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Okokok, I had enough! I had to try what "everyone else" was making and causing a fuss over! I kept avoiding the recipe because of that giant stick of butter perched on top of the roast!! ICK! So, I decided to make the recipe 'as-is' but, I added the extra step of removing the fat at the END of cook time and what happened? WINNER!! All the flavors of the butter melded into the recipe but, most all the fat removed from the final plated meal. It's a Win-Win! I love the pepperoncini's too!! They add a little spicy vinegar kick to the overall flavor. I put about 10-12 peppers in mine and you may want to add more or use less. Most folks seem to like using 4-6. In any case, make this - you won't regret it. ~Enjoy! Diane
Mississippi Pot Roast
3.5 to 5 lb. chuck/pot roast
cooking oil (such as canola) *can omit if using a non-stick pan
ground black pepper
1 ranch dry mix packet
1/4 onion soup dry mix packet (using an entire packet leaves this wayyyy too salty! use just 1/4 of the packet for flavoring)
1 stick butter (1/2 cup)
7-10 pepperoncini peppers
Season the meat with pepper only. Using a large skillet set to medium-high heat add the oil *you can omit oil if using a non-stick pan, When the oil is hot, add the meat. Brown on all sides. Add the browned meat to a 4-quart or larger slow-cooker. (I use a slow-cooker liner in mine)
Sprinkle the ranch packet and onion soup packet on top of the roast.
Add the stick of butter, and peppers on top of the seasonings.
Cover and cook on LOW for 8 hours.
My Slow-Cooker has a Low, Med & High Setting, I place mine on Medium for 8 hours.
30 minutes before serving, Remove meat and shred or cut into chunks. Remove all the liquid from the slow-cooker and place into a fat separator while you shred the meat, This extra step ensures you have the flavor from the butter in your meal but, you aren't eating the butter and all that fat when serving. Add back in the shredded meat and strained "de-fatted liquid, stir and let cook 30 minutes more.
Serve with egg noodles, rice or mashed potatoes. Serve the next day on fresh hoagie rolls with some more fresh pepperoncini's and some melted cheese on top for a great sandwich!
Recipe Inspired by: The Magical Slow Cooker & NY Times
Photos by: Diane Baker for Canning and Cooking at Home
Recipe Update: I have made this a few times and its best to cut way back on the "original" recipe which uses an entire liption onion soup packet - its way too salty! I would use either a can of french onion soup or 1/4 packet of Liptons dry mix with 1/4 cup water.
Want to try the NY Times Version of this recipe? It cuts the butter in half, omits the onion soup mix and uses homemade ranch dressing,,,
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