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 using half the butter. WINNER!! All the flavors of the pepperoncini's meld into the meat in this recipe It's a Winner! The pepperoncini's add a little spicy vinegar kick to the overall flavor too. 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 & Italian Beef
*a two option dinner
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 au jus gravy dry mix packet
1/2 stick butter (1/4 cup)
7-10 pepperoncini peppers
*see serving options below
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 au jus packet on top of the roast.
Add the 1/2 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. Add in 1/4 cup of water stir and let cook 30 minutes more.
Mississippi Roast Dinner:
Serve over egg noodles or mashed potatoes.
Serve on fresh hoagie rolls with some more fresh pepperoncini's, grilled onion & sweet peppers and some melted mozzarella cheese on top for a great sandwich! I do toast my hoagie rolls under the broiler, add the meat & other fixings and then return under broiler to melt the cheese before serving. I serve my beef sandwiches with a side of extra au jus gravy for dipping.
Recipe Inspired by: The Magical Slow Cooker & NY Times
Photos by: Diane Baker for Canning and Cooking at Home