Friday, July 26, 2013

Mississippi Roast

Pinterest recipes can be hit or miss.
I tend to pin when putting the girls to bed, gaining myself 5 minutes of resting.
Some we have loved and others headed straight to the trash.
This one, turned out nicely.

Mississippi Roast
1 stick butter (I used light butter and will probably use a healthier option next time but butter is good)
1 packet ranch mix
1 packet au jus gravy (or brown gravy can work)
1 bottle pepperoncini
1 chuck roast (we just did a small one but there is nothing left)

Place the chuck roast in the bottom of a slow cooker.
Sprinkle the ranch packet over the roast.
Then the au jus packet.
Place the stick of butter on top of the roast covered with ranch and au jus.
Last, place 5 pepperoncinis around the butter on top of the roast.
Cook on low for 8 hours.

Our verdict, this was good.
We will be doing this again.
Our slow cooker cooks entirely too fast so in 3 hours, the meat was at temp already.
This time, I made mashed potatoes and used the roast gravy for gravy.
Even Hailey Grace enjoyed this one.
The pepperoncinis threw me off I love them more than words but they were just perfect in the end.
Not too hot, not too sweet, not too soggy.
I will put more in there next time we cook this.

Pinterest sucess!

1 comment:

  1. I do a simple roast with just pepperoncinis and garlic. I love the peppers in the roast! They just add the right flavor. This recipe looks really good!