Mississippi (M-I-SS-I-SS-I-PP-I)

Pot Roast.

Remember that from elementary school? 

The slow cooker method is popular all over the internet, have you tried it yet?  You need 5 ingredients and that’s it!

1. Boneless beef chuck roast
2. One stick of butter
3. Handful of pepperoncinis
4. Packet of Ranch seasoning
5. Packet of Au Jus gravy mix

It melts in your mouth like butter.. or maybe that’s the actual stick of butter??  Who knows.  It’s great served with mashed potatoes……. but I like everything with mashed potatoes.  Anyway, it’s a “set-it-and-forget-it” recipe that only takes 5 ingredients to make.  I don’t think it gets much easier than that!

“My friends and family refer to me as ‘Tara the magical food magician!'”

I’m totally kidding.. I wish! 🙂

 

Begin with a high quality boneless beef roast, about 3-4 lbs.  Look for a roast with lots of fat marbling – that’s where the roasty beefy flavors come from.

 

And these are the remaining ingredients.. super simple to put together!

(Please use McCormick Au Jus gravy since it gives the best results!  I only had brown gravy on hand which can burn easily if you don’t watch closely)

 

Put everything in the crock pot, cover, and cook on low for 6-8 hours.  Around the 6 hour mark check to make sure the sauce isn’t burning, some crockpots cook at different temps.  LOW AND SLOW it is. 🙂

 

You can serve this with rice, pasta, polenta…  but let’s be honest and agree that a beef pot roast should ONLY be served with mashed potatoes, and don’t forget the gravy!  You can find my magical magician recipe here:  The Best Mashed Potatoes

 

After a partial day of simmering you’ll have a fork-tender, savory roast fit for the King of Mississippi!! … or Colorado!  or wherever you live!…..  have fun and enjoy 🙂

 

Mississippi Pot Roast

• 3-4 lb. Boneless Beef Chuck Roast
• 1 stick (1/2 cup) Butter, unsalted
• 6-8 Pepperoncinis & a splash of juice from the jar
• 1 oz. sleeve Hidden Valley Ranch Seasoning
• 1 oz. sleeve of McCormick Au Jus Gravy Mix
• Salt & Pepper
• Water

Rinse the roast and then pat dry.  Season all sides with kosher salt and pepper.  Oil a pan over medium-high heat, hold the roast using tongs and sear all sides to achieve a golden brown crust.  Pour 3 tablespoons of water into the bottom of the slow cooker.  Next, place the roast in the slow cooker and set the heat to “Low.”  Sprinkle ranch and au jus mix over the roast.  Now place the pepperoncinis and a splash of juice on the sides.  Lastly, place the stick of butter on top.  Check it after 6 hours but simmer it for closer to 8 hours.  Shred with a fork and serve with mashed potatoes and gravy!

Makes 4-6 servings.