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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow Cooker Mississippi Roast Recipe

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This recipe for Slow Cooker Mississippi Roast is from The McGowan Family Cookbook Project, 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:  
3-4 lbs roast (I know nothing about meat cuts, so I've used all kinds -- chuck, rump, round, whatever's on sale.)

1 packet au jus mix powder

1/2 packet ranch dressing mix (you can use whole packet, but I think it gets a little salty)

1/4 C butter, cut into pats.

7-8 pepperoncini

¼ - ⅓ C liquid from pepperocini jar (optional; gives extra tang)
Directions:
Directions:
1. Put the roast in the crock pot.
2. Sprinkle the au jus and ranch dressing over the meat.
3. Top with the pepperoncini. and butter (and pepperocini liquid, if desired.)
4. Cover & cook on Low for 8-12 hours. (My crock pot seems to cook on the low side, so I'll often do this overnight and leave on warm until it's tender. Sometimes, I'll do low for 4 hours, high four 4 hours + however long it takes to get tender.)
5.. Shred meat with two forks, and return to the juices.
6. Serve with egg noodles and broccoli or as sandwiches or with brown rice.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
Under 10 min
Personal Notes:
Personal Notes:
I make this a lot because it's about 30 seconds of prep work and tastes delicious.

 

 

 

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