It’s getting a little chilly here in Texas. Well, I guess 55 degrees for my people up North is not is called early fall, but down here it feels like Winter. But you know what that means…excellent crock pot recipes. You know it’s on!!!
Today I am bringing you the Mississippi pot roast. This isn’t the Nor’easter version with potatoes and carrots. It’s just meat, pepper and tangy seasoning. The traditional version uses Pepperoncini peppers, but I used banana peppers instead. The difference is negligible. Banana peppers are mild, sweet, and tangy. Pepperoncini peppers are mild, sweet, and slightly bitter. So subbing the peppers won’t impact the recipe much at all.
This roast is probably best served with mashed potatoes. The leftovers. combined with the optional mushrooms and onions. make an amazing sub sandwich the days after. Let’s dig in!!
Ingredients:
- 1 (3-4 pound) chuck roast
- ½ cup of sliced banana peppers, divided
- ½ cup of banana pepper juice
- 1 (1 ounce) packet au jus gravy mix (or 2 tb of Beef Bouillon Granules)
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 pkg buttermilk Ranch dressing mix (HVR works best)
- 1/4 cup Unsalted Butter
- 2 tbsp Olive oil
Optional:
- 1 medium White Onion (sliced)
- 5 oz. Sliced Baby Bella Mushrooms
Instructions:
Grab your 6 quart crockpot and set the temperature setting on low. Heat olive oil in a large cast iron skillet or frying pan to medium high heat. Season your roast with salt and pepper on each side. Once oil is hot add your roast to the pan and sear all sides of the meat until nice and dark.
Remove from pan and add to crock pot. Mix ranch dressing mix and au jus mix (or bouillon granules) in a small bowl. Sprinkle the top of the meat with half of the seasoning. Flip meat and add remaining seasoning. Add half of the peppers, pepper juice and butter to the crock pot. Cook for 6-8 hours.
Top with remaining banana peppers.
Optional: Heat 1 tbsp of Olive oil in a small saucepan on low heat. Add mushrooms and onions, season lightly with salt and pepper. Saute until mushrooms and onions are tender. Top your pot roast separately with the mushroom/onion mixture if you prefer.
Looks good!!!