I decided to make recipe that was highlighted on the KICKS 1063 Kitchen recently. I think that this recipe could use just a little tweaking. Mississippi Roast was introduced to me by the Super Bowl favorites of the state of Alabama I think. I was wondering why this was roast was such a favorite.
I gathered the ingredients…a three pound chuck roast, a package of onion soup mix, hidden valley dressing mix, a stick of butter and five pepperoncini peppers. In the crock pot everything went for six hours on high. The roast did shred well and was served hot over mashed potatoes. The house smelled wonderful during the cock pot cook time.
My only tweak I would make…is to reduce the salt. I think the next time ( and there will be a next time) I will reduce the onion soup mix by half. The other option is to look for a low sodium version. So there ya go….you give it a try…..it really is supper yummy.