Mississippi Roast

I was so disappointed in this recipe, but it’s probably just me. I don’t use salt due to blood pressure issues. I left out the salt, but didn’t take into account the salt in the au jus & buttermilk ranch packets. It was so salty I couldn’t eat it. I even tried the old trick of putting some raw potatoes in it to take out the salt. I hate to waste food, especaily meat, but this went into the garbage. Sorry…but this is the first recipe I can say I will not make again until I figure out a way to delete all the salt/sodium somehow.

Wow! What a refreshing change from a regular slow cooked roast! We served it over mashed potatoes and everyone thoroughly enjoyed! We honestly can’t wait to have it again!

Like others I frequently add my own touches to recipes. Not this time. I followed the recipe almost exactly, I left out the additional salt. I also read a majority of the reviews so I was aware that several people thought this on the salty side. With this in mind I read the ingredient lists on the three au jus choices I had: McCormick’s, Lawrys and Johnny’s. The first two had salt as the first ingredient while Johnny’s had salt as the third, so I chose this. I also did NOT put in any additional salt. That said this was way too salty, and I love salt.

I should’ve timed myself. It might have taken less than a minute to throw everything in the pot and that was it! Used pre-sliced pepperoncini and served with garlic butter pasta. Soooo easy and delicious!

I had to take all the juices in the crock pot, remove the grease from the rendered fat and then cut the broth with water. This helped greatly in reducing the salty taste but left the juices tasting weak. I added some red wine which added more heartiness to the broth. This saved the dinner. Not a recipe I’ll be repeating.

Ingredients:

3- pound chuck roast
1- ounce packet of dry ranch seasoning mix
1- ounce packet of dry au jus gravy mix
6 tbsp unsalted butter
1/4 cup water
5-6 pepperoncini

Instructions:

Add 1/4 cup of water to your slow cooker then place the chuck roast on top.

Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.
Cook on low for 8 hours.
Shred and serve with gravy.

source:Southern Recipes