Mississippi Roast In The Crock Pot
Created by ILuv2Kook on March 8, 2013
- Servings: 5
- Prep Time: 10m
- Cook Time: 8m
- Recipe #8515
Ingredients
- 4 pound beef chuck roast (or bottom round)
- Seasoned salt
- Black pepper
- 1 envelope (1 ounce) ranch dressing mix (Hidden Valley dry)
- 1 envelope (0.6 ounce) gravy mix (Knorr's Au Jus Gravy Mix)
- 1/2 cup butter (1 stick)
- 4 to 5 whole Pepperoncini peppers (or 20 pepper rings)
How to Make
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Step 1: Spray your crock pot with non-stick cooking spray (It makes cleanup so much easier).
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Step 2: Place the roast in the crock pot and sprinkle with a little black pepper and a little seasoned salt.
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Step 3: Sprinkle the top with the Ranch Dressing Mix and the Au Jus Mix.
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Step 4: Place Jalapeno peppers or pepper rings on top of mixes (The pepper rings disintegrate in the cooking process, and just become part of the gravy). Don't leave the peppers out because they really add a lot of flavor (If you don't use too many, they don't even add noticeable heat, just flavor).
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Step 5: Add butter on top (The butter is what makes the gravy so good). Set your crock pot to 8 hours on low.
Nutritional Facts
- Serving Size: 1 (612.3 g)
- Calories 845.4
- Total Fat - 42.2 g
- Saturated Fat - 20.7 g
- Cholesterol - 362.2 mg
- Sodium - 620.3 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 2.6 g
- Sugars - 5.5 g
- Protein - 102.8 g
- Calcium - 100 mg
- Iron - 9 mg
- Vitamin C - 152 mg
- Thiamin - 0.5 mg