Mississippi Roast
Roast about 4 lbs.
1 envelope of Hidden Valley ranch dressing mix
1 envelope of au jus mix
1 stick of butter
salt and pepper to taste
Pepperoncini peppers(Here the recipes called for Jalepeno peppers too, but I was afraid of the heat. So I just used the Pepperoncini )
Spray the slow cooker with nonstick spray. It makes clean up so much easier. Place your roast in the
slow cooker and sprinkle with a little black pepper and a little seasoned
salt. Sprinkle the top with the ranch dressing mix and the au jus
mix.
Place peppers on top of mixes. I just used the Pepperoncini pepper rings but you can mix together Pepperoncini pepper rings and Jalepeno peppers slices. They cook down to nothing in the sauce. I was afraid the roast would be too hot if I used the jalepeno peppers. Add a stick of butter on top of peppers. Set the slow cooker on low and cook for 8 hours. DO NOT ADD WATER. The roast will be tender and delicious. I like a thicker gravy so after I removed the roast from the cooker I pour gravy into skillet and mixed in two tablespoons of flour and blended really well. My gravy was very thin until I add the flour. It may be because I had a frozen roast. Not sure why but the other recipe did not mention adding flour to the gravy so check the gravy and fix as you like it.
I loved this roast and my family did too. It is great for something you need to fix the night before and serve the next day. Enjoy!!!!!!!!!!!!!!!!!
