Mississippi Pot Roast

Directions

1Place roast beef in 5L slow cooker

2Sprinkle over dry gravy powder and dry ranch mix.

3Top with butter squares and pickled chillies

4Cook on low for 8hrs

5Slice the roast then return to the gravy to coat

6Serve with or without the chillies depending on your preference

Notes

1This recipe is featured in our FAMILY FAVOURITES BOOK (book 6 in our series of 7) - available from the shop tab of this website

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3After 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! 😊

4The 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)

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6While 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 😊

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MAKE YOUR OWN RANCH DRY DRESSING MIX

1½ cup powdered milk powder

22T dried parsley

32 tsp dried dill

43 tsp garlic powder

53 tsp onion powder

62 tsp dried onion flakes

71 tsp black pepper

81 tsp salt

9Combine all and store in airtight container for up to 6months

1030g is equal to one purchased packet of ranch mix

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