Have you ever heard of a Mississippi pot roast? Me either. Until my husband introduced it to me! And then I began wondering, how I had been missing out on this my entire life. Growing up I had plenty of delicious roasts which were classically made with Lipton onion soup mix. And trust me, they were GOOD! Roasts and mashed potatoes were pretty much my dream dinner growing up because anything with gravy was my favorite food. But this roast takes the flavor profile to a whole other level! And it is SO easy. The classical Mississippi pot roast uses pepperoncini peppers and you ware welcome to use these if desired. This recipe uses banana peppers which gives you the same acidity to the flavor but with less heat. You can also choose hotter banana peppers here to get the desired heat level you prefer. For me, I am not big on spicy foods so I went with mild to still get the acidity but have a lower kick. This is going to give the roast a zesty and tangier flavor than the traditional pot roast. The other key ingredient for the flavor? Ranch seasoning! By now we all know that ranch seasoning pretty much makes anything better. And this dish is no exception! This roast is tangy, tender and SO freaking tasty. I'm not kidding when I say Alec and I are usually fighting over who gets the leftovers. One other key step in this recipe is searing the meat before placing it in the crockpot. Traditionally, many recipes just place the meat in the crockpot with the ingredients. Which is fine! If you just need to get it in the pot and get out the door, I get it- and that's OKAY. But, if you have a few extra minutes to spare, I HIGHLY recommend not skipping this step. I have tried many meat recipes the two different ways and the seared meat always wins in my book on the flavor profile. Experiment for yourself and let me know if you see the difference! On top of being delicious, this roast is super versatile too which is another reason why I love it! You can place it over top mashed potatoes or cauliflower (for a healthier version) or rice or serve it as is in a bowl with a few sides or a salad. Honestly, you can it with nothing else and it is still so satisfying. So take your pick, the options are endless!
Serves: 4-6
Ingredients:
2-3 lb roast (beef or venison)**
1 large sweet onion, diced
2 tbsp ranch seasoning (1 regular packet)
1 jar banana peppers (I chose mild)
Half stick of butter
1 cup beef broth
1 tbsp EVOO (if searing)
Garlic powder, to coat meat (if searing)
Onion powder, to coat meat (if searing)
Kosher salt
Cracker black pepper
Note:
Gluten free
Banana peppers- choose your own heat level or substitute pepperoncini peppers if desired
Meat- you can use a traditional beef roast here OR if you eat venison then I highly recommend using venison. We find that it tends to be a leaner cut and very tender. But either will work!
Directions:
Pat your selection of meat very dry. Note: Our meat size usually depends on what we have in our freezer from harvest since we typically use venison. If you have a larger family, I would air on the larger side for the meat and increase your ingredients as needed.
To sear meat (skip if not searing): heat one tbsp EVOO in a medium skillet or pan over medium to high heat. Coat one side of the meat with garlic powder, onion powder, kosher salt, and black pepper. Once heated, place seasoned side of meat down in pan. Immediately season the other side of the meat. Sear each side for 3 to 4 minutes or until the side is browned.
Spray your crockpot with cooking spray. Place meat in center of pot.
Place onions in pan that meat was in (if using the searing method). Cook until softened and brown and then place in crockpot over top of meat. If not using the searing method, simply place in crockpot with uncooked meat.
Top the meat and onions with the banana peppers, ranch seasoning and butter. If using the searing method, place the beef broth in the pan to deglaze it and then pour into crockpot. If not, simply pour overtop ingredients in crockpot.
Cook in the crockpot on low for 8 to 10 hours. You can start this in the morning before you leave for work OR you can also start it before you go to sleep and wake up to a house smelling wonderful. I choose the latter option when I want meals for lunch at work and do not plan to eat it right away. Whatever works for you!
Serve it with your favorite side or simply eat it alone. Enjoy :)
I hope this dish bring as much comfort to you as it does to our family! What other kinds of recipes would you like to see? Comment below or feel free to message me on social media platforms!
Until next time, Cheers!
Magen Check
Comentarios