I’ve shared this recipe on the air quite a while ago, but I don’t think I ever posted it on our website.  So, here ya go!  I had googled “crock-pot roast” recipes last year, and I found one titled “Mississippi Roast“.  I thought, “what have they got goin’ on in Mississippi to make their roasts so good?!”  So, I tried it, and now it’s my family’s favorite!  It’s really easy, it’s a hot meal, and it feeds a crowd!  Here’s what you will need:

1.  Crock Pot or Slow Cooker
2.  About a 3 1/2 pound CHUCK Roast! (This is crucial!  You have more fat in a chuck roast.  Fat = Flavor!  So yes, it’s not the healthiest, but it is the tastiest!  And this recipe doesn’t add any water, so you have to have the fat to cook the meat without scorching it!  I always look for about a 3 and a half pound chuck roast.  At 4.99/pound, you can do the math on it.)
3.  1 packet dry ranch seasoning
4.  1 packet dry brown gravy seasoning
5. 1 stick of butter
6. Carrots rough chopped
7.  1 onion rough chopped
8.  5 pepperoncini peppers

Step one, get your crock-pot out!  Cut up a small bag of carrots, and quarter and onion.  If your kids don’t like onions, TOUGH!  They can pick around ’em!  Put some in the bottom of your crock-pot like this…

Next, get your 3 1/2 pound CHUCK roast and sit it on top of your carrots and onions.  (It’s OK if you have to squish it to get it all in!)

Now, take your brown gravy packet and your ranch packet, and sprinkle over the top of your CHUCK roast!

Then take a stick of butter, (yes, this is your inner-Paula Deen jumping up and down with excitement) and place it directly on top!

Take your remaining carrots and onions and place them around, and on top, of your roast.  PLUS!  Add about 5 pepperoncini peppers.  (I have made this recipe without the peppers, and it comes out different.  You need the peppers my friend!)  This is how it will look right before you turn your crock-pot on!  And YES, at this point I was a little freaked out because I hadn’t added any water yet!  DO NOT ADD ANY WATER!  As long as you have a CHUCK roast, you will be cool!  It comes out so good!!

Next, cover and cook for 10 hours on LOW!

10 hours later, here’s what you’ll get…

I like to use tongs to reach in and pull the meat out.  It’s easier to grab the carrots too!  Here’s the finished product! YUM!

Delicious and not-so-nutritious!  But, when you have a big family to feed, this works great!  Couple things to consider — First, you’ll noticed I didn’t put any potatoes in with this roast.  I am a huge fan of my wife’s mashed potatoes.  So when we have this meal, she will make her potatoes and we have that on the side!  They are amazing!  If you like to have a rich, brown gravy, you’l have to scoop out some of the drippings from the crock pot and make it on the side.  We just pour some of the juice over our plate and go to town! I love this recipe because it’s something I can do before I leave for work in the morning, and when we all come home for dinner after school, after dance practice, after drama club, after whatever!?!? It’s ready!  I hope you enjoy it!  

AND…if you have a favorite crock-pot/slow cooker recipe your family loves…shoot me an email at kentz@riverradio.net