Our friend Mary was all over social media about how very good this slow cooker pot roast recipe was, and her daughter Barb (also a friend – fun fact they live in towns of the same name 2000 miles apart) agreed that it was a pretty darned tasty pot roast, so, of course, I had to try it.
What makes it Mississippian? I have no idea, but it does make for a pretty decent, and wicked simple to toss together, dinner with, mebbe some French peas on the side and ‘wave smashed potatoes.
*The recipe called for a four pound chuck roast, which was bigger than anything at my local market, and more roast than the two of us could handle, so I made do with a 1-1/2 pound roast and things worked out fine.
**One of my usual markets has an assortment of all natural salad dressing mixes with none of the MSG, xantham gum and other added ingredients found in national brands, check to see if your market does the same.
Apply cooking spray to your slow cooker, then place the roast in it.
Top the roast with the ranch dressing and au jus packets to cover, then the pepperoncinis.
So, top with your half cup of butter – two sticks if you’re using regular butter, one stick for me with my eight ounce blocks of Irish butter.
Cover and cook on low for six to eight hours. The recipe calls for eight hours, but my main slow cooker runs a might hot, so ours was easily ready in six; base your cooking time on your own slow cooker experience.
Note: you do not need to add anything else to this, no water, no wine, no nothing. The butter and meat juices will make you a perfectly fine pot roast.
Oh, you wanted the details on the ‘wave smashed potatoes?
No worries! Check back here…