Mississippi Pot Roast

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Now that I've made this recipe, I kick myself for not doing it sooner. I guess I was put off by the idea that cooking it with a pkg of Hdden Vlley Rnch powder would make it taste ranch-y? But this is the MOST delicious thing I have eaten in a long time and, even tho we don't eat that much beef, I already want to make it again. It's super easy to make in your slow cooker or in the oven (like I did):

Here's what you need:

4 lb+ chuck roast (srsly, you want leftovers, don't get a small roast)

 1 pkg McC0rmick's aus jus powder

1 pkg ranch powder

12 or more pepperoncinis plus about 1/4C juice

1 stick butter, UNSALTED

1 large onion, sliced

Sear the roast on both sides and place in slow cooker (if using) or leave in your dutch over. I added an onion because, duh, it's a roast and seemed weird not to use one. Sprinkle on the seasonings and top roast with butter pats. I know it seems really decadent, and it is, but trust the process. Toss in the pepperoncinis and sprinkle on the juice. 

Cook in a low oven (I did...275-300 for about 3-ish hours) or in your slow cooker on low for 8 hrs. 

Allow to cook and shred the beef. Serve with po-tay-toes ("boil 'em, mash 'em, stick them in a stew"), egg noodles or with sauteed gnocchi. You can eat it in a sandwich, it would be amazeballs as a Beef Manhattan-type option, use in tacos, whatever you want. We ate it ALL and no leftovers but that's because I let my husband pick up the roast from our grass-fed farm folks at the local market. It had 2 large bones and we should have had a larger roast to account for that. Anyway, it's delish. 

It's not really spicy, but you get a tiny zing from the pepperoncinis. Also, DO NOT ADD SALT. 

Look at this glorious roast:


I would try it this way with the packaged seasonings first and then, if you wanna be fancy and DIY about it, try this version from Sam Sifton at NYT Cooking. 

Lastly, if you don't have a 7.5 Qt dutch oven, get one. I got mine from directly from Lodge on super sale for $90.



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