Y’all. I love food. Food loves me. We have a relationship where I have made a secret vow to never ever ever become a vegan because anything green in major quantities might actually kill me. There. I said it. Death to vegetables. Bring me meat.
Just kidding. Sort of.
I saw one of my friends on Facebook talk about this thing called Mississippi Pot Roast and I was interested in trying it out. Mostly because every pot roast I have ever eaten is just awful. Onion soup, potatoes, carrots, and a big hunk of cow and fat. Sorry mom. Might as well feed me those wax beans!
Anyway, I have tried all sorts. I even tried that Dr. Pepper roast. Gross. Not a good choice. Maybe I did it wrong – but it was still just too dry for me. I’m not looking for a stew consistency, I don’t think, but I’m not looking to choke on stringy, dry meat either.
So, I wanted to try this one out. And…I LOVE IT! And, even better…my kids ate it! (And don’t tell them now, but it was cooked with…peppercinis! *Gasp* *Shock* *Awe*)
So, let me tell you how this all worked!
First, I ran to the store and picked up some ingredients. This one called for:
- 3 lbs chuck roast (I opt for very little fat. Cause, gross y’all if it’s fatty.)
- 1 packet Ranch dressing mix (I’m not sure if there’s a difference in the dressing versus dip, so I made sure to get the dressing)
- 1 packet dry onion soup mix
- 8 peppercinis (get the whole ones so you can easily remove them if your kids don’t like spicy food and you can find these usually on the top shelf in the salad dressing aisle)
- 1 stick of butter (don’t even think about margarine)
- 2 tsp olive oil
I used my little Ninja crockpot – because I love to sear my meat in there first and then cook it in the same pan. I got the pan nice and hot and then put those 2 tsp of EVOO into the pan and seared each side for about 3 minutes (including the sides).
Then, I added the ranch dressing, onion soup, stick of butter, and peppercinis. No need to add liquid. The butter and peppercinis will take care of that for you! (And you might actually want to drink this liquid gold when you’re done, cause it’s that good!)
Then, just covered and slow cooked for about 6 hours. You can go longer if you want your meat to be much more tender (which I would recommend), but my kids were starving. So, the cow was dead and I pulled it so they could eat. Then, just peel the meat into strips with your forks and let it soak in that juice.
Tossed some mashed potatoes and ranch broccoli on there and voila! Dinner is served. (See kid approved dinner, below!)
I would really recommend this if you’re looking to change up your roast. The peppercinis weren’t spicy either. If you wanted it spicy, you could easily leave them in the meat or pour some of that juice in, but I wanted my kids to eat this, so I took them out before serving. They didn’t even notice. It just gives it a nice flavor.