I love my crock pot (or slow-cooker, for those of you who don’t know what a crock pot is). This is mostly because I am nearly incapable of cooking a decent dinner by conventional methods. Honestly, my crock pot success rate is only slightly over 50% or so, but it seems better because at least this way I get to smell it cooking all day.
The best sorts of crock pot recipes, of course, are the ones that require little to no effort. I mean no chopping of vegetables, browning of meat, or mixing things before you put it all together. I want to open packages and throw it in the crock pot. That’s it. So this Mississippi Roast recipe is pretty much perfect.
You just gather your ingredients and throw that shit in your crock pot. Done.
You need: a packet of ranch dressing mix, a packet of au jus mix, a stick of butter, and some pepperoncini peppers.
Oh, and a giant slab of MEAT. (Sorry vegetarians. This post is not for you. In fact, this entire blog is sort of packed full of meat. Just like yer mom. Ha.)
Add ranch mix:
Add au jus mix:
And, really, at this point, I understand it looks like you just poured crack and dirt on your lovely roast, but don’t panic…
Add STICK OF BUTTER:
Add pepperoncini peppers:
I admit to having very little faith in this. Surely you cannot throw these things in a crock pot for eight hours and still love yourself when you open the lid at the end of the day. And, guys, it did not look good at the end of the day.
But, the original blog post didn’t have a picture of the finished product, so I just figured what they hey, and I dished some up.
Remember how there was a stick of butter in there, and no other liquid? Yeah, that’s why the gravy looks like oily cat vomit. Not appetizing at all.
But I have to tell you, it was pretty fucking delicious. The peppers added a lovely tanginess to it, and hell, butter is always delicious. So I’ll probably be making this again, although maybe not for company, because it’ll be hard to explain about the butter gravy…