The Buttered Home's Mississippi Roast
Why Mississippi Roast?
If you ask me why it's called M, I, crooked letter, crooked letter, I, crooked letter, crooked letter, I, humpback, humpback, I Roast, I have no answer. I can tell you it is G, double O, D, GOOD! The pepperoncini peppers and juice give this roast a slight heat and pop of goodness that mimics a fine prime rib with horseradish.
Even though I have a love affair with my IP, I still heart my good old crock pot. This dish is so good slow cooked in my old standby for a wonderful cook saturday night for sunday lunch meal. And so very easy.
3-4 pound Roast - I like to use Boneless Beef Chuck Roast
Plain flour for searing
salt and pepper to taste
1 cup of water
1 package of Ranch seasoning
1 package of Au Jus seasoning
10-12 pepperoncini peppers
2 tablespoons pepperoncini pepper juice
1 stick - 1/2 cup of butter
First, salt, pepper and flour your roast. Sear in a hot pan 2-4 minutes on each side forming a nice crust. This step guarantees a tender, fall apart Roast. Pour 1 cup of water in crock pot and place roast inside. Sprinkle Ranch and Au Jus seasoning on top. Place pepperoncinis all around the roast and drizzle in the pepper juice. Put that entire glorious stick of butter on top and pop that lid on and cook on low for 6-8 hours.
In 6-8 short sleeping hours, you wake up to a smell that can only be described as heavenly. You can use these for sandwiches orrrrr... just use the bread for what it was meant for, to sop up that good gravy! We eat this with InstantPot Peas , mashed potatoes and today, Fresh Cucumber, Tomato, Onion Summer Salad. Y'all I hope you enjoy this divine main dish! Enjoy!
- 3-4 pound Roast
- 2-3 tablespoons for searing Plain Flour
- to taste Salt & Pepper
- 1 cup Water
- 1 package Ranch Seasoning
- 1 package Au Jus Seasoning
- 10-12 Pepperoncini peppers
- 1-2 tablespoons Juice from Pepperoncini Peppers
- 1/2 cup Butter