Mississippi Roast
Mississippi Roast takes a classic crock pot recipe and makes it over the top. We add pepperoncini peppers for a zip of spice to balance the richness of the roast. Slow cooked to perfection swimming in butter.
What is Mississippi Roast?
Like many other recipes, the name of this one may not have a big story. Just like our REDNECK CAVIAR and SUMMER SALAD, the origins of the name are somewhat of a mystery. But for this Roast, this is a very simple answer! This recipe originated with a home cook like me and you who lives in Mississippi! She never coined the name, just the origin.
No matter what you call it, the result is always the same. Pure Deliciousness! The pepperoncini peppers and juice give this roast a slight heat and pop of goodness that mimics a fine prime rib with horseradish.
Even though I have a love affair with my IP, I still heart my good old crock pot. This dish is so good slow cooked in my old standby for a wonderful cook saturday night for sunday lunch meal. And so very easy.
How to Make Mississippi Roast
~Ingredients~
- 3-4 pound Roast – I like to use Boneless Beef Chuck Roast
- Plain flour for searing
- 1 cup of water
- salt and pepper to taste1 package of Ranch seasoning
- 10-12 pepperoncini peppers1 package of Au Jus seasoning
- 2 tablespoons pepperoncini pepper juice
- 1 stick – 1/2 cup of butter
~Method~
- Salt, pepper and flour your roast. Sear in a hot pan 2-4 minutes on each side forming a nice crust. This step guarantees a tender, fall apart Roast.
- Pour water in crock pot and place roast inside.
- Sprinkle Ranch and Au Jus seasoning on top. Place pepperoncinis all around the roast and drizzle in the pepper juice.
- Put that entire glorious stick of butter on top and pop that lid on and cook on low for 6-8 hours.
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Tips and Tricks
Yes, Mississippi chicken is hard to beat too. I like to use a whole bone in chicken or even bone in quarters. The method is the same as the roast and just as tasty.
You may end up with a drier cut of meat. Searing will lock in moisture and give the roast a delicious crust. You can save a whole 5 minutes if you do not wish to sear it but the difference is worth the investment of time.
Yes! You can cut the roast into chunks, sear the meat and then pressure cook the roast for one hour in the pressure cooker. The meat seems to be more tender in the crock pot but if you are in a hurry, this option is a good one.
How to Serve it
You can sure pop in some traditional veggies and have it the old fashioned way! We also like having it plain and serving it on toasted rolls with melted provolone cheese for Steak sandwiches too!
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Mississippi Roast
Ingredients
3-4 pound Roast – I like to use Boneless Beef Chuck Roast
Plain flour for searing
salt and pepper to taste
1 cup of water
1 package of Ranch seasoning
1 package of Au Jus seasoning
10-12 pepperoncini peppers
2 tablespoons pepperoncini pepper juice
- 1 stick – 1/2 cup of butter
Instructions
- Salt, pepper and flour your roast. Sear in a hot pan 2-4 minutes on each side forming a nice crust. This step guarantees a tender, fall apart Roast.
- Pour 1 cup of water in crock pot and place roast inside.
- Sprinkle Ranch and Au Jus seasoning on top. Place pepperoncinis all around the roast and drizzle in the pepper juice.
- Put that entire glorious stick of butter on top and pop that lid on and cook on low for 6-8 hours.
