Mississippi Roast

I made it Fri night but used brown gravy packet instead of au jus. I would def use 1/2 sick of butter next time. Not too salty using the gravy packet. It was even better the 2nd night (Sunday). I think next time I will use more pepperoncini's.

to the poster who couldn't find the pepperoncini's - did you look in the pickles aisle? These are pickled peppers.

We have made this several times and everyone agrees that it is fabulous.

Fixed this night before last minus the peppers. I couldn't find the peppers in the grocery stores we found nearby in Ft. Myers. Didn't add any vegetables except onions. Made a gravy from the broth and served on the meat and mashed potatoes. It was delicious. We each had second helpings, which I shouldn't, and the very little bit of leftover meat went to the Sig who liked it too. Had a very small roast for two so only used half packages of the Ranch and Au Jus. This is a keeper for us.

We tried this, Campbell's Slow Cooker sauce, Tavern Style Pot Roast by it's self. It was really good, though not sure better than some of the variations we have tried from here. Will use again sometime.

I can only imagine Dave.LOL Either way couldn't one do the simple gravy of simply adding cornstarch. I often thicken what ever juice is in the crockpot this way. As long as the starch is mixed to a slurry in cold water it will eventually thicken, it just takes longer in the CP.

SWMO wrote:

I don't know why one couldn't brown the roast and use the juice from the roast, with some corn starch, in place of the Au Jus?

The biggest hurdle in making my gravy was siphoning off A LOT of fat with the rendered fat of the roast plus 1/2 cup of butter.

MarshaNichols wrote:
I don't care for overly salty things. Wondering about unsalted butter. Anyone have an opinion on that? All those packaged items are full of salt. Interested in alternatives to some!?

I don't know why one couldn't brown the roast and use the juice from the roast, with some corn starch, in place of the Au Jus?

MarshaNichols wrote:
I don't care for overly salty things. Wondering about unsalted butter. Anyone have an opinion on that? All those packaged items are full of salt. Interested in alternatives to some!?

I used the brown gravy mix instead of the au jus and it wasn't overly salty.

I don't care for overly salty things. Wondering about unsalted butter. Anyone have an opinion on that? All those packaged items are full of salt. Interested in alternatives to some!?

SWMO wrote:
I generally hold off on the potatoes if all I have are Russets. The reason is that they can get a lot softer than reds or yellows. If I'm using the later I put everything in the pool together, potatoes, carrots, celery, and onions, all the necessary ones.:B

Never enough onions, impossible to have too many onions.