Friday, September 27, 2013

Mississippi Pot Roast

  I first heard of this pot roast recipe a few weeks ago, some of the ladies at my usual Friday night get together were talking about it.   Well, it sounded really interesting and I wanted to try making it.
So I did.  Make it for dinner that is, yesterday and wow, was it good.


Hard to believe something so simple could be that tasty, however, I will say it was a tad salty.   But then again, we don't eat a lot of salt.  Or rather, I don't cook with a lot of salt, I really do prefer herbs to season with.    That being said, I will make this again, but will make a few changes.* 



For now, here's the how to's.   The original recipe called for this to be cooked in the crock pot, but I didn't get my act together soon enough yesterday to get it in one, so I just cooked it in the oven for about 3 1/2 -4  hours.

Recipe:

2 lb Chuck Roast
1 envelope McCormick's Au Jus Mix
1 envelope Hidden Valley Ranch Dry mix
4-6 Pepperoncini's
3-4 Tablespoons Butter (optional, but so good)

Place the roast in a crock pot or an oven safe baking dish.  If using the oven safe dish, spray with some non-stick spray first.

Sprinkle one envelope of Au Jus mix and one envelope ranch dressing mix over top of roast.
Place the pepperoncini peppers on top.
Dot with the butter.


 Cover tightly with the lid, I also put a layer of foil over top and then placed the glass lid on that.

Cook in 350 degree oven for 3-4 hours, remove foil, and make a gravy out of the drippings around the roast.

Yes, there are drippings and they are so good.

Serve with mashed potatoes and dig in.

* I think that the two envelopes of seasonings will probably actually season a couple of roasts, and I would also add about a half cup water, towards the end of the cooking process, and cut down on the amount of butter, just a little.    There is a faint peppery tang to the gravy, which did not bother me at all, I do like my spice.    I also think this would be a great potluck bring along, you can make it the day before, cut it up and then reheat it.   I also think you could do this with a rump roast, and then just have wonderful slices of juicy meat.  Dang, I'm making myself hungry again.   There are leftovers in the fridge, so I may just have to go and raid it, giggle.

UPDATE:  Just wanted to say I made this again (11/6), and this time I did it up a little differently, and guess what?   It was so much better than the last time.   I made a paste of 1/4 envelope of ranch dressing, 1/4 of the envelope of Au Jus mix and three tablespoons of butter.   I spread that over the top of the roast and added three pepperoncini's.   Cooked it for about 2 hours, let it cool and put it in the fridge overnight.  My meat was so lean, the only fat I had on top of the meat/juice mixture was the additional butter.    This was the way to go for us, and the way I'm making pot roast from now on, unless I find a better recipe.   I had enough gravy left over that I froze it to use with the Shepherd's Pie I'm making next week.

You should never waste a good gravy.  
BTW...
We had this again the other night (2/2016) for dinner and it was just as good as could be.  This time I used a nice Round Roast and I think it was even better.

 
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

12 comments:

  1. Although your post is from 2013, the Mississippi Pot Roast is very en vogue now. I found your recipe because I was unable to use a crock pot. Thank YOU! It is so good and not sure I'd use a crock pot over the oven after following your directions. I did use the recipe from your original post and not the update but might give the update a chance too soon.

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    1. I use very little salt when I cook, that the salt in the Au Jus packet made it too salty for us. I actually make this on a regular basis now. I've made it in the crockpot but really do prefer using the oven. Thanks for taking the time to comment and give me your feedback.

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  2. I made mine in the oven (not enough time for the crock pot)Made a couple additional changes. I layered onions on the bottom of the roast, and used french onion soup mix. I used maybe 1/2 envelope of the ranch dressing, topped with 4 larg pepperoncini's and about 6 tablespoons of butter. Threw a bunch of sliced mushrooms into the baking dish too. WOW. Delicious! Kept it in about 2 1/2 hours.

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    1. That sounds so good. The best part of cooking is being able to make changes to a recipe, to make it your way. I will have to try adding onions and mushrooms the next time I make it. As a matter of fact, we had it for dinner last night and it was so good. Thanks so much for taking the time to make a comment and letting me know the additions you made to the recipe.

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  3. Making this tonight ,have made it before in crock pot but fingerscrossed the oven makes me a delicious meal .

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    1. I like it better in the oven, but have also made it in the crockpot. Either way it gets eaten.

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  4. I made this recipe in the oven using your changes except I didn't reduce the Ranch and Aus Jus to a quarter. I used half of the package and it was still too salty for me. I learned how to make gravy using the drippings and my husband said it was very good (he didn't care about the saltiness). Thanks for sharing.

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    1. You're welcome. Thanks for stopping by and commenting. I use 1/4 or even less of the seasoning packets. We just don't like salt. But so long as you don't leave out the pepperoncini you're good to go.

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  5. I made this tonight without ranch as I am allergic to mayo. Oh so.goid & tender. Melted in our mouths! Will be my go to now for roasts! Thanks for sharing this recioe!

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    1. So glad you enjoyed it. I love the flavors in it as well.

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  6. I used the reduced sodium Au Jus mix. Solved the too salty problem neatly. if you cannot find this in your local grocery store, you can get a box of twelve on Amazon.
    I did this with a pork roast, substituting a pork gravy mix rather than the Au Jus. Beautiful.

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    1. I'll keep an eye out for the low sodium one, I've not seen it anywhere here yet. Thanks for the hint.

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