This tender slow cooker Mississippi Roast recipe only requires 4 ingredients to achieve perfection. Perfect for Sunday Supper, holidays and more.
4 Ingredient Mississippi Roast
Now that we’re in October, the time of year starts to get busy and interesting. Soon we’ll have Halloween, Thanksgiving, and Hanukkah/Christmas.
In order to survive this culinary ordeal, my advice is to keep it simple and plan ahead. Hence this delicious and tender Mississippi Roast.
Don’t you just wish you can throw the meat, sprinkle some stuff and walk away? Me too! That’s why I make this roast for parties a lot. It gives time to focus on other things like the centerpiece, drinks, side dishes, etc.
Then, if there’s any meat left, slice thin slices and make some yummy beef sandwiches or even better! Philly cheese steaks.
I just low how delicious slow cooked meats are. They develop deep flavor, a good tasty sauce and the tenderness is amazing. Next time I’ll try them in the pressure cooker and see how well the flavors develop.
For side dishes, I went with the classic: peas and mashed potatoes. My family was thrilled. It made me feel like the 1950’s and if you knew me, you’d know how I love the to think about how things were.
You can, of course, serve your Mississippi Roast with any other dishes you may like. Carrots, salad, sweet potatoes, etc.
Personally, I love learning new cuisines and techniques. I never grew up with a crock pot and a few years ago, I have no idea what a Mississippi Roast roast.
It’s a great idea to get out of the comfort zona and give new seasonings and flavorings a try. It has made me a much more open-minded and a better cook.
I hope you can try this delicious 4 Ingredient Mississippi Roast at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 2 – 4 lbs Beef roast (tougher cut)
- 1 packet Ranch Dressing
- 1 packet Au jus gravy powder
- Cup ½ unsalted Butter
In the slow cooker, place the roast and sprinkle both powder seasoning packets over top the roast. Place a half cup butter on top of the seasoning.
Cook on low for anywhere from 5 – 8 hours, depending on what size of roast you used and the “doneness” that you prefer.
Use a meat thermometer for checking progress:
Medium Rare: 140 C
Medium : 150C
Well done: 160C
You can also choose to cook it to a well-done stage and then “pull” the meat much like pulled pork. Both ways are acceptable.
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