Fall is in the air and nothing tastes better than tender cooked roast with veggies. It's a classic that warms your insides. There are many variations on the classic and one of our current favorites is Mississippi Style Pot Roast. I usually have everything in the pantry and fridge to make a roast this way - if we can find one at the store that doesn't break the bank! What is happening with beef prices??? That's another post for another day.
I've been talking about making a roast for weeks now so I was thrilled when my husband found one in the bargain bin for $4.99 a pound! Just the right size for the two of us with leftovers for lunch. So I threw into my Hamilton Beach Multi Cooker - first to sear it and then on slow cook. I added a beef gravy packet, an onion soup mix packet, Ranch Seasoning powder, a splash of the juice from some pepperoncini and a stick of butter on top.
The result is a fork tender roast that melts in your mouth. Juicy and full of flavor. Now the way I made mine isn't the exact Mississippi Pot Roast recipe which calls for Aus Jus mix so I improvised a little. Still it turned out amazing. I highly recommend! I know it won't disappoint.
TO MAKE MISSISSIPPI POT ROAST YOU WILL NEED:
1 chuck roast approximately 3-4 pounds
1 packet of brown gravy mix
1 packet of Ranch dressing seasoning mix
1 packet of French Onion soup mix
1 stick of butter
A splash or 2 of the juice of a jar of pepperoncini. You can add the pepperoncini themselves for a little extra flavor.
Add the roast to the slow cooker. Sprinkle the seasonings over the the roast and place the stick of butter on top. I cooked mine on low for 6 hours and it was fall apart tender. I also served mine with roasted potatoes and green beans, with a slice of fresh baked bread.
Comfort food at it's finest.
What are some of your favorite Fall dishes? Be sure to come back to see what others I share.
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