As much as I wish so badly I could claim credit for this mouthwatering dish - you've probably seen it floating around Facebook or Pinterest numerous times for quite some time.
I usually at least try to switch recipes up a bit to make it my own, but with a total of 5 ingredients and hundreds of testimonies to its perfectness, I didn't dare deviate from the suggested method. So I decided to take the time to add another check of approval in Mississippi Pot Roast's box.
I love a good slow cooker recipe, especially in the colder months (though I would happily eat this any time of year!) It's very easy, and the result is delicious and flavorful.Mississippi Pot Roast
Serves 6
Ingredients
3 lb Chuck roast
Olive oil or other fat, for searing
1 packet Au Jus Seasoning Mix
1 Packet Ranch Dressing Mix
Jarred Pepperocini Peppers (as much as desired)
1 stick of butter
Salt and Pepper to taste
Instructions
After drying off thawed roast, rub with salt and pepper.
Sear all sides in a hot oiled pan.
After searing, place in crock pot.
Sprinkle entire packet of both Au Jus and Ranch powder over top of roast.
Add desired amount of Pepperocinis to crock pot. (I usually use about 10-15.)
Place full stick of butter directly on top of roast and close lid.
Slow cook on LOW for 8 hours.
When done, it shreds with ease and is ready to serve however you like. My family loves it on mashed potatoes.
My mom and I were talking about where the name of this roast came from - given the ingredients, we speculated perhaps it originated as a 'back of the box' recipe offered by one of the products used, but we had no idea what might have made it "Mississippi" in nature.
This article in the New York Times reveals its origins: a woman in Mississippi named Robin Chapman came up with it, calling it simply 'roast'. Later, various bloggers tried it and shared it and eventually it became known as Mississippi Pot Roast, likely in honor of Ms. Chapman's home state. So now we know!
