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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 Roast Recipe

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This recipe for Mississippi Roast is from Allison'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:  
3 pound chuck roast
1 ounce packet of dry ranch seasoning mix
1 ounce packet of dry au jus gravy mix
6 tablespoon unsalted butter
¼ cup water
6 pepperoncini
Directions:
Directions:
Add ¼ cup of water into the insert of your slow cooker then place the chuck roast on top. Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.
Cook on low for 8 hours.
Shred and serve with gravy.

You can serve this with a side of mashed potatoes and vegetables or serve it on top of white/brown rice or make a sandwich out of it.
The gravy can get salty by itself, so I'd go light on the salt for the side dishes that you're serving with this roast.
If you want to add vegetables to the slow cooker to cook along with the roast, you can certainly do so.
I would add it in 2-3 hours before the roast is done.
Potatoes, carrots, celery, whatever you like!

 

 

 

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