The first time I heard about Mississippi pot roast, I was hella skeptical. Would it be good? Or would it taste too artificial, given that it includes two flavouring packets? I was intrigued by all of the rave reviews, so I gave it a go, using this recipe.
Of course, one of the tricks with being gluten-free is that you have to make sure any flavouring sauces or mixes don’t contain gluten. I am in Canada, and found a ranch seasoning and au jus mix by Clubhouse.
The recipe is so simple. You brown your beef (but you can even skip this step) and put it in your slow cooker. Then you add ranch and au jus packages, some whole pepperoncini peppers, black pepper and butter. You can add onion flakes if you have them. You can add salt, but I skipped it and didn’t miss it (the other ingredients had enough salt for me). Then you throw it all in a slow cooker and walk away. I have done it both on LOW (8 hours) and HIGH (4 hours) and it turned out beautifully both times. The recipe in the link also has instructions for instapot.
When you are ready to eat it, all you need to do is shred the beef using a couple of forks. And that’s it. You have a deeply savoury beef dish. It has a little bite from the black pepper and the pepperoncinis, and is really easy to eat. I recently made a batch of it for my office and it was a real crowd pleaser.
The last time I made it, I froze some leftovers, so yesterday I just reheated it in the oven and topped it all with a mozzarella-cheddar blend. So delicious. It absolutely fits the bill for winter comfort food.
A Flour By Any Other Name 