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Mississippi Pot Roast with Carrots and Potatoes (Crock Pot)

Mississippi Pot Roast is a culinary gem that has taken kitchens by storm, particularly in the United States. This dish, with its Southern roots and comforting flavours, is a perfect choice for those seeking a hearty meal that cooks itself in a crock pot. Particularly ideal for busy weeknights or cosy family gatherings, this pot roast recipe features tender beef, vibrant carrots, and hearty potatoes, all infused with a mouth-watering blend of ingredients.

Ingredients

To prepare this delightful Mississippi Pot Roast, you will need the following ingredients:

• 1.5 – 2 kg (3 – 4 lbs) beef chuck roast
• 4 medium carrots, peeled and cut into chunks
• 4 medium potatoes, scrubbed and quartered
• 1 packet (about 28 g) of ranch dressing mix
• 1 packet (about 28 g) of au jus gravy mix
• 1 stick of unsalted butter (about 115 g)
• 5 – 6 pepperoncini peppers, whole
• Salt and pepper to taste

Method

1. Prepare the Ingredients: Begin by preparing your vegetables. Peel and chop the carrots into manageable chunks and scrub the potatoes before quartering them. Set them aside.

2. Brown the Beef (Optional): While it’s not mandatory, browning the beef chuck roast in a hot pan with a little oil adds depth of flavour. Season the roast with salt and pepper and sear it on all sides for about 3-4 minutes per side until it achieves a golden-brown crust.

3. Layer the Ingredients in the Crock Pot: Place the chopped carrots and potatoes in the bottom of the crock pot. This will ensure even cooking and allow the vegetables to absorb the delicious flavours of the beef. Nestle the browned roast on top of the vegetables.

4. Add the Flavourings: Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast. Cut the stick of butter into pieces and place them atop the roast. Finally, add the whole pepperoncini peppers for that signature tangy kick.

5. Cook the Roast: Cover the crock pot with its lid and set it to cook on low for 8-10 hours or on high for 4-6 hours. The long, slow cooking process allows the flavours to meld beautifully while making the meat incredibly tender.

6. Serve and Enjoy: Once the cooking time is up, carefully remove the roast from the crock pot and let it rest for a few minutes. Then, shred the meat with two forks, mixing it back into the delicious gravy. Serve the pot roast with the carrots and potatoes on the side, ensuring each serving has a generous amount of the rich sauce.

Tips for Perfection

• Choosing the Right Cut of Meat: A beef chuck roast is ideal for this recipe due to its marbled fat content and tenderness when slow-cooked.
• Adjusting Spice Levels: If you prefer a milder dish, reduce the number of pepperoncini peppers or omit them altogether.
• Leftovers: This dish can be stored in the fridge for several days, and the flavours often intensify when reheated. It also freezes well, making it a fantastic option for batch cooking.

Conclusion

Mississippi Pot Roast with Carrots and Potatoes is not just a dish; it’s an experience that brings warmth and satisfaction to the table. The simplicity of preparing it in a crock pot makes it a favourite for many home cooks, allowing families to gather and enjoy a delicious meal together without hours of labour in the kitchen. With its delectable combination of flavours and textures, this dish is sure to become a staple in your culinary repertoire, inviting everyone to savour each bite of this heartwarming feast. So, gather your ingredients, set your crock pot, and let the magic happen!