Day 2 of Slow Cooker Dinner | Mississippi Pot Roast & Butter Noodles


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It’s day two of making a slow-cooker meal. Let’s make the most amazing 5 ingredient Mississippi pot roast, which has been …

36 replies
  1. Robyn A
    Robyn A says:

    I don’t know if you save the fat, but it is really good for roast potatoes! It imparts so much flavor and the little bit of broth helps add great color.

    Reply
  2. Lora Rheu
    Lora Rheu says:

    I am interested in trying this. I am a Mississippi native and have never prepared or been served this. It is a new fad, but has all the components of a great meal. On my next meal plan! Love your channel!

    Reply
  3. PeggiesCraftCafe
    PeggiesCraftCafe says:

    That looks amazing! I'm so glad you cut it up rather than shredding it as I also don't care for the shredded texture. So many people also seem to like to shred chicken. Something I particularly dislike. Much prefer little pieces/chucks. I'm going to have to make this.

    Reply
  4. Randy
    Randy says:

    I make this for my son and I, What a great idea to add the noodles! Great job! I'm loving these crock pot meals. Blessings. PS: I love the way the house smells when this is cooking.

    Reply
  5. Monie
    Monie says:

    This is one of my favorite dishes like a beef stroganoff with the noodles I love the purple bell peppers, the cilantro, the fresh curly parsley, Vietnamese paprika, oregano, shallots slithered purple garlic white pepper, onion, and garlic powder, a pinch of lime and orange pepper, along with Morton season blend. Lots of shiitake mushrooms and bits of lion mane will go great 🥰💯‼️🤩

    Reply

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