Another TikTok inspired meal. This one was sent to me by Melissa. Quote: "I’m eating this on rolls for lunch today and it’s sooooooo good." After a brief conversation: "On Hawaiian rolls is unreal 🤣🤤I never think of pepperoncinis as spicy but they for sure have a kick." I vowed to add it to our families meal rotation. I couldn't copy the exact recipe because I'm too stubborn to sign up for TikTok and I didn't want to handwrite the recipe, but I found a Mississippi Pot Roast recipe that is super similar.
Mississippi Pot Roast
Source: Lindsey Arnold (yay dancing with the stars) via Melissa Walker Lewis
1 packet ranch dressing mix
1 packet aus jus gravy mix
8–10 pepperoncini peppers (with 1/4 cup juice from jar)
1/4 cup butter, cut into 4 or 5 square pats
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Instructions
Place the roast in your slow cooker.
Sprinkle the ranch dressing mix and aus jus mix over the top of the roast.
Add pepperoncini peppers on top of and around the roast.
Cut the butter into slices and arrange on top of the roast.
Add 1/4 cup pickle juice from pepperoncini jar to the bottom of the slow cooker.
Cover and cook on low for 6 to 8 hours or until the roast is fork tender. Internal temperature should be about 160° when you remove it to rest for at least 15 minutes before serving. In most slow cookers, my guess is this will be achieved by the 6 hour mark. If you’re cooking rump roast with the intention of slicing it, this may be the time you want to take it out and rest it. If your plan is to break the roast (rump or chuck) into larger chunks and pieces or to shred it, the full 8 hours will be more to your liking.
Serve over Mashed Potatoes, on Rolls, or over Noodles.
Notes
I find that the cut of roast I choose has more to do with how I plan to use the beef. When I want larger pieces or even slices of roast beef, I prefer a rump roast. This is the one I usually serve over mashed potatoes and my typical go-to.
However, if my plan is to shred the beef, then I choose a chuck roast. It just tends to fall apart on its own in the slow cooker. This lends itself well to French dip sandwiches or even over homemade noodles for a beef and noodles type of dish.
Both roasts work equally well. Both are tender and delicious. And, in our area, they are similarly priced.
Notes
I find that the cut of roast I choose has more to do with how I plan to use the beef. When I want larger pieces or even slices of roast beef, I prefer a rump roast. This is the one I usually serve over mashed potatoes and my typical go-to.
However, if my plan is to shred the beef, then I choose a chuck roast. It just tends to fall apart on its own in the slow cooker. This lends itself well to French dip sandwiches or even over homemade noodles for a beef and noodles type of dish.
Both roasts work equally well. Both are tender and delicious. And, in our area, they are similarly priced.
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