Wednesday, October 28, 2015

Mississippi Roast

What did we do before Pinterest?  I mean honestly, it's one of the best inventions ever!  It's also one of those inventions that I think to myself, "Why didn't I think of this?"

So, what did we doe before that infamous virtual bulletin board?  Oh, that's right we printed out recipe after recipe, clipped (and quickly misplaced) recipes from magazines and so on.  We didn't have those cute kid crafts, simple lifestyle hacks, and forget "pinspiration" or the infamous pinterest fails.

I contribute a lot of my finds to Pinterest, including this particular recipe.  It seems like for a series of weeks, every time I pulled up Pinterest for anything, inevitably I would see this recipe for Mississippi roast.  I would see it, think it looked good and keep on scrolling.  But apparently Pinterest knew something I did not, it knew that I NEEDED this recipe in my life.

And who doesn't need an incredibly delicious, effortless, melt-in-you-mouth roast recipe?  So I finally gave it and made this roast.  And I must say, I kicked myself a bit for not making it sooner.

This roast is where it's at, my friends.  It's fall off the fork tender.  Packed full of flavor and the hubs even claimed it was his "favorite roast ever".  And, well, that's saying something.  I agree, it was delicious.  And another reason I love this recipe is it calls for 6 very simple ingredients.  Bonus points, because these are all things I have in my pantry and freezer on a regular basis.
Aside from the taste, this is one of the easiest meals ever and it yields amazing leftovers.  Eat with veggies and bread the first night, put over rice another night and build the most mouth-watering sandwiches for a 3rd night or even work lunches.  Folks, that's 4 different meals out of one pot!

This will soon be your "go to" roast recipe.  I promise!

Mississippi Roast

1 (3 pound) chuck roast
1 (1oz) package of ranch dressing mix
1 (1oz) package brown gravy mix
6 Tbsp unsalted butter
1/4 Cup water
5-6 Pepperoncini peppers, left whole
2 Onions, quartered


Pour 1/4 cup of water in the slow cooker, then add the roast.  Sprinkle the ranch dressing mix on top of the roast, followed by the gravy mix, then place the butter on top of the roast.  Lastly, place the pepperoncinis and onions around the roast.

Turn slow cooker on low and cook for about 8 hours.

Serve with gravy.

Recipe source: barely adapted from Table for Two, originally from Fake Ginger

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