I just discovered something.
Before I tell you what, let me give you a little background. I’ve mentioned before that I was raised all over the U.S., but my family is from a small Mississippi town. I spent a lot of my teenage years in that town, then moved back to the capital (Jackson) in my twenties and spent 16 years there before I moved down to the Alabama coast.
Why is this important?
Because I spent years and years in Mississippi, and I never knew there was such a thing as Mississippi Pot Roast.
My mom’s mother wasn’t much of a cook. She passed away a couple of months ago at 93. She was an incredible woman. Her mother died when she was 8, and she and her four siblings were raised by her father, who never remarried. I understand that was odd for men of that era. Most late 1800s-early 1900s men lost wives early and remarried soon to have help with the family. Grandaddy Earl didn’t.
Her oldest sister took over the household chores because that meant she could work indoors instead of out in the fields. Because of that, Grandma wasn’t exactly a domestic goddess. She worked in a munitions factory in WWII, then met my grandfather at a USO dance and left Tennessee to live in Mississippi with him after the war.
Grandma became a seamstress, then went on to manage a garment factory until she retired when I was a teenager. She always worked and never spent much time developing her home skills. We visited them on weekends because Grandma and Grandpa both worked, and since Grandpa was a butcher, Grandma’s idea of feeding a crowd was to cook a roast. It was easy—stick it in a crock pot, let it simmer for a few hours, and then haul out a hunk of meat. Fifteen minutes worth of effort and a little planning ahead, and she had enough food for a half a dozen people.
I loved Grandma, but her roast was a lot like shoe leather. It was typically dry and required enough chewing to make your jaw sore. My mother brought me up to be respectful, so I never complained.
Because of Grandma, I never cared for roast. My daughter never cared for it either, so I went through a period of about fifteen years where roast never made an appearance in my kitchen.
Fast forward to about ten years ago. My husband is also a butcher, and sometimes his customers give him some pretty good tips. When someone told him about this recipe, he brought the idea home and asked me to give it a try.
My husband took one bite and told me that was the best roast he’d ever had. I agreed. There were no leftovers. None. We laid waste to that bad boy.
Therefore, I give you Mississippi Pot Roast, a dish that is a tribute to my home state. Happy eating, y’all.
Mississippi Pot Roast
1 Chuck Roast (3-5 pounds)
1 stick of butter (DON'T use margarine)
1 pack of dry ranch dressing
1 pack of onion soup mix
1 jar of pepperoncinis
Place roast in a hot skillet and brown for 2-3 minutes on each side, then transfer to crock pot. Place stick of butter on top of roast, then sprinkle dressing mix and soup mix on top. Drop pepperoncinis all around the roast, then cover and slow cook on low for six hours or until tender. No need to add water-the butter and the roasts' natural juices will be plenty of liquid.