Sunday Supper {Mississippi Roast}

Ohhh, I have a good one for y’all tonight!!  Sister has been raving about this recipe for ages and I finally made it.  I really wish it hadn’t taken me so darn long because it’s SO easy and SO good!!

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Mississippi Pot Roast
3-4 lb chuck roast (I just picked one that looked nice, not sure if it was a chuck roast)
pepper
packet ranch dressing mix
packet au jus gravy mix
1 stick butter
7-10 whole pepperoncini peppers (from jar)

  1. Season the meat with pepper (I wouldn’t salt it, plenty of salt in this recipe already). Set a large skillet to medium-high heat. Add a little olive oil, when the oil is hot, add the roast. Brown on all sides.
  2. Add the roast to a slow cooker.  Sprinkle the ranch packet and au jus packet on top of the roast. Add the stick of butter on top.  Scatter the peppers around the roast.
  3. Cover and cook on LOW for 8 hours.
  4. Shred and return to pot to mix with juice and peppers.  Serve on couscous, rice or mashed potatoes.

Note: I skipped step 1 for lack of time.  Mine was still AMAZING!

I generally don’t like pepperoncinis but they were really yummy in this and I may or may not have fought the boys for them.  Everyone loved it.

The best thing of all?!  At Sister’s urging we used the leftovers for delish sammies!!  I split hoagie rolls, filled them with pre-heated meat and topped them with provolone.  We popped them in the oven on broil for a few minutes and they were delish.

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This one is a keeper and will be on rotation until the end of time.

It was so gorgeous here in Atlanta.  It made me realize just how much I have been missing warm sunny days!  I did get out for a quick walk, but between mass, school projects, and some room mom duties, I didn’t get to enjoy it nearly as much as I should have.

Happy Sunday, y’all.

xoxo

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8 thoughts on “Sunday Supper {Mississippi Roast}

  1. I have made this a couple of times and I agree, it is delish. After the first time I have opted to omit the stick of butter. I think it is just as tasty without the butter and the drippings make a better gravy and or au jus. There is a lot of liquid with this recipe so I will use part to make a gravy the first night then use the remaining the second night for French dips. A favorite.

  2. I was so excited to read about this recipe on your blog. Another blog I have been following for years recently shared about this same recipe. Her BFF made this roast she coined “Mississippi Roast” because she got the recipe from her aunt who lived in Mississippi. The New York Times recently did a story on her and the recipe. Here’s the link to the blog and there is a link in her post to the article, which shows how the roast got it’s name if you are interested. I’m going to have to try this recipe for sure now!

    http://www.kellyskornerblog.com/2016/01/nine-months-and-new-york-times.html

    1. I love that!!! My sister texted the recipe to me after getting it from a friend so I had no idea where it had come from. Very neat!!!

  3. Sounds delicious – and it’s always a winner when you can get 2 meals from cooking once!

    Wasn’t it gorgeous yesterday?! Looking forward to more of the same today. Have a great week! xo

  4. This is a delish recipe…. came across it on Pinterest last year…. My young 20’s sons love it. I don’t brown the meat before time. I also tried one time to use just 1/2 a pack of the au jus and the Hidden valley (then put the reminder of the packets in the freezer for next time), also a bit less butter and it still has the wonderful taste. I pop in mini carrots a few hours before it’s done. Haven’t tried the sammies, so will have to do it sometime. Also, last time I made it, I didn’t use a nice fatty roast….. meat wasn’t as tender…..

  5. The “original” creator of this recipe, mentioned in comments above was on The Kitchen on Food Network recently. I liked her. She was very genuine, and southern.
    When I’m making a pot roast for dinner I usually make bacon for breakfast, and brown the roast in the bacon drippings. Just a little extra yummy.

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