Tuesday, July 16, 2013

Beef Mississippi Pot Roast (Crock Pot)

I found the best pot roast recipe today and I felt the need to share, after putting my own spin on it of course!!! It is so simple and yummy but I was afraid of a few ingredients since a couple of my kids can be picky especially my daughter. She is not a big meat eater to begin with, and she just kept going back for more. I hope you enjoy it as much as we did!!!

Mississippi Pot Roast

3-4 pound chuck roast
4 1/2 tsp. of au jus mix (recipe below) or you can use 1 pkt of au jus gravy mix
1 pkt. ranch dressing dry mix
7 peperoncini peppers (found jarred on the pickle aisle)
A splash of the juice from the peperoncini jar
1 stick (1/2 cup) butter

Place roast in the crock pot and sprinkle au jus mix and ranch dressing mix on top.
Top with the butter, peppers and a splash of the juice.

Cover and cook on low for 6-8 hours.
Serve and enjoy!!!
If desired you can remove the roast and peppers and whisk in a couple tbs. of corn starch until thickened.

Au jus mix 

12 beef bouillon cubes (or 4 tablespoons granules)
4 teaspoons onion powder
2 teaspoons parsley
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
8 tablespoons all purpose flour. 


Blend all ingredients in a blender 30 seconds until completely ground and combined. Store in an airtight container or ziploc bag. To make au jus, measure out 4 1/2 teaspoons into a small saucepan and whisk with 2 cups of water over medium-high heat 15 minutes until bubbly and thickened. To use as seasoning, measure out 4 1/2 teaspoons at a time to equal one package of au jus seasoning mix.



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