55 replies to this topic

[Cheater]

I made this the other day and it was delicious! One of the best pot roasts I've ever eaten. And it couldn't be simpler to make, as long as you have a slow cooker. 

 

Ingredients:

 

1 (3-4 pound) chuck roast, trimmed of as much fat as possible 

1 packet ranch dressing mix

1 packet au jus gravy mix

1/4 cup butter
4-5 pepperoncini peppers

 

Directions:

 

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. Serve with noodles, rice, or mashed potatoes. Enjoy!

 

Notes:

 

1. Do not add any water or broth to this! It will make enough liquid as it cooks.

2. With a 3-pound chuck roast, depending on your salt tolerance, you might want to use a little less than the full package of the ranch dressing mix. With a 4-pounder, use it all.

3. I had mild pepperoncini on hand, so used a few more than the recipe calls for.

[Pablo]

Thanks, looks simple enough for me

I'll try it...

[Zippity]

What does a chuck look like?

[Bill from NH]

Mississippi was put on the Gulf coast so you could enjoy seafood. We have pot roasts up here too; we call them "Yankee Pot Roast." 

[Cheater]

What does a chuck look like?

Chuck roast or steak

[Cheater]

Mississippi was put on the Gulf coast so you could enjoy seafood. ast." 

Bill,

The difference with this recipe is the pepperoncini. They add a flavor component not present in Yankee pot roast.

[Zippity]

You mean like this THIS?

[Pablo]

I eat pepperoncinis like candy. But I need a bath towel to wipe my bald head.

[Pappy]

It's in the slow cooker as I type. I'll let you know in about eight hours if it's good enough for a Buckeye. 
 
Pablo, down South it's acceptable to substitute a possum for a chuck roast. Check the roads on the way to the supermarket it might save you some money.       Just kidding, Pablo.

[Pablo]

Giddyup, boy, I said GIDDYUP!!!

 

 

[Pablo]

Do I cut the stems off the peppers or not? If I do, the juices will escape.

[Pappy]

Pablo,

 

I was talking to Cheater while reading your post and he said "No," don't cut the stems off the peppers.

[Pappy]

Damn, I hate when Greg's right, the pot roast was delicious.

 

The only thing that could have made it better is if we could have made it for 99 cents. My motto is, if it's 99 cents, it's delicious. 

[Pablo]

Making mine tomorrow. Couldn't find any armadillo or possum on the highway, so I got a 3 lb. chuck steak at the market. 

[Pablo]

Mine is cooking...

 

Greg, the prep time killed me - a whole minute. 

[Pablo]

Ohhh my my my so gooood, 

 

Signed,

 

Happy in Mississippi

[Pablo]

My friend is a cook at the local yacht club, and he was raving about it! We had corn on the cob, too. 

 

There was enough left over for my breakfast, so I toasted slices of french bread, layered dollar size slices on one side, and poured juice on the other. Absolutely killer

[Bill from NH]

And your dog said?

[Cheater]

When Pablo called me yesterday, he said his dog looked like a rattlesnake pouncing when he fed him pieces of it.

[Pappy]

My dog didn't like it.

 

He didn't like the fact that I wouldn't give him any. 

[Pablo]

He didn't say much but I know he loved it

 

[Pappy]

That looks like my dog. All my wife has to say is, "Want me to rub your belly?" and he'll roll right over.

I tried it but she wouldn't rub my belly. 

[Bill from NH]

Did you have your flea collar on?  

[Cheater]

A version of this same recipe using chicken popped up on Facebook the other day, so I thought I'd add it to this thread.

Mississippi Chicken

15 minutes active; 3-4 hours inactive to prepare serves 6-8.

INGREDIENTS
3 pounds boneless, skinless chicken breasts
1 (1 oz.) package au jus gravy mix
1 (1 oz.) package dry ranch dressing mix
1/2 (16 oz.) jar pepperoncini peppers or hot banana peppers, drained
1/2 cup (1 stick) unsalted butter
Kosher salt and freshly ground pepper, to taste

PREPARATION
Place chicken breasts in slow cooker and season generously with salt and pepper.
Sprinkle au jus mix and dry ranch mix over the chicken, then top with pepperoncini peppers.
Place butter on the chicken, then cover slow cooker and cook on low for 6-8 hours, or on high for 3-4.
Once cooked, use two forks to shred chicken, then serve hot and enjoy!

Recipe adapted from The Country Cook by 12Tomatoes.

[Zippity]

Greg,
 
You are making things hard for me.
 
Some of the ingredients you mention, are not readily available on the shelves out here.
 
Hopefully the local US2U store will have and know what these ingredients are.
 
Otherwise, it will be a trip to Google and Wiki to try to figure out how to make them for myself...