We have a wonderful Saturday Market on The Green here in New Castle. I made this recently to showcase one of their local products (in this case, local beef) and 2 crock pots full were gone in an hour. It's perfect for now, when the air is getting chilly around dinner time.'
The ingredients sound strange, but trust me - it is the easiest, tastiest thing you'll ever make, I promise. And if you're feeling a little lazy, skip searing the beef. It does add some flavor but is not strictly necessary.
INGREDIENTS
4-5 pound chuck roast or pot roast
1 packet ranch seasoning mix 1 ounce
1 packet au jus gravy mix, 1 ounce or brown gravy mix, low sodium
6 pepperoncini peppers plus ½ cup juice
¼ cup butter
METHOD
In a large skillet, over medium-high heat, brown the roast for about 5 minutes per side. (Or skip it and watch an episode of The Office)
Place roast in the bottom of a 6-quart slow cooker and pour in the pepperoncini juice. Sprinkle the dry ranch dressing mix and au jus gravy mix over the top of the roast. Add the pepperoncini peppers and sliced butter on top of the roast.
Cover and cook on low for 8-10 hours or until the roast is fork-tender.
Once the roast is cooked, shred it with a fork and mix it into the juices in the slow cooker.
Serve over mashed potatoes, egg noodles, or rice.
Notes
Mississippi Pot Roast can be cooked on high for 4-6 hours but I prefer to cook on low for the best results.
If you check your roast early and it’s tough, it likely needs more time. Opening the slow cooker frequently will add additional cook time to this recipe, so don't peek too much.
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