Mississippi Pot Roast: A Comforting Dish for a Winter Storm Night
Dear Wealthy Reader,
As the chill of a winter storm rolls into Texas, there's nothing quite as comforting as the aroma of a slow-cooked meal wafting through the house. Tonight, I’m making a dish that has quickly become a staple in my home—the famous Mississippi Pot Roast. It’s the perfect meal to warm up our hearts and stomachs while we prepare to hunker down.
This recipe comes to me by way of my incredibly talented friend, Jackie who is nothing short of a culinary wizard. After many dinners where she and our friend Jas graciously served this dish, I finally had to ask, “What is your recipe?” Each time they’d laugh and say, “It’s so simple!” Once they shared the recipe, I understood why they’d made it over and over again. The flavors are rich and tangy, with just the right kick and thanks to those heavenly pepperoncini peppers (my personal favorite part). It’s too good not to share, and now I feel it’s my turn to pass along the magic.
If you’ve never tried Mississippi Pot Roast, let me assure you, it’s about to become your new go-to comfort meal. Here’s the recipe so you can make it yourself and experience the joy.
Mississippi Pot Roast Recipe
Ingredients:
3-4 pounds chuck roast
1 packet ranch dressing mix
1 packet au jus gravy mix
1 stick (1/2 cup) unsalted butter
6-8 pepperoncini peppers (or more if you’re like me and can’t get enough!)
Optional: 1/4 cup of the pepperoncini juice for extra tang
Instructions:
Prep the Roast: Place the chuck roast in the bottom of your slow cooker.
Layer the Flavor: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
Add the Magic: Place the stick of butter on top of the seasoned roast. Scatter the pepperoncini peppers around the roast. If you’re a fan of bolder flavors, pour in a bit of the pepperoncini juice.
Cook Low and Slow: Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, until the roast is fork-tender.
Serve: Shred the roast with a fork and mix it with the juices in the slow cooker. Serve over mashed potatoes or rice for a complete meal.
This dish is a lifesaver on days when you just need something simple, satisfying, and absolutely delicious. It’s a testament to the power of good friends and good food—two things I’m especially grateful for tonight as the storm approaches.
So, here’s to staying cozy, enjoying every bite of this amazing pot roast, and sharing recipes that make life a little tastier. If you make this, let me know what you think! And don’t forget to add an extra pepper or two for me.
Stay warm and happy cooking!
xx,
Adriana