Mississippi Roast ... My Way

Mississippi Roast ... My Way

div class="hrecipe"table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"tbodytrtd style="text-align: center;"a href="http://www.deepsouthdish.com/2013/01/mississippi-roast-my-way.html" style="margin-left: auto; margin-right: auto;"img border="0" class="photo" height="285" src="http://4.bp.blogspot.com/-hZZzvmni3Lg/UOxWgXj9IfI/AAAAAAAAV4g/wRDSgC9rYTU/s400/Mississippi+Roast+-+My+Way.jpg" width="400" //a/td/trtrtd class="tr-caption" style="text-align: center;"span style="font-family: Trebuchet MS, sans-serif;"ispan class="summary"Mississippi Roast, made using a rump or chuck roast, but with my own signature and minus the full stick of butter. A moist, tender and delicious roast with a wonderful gravy and a nice spicy bite./span/i/span/td/tr/tbody/tableh1 class="fn"span class="Apple-style-span" style="color: #cc0000;"Mississippi Roast ... My Way /span /h1There's a roast blazing across the interwebs and the world of a href="http://pinterest.com/deepsouthdish/" target="_blank"Pinterest/a called "Mississippi Roast," and if you google it, you'll find it everywhere. I have no idea where the recipe began, or even how the recipe got the name Mississippi attached to it, because best I can figure, it hasn't got a thing to  do with Mississippi - unless somebody who threw it together one day just happened to be from Mississippi.br /br /Essentially, you add a raw chuck roast to a slow cooker, sprinkle an envelope of dry ranch dressing mix and envelope of au jus mix on top, and then you iplop a full stick of butter on top/i, along with a 4 or 5 pepperoncini peppers, cover and cook on low for about 8 hours. No liquid is added at all. Just the butter.br /br //diva href="http://www.deepsouthdish.com/2013/01/mississippi-roast-my-way.html#more"Click Here to Continue Reading »/a

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