Mississippi Roast

Video of original recipe ⤵️
You can use any roast 🐃, including pork 😉 🐖
One 3- to 4-pound boneless beef roast, your choice of cut (see Cook’s Note)
1 stick (8 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Pepperoncini peppers, number to your liking, and a little juice
Salt and freshly ground pepper, if desired
Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.
Cook’s Note
Sometimes we use chuck, sometimes sirloin tip, sometimes rump. Sometimes we sear it. Sometimes we don’t.
It’s EASY and truly is tasty.
Remember the original SHREDS the beef and on LOW for 8 hours, ours got done sooner. I put it on LOW at 10:30 and it was done at 5:30.
I seared it, this time (usually cast iron skillet), in my ninja foodi. The sides are high so it leaves less mess, no mess on stove. Or OUTDOORS!

We love it on mashed potatoes


Published by dawn


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