Mississippi Pot Roast

   

         I have seen this recipe several times before online and finally decided to try it.  It seemed to me to be another of those great 'home cooked' recipes for cool weather.  The recipe is incredibly simple and very straight forward, easily used in our RV crockpot as well.  I prepared this one while visiting mom so we could fill the house with those flavors we all remembered years ago.  We bought a beautiful 3 pound chuck roast from a local meat market for this meal.

Searing Chuck Roast

Roast ready to go

Ingredients
Beef roast (here it is totally your choice as to size and cut)
1/4 cup extra virgin olive oil
1 package of dry ranch dressing, such as Hidden Valley
1 package of dry aus jus
1 stick of butter
1 small jar of Pepperoncini (quantity depends on your taste)

      Thaw roast if needed and season with salt and pepper.  Heat large skillet to medium high.  When hot, add roast and sear all sides.  Remove and place into crock pot.  Pour on the Ranch Dressing Mix, Aus Jus Mix, and place a stick of butter on top.  Place Pepperoncini around the sides of the roast, as many as your taste dictates.  Cover crockpot and turn to low for about 8 hours.  Test for doneness and then decide to:

Serve it sliced

Serve it chopped

      Either way you WILL NOT need a knife.  Serve it with mashed taters, noodles, rice, biscuits, or whatever you wish.  The smell in the kitchen alone will remind you of Mom, and probably Grandma as well. NOTE:  WITH THE VINEGAR FROM THE PEPPERONCINI BEING USED TO TENDERIZE THE MEAT, THE REMAINING PEPPERS ARE SOMEWHAT HOTTER THAN YOU MIGHT IMAGINE.  

"A minister has to be able to read a clock.  At noon it's time to go home and turn up the pot roast and get the peas from the freezer" 

Garrison Keillor

WiFi courtesy of Mom