also chopped an onion into thin slivers and added some baby carrots. Over mashed potatoes with some roasted Brussels. Was amazing!
The first time I've ever actually made something before Emmy! lol
I like making beef and noodles with the leftovers.
That's such a good idea! I don't usually use all of the liquids even after making some into gravy, but that sounds good. I'd also like to see how french onion soup would turn out with the liquids from this as the soup base.
@@RemusHinata I use a packet of French onion soup in mine and it's not very salty. 1/2 a packet of ranch.
You have leftovers? Not us.😅
Never thought to do that. Thanks for the idea!
With the leftovers you trim the fat,cut into chunks and add 2 to 3 cups of water bring to a boil,turn down to simmer about 15 to 20 minutes add noodles cook a little more and serve.Not salty at all but very flavorful.
This recipe is sooo good! Definitely making this agin. I used low sodium brown gravy instead. Had just the right amount of salt. I also did not add any of the juice from the pepperoncini- instead I added a small amount of water & used unsalted butter.😋
I think I will try water and unsalted butter next time.
Instead of a crockpot I used and Dutch oven (DO) with a 4 lbs. roast, cooked beside a campfire. Like you had discovered, the meat was very tender, but it was very salty. I suggest making a stew out of it by adding carrots, petite peas and potatoes to absorb the salty taste; or even cream, mushrooms, and egg noodles... I will try one of these and share the results nest time.
Girl I literally just bought an instant pot and was just scouring through your instant/crockpot recipes not an hour ago😭😭🙏 thank you for this❤️
You will love your Instant Pot! Check out the Pressure Luck channel, and also Indigo Nili. They have great Instant Pot recipes. Try Frieda Loves Bread for a great yogurt recipe made in the Instant Pot. Did you know the Low Yogurt setting is perfect for proofing dough?
It works GREAT in an IP! That's the only way I make it now
@@gerardacronin334 Also try the channel... Tried, Tested and True Instant Pot Cooking!
@@teridoster5840 how long do you cook it in an instant pot?
@@lilly_koii 20 minutes per pound is a good rule of thumb for tender pot roast, and then let the pressure naturally release for about 20 min b4 quick releasing any pressure that's left. It should come out PERFECT!
I love Mississippi roast!!! Seriously a favorite, and leftovers are even better 🖤
Hello 👋 how are you doing
this is by far my most favorite roast recipe I've tried, I absolutely love the flavor!
I tried this recipe last night, it was so delicious. I added potatoes and it helped with the saltiness and made it even more enjoyable. The Potatoes absorbed the flavors and made them taste like sweet potato, it was interesting. Thank you for sharing it.
I've got this in my crockpot right now!
Hello 👋 how are you doing
This is the same pot roast recipe that my mom makes, and it is SO SO SO good! She also adds chunks of potato and carrots near the end of the cooking time (I think for the last hour, I'm not sure), and they turn out super delicious. Definitely one of my favorite dinners, by far :)
My wife discovered this recipe a couple of years ago and yes, life changing. And a current family favorite.
We use brown gravy mix and don't use the brine juice, just the pepperoncinis.
I resisted this for ages and finally tried it. Life changing is an understatement. I don't eat pot roast any other way now. So good!!!
I thought that paper thing on the meat was going to make it into the pot for a second! 😳
I use to make this but put half the seasoning packets and add potatoes and baby carrots, omit the peppers and stick of butter since the beef is already oily! It’s still yummy this way!
Ok, I just made this yesterday. I used a 4-lb boneless chuck roast and omitted the butter because. . . I forgot. 😬 The meat was so marbled, though, that the dish came out incredibly rich and savory. (I left it in my crockpot for 5-1/2 hrs on high.) My family loves it, it’s definitely a keeper. Thank you so much.
I made mine without butter also. It was still incredible. My husband loves it!
Emmy, I love your lessons so much! Thank you so much. I learn a lot from you.
This has been around for at least a decade by a different name. I originally found it while looking for an Italian beef recipe.
Same and the recipe was described as "Chicago style."
@@tedsmart5539 I've heard it called several different things including Chicago style. Some don't use butter. Some use Italian dressing instead of ranch. They all use au jus and pepperoncini.
Ooh I am not a ranch fan, itallian sounds good
@@tony_25or6to4 That's funny--I'd never heard of the au jus being added before, just ranch. The second she said she was adding the gravy packet, I was like "eeesh, that's gonna be salty".
I mean, my mother has made this and called it Mississippi pot roast since the 80s....
My sister began making this for her husband in the early 80s !! We had it as part of a pot luck during the holidays and had it on a hoagie bun with provolone and green olives with thin sliced onions !! Such happy memories!!
My husband made this tonight and it is lifechanging!! So delicious!! We did half jar of peppers w/ juice, and half a jar of capers w/juice since we love capers. Amazing! 😊
I’ve made this for my family more times than I can count and it’s always a huge hit.
I've made this style of roast before! So good! I add pearl onions and chopped potatoes and carrots too!
That sounds great, I'm sure the onions, potatoes and carrots will absorb some of the salt making it more palatable.
@@oAgL214 it sure did! The pearls were so tender. Like little orbs of au jus! Now I'm hungry 😂
I recommend adding one onion quartered or sliced thick. Just adds more flavor and yummy ness.
I also saw a recipe where someone used a packet of Lipton onion soup mix instead of ajus. I’m curious how that would be.
I absolutely love this recipe. My friend makes this every time I go to her house to babysit which is awesome. It is salty so I eat this with under salted mashed potatoes. I actually didn’t think I’d like peppercini peppers until I’ve had this. I actually use the sliced mild ones. They almost dissolve in the roast and it doesn’t really add heat but just a really great flavor. Also add about a quarter cup on the juice of peppers. Yum
I've cooked this twice now (tonight makes 3!) It tastes amazing. And lasts me over a week!💰 I took a cue from you and only add 1/2 Au jus & 1/2 ranch. A little salty but way better than if I had used the whole packets. Tasty, easy and economical! Thank You!👍
You're welcome!
looking refreshed and this cookin' up is prime...thank you!
My sister makes this regularly and cooks potatoes and carrots on the side in a separate pot of beef broth. Delicious.
I discovered this recipe last Year and have made it at least 4-6 times, it's so good. Rice or potatoes are great with it, make sure to use unsalted or low sodium broth.
Also, use unsalted butter. It makes a big difference!
My family has been making this forever. We love it. I’ve had to stop using the pepperoncini because I have a kiddo allergic to vinegar, so it’s nearly almost life changing rather then absolutely life changing lol. But it’s still absolutely one of our family favorites!! We always throw some baby potatoes and some chunks of carrots in with it to cook.
It is AMAZING the next day to use the meat for stroganoff with egg noodles.
I made this tonight for my family love loved it. I’ve been making my pot roast for years with my recipe and I was nervous about changing the recipe. Well they loved it and so did I. Thanks for this easy recipe.
Been making this since the 1990's. My family's favorite! I'm from Tupelo MS.
Emmy I'm so glad I found you :D Your enthusiastic, sweet and kind demeanor is what we all need right now.
Hello 👋 how are you doing
I have made this pot roast quite a few times. But I never used the brine from the peppers or added a stick of butter. Adding those two extra ingredients made my roast taste exceptional. Thank you Emmy.
This is soooo good. I have been making them for years, always a fave. I actually put baby carrots and quartered little potatoes in with the roast so it all absorbs the flavor. And the whole jar of peppers. Yum
Made this for quite a while with beef roast. I made it for my fiancé (now husband) and all he had was a venison roast...OH MY GOSH....I can not make it with beef now...the venison is absolutely AMAZING!!! We tried with a beef roast again and it just wasn't the same. Venison is now the only way we make this!! We also add mushrooms and we do the whole jar of Pepperoncini!! We have made French dips with this too and used the sauce for the dip!! They were equally amazing!!!
Try it with a pork roast and use a pork gravy packet instead of an au jus packet. Amazing! I also substitute unsalted butter-- makes a world of difference in the salt level. I add a couple of bay leaves, too-- big difference!
This roast makes great sandwiches. Crusty roll, provolone cheese and a bit of Mayo. The jus is too salty to use for soup but it’s okay for French dips and the like.
Just found your channel, I love your kitchen!! So simple and you’re very friendly & enjoyable to listen to🌺 Made this and it’s a favorite too!
Followed your recipe and tips this week- it was amazing! Love all your videos! Thank you 🎉
This has been in the crockpot since 9:00 am and my house smells AMAZING!! It still has a few hours to go, but I could steal a piece off one end and it tastes incredible. This will DEFINITELY go into the "make again" category.
Yeah, just made one recently & the whole house smelled so good, my stomach is growling thinking of it.
Your voice is so soothing! You gained a follower! Loving your channel
I love this recipe so versatile as well my mom has been making this for months! It really does goes well with anything!!!!
This was soooooo gooood!!! Thank you Emmy!!
I've been making this for years now, and I just happened to stumble onto this video today. This really is a wonderfully flavored pot roast, and it has to be tried to be believed. I personally dump the entire jar of pepperoncinis in, including the brine. But that's just me.
Does it make it sour?
@@Krislt9 not at all.
This is very common in Africa. In Namibia we call it a potjie, basically adding everything together and then eating it
Love this recipe! We make it all the time ❤️
It is so good!!
Made this today...Delicious 😋😋!! Thanks so much for sharing this recipe. So quick and easy and also thanks for the warning about the salt. That could've ruined it for me, lol!
This one of my favorite recipes my mom has ever taught/made. I just made some the other night!!
Omg Emmy you highlighted my comment!!!!! This made my day! I love your videos!
OMG!! This was SOOOOOOOOOOOO good!! Tell you what I felt the second day after cooking, if one was to dried the meat it would become the best jerky you have ever had! The first day it was good, but overnight-mind blowing!! The one change was to use unsalted butter and the whole jar of peppers with its brine. Thanks!!
This is so delicious!!! Used my instant pot and it was prefect!! I think I'm going to put it over toast. I've never had those peppers so wasn't sure what kind of spicy to expect but it was just about right!
This is so delicious! I always serve it with cauliflower mash (trying to lighten it up just a little because it’s so fatty lol) and a side salad. Also, if you have a cast iron, brown the meat before sticking it into the crockpot...you’ll get a better flavor.
Made this two days ago and served over mashed potatoes. The most delicious roast over ever had!
A lot of people I know are raving over this recipe! I'm making it tomorrow night for dinner with peas and mashed potatoes on the side! I'm so excited and curious to see if the hubby likes it seeing as he normally hates pot roast. Thanks for sharing! I love your videos and just subscribed :)
That’s fantastic dear! I just happen to have a roast and fixings in my fridge ready to go! I think I’ll include the fixings with the roast and your additional ingredients! I love your demeanor! Had me chuckling! Forget about it!
Mississippi pot roast! LOVE IT!!! I did alter mine with half brown gravy and half ajus mix
Ha-ha...you're the only person I notice that did that. Yeah, I wasn't feeling that ranch mix with no Chuck roast either. I used the au jus packet and regular brown gravey packet too. When I think of ranch...I think of dressing. Why would I want a dressing flavor mix with the meat.
I'm shocked you haven't heard of this before! Can't wait to see what you think of it, you're the only opinion I trust in these types of recipes lol
This recipe has been on my list for a while. Now that Emmy has made it and likes it, I’m making it this week.
I made this today for dinner and wow! so delicious and tender. Everyone loved it, thank you for the video