Mississippi Roast-My Version
Love my hairstylist, Melissa, for more than taming my hair … a real time consuming task, believe me. We share interests … our love for family, cleaning (ha), and food. Melissa recently tried a version of this recipe, apparently Mississippi Roast has been around, (who knew?), and said it was amazing. It sounded really tasty as she gave me the list of the few ingredients without much in directions. Melissa is considerably younger than I … In fact, she’s younger than my youngest child. What does this have to do with anything? I like to get ideas of what young mother’s & dad’s cook for their families. Yep, I have several of her recipes on this blog, some of Portuguese origin. Just plug her name, MELISSA, in the search box above to see what happens. Thank you Melissa!
Enjoy this amazingly simple recipe with a few extra steps thanks to me. Oops.
Want to know the scoop on Mississippi Roast, see it here.
Recipe
This is a slow cooker recipe with a cooking time on low of 7-8 hours. I do recommend browning the flour dusted roast for better flavor, and the flour will thicken the juices as the roast cooks. Potatoes and carrots can be added but I prefer making mashed potatoes separately. The gravy is rich and delicious. Surprisingly, the roast isn’t salty tasting nor does the gravy have a heavy greasy taste. You’ll see why I mention this as you review the ingredients.
3-4 Pound chuck roast
1 Tablespoon high heat cooking oil for browning
1/4 Cup all purpose flour
1 Packet of ranch dressing
10 Ounce can condensed soup-but not reconstituted (I used onion soup but you can use beef broth, golden mushroom, or beef consommé.)
1/2 Cup butter
6-8 Whole pepperoncini peppers
Pat the roast dry and sprinkle exterior with the flour. For better coverage add the flour to a bag with roast and shake gently as you rotate the closed bag over and over again. You may need to add more flour with this method but shake off excess before browning.
In a large skillet add the oil and get the skillet and oil HOT. Careful not to overheat.
Place meat into hot skillet and brown. Flip the meat over (and again if needed) if the pan is extra hot. This will help cool the skillet and avoid burning the meat or flour on the meat. Get a rich brown on both sides of the meat. This should only take minutes. The idea is to just create a little crust on the outside of the meat not cook deeper. Remove to the slow cooker. Turn the slow cooker to low. Cover or not. The next steps are quick. Then when all is added cover the cooker for sure.
Add the soup to the used skillet that has been drained of excess fat but still has the drippings. Loosen the drippings over low/medium heat.
Spoon or pour the soup and dripping around the roast in the slow cooker.
Sprinkle the ranch dressing over the top of the roast.
Place the cube of butter on top of the roast. Can’t do a whole cube-cutting to 1/4 cup is ok.
Place the peppers over the top of the roast.
(If adding potatoes and carrots do this now too.)
Cover the slow cooker (still on low) and let it cook without removing the lid until you are ready to check for doneness.
When the roast is done (remove vegetables if added) shred the meat slightly inside the cooker. Serve over mashed potatoes if desired.