Sunday, February 7, 2016
Mississippi Pot Roast
Chuck or Pot Roast 3-4 pounds
1 package of Hidden Valley Ranch dressing powder
1 package of McCormick's Au Jus powder mix
1 stick of butter
1/4 teaspoons of pepper
Trim any large areas of fat from roast as needed. Some fat is OK. Then place the meat into a large crock pot. Sprinkle the Ranch Dressing powder over the meat then sprinkle the Au Jus powder mix over the meat. Place the stick of butter on top of the meat. Sprinkle with pepper and add the pepperoncini.
Cover and cook on low (in crock pot) for 8 hours then shred the meat with a couple of forks. Place the gravy in a fat separator and drizzle some of the gravy over the "pulled" meat. Serve with egg noodles and pass extra sauce.
So I have to say that this really did hit the mark for both easy of preparation and being very tasty. We made this for the Super Bowl 50 and it was a big hit with everyone. Allright, so it was just me and the wife but the good news is that my Food-Saver has been put to good use. I made 4 individual meal packs with about a cup of noodles, the roast and a bit of gravy. Looking forward to enjoying this again real soon.