Mississippi Pot Roast

• Place roast beef in 5L slow cooker
• Sprinkle over dry gravy powder and dry ranch mix.
• Top with butter squares and pickled chillies
• Cook on low for 8hrs
• Slice the roast then return to the gravy to coat
• Serve with or without the chillies depending on your preference

Notes

• This recipe is featured in our FAMILY FAVOURITES BOOK (book 6 in our series of 7) - available from the shop tab of this website
• After years of seeing our American members talk about this recipe, I knew I had to try this for myself – and boy it did not disappoint! 😊
• The Hidden Valley dry ranch mix isn’t something Australian supermarkets sell but, like me, you can easily order it online to make this dish the way it’s intended. I purchased mine from HERE. Alternatively, you can make your own easy blend yourself (instructions below)
• While the traditional recipe uses pepperoncino pickled peppers, which I also couldn’t get in Australia, I substituted with a mild pickled chili that was available in our mainstream supermarkets. While I did cook the recipe with the chillies, I discarded the actual chillies prior to serving to keep the spice level suitable for our little ones, but by all means leave them on your plate if you love chillies 😊

MAKE YOUR OWN RANCH DRY DRESSING MIX

• ½ cup powdered milk powder
• 2T dried parsley
• 2 tsp dried dill
• 3 tsp garlic powder
• 3 tsp onion powder
• 2 tsp dried onion flakes
• 1 tsp black pepper
• 1 tsp salt
• Combine all and store in airtight container for up to 6months
• 30g is equal to one purchased packet of ranch mix