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I kept hearing "Mississippi Pot Roast" is so (insert superlative here). Then Food Network mentioned it a few times and I thought what am I missing? I googled and found out its stupid easy, crock pot friendly, super tasty pot roast. In fact since I discovered it its the only Pot Roast the family lets me make any more. Now if I could find out why its called Mississippi Pot Roast with a definitive answer...but I digress.
Ingredients
- 2 -3 lb Chuck Roast
- 1 package au jus mix
- 1 package Hidden Valley Ranch Dressing dry mix
- 4-5 Pepperoncini peppers
- 2T pepperoncini pickling juice
- 1 can low sodium beef broth
- salt and pepper to taste
- 2-3 carrots peeled and cut to 3" pieces
- 1 package brown gravy or onion gravy mix*
Method
Lightly salt and pepper both sides of Chuck Roast. Heat a non-stick searing skillet over medium heat. Sear each side 8-10 minutes until rich deep crusty brown.
Place seared chuck roast in a large crock pot. Sprinkle Au jus mix and Ranch Dressing mix over the top of seared beef. Pour beef broth over seared beef. Place pepperoncini on top of roast and sprinkle the pickling liquid over the seared beef. Place carrots along side the beef submerged in the broth.
Cover and cook 6-8 hours on low. At end of cooking time remove pot roast and place on platter. Remove carrots to small serving bowl. In the hot liquid whisk in gravy mix until lump free and thickened.
Serve with Anne Burrell's Garlic Yukon Gold Mashed Potatoes
*If you haven't tried Ah Bisto! brand gravy granules yet, I highly recommend you do so. Its a British product I got hooked on for easy lump free perfect gravy every time. You can pick up at your local British Market (even my local H*E*B stockes the basic beef in their international aisle) or by mail order. Add it to pan juices and add enough liquid to make a cup for awesome gravy.
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