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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mississippi Pot Roast (The Best Every Pot Roast) Recipe

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This recipe for Mississippi Pot Roast (The Best Every Pot Roast) is from The Harmon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chuck Roast (3-4 pounds)
Ranch dressing mix packet
Au jus gravy mix packet
Butter 1/4 cup (I use yogurt butter)
Jarred pepperoncini peppers (I used jared pickled Vidalia Onions or sometimes chopped red onions)

*Do not add any water or broth to this! It will make enough liquid as it cooks.
Directions:
Directions:
1. Place the chuck roast in the bottom of your crock pot.

2. Sprinkle the ranch and au jus mixes over the top of the roast.

3. Add the butter and pepperoncini peppers (or onions).

4. Place the lid on top and cook over low heat for 8 hours or more.

If you are on a Paleo, Keto or low carb diet then have low carb sides like mashed cauliflower, cauliflower rice, or garlic roasted asparagus.

You can have over rice or mashed potatoes. You can have as a sandwich. This tastes delicious with potatoes and carrots! Can add a few quartered russet potatoes and a large handful of baby carrots to the crockpot when there is about 1-2 hours left of cooking time.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep time: 5 minutes; Cook time: 8 hours
Personal Notes:
Personal Notes:
Calories: 470kcal | Carbohydrates: 2g | Protein: 43g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 171mg | Sodium: 501mg | Potassium: 765mg | Vitamin A: 225IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 4.7mg

 

 

 

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