Treat your family to a healthier Mississippi pot roast. Equally as flavorful, equally as easy.
I was gabbing with some friends recently when one of them mentioned she was watching a morning show and they featured a recipe for something called Mississippi Roast. I came right home and looked up the recipe.
We love a good slow cooker recipe in our house. But when I saw the ingredients for Mississippi Roast, I knew I wouldn’t serve it to my family.
An Au Jus packet contains caramel color, corn syrup solids, and sodium carboxymethycellulose. In other words, it has a known carcinogen, a sweetener more deadly than sugar, and a potential carcinogen.
I don’t use Au Jus packets, and I’m not about to start.
The dilemma became: What could I use to create a healthier version of Mississippi Roast without completely reinventing it?
The recipe needed to stay simple to make. I wanted a recipe that was completely add-it-and-go just like the original.
Here’s what I did:
While I am a firm believer that butter makes things better, a boneless chuck arm roast has enough fat to add succulent flavor to a finished roast. So I decided to swap the butter for beef broth.
Trust me. You won’t miss the butter.
That brings us to the pepperoncini peppers. I’ll eat almost anything if it has pepperoncinis on it.
What I won’t eat is yellow dye and sulfites. As a result, I only buy the Divina brand of pepperoncinis you can find at Whole Foods Market. I must warn you, this brand has a bit more “kick” than the other brands.
The original recipe calls for only 5 peppers. Ummmm. I added the whole jar along with the juice.
Did I regret it? Not. One. Bit.
The last ingredient in the original recipe is a packet of ranch dressing.
I adore ranch. If I could marry ranch, I would.
Therefore, I went with a Simply Organic Ranch Dip packet.
The only ingredient you may not recognize in the Simply Organic Ranch Dip packet is Xanthan Gum. As you can read, it’s considered safe.
Once I had sprinkled the ranch over the roast, I put the lid on my trusty crockpot, set it on low, and let me tell you, the resulting roast did not disappoint.
- 1 jar pepperoncini peppers
- 1 packet Simply Organic Ranch Dip
- 1 cup beef broth
- 1 boneless chuck roast
- Place the chuck roast in the slow cooker.
- Add the beef broth. Top roast with as many pepperoncini peppers/juice as your family will enjoy. Sprinkle the ranch dip directly onto the roast.
- Place lid on slow cooker, set to low, and cook 8 hours.
You could opt to remove the roast from the juices and slice it. Or, you could use two forks and shred the meat.
This recipe is so easy, I plan to make it any time chuck roasts go on sale. I can’t wait to turn the leftovers into sandwiches. Or maybe I’ll top a baked potato. I might even have enough to freeze for a future meal.
Try this healthier Mississippi pot roast and let me know what you think!
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