Bless Her Heart

One of my goals in writing this blog is to share with my daughters…and perhaps other women also…some of our family’s favorite recipes.

But looking back at the recipes that I’ve already shared and the recipes that I plan to share, I have realized that most of these recipes either call for a bunch of ingredients, a bunch of time prepping or a bunch of time waiting for the dish to finish simmering.

Thankfully, I have plenty of time and money at this stage in my life to keep up with “Meat and Three” lifestyle.

But younger women…like my one daughter who is a newlywed teacher…and my other daughter who is a work-at-home with one three-year-old who is expecting our second grandchild in December…probably not…(Guess old age and retirement do have their benefits)…

But this recipe for Mississippi Pot Roast is easy and quick to prepare…and only calls for five ingredients.

Yet this recipe results in a delicious, melt-in-your-mouth pot roast with rich, savory gravy.

I know that when I was working full-time and they were little, I probably made every Crockpot meal that I could find.

One of my goals is to go back and make sure that each recipe can be made in the crockpot or prepped on weekends when life is relatively simpler.

But I still love using my crockpot…

By the way, is it a “crockpot” or a “slow cooker.”

Oh well, do I really care anyway?

After all, Mississippians are accused of slaughtering the English language all the time.

Mississippians are also known as great cooks…

So you can rest assured that any recipe that begins with the word “Mississippi” is definitely a recipe worth trying.

The Roast: Mississippi Pot Roast is typically made with a 3-pound-ish chuck roast.

Chuck roasts are relatively inexpensive and easily available. Look for a roast with nice marbling throughout.

You could also use any other type of roast – round or rump, for example – or another type of meat – such as chicken or a a pork shoulder roast.

If your roast is smaller or larger than three pounds, you may need to adjust the recipe accordingly.

The Packets: Mississippi Pot Roast requires two “packets” – one packet of Ranch dressing mix and one packet of an jus gravy mix. As far as any other seasonings, maybe just some salt and pepper.

The Butter: Mississippi Pot Roast requires half a stick of butter. This butter can be either salted or unsalted…(whatever you have on hand or can find first.) The butter locks in moisture and keeps the roast from drying out.

The Peppers: Mississippi Pot Roast requires one jar of pepperoncini peppers. The peppers and their juice tenderize the meat and add flavor.

• 3# chuck roast
• 1oz packet of ranch dressing mix…(2Tbsp)
• 1oz packet of au jus or brown gravy mix
• ¼C butter
• 6oz pepperoncini and their juices
• salt and ground black pepper to taste

Optional: Heat a large skillet over medium-high heat. Brown the roast for about five minutes per side

Place the chuck roast in the bottom of your crock pot. Sprinkle the ranch and au jus packets over the top of the roast. Add the butter and pepperoncini peppers, along with their juices. Do not add any water or broth. The roast will produce more liquid as it cooks.

Cover. Cook over low heat for eight hours.

If you check your roast early and it’s tough, it likely needs more time.

Opening the slow cooker frequently will add additional cook time to this recipe.

Remove chuck from slow cooker. Shred with two forks.

To thicken the gravy (optional): Combine 2Tbsp cornstarch with 2Tbsp water. Whisk this into the gravy. Let it cook for about 10 minutes or until thickened to your liking.

To make in a Dutch oven: Preheat oven to 300. Bring roast to a simmer over medium-high heat. Cover. Place in the oven. Cook four hours.

To Store: Allow the leftover roast to cool. Wrap tightly in foil or place in an airtight container. Store in fridge for up to three days or in freezer for up to two months.