Thanks, Rocky for coming up with a challenge about cooking! Not being much of a cook (a great griller though), I had this recipe I have cooked this past month, and BOY was it delicious. Who wants to make a pot roast in the summer when it is SO HOT in the oven? But, in the crockpot, it makes your whole house smell SO good.
Also, there are not many ingredients, so very easy to throw together the night before into the crockpot, and move it to cook the next morning.
Mississippi Pot Roast
1 (3-4 pounds) Chuck Roast
1 packet ranch dressing mix
1 packet au jus gravy mix
/4 cup butter
4-5 pepperoncini peppers
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes and add the butter. Cook over low heat for 8 hours. When it is finished cooking, you can shred it very easily. Serve with noodles, rice or mashed potatoes. ENJOY!
There was so much, I have quite a bit of leftovers!
DO NOT add any water or broth to this! It will make enough liquid as it cooks.
You can also add potatoes and carrots within 1-2 hours left of cooking time.
The pepperoncini peppers do add a bit of a kick, but I left them whole, and the meat was not spicy, but very tasty!
Calories - 470
Prep Time - 5 minutes
Cook Time - 8 hours
Servings - 8 servings
I love this Malbec - and paired very well with this pot roast!