In The Kitchen - Mississippi Roast

This past weekend I tried out a new crockpot recipe. It was really simple and turned out pretty good so I thought I would share it with you. I found this recipe when a friend shared it on facebook and the original poster boasted that it was by far the best recipe they had tried, so naturally I had to try it out. Here's the recipe:

MISSISSPPI ROAST

Put chuck roast in crock pot, Sprinkle with dry Hidden Valley ranch dressing mix, add packet of dry McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs

Mississippi Roast

Here's what it looked like in my crock pot.

Now, in case you are wondering, I had two roasts in there because I feed an army at my house. I threw in a bunch more of the pepperoncini and my ranch dressing was buttermilk flavored, but these are the only changes I made to the recipe. It was quite easy, which most crock-pot recipes I've tried usually are.

I let it cook for 8 hours on low and then sliced it. I drizzled some of the juices from the pot onto the sliced roast and served it up. The family loved it. I, myself, thought it was pretty good but would not go so far as to say it was by far the best recipe I had tried. I fixed a hash brown casserole to go with it that I much preferred to the roast. Maybe it's the thoughts of getting ready to start a low carb diet and knowing that potatoes will soon be off my eating list that swayed my opinion...maybe.

Anyway, it was pretty good, worth making again. I think I might try just regular ranch mix next time instead of buttermilk to see if that makes a difference.

If you try the recipe out, let me know what you think.