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!!
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)
- 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.
- 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.
- Cover and cook on LOW for 8 hours.
- 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.
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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