Missouri Pot Roast

I’m sure that most, if not all of you, have heard of the slow cooker recipe for Mississippi Pot Roast. Here is my version, named for my state that we all found to be absolutely delicious. I went for low sodium -- not that you would notice -- lighter on the butter, as well as fewer peppers, to give it flavor, without heat, because not everyone (perhaps your grandmother) likes their Sunday roast spicy. Hearty, warming, and intensely flavorful, this is a keeper.

Missouri Pot Roast

1 3-4 lb. chuck roast, trimmed
1 packet (3 T.) Ranch Dressing Mix
1 T. Better Than Bouillon Reduced Sodium Beef Base

2 whole Melissa’s Pickled Jalapeños
6 T. unsalted butter

Place all ingredients, in the order given, into a crockpot. Cook on high for 5-6 hours, or low for 8 hours. Serve on a mound of whipped potatoes.

 

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