Mississippi Pot Roast

 This incredible recipe comes straight from my southern drawl'n, Louisiana native, color lovin', spice welcoming friend Amy who is warm as a summer's day. She saw that i was into learning about pot roasts and i had just made my first one that my other wonderful friend Tammy had shared and although our family loved that one, knowing us and our love for intense flavor and spice, we were looking for just a bit more. 

Amy sent on over  her recipe and suggested I give it a try, since i appreciated the first one. And let me tell you, this is exactly what we were looking for! Succulent beef, fallen apart in the juiciest of juices, woven flavors of peporonici and a pocket of onion soup mix in every bite, these roasts just make your home smell heavenly and so cozy. I don't know why or how, but preparing a pot roast just makes me feel so domesticated, like a 1950's housewife, and i don't mind that at all. It also makes me feel like Sunday afternoons. Slow, content in the in between of getting ourselves to church that morning, and knowing a good solid nap is on its way. That spot, is the perfect place for this pot roast. 

Let's get into this pot roast shall we? I can assure you, it will have you feeling some type of way, and i think you will love all the flavor and buttery goodness this roast has to offer. thank you, amy, for passing on this recipe! 

you'll need:

5 lb boneless chuck tender roast  [it also might be labeled as rump roast] 

2 heaping teaspoons minced garlic 

garlic salt 

1 stick of butter [i use salted, grass fed]

1 packet of onion soup mix [i had some left over packets from Aldi and they were wonderful, but you could also use Lipton Onion]

1 packet of Hidden Valley Ranch Seasoning [again, i had All Purpose Ranch Seasoning by Badia and that worked just as well! [2 tbs]

1 cup of beef broth 

2 heaping scoops of peperoncini with some of the juice 

crock pot, or large dutch oven with tight fitting lid 

In a crock pot, nestle in the tender roast. 

Mix the 2 soup mixes with the beef broth and pour that mixture over the roast. 

Add garlic, garlic salt, and cracked black pepper and more salt if needed.

Drop in scoop of peperoncinis, along with a splash of the juice-don't be shy with it

Add in butter, cut in pieces and sprinkled where ever. 

Cover and cook low and slow, for 4-6 hours. 

Shred in pot in chunks and pieces and serve with a mound of mashed potatoes and a green of your choice. 

We paired ours with a 2013 Cabernet Sauvignon from Boudreaux Cellars which interestedly enough, the vinter himself, Rob Newsom, is also from Louisiana! 

Enjoy!