Sunday’s playoff game between the Detroit Lions and Los Angeles Rams at Ford Field was special. While the 2006 Super Bowl at Ford Field was undoubtedly special in its own right, this playoff game was the first to be played at Ford Field.
Special games call for special and delicious snacks.
If you’re having trouble thinking about what to serve while watching the game, this slow cooker recipe might be just what you’re looking for. It is called the Mississippi Roast and has been around for a long time. Recipes you’ve made several times will also earn you big points with your guests. Easy to make for hosts and cooks alike. This super comforting dish has only five ingredients and is similar to many classic slow cooker recipes. Add everything to the crock insert, turn on the switch and let it simmer for hours. This recipe features easy and common ingredients: a pack of dry ranch dressing mix and a pack of dry au jus. You can also add pepperoncini, good-sized chunks of chuck roast, and a stick of butter to the slow cooker.
Really, what’s not to like about something that has butter in it?
The sour buttermilk-like ranch dressing goes perfectly with the flavorful beef au jus that makes up the gravy. Pepperoncini chili peppers add a bold, slightly spicy flavor. Peperoncini are mild to medium yellow-green chili peppers. The original recipe called for 5 or 6, but you can add more if you like. You can serve the roast on a platter or between sandwich rolls or sub buns.
mississippi roast
service: 8/ Preparation time: 15 minutes (for grilling)/ total time: Season with salt and freshly ground black pepper for 8 hours using a slow cooker 1 4-pound boneless chuck roast or top or bottom round roast 1 tablespoon canola oil 1 (1 oz.) Dry Ranch Dressing Seasoning Mix ) Pack Dry Auge Gravy 1 (1 oz.) pack Mix 1 stick of unsalted butter. 5-6 or more pepperoncini if you like, cut the roast as needed to fit in the frying pan and slow cooker. Season the roast with salt and pepper on both sides and heat the oil in a large frying pan. Once hot, add the roast and sear both sides. Transfer the cooked roast to the slow cooker. Sprinkle the ranch seasoning mix over the chuck roast, then the dry au jus mix and place the stick of butter on top of the roast. Arrange the pepperoncini around the roast. Simmer over low heat for 8 hours or until the meat is very tender. Shred the roast and serve on a platter with gravy or on a sandwich roll, bun, or baguette. Cook’s Note: If making in the oven, preheat the oven to 325 degrees. Bake the roast and place in a baking dish. Sprinkle with ranch and au jus seasoning. Cut the butter into small pieces and arrange them all over the roast along with the pepperoncini. Cover tightly with foil and bake for 2 to 3 hours or until meat is fork-tender. I used some recipes as reference.