Monday, 7 March 2016
Mississippi Pot Roast-slow cooker
Mississippi resident Robin Chapman is the star behind the Mississippi Roast, a slow-cooking dish with surprisingly simple ingredients that has become one of the most popular recipes on the Internet. Chapman says she shares credit for the recipe's fame with her long time friend Karen Farese, who helped launch the recipe to stardom by putting it in her church's cookbook. From there, Robin says that a blogger shared it, then another blogger shared it, it made its way to Pinterest, and soon after went viral, gaining the name Mississippi Roast along the way, and making it one of the most popular recipes on the internet today.
Robin shared her famous recipe on Good Morning America, which is where I first saw it. then, began to see it all over the internet! It is so easy and has some interesting ingredients...I thought, I got to make this! I seared my roast, but, the recipe does not include this step.
The result- a delicious juicy roast with "killer gravy"!
Mississippi Pot Roast
4 lb. Chuck Roast
1 envelope Beef au jus mix (1 1/4 ounces)
1 envelope Ranch dressing mix (1 ounce)
1/2 cup butter (one cube)
4-6 pepperoncini peppers and a little juice
salt and pepper to taste
Spray slow cooker with non stick spray.
Sear roast in frying pan (optional), this is a step I added.
Place roast in the slow cooker and sprinkle with salt and pepper. (you can use seasoned salt here)
Sprinkle the top with ranch dressing and aujus mix.
Place the pepperoncini's on top of roast.
Add the stick of butter.
Set your slow cooker to 8 hours and forget about it!!
*do not add any water to this
*if you buy your Ranch dressing in large format, a single envelope equals 3 tablespoons.
I served with mashed potatoes and green beans with almonds. Buttered noodles would be good too!
Wee Bear and I are in our island paradise! Enjoying some "Zen time", I found our perfect meditation area (pictured below) our pool!