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Before you jump to Mississippi Pot Roast (crockpot) recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Make smart choices when grocery shopping. Making good decisions when buying groceries means that you’ll be able to eat nutritious meals without a lot of effort. At the conclusion of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You’re going to go home and cook what you have on hand. Your home should be stocked with healthy foods and ingredients. In this way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are all sorts of activities that you can do to get healthy. Not all of them demand fancy gym memberships or limited diets. You can do tiny things each day to improve upon your health and lose weight. Being smart about the selections you make each day is a start. Looking to get in as much physical exercise as possible is another. The numbers on the scale aren’t the only signal of your health levels. It is more about making your body as powerful as it can be.

We hope you got insight from reading it, now let’s go back to mississippi pot roast (crockpot) recipe. To make mississippi pot roast (crockpot) you only need 5 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Mississippi Pot Roast (crockpot):

1. Take 3-4 lb. roast
2. Use 1 oz. ranch dressing packet (powder)
3. Take 1 oz. onion soup envelope (powder)
4. Use 1 stick (or quarter lb.) of butter
5. Get 16 oz. jar of pepperoncini, including apx. 2 TBS. of the juice from the jar

Steps to make Mississippi Pot Roast (crockpot):

1. Place roast in the crockpot (slow cooker) Sprayed with cooking spray. Some people prefer to brown the meat first, but I find this isn’t necessary.
2. Coat roast with the ranch powder mix and onion soup mix.
3. Top with a stick of butter.
4. Place pepperoncini around the roast and pour in the juice from the jar (about 2 TBS).
5. Cook on low for 6 hours, or high for 4 hours.
6. After it’s cooked, shred with a fork, mix well and serve over mashed potatoes.

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