I really enjoyed the complex flavors of the Mississippi roast I previously made in the Instant Pot. Many articles had described using the CrockPot for this recipe, so I thought I would give it a try.
Same recipe (http://www.sewwhatscookingwithjoan.com/2017/11/instant-pot-mississippi-pot-roast.html)- but this time I used sliced pepperoncini’s ( so probably threw in a bit more) – but the flavor was incredible.
I was using a smaller piece of chuck roast this time – about 1.6 lbs, so I only used 1/2 pkg of au jus & ranch dressing, 1/4 cup pepponcini liquid and 3 TBSP of butter. I am also finding that the newer CrockPots do not need that 8 hrs of LOW cooking time. My smaller roast only took 4 hrs.
(Note: I poked/oiled/foiled 2 baked potatoes and placed them in one of my small crockpots on HIGH for 4 hours also – placed the Mississippi roast over the potato for a great meal lunch meal!)