by Jeanni Ritchie
I found myself burning the candle at both ends recently and needed a quick recipe that required less than five minutes to prep while remaining hearty and delicious.
Mississippi Pot Roast to the rescue!
The ingredients are simple:
2-5 lb chuck roast
1 stick (1/2 cup) butter
1 pkg. brown gravy mix
1 pkg. ranch dressing mix (dry)
Directions:
Place the roast in the crockpot. Sprinkle both the gravy and ranch packets onto the top of the meat, lay stick of butter on top. Turn on and go!
There’s no need for stirring; it takes care of itself! I’ve cooked on high for 6 hours and on low for 10. Set accordingly.
For an even easier hack, I’ve been adding potatoes and carrots AFTER cooking. I buy The Little Potato Company Savory Herb fresh potatoes and cook in microwave then add to the roast before serving.
I do the same with frozen Green Giant Honey Roasted carrots with sage butter. Cook then add to the pot!
No more too hard carrots or mushy potatoes! Plus the extra seasoning of the vegetables is a nice add-in!
Enjoy!
Jeanni Ritchie is a contributing journalist from Central Louisiana. She can be reached at jeanniritchie54@gmail.com.
