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Mississippi RoastMy son had a soccer tournament last weekend which means a lot of time sitting around between games we play. All the parents tend to congregate and the conversation is usually about soccer or our kids.  Saturday, it turned to cooking. I’m pretty sure we were all hungry waiting for the 11:30 a.m. game to start so we could go to lunch afterward.

One of the moms on my son’s team was lamenting the fact that her husband will only eat meals with meat as the main course.

“I don’t always want to eat meat,” she said.

He just laughed.

“If I’m going to eat, it’s going to have meat,” he retorted.

So, we started swapping recipes.

“Oh, tell her about that roast,” the husband said.

Once she started describing it, I realized I’d seen it going around various social media sites.

This family was so enthusiastic about what they call the “Mississippi Roast,” I think I’m going to try it this Friday night! It’ll be perfect if you’re a little tired of turkey and don’t feel like tackling leftovers just yet.

Mississippi Roast
Serves 8

3 to 4 lbs chuck roast
1 packet Hidden Valley Ranch Dressing mix
1 packet dry McCormick Au Jus mix
1 stick of butter
5 pepperoncini peppers

Do Not Add Water

Trim the chuck roast of any excess fat and place it in a slow cooker. Sprinkle the chuck roast with the Hidden Valley Ranch Dressing mix and Au Jus mix. Place the whole stick of butter on top of the roast and add the pepperoncini. Cook on low heat for 7 to 8 hours or high heat for 3 to 4 hours.

This recipe makes its own gravy and is great served over rice, noodles, potatoes or your favorite starch. Serve with a crusty loaf of bread and a salad. Leftovers make great sandwiches.

Nutritional Information: Calories Per Serving: 542, Calories from Fat: 242, Fat: 27 g (13 g Saturated Fat), Cholesterol: 203 mg, Sodium: 3495 mg, Carbohydrates: 15 g, Protein: 57.

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Posted in: Cooking, Dine In

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