Mississippi Pot Roast
Recipe from Belle of the Kitchen www.belleofthekitchen.com
If you missed out on my last recipe (http://www.thecitymoms.org/crock_pot_creamy_pierogi) let me fill you in on my cooking style: the less work the better. I am a fan of convenience, healthiness, but most importantly convenience.
As I was meal planning this week I stumbled across this recipe from Bell of the Kitchen on Pinterest. It appealed to me on multiple levels. First, this recipe had a minimal number of ingredients. Excellent. Second, it required only one kitchen tool, the CrockPot. Even Better. And third, it allowed me to continue my ongoing quest to cook a roast that doesn’t suck. Challenge accepted.
3-4 pounds chuck roast (I used two, 2 lb roasts, because that’s what Kroger had)
1 packet Au Jus gravy mix
1 packet Ranch dressing mix
4 pepperoncini peppers
¼ cup butter, cut into slices
**If you are feeling extra lazy/efficient use a disposable CrockPot liner.
Place the meat in the CrockPot. Cover with the two seasoning packets. Add the four peppers and the butter slices. Cook on low for 8-10 hours.
I have to say that this might be the best roast I have ever cooked. Unlike the dry slabs of meat I usually produce, this roast was incredibly juicy and flavorful. We barely had enough leftovers for my lunch the next day. I served this with Bob Evans mashed potatoes (available in the refrigerator section of your grocery store) and a bagged Chopped Kale and broccoli salad bag. I can’t set the bar too high. Enjoy!
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A recent transplant to the Midwest, Megan still gets excited by the first snow flurries of the season. Although her husband’s job as a private school administrator brought them to the area, Megan feels more at home in Indy every day. While she isn’t chasing after her two children or working her day job as a social worker, Megan enjoys drinking craft beer, photography, playing soccer, and fantasizing about all of the Pinterest projects she will one day complete