Pot Roast


Me turn vegan? No way! Vegetarian? Not a chance!  I love meat.  Steak for me….still mooing.  So pot roast is one of my favorites.  Sunday dinners of my childhood always included pot roast; cooked in my mom’s famous cast iron dutch oven.  I can vividly remember enjoying the tasty meal, including the delicious veges and gravy, in front of the television as we all watched the Wonderful World of Disney or Mutual of Omaha’s Wild Kingdom.   I have taken to the tradition in my own home, much to the pleasure of my man, as he is a carnivore too.  I have tweaked mom’s recipe a bit, but haven’t strayed too far from the tried and true goodness.

Recently, as I planned the Saturday night meal for the TSC, I couldn’t stop thinking about pot roast.  Should I do it over the fire in the dutch oven?  That could be delicious, or disaster!  Since we are all rather new at the “cooking over the open fire” concept, I decided to play it safe.  I was talking with a friend (thanks Karen!) and she suggested I do “Mississippi Pot Roast” in a crock pot.  I was intrigued….anything with that name had to be wonderful, since some of the greatest delicacies ever have been dreamed up right here in our state.  Also, the thought of just plugging in a machine that would do the work for me while I enjoyed the view from the hammock sounded alright by me.

Let me just say….it was the most delicious, tasty pot roast, and was a HUGE hit with the TSC members.  My own twist to the recipe…I added some really tasty veges to the gravy and cooked them for about four hours.  It was the perfect meal to share with friends under a tent at a picnic table in the rain!  Mother Nature doesn’t always cooperate, but who cares?  It’s the food and fellowship that really matter.   Enjoy!

Mississippi Pot Roast

1 Roast (I cooked two small ones to serve 8)
1 Envelope Ranch Dressing
1 Envelope Au Jus Gravy
1 Stick Butter
5 Pepperoncinis

Put roast in a crock pot. Top with dry Ranch dressing and au jus. Slice the stick of butter in small pieces and put on top and add the 5 peppers. Cook 8 hours (all day or overnight).

As mentioned, I took the meat out and wrapped it in foil and added onion, portobello mushrooms, shitake mushrooms, carrots, and new potatoes to the juice and cooked it about four hours.  I also added fresh tarragon and basil from the garden.   Serve on a platter with rice.

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