Mississippi Roast (Crockpot) |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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I am putting this here for safe-keeping, it looks great. I like the pepper rings because they disintegrate in the cooking process and just become part of the gravy. Don't leave these out though, because they really add flavor to this. If you don't use too many, they don't even add noticeable heat. The butter is what makes the gravy in this soooo good. Ingredients:
4 lbs chuck roast |
1 (1 ounce) envelope ranch dressing mix |
1 (1 1/4 ounce) envelope au jus mix |
1/2 cup butter |
4 -5 pepperoncini peppers |
fresh ground pepper, to taste |
Directions:
1. Spray your slow cooker with nonstick spray.
2. Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.
3. Sprinkle the top with the ranch dressing mix and the au jus mix.
4. Place peppers on top of mixes.
5. Add the stick of butter on top.
6. Set your slow cooker to 8 hours and forget it.
7. You do not add any additional water to this.
8. Served with mashed potatoes, but you could serve with egg noodles.
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