IN THE KITCHEN

Mississippi Pot Roast

AFTER THE HOLIDAY SEASON FULL OF FANCY PARTY FOOD, NOTHING WARMS THE SOUL (AND BELLY) QUITE LIKE A GOOD SOUTHERN POT ROAST. THIS RECIPE HAS BECOME OUR FAMILY FAVORITE. IF YOU HAPPEN TO HAVE ANY LEFTOVERS, THE ROAST MAKES A GREAT PO’ BOY SANDWICH OR, MY HUSBAND’S PREFERENCE, FREEZE AND PULL OUT ON A COLD DAY. SIMPLY CHOP UP ALL LEFTOVERS AND SIMMER IN THAT WONDERFUL GRAVY UNTIL HOT. WE LIKE IT OVER BUTTERED GRITS, BAGUETTE SLICES OR, LET’S BE HONEST, BOTH!

MISSISSIPPI POT ROAST:

1 3-4 lb. chuck roast 2 medium sweet potatoes 8-10 rainbow-colored baby carrots 2 large sweet onions ½ (12-oz.) jar pepperoncini peppers ½ (12-oz.) jar pepperoncini juice 1 stick unsalted butter 1 (1-oz.) packet au jus gravy mix 1 (0.4-oz.) package buttermilk ranch dressing mix

Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix and ranch dressing mix in a slow cooker. Add sweet potatoes and onions cut into 1-inch slices and whole baby carrots. Top with a stick of butter. Cover and cook on low until roast is fork-tender, about 8 hours.